Carnaroli Rice Crisp, Young Fava Beans, Parmesan Rind, Garden Herbs
Wednesday, May 28, 2014
To finish the dish I roasted the scallop roe, made a fennel and watermelon radish condiment and a sauce using fresh meyer lemon blossoms and the frills from the scallop.
Thursday, May 22, 2014
I just got back from an incredible weekend at Twin Farms in Vermont. Chef Nathan and I collaborated on three dinners that celebrated unique products from Vermont and Big Sur. Everything at Twin Farms is incredible- from the world class art collection to perfectly executed cuisine and intuitive guest service each and every detail has been meticulously attended to. I look forward to welcoming Chef Nathan Rich to Post Ranch Inn this Fall.
It’s been over ten years since I went to school at New England Culinary, and it was great to be back in the Green Mountain State. Click here to view the menus we prepared.
|The team at Twin Farms|
|Chef Nathan Rich's family style quail|
|Birch bark inspired these canapés - smoked duck with toasted dandelion syrup and nduja with quail egg|
|Tree mushrooms by a trail|
|The main house at Twin Farms|
|Twin Farms from above|
|Dried corn from the Twin Farms garden for making polenta|
|First of the season purple asparagus|
|Chef Nathan's Foie Gras|
|Local maple syrup with natural crystals|
|The bridge at Twin Farms|
at 12:21 AM
Tuesday, May 20, 2014
Our chickens have acclimated to their new home and have begun to lay eggs. Because all three are Bantam varieties, their eggs are about half the size of a typical chicken egg. With only a dozen chickens, our egg production is very small, and we reserve these for our Taste of Big Sur Menu. Elizabeth made a cream using smoked hay to serve as the base of the dish. We then add egg whites gently cooked with oak consommé, the oil poached yolk and a variety of young sorrel leaves and roots from the garden. Right before the dish leaves the kitchen with fill the cloche with hay smoke so that when the server lifts the lid the diner gets to experience the smell of smoldering fresh hay. This dish is really a beautiful reflection of our chicken program. We use freshly raked hay for the hens to lay their eggs on, so incorporating more hay into the dish was a logical step. The acidity of the sorrel help cut through the richness of the yolk, while enabling the subtle flavor of the egg to shine.
at 2:25 PM
Monday, May 19, 2014
We are very excited about the new cheese course for our Taste of Big Sur menu. An apple cider that Fiona pressed from our harvest two years ago is ready to drink. Elizabeth made a gelee using the two year old cider and added fresh apple blossoms from the same trees inside. The apple perfectly complements Charlie Cascio’s Big Sur Valencay and a spoonful of local honey. The dish really captures the terroir of our garden.
at 11:37 AM
Thursday, May 15, 2014
Monday, May 12, 2014
Friday, May 9, 2014
at 5:06 PM