My buddy @cookingissues came up with the most awesome culinary centrifuge of all time. It's great for professional kitchens and home use. Limited quantities available for pre-order if you want the Spinzall in your hands by the end of August. Link in bio.
"Every step that I take is another mistake to you. And every second I waste is more than I can take. I've become so numb, I can't feel you there, Become so tired, so much more I've become so numb, I can't feel you there... " Chester RIP ... #chesterbennington#linkingpark#numb#rip#whyrockstarsdie
Great time tonight at @PeronaFarms #perona100. Lots of old friends, good bites and a few new ideas. Served up a little something i've been workin' on: Squid Ink Waffle, Smoked Pastrami Salmon, Caper Lemon Remoulade & Mustard Honey Vinaigrette... Chewdoin?
Neng Myun making lessons: this version is potato starch & buckwheat. When it's summer time it's all I want to eat. Chewy noodles served in a cold pickled broth. Scroll through 1) two styles: mul nengmyun and Hamhung (eastern city) Hoe-Neng Myun, a regional version of bibim Neng myun that uses raw skate. 2) custom made noodle extruder and cooker (so sick). A lá minute! 3) must immediately put into ice bath #uglydelicious
We lost a dear friend today, Ingrid Bengis. She was our lobster purveyor for more than two decades. She was a pioneer, developing a network of fisherman and packers in a remote part of Maine, maintaining one of the highest sustainable standards of fishing practice. She had a deeply searching mind and we will her miss her lively conversations and teachings. We will forever honor Ingrid for the impact she has made on all our lives and on our profession. Our thoughts are with her family, friends and Stonington community.
The Brie-L.T. - Making its debut this Saturday @bouchon_bistro #yountville Bastille Day celebration. Developed by @rossmelling a @bouchon_bakery ficelle is layered with Sonoma coast farm house brie, Australian black winter truffles, San Marzano tomato marmalade and arugula. Link to tickets in bio. #bastillewithbouchon#brielt
Fried chicken & Caviar v 2.0 - Whole fried birds presented table side: served with smoked Trout roe, momofuku reserve Idaho sturgeon, chive crepes, creme fraiche, shallots, white sauce. Wrap it all up like Peking duck. All of my favorite things. I'm upset we never did this earlier, we have been working on it for a long time but never put all the pieces together. Inspired by a trip last January to Beijing and all of its many amazing Peking duck spots. Think it's the first time fried chicken has ever been served this way. Scroll through #first#comingsoon#groupdining
Kimchi jigae: something I grew up loving then hating then loving again. (Hating...because my mom's version contained kimchi & spam...Koreans love spam...a story for another day). While I have always found kimchi jigae to be delicious it was hard for me to ever see it as aesthetically beautiful compared to western foods. I love being wrong. This one made by @graceseo maybe the best tasting & looking version of kimchi jigae I've ever eaten. This dish in my opinion is the definition of #uglydelicious
“Well, I can tell you on our first anniversary there weren’t this many people. There were twelve of us and we were very happy to be on this property having made it through our first year. Of course none of us, including myself, had any grand vision for what The French Laundry would become. We came to work every day with one common goal: to do a little better than the day before. And with the belief that extraordinary things will happen. You are an example of that extraordinary thing that has happened to this restaurant. I look around at each of you and see all of the work that you have done whether you’re new or have been here for a longer time. I toast to all of you and offer my deepest thanks. Happy anniversary!” #tflevolution#oneteamonedream#kaizen
Too early for dessert??? Don't think so... Special 4th of July Red, White & Blue Waffle Shortcake over at @Tavern62. Serving till the long weekend is over! If you're sticking around the city, come say hello! 🇺🇸💥🇺🇸 📸: @feedyourgirlfriend
Thank you @wguidara @anthonyrudolf @bcanlis for inspiring our @perseny team today. And to @marycelestebf for sharing your perspective "Rooted in Change" and reminding us to Make A Great Day. #welcomeconference
18 months of work is over. Thank you México for treating us so well. Thank you for having us. Most importantly, thank you to all the wonderful men and women that have supplied us, helped us, guided us. We're now going back to Denmark more inspired than ever. Our story with México is just beginning.... The most renowned Mexican chef told me one year ago: "Rene your project, it's not gonna be what you want it to be, this is México" he was right - it was sooo much better than I could have hoped for #nomamexico