Monday, September 30, 2013
Last week we got in a special Caja China Pig Roaster. The concept is pretty simple, an insulated wooden box with a drain pan in the bottom and protective metal sides topped with a metal tray that charcoal is spread on. Essentially it is like an above ground version of a Hawaiian Emu. The benefit is having a far quicker cooking time (4-5 hours as opposed to 9-12), ability to collect the flavorful roasting liquids and greater control over the internal temperature. We tried out a 60 pound Berkshire pig and were very happy with the results. There are numerous possibilities for this tool.... oysters cooked in seaweed, bay-roasted pheasant, roasted root vegetables....
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Friday, September 27, 2013
Thursday, September 26, 2013
The last batch of Lone Mountain Wagyu was simply incredible! These steaks came from two grade nine ribeyes we got in last week. Sadly unseasonably hot-dry weather means we won't see any more Lone Mountain beef for another month or two. In the meantime I am going to be trying out some grass- finished wagyu from Australia that has been getting rave reviews.
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Wednesday, September 25, 2013
Friday, September 20, 2013
Tuesday, September 17, 2013
We were honored to have chefs Will Goldfarb and Janice Wong join Sierra Mar Pastry Chef Yulanda Santos for a special pastry weekend. On Saturday night we hosted a five-course dinner at a private home in Big Sur where the chefs displayed their skills in both the savory and sweet sides of the kitchen. Fifteen lucky guests were able to experience the dinner of a lifetime prepared by international icons of the pastry world.
On Sunday the team worked with two talented local pastry chefs – Ben Spungin and Ron Mendoza- on an edible art exhibit and five-course pastry dinner at MEarth at the Carmel Middle School. The event was a great success and helped support the MEarth program.
Thanks to Michael Troutman for some fantastic photos - you can see the full collection at http://dmtimaging.com/2013/intercontinentaldinner.htm.
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Friday, September 13, 2013
I recently wrote a short piece for Edible Monterey Bay about foraging for sea salt. Click below to read the article:
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