Habachi Grilled Wagyu Ribeye "Tataki" with Picked Stonefruit, Daikon and Japanese Cucumber.
Wednesday, September 30, 2015
Monday, September 28, 2015
When I came across this otter the other day in Monterey, I was shocked to see him eating a bird! It turns out each otter specializes in a very specific foraging technique - some hunt abalone, others hunt clams and a very few in the Monterey Bay, actually hunt birds.
Wednesday, September 23, 2015
Event at Holman Ranch
Last week, we joined a handful of chef friends at Holman Ranch to support two incredible local non-profit groups: Dorthy's Kitchen and MEarth. We prepared a hibachi grilled abalone with pickled vegetables from our garden. It was a beautiful night in Carmel Valley and inspiring to see the community come together for such a great cause.
Thursday, September 17, 2015
Sunflowers are our summer culinary muse! One of my sous chefs, Quin, started experimenting with ways to prepare sunflowers last year. By the time we had some good ideas, summer was coming to an end and our sunflower supply was gone.
Luckily, this year we got off to an early start and just debuted a dish I am really excited about. Quin managed to use almost every part of the sunflower plant: pickled sunflower buds, sunflower confit in sunflower oil, roasted stems, crispy petals and toasted seeds.
Tuesday, September 15, 2015
Friday, September 11, 2015
A Guest Chef
This week, we were excited to invite Chef Jeffery Weiss into our kitchen to demonstrate the traditional Spanish method for butchering a pig and making a variety of Spanish charcuterie.
Jeff is the very talented cheft at Jennini restaurant in Pacific Grove and recently published a book called "Charcuteria - The Soul of Spain."
We had wonderful time working with Jeff and look forward to collaborating with him on charcuterie projects in the future.
Tuesday, September 8, 2015
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