Monday, September 30, 2013
Caja China Pig Roast
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....
Friday, September 27, 2013
Harvest Season
It is harvest season in Central California. All up and down the coast, vineyards are beginning to harvest this year's crop. This week we are experimenting with some different grape varietals and considering how we can pay tribute to this special time of year.
Thursday, September 26, 2013
Lone Mountain Wagyu Update
Wednesday, September 25, 2013
Autumn Harvest
The Sierra Mar garden has reached its apex and Fiona and Anton are staying busy trying to keep up with the giant harvests. Every day there are baskets of incredible produce being brought to the kitchen.
Friday, September 20, 2013
Tuesday, September 17, 2013
Lamb with Autumn Shelling Beans
Chorizo-Wrapped Lamb Tenderloins with Braised Lamb Shank-Blue Corn Fritter, Fresh Heirloom Shelling Beans and Epazote.
Guest Pastry Chef Dinner and Eat The Art
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.
Friday, September 13, 2013
Foraging For Sea Salt - Edible Monterey Bay
I recently wrote a short piece for Edible Monterey Bay about foraging for sea salt. Click below to read the article:
http://ediblemontereybay.com/blog/chef-john-cox-goes-foraging-for-sea-salt/
http://ediblemontereybay.com/blog/chef-john-cox-goes-foraging-for-sea-salt/
Thursday, September 12, 2013
Tuesday, September 10, 2013
Can Anyone Identify These?
Two hints:
1) We found them in our garden
2) They can sell for $500 per pound
What are they? The answer to come....
Wednesday, September 4, 2013
Tuesday, September 3, 2013
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