I'll admit, growing up in the culinary industry, I always saw Martin Yan as sort of a joke; a relic of early 90's cooking shows that spawned a series of pseudo-chef personalities that we see today. But I didn't give him nearly enough credit...
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Ubuntu is closed now, but I never posted these pictures, so here you go.
beets | a dessert salad of beets in several forms
I put a lot of work into this dish, only to find out half of the table didn't like beets. Thanks for telling me...
We call the general area of our offices, the Shire. On one of the rooftops, we've installed an urban garden, where we acquire most of our herbs and flowers for Chef's Table. This is the Sous Chef's course. He takes care of it every week, tweaking it a bit this way and that, each time.
A pea soup and salad combo. Feta cheese, mint, and peas work so well together. This salad is a celebration of their unity.
Sometimes I create dishes purely on a certain look that I'm aiming for. I have a picture in my head of how I'd want the dish to look, and then I make it work from a taste and culinary perspective.
We have a forager that comes around every once in awhile. He brought us some exotic ingredients this time. I built a dish around them.
- hazelnut & nasturtium crumble
- fava puree
- fiddlehead ferns
- miner's lettuce
- morel mushrooms
- torched broccoli rabe
- parsley twigs
- pickled ramps
We don't often repeat our dishes, but the edible garden continues to resurface, perhaps because it's so pretty that it's hard not to show it off. We've changed its presentation over time to keep it interesting.
Most of the vegetables are blanched in heavily salted water in a very large pot. You want a large pot to prevent the vegetables you’re adding to the hot water from decreasing the temperature too much. The hotter the water, the quicker vegetables cook, and the greener they stay.
The cromesquis is made of eggs scrambled with gelatin and cream cheese in a thermal mix, heated just enough so that the gelatin can melt. They were then poured into a mold, frozen, breaded, and fried. It acts as sauce when broken into.The vinaigrette is made from a vegetable stock that has been reduced significantly. It’s then whisked with arbequina olive oil, a touch of black truffle oil, and a splash of champagne vinegar. It’s a very savory and not so acidic vinaigrette.
vegetable jus vinaigrette
- dehydrated olives
- dehydrated portabello gills
- black sesame seeds