Monday, July 13, 2015

Sea Scallop with Mibuba

Tonight, we did a roasted sea scallop with scallop roe 
chip and pickled Kyoto Mibuba salad.

Wednesday, July 8, 2015

Air Pre-Rinse Update 7/8/15

We have been making some great progress with our air-rinse program!  A couple of recent updates for anyone working on the project:

-  We have spent a couple of weeks dialing in our PSI -  Our compressor started out at a stock PSI of 120 - which created a very loud nozzle noise.  We are currently running the unit at 90psi which has dramatically reduced the noise with minimal loss in efficiency.

- We have not experienced any safety related issues with the unit.  However, we did provide our dish washers with noise reducing ear protectors and safety glasses as an added precaution- just in case.  I would strongly recommend that anyone interested in using the compressed air does the same.

Tuesday, July 7, 2015

Local Squid

This is a local squid that we have stuffed with chorizo and slowly cooked sous vide. Once the squid is ready to plate we top it with a transparent sheet of “skin” made with chorizo, sherry vinegar and ink. We serve it with Basque pepper puree and local baby artichokes. Sous Chef Michelle spent a lot of time developing this idea and getting the skin just perfect and I think the result is stunning!

Thursday, July 2, 2015

Rain from Redwoods

Awesome to see the Big Sur morning fog dripping off the coastal redwoods today! These giant trees have the unique ability to pull water out of the fog and percolate it through their needles and onto the forest floor. Over half the water that enters the forest ecosystem is from the fog dripping off these trees. In fact, they harness so much liquid from the fog that they are critical for native plants like Yerba Buena and redwood strawberries and can even influence the amount of water flowing in streams!

Wednesday, July 1, 2015

Razor Clam

Hibachi Grilled razor clam with Spanish chorizo, 
green garlic and spicy garden blossoms