2019

–2020

William Aghajanian
2019
–2020
Spring Summer Fall Winter
10 A Bite of Flowers 44 Barbecued Sea Eel and Pig’s Blood 106 Bahri Dates and Smoked Foie Gras 162 Torn Elk Heart and Red Currant
12 Hot Cornish Hen 46 Mapo Lambs’ Brain 108 Crisp Pork Fat, Coffee, Whisky 164 Caramelized Sunchoke, Carob, Lemongrass
14 White Beans, Preserved Lilacs, Cucumber 48 Capon Skin, Black Walnut, Eucalyptus Honey 109 Mallard Duck Tartare, Smoked Cashew, Rose 166 Leatherjacket and It’s Liver
16 Shaved Goat’s Butter and Salted Guava 50 Chilled Minestrone 110 Beggar’s Purse / Soup Dumpling 168 Duck Egg Parfait
20 Lees Cured Cuttlefish and Magnolia Blossom 51 Marionberries, Pork Fat, Sweet Clover 112 Quince Fritter and Smoked Beef Tongue 170 Banana Pudding Skin, Sea Urchins, Black Truffle
21 White Asparagus and Mastic 52 Royal Red Prawn and Lamb 114 Crispy Royale of Carob and Pigeon Livers 172 Calves’ Brain and Caviar Pil Pil
22 Wild Asparagus and Duck Egg Carbonara 54 Egg Yolks and Smoked Trout Roe 116 Lentils en Gelée 173 Oysters and Cream
24 Pork Fat, Meadowsweet, Honey 56 Chicken Skin Mille Feuille 118 Rooster Crest and Razor Clam Meunière 174 Frozen Marzipan and Sake
25 Frozen Guava, Horseradish Marshmallow, Sea Grapes 58 Green Peanuts Warmed With Jasmine Butter 120 Matsutaki, Scallop, Walnut 176 Pomelo and Seaweed
26 Century Egg, Country Ham, Oyster, Cress 60 A Jellied Salad of Smoked Eel and Iceberg Lettuce 122 Pig’s Blood Hand Pie 178 Lychee and Rose Geranium
28 Avocado, Makrut Lime, Huacatay 62 Crispy Angel Biscuit and Chanterelles 123 Black Pears, Smoked Foie Gras, Duck Blood Mole 180 Saffron > Gold
30 Maine Pink Shrimps, Marzipan, Rhubarb 64 Gently Steamed Eggplant and Figs 126 Sea Urchin, Caramelized Sunchoke Gelée, Peanut Milk 182 Shaved Beef Marrow, Cantabrian Anchovy,
32 Country Ham and Fatty Tuna 65 Frozen Maypop Curd and Golden Enoki Mushrooms 128 Matsutaki Mushrooms, Sea Urchin, Sassafras Preserved Strawberry
33 Sorrel and Praline 66 Squid Quills 130 Béarnaise Cannellloni and Stone Crab 183 Hake Throat Brined in Lye, Keluga Caviar,
34 Snap Peas, Wintergreen, Sea Grapes 68 Lean Tuna and Chilled Ratatouille 132 White Sapote “grits”, Savory Birch Toffee, White Truffles Smoked Oyster Juice
38 Soused Beltfish and Salted Rhubarb 69 Bible Tripe and Geoduck Clam 134 Naples Long Pumpkin, Dressed With Makrut Lime, and a 186 Cod Milt and Martin’s Barbecue Chicken Gelée
39 Water and Vinegar 70 Fatty Tuna, Country Ham, Maraschino Cherry Vinegar Praline Made From the Seeds 188 Jellyfish, Rambutan, Vanilla
72 Paw Paws, Sea Urchin, and Makrut Lime 136 Abalone With a Praline Made From It’s Liver, Pumpkin 190 Bay Scallop, Geranium, Smoked Cream
74 Hairy Pig and Dried Abalone Seeds, Foie Gras 192 Vanilla Brined Endive and Chickpea Mayonnaise
76 Tigers’ Milk 138 Sitka Deer Smoked Over Straw, Pork Fat, Gianduja 194 Hot Duck Chitlins
78 Goldbar Squash and Crustacean Butter 140 Ceps, Egg Yolk, Chicory 196 Cod Milt, Hakurei Turnip Blanc Mange, Caviar
142 Softshell Turtle and Dumplins Alabama White
79 Georgia Peach Warmed in Acacia Honey and Sobrassada
146 Lean Tuna and Fatty Beef 198 Chicken Palms, Salted Oyster, Long Pepper
80 Banana Pudding Skin, Sea Urchins, Black Truffle
148 Calves’ Brain and Albuferra 199 Sea Urchin and Chicory
82 Durian, Black Truffles, Sassafras
150 Keluga Caviar, Black Licorice Toffee, Jersey Cream 200 Cod Tripe and Squid Aglio Olio
83 Sea Buckthorn and Habanada Pepper
152 Baked Potato and Oxidized Pear 202 Monkfish Liver and White Pepper Toffee
84 Maine Blueberries, Horseradish, Violets
154 Black Walnuts and Marionberries 204 Castoreum and White Truffle
86 Sorrel, Unripe Banana, Huacatay
156 Baked Potato and Oxidized Pear 205 Bone Marrow and Smoked Vanilla
87 Watermelon, Smoked Pork Jowl, Fermented Pepper
206 Pears, Ceps, Burnt Bread
88 Frozen Artichoke, Marjoram, Salted Bergamot Curd
208 Honey Mussels and Rabbit Kidneys
90 Water and Chocolate
209 Country Fried Abalone, Caviar Sawmill Gravy
92 Buttermilk and Fig Leaves
210 Lamprey Eel Civet and Black Licorice
94 Paw Paws and Nasturstrium
212 Barley Cured Boar Fat and Black Banana
96 Charentais Melon, Saffron, Oxidized Wine
214 Mallard Royale Xao Long Bao
97 Peach Resin and Bitter Almond Punch
216 Dried Abalone and Neck Bone Gravy
98 A Simple Toast of Caesarea Mushrooms
218 Dark Roux, Praline, Pedro Ximinez
100 A Risotto of Atamoya, Young Pine Nuts, Mastic
219 A Frozen Coulant of Purple Yams and Lavender
220 Marzipan Bavarian, Swallow’s Nest, Preserved Truffle
222 Frozen Marzipan
224 Frozen Aligot and Burnt Juniper Resin
226 Concord Grape, Horseradish, Black Olive
228 Speculoos and Sorrel
230 B lack Walnut, Coconut, Wintergreen

A COLLECTION OF WORKS
FROM 2019–2020 234
240
Repeats
Colophon
A BITE OF FLOWERS

WILDFLOWER CURD FLOWER SHELL

240 g honey vinegar almond tuille (page 234)

30 lemon juice
4 g agar spread the batter thinly on a custom
80 g wildflower honey floral transfer sheet and dehydrate until
270 g whole egg just set, around 20-30 minutes/once
150 g browned butter; chilled and diced set, but still pliable, cut the sheet into 2”
100 g butter; chilled and diced
squares and push into molds/place back
in the dehydrator until crisp
in a saucepot, whisk together the vine-
gar, lemon juice, and agar and bring to
a simmer/combine the eggs and honey,
and temper in the hot lemon mixture/ FLORAL SPRAY
bring back to a simmer while whisking/
transfer to a blender and blend in the 20 g lavender
150 g sea water
chilled butters/chill over ice/once
50 g violet liquor
fully set, blend again until smooth, and
40 g glucose syrup
reserve in piping bags
30 g sugar
4 g citric acid
1.5 g xanthan gum
FLORAL GEL
vacuum seal the sea water and lavender
10 g dry chamomile and let sit for 48 hours/strain the
10 g dry arctic rose mixture through a fine mesh strainer,
10 g fresh lilac and discard the lavender/add the liquor,
100 g filtered water glucose syrup, sugar, and citric acid to
10 g rose water the saucepot and bring to a simmer/
100 g elderflower syrup using an immersion blender, blend in the
100 g white verjus
xanthan gum, and chill over ice/reserve
3.2 g low acyl gellan gum
in an atomizer

)bring the water to a simmer and pour

over the chamomile, roses, and lilac/
infuse for 5 minutes and strain/combine TO FINISH
with the elderflower syrup, rosewater,
and verjus and blend in the gellan lilac flower
gum/bring to a simmer and chill in a nasturtium blossom
alyssum flower
refrigerator/once set, blend until smooth
wisteria flower
and pass through a fine mesh strainer/
pea blossom
reserve in a piping bag
cosmo flower
violet flower
fennel blossom
marigold flower

pipe some wildflower curd into the base

of the shell and add a little floral gel
on top/cover completely with flowers
and spritz with the floral spray/serve
immediately

10 Spring 11 Spring
 HOT CORNISH HEN

CORNISH HEN

200 g wondra flour

5 L peanut oil
buttermilk dredge (page 234)

remove the skin from the bird in one

piece/using aluminum foil, mold an
oblong ball to mimic the original shape
of the hen’s body/heat peanut oil in a
saucepot to 325°F/delicately stretch
the skin over the foil, brush with the
buttermilk dredge, and roll in wondra
flour/fry until golden on the outside and
the shape is set/remove the foil and
refry until the inner skin is rendered/
drain the skin on paper towels and
reserve a dehydrator for 1 hour

TO FINISH

hot fat (page 235)

remove the skin from dehydrator, place

on a resting rack, brush with the hot fat
and serve immediately

12 Spring 13 Spring
WHITE BEANS, PRESERVED
LILACS, CUCUMBER

ALMOND SHELL CUCUMBER JUICE LILAC SYRUP

almond tuille (page 234) 6 ea ​e nglish cucumbers; juiced 100 g ​l ilac flower
8 rose geranium leaf 100 g​glucose syrup
dip blown up balloons into the base 100 g​sugar
and hang/once the shape has set but vacuum seal both ingredients and infuse 150 g​ filtered water
is still pliable, pop and remove the in a refrigerator overnight/strain the 150 g​sake
mixture and discard the solids 3 g​citric acid
balloon/shape the tuille and place in a
dehydrator until crisp
combine the sake, water, glucose, citric
acid, and sugar and bring to a simmer/
CUCUMBER PÂTE DE FRUIT cool the syrup to room temperature and
BEANS vacuum seal with the flowers/refrigerate
30 g ​c ucumber juice a
for a minimum of 1 week/pass the
300 g​corona beans; soaked overnight 295 g​cucumber juice b
contents of the bag through a fine mesh
200 g​filtered water 295 g​cucumber juice c
strainer, reserve the syrup, and discard
salt 10 g​ ginger juice
7 g​citric acid
the solids

combine the beans and water and cook 40 g​sugar a

290 g​sugar b
until tender/season with salt and cool to
10 g​ hm pectin TO FINISH
room temperature

dissolve the citric acid into cucumber lilac flower

juice a and reserve/combine cucumber extra virgin olive oil
WHITE BEAN ICE CREAM juice c and ginger juice, and reserve/ flaky salt
combine the hm pectin with sugar a/
140 g​cooked corona beans; warm in a saucepot, whisk to combine the spin the bean ice cream in a pacojet
240 g​whole milk a cucumber juice b and pectin mix and and transfer to a piping bag/pipe the ice
240 g​whole milk b
continue to cook, while whisking, for cream into the shell and add some of
80 g​heavy cream
60 seconds/whisk in sugar b, bring the cucumber pâte de fruit/place a few
24 g​glucose syrup
back to a boil, add the cucumber juice lilacs as well as some of the lilac syrup
19 g​non-fat milk powder
c, and cook to 225°F/remove the pot inside/drizzle with olive oil and sprinkle
3 g​salt
70 g​sugar
from heat, add the cucumber juice a, with some flaky salt/place the crisp on a
10 g​ cremodan 30 pour into a lightly oiled tray, and chill in a plate and serve immediately
refrigerator/once set, pulse the pâte de
blend the whole milk a with the warmed fruit in a food processor and reserve in
beans/pass the mixture through a fine piping bags
mesh strainer/in a saucepot, whisk to
combine the remaining ingredients and
bring to 180°F/combine with the bean
purée and blend until smooth/cool over
ice and refrigerate overnight/transfer to
pacojet beakers and freeze

14 Spring 15 Spring
 SHAVED GOAT’S BUTTER
AND SALTED GUAVA

SALTED GUAVA TO FINISH

1 kg p
​ ink guava 8 ea​shiso leaf
200 g salted santa rosa plum
pipe some of the salted guava into a
peel the guava and cook, covered, in a serving vessel/tear some shiso and
saucepot until the guavas release their place into the salted guava/place the
juice, around 20 minutes/uncover, add frozen goats butter shavings over top/
the salted plum, and cook slowly until allow to temper before serving
very thick/pass through a tamis and
cool over ice/reserve in a piping bag

MARBLED GOAT’S BUTTER

4#​salted goat’s butter

activated charcoal powder

break goat’s butter into 1” cubes/

coat completely in activated charcoal
powder/line a metal cylinder with plastic
wrap and pack with the dusted goat’s
butter/take care to pack the mixture
tightly to avoid air bubbles/freeze the
mixture overnight/remove the butter
from the mold and dust the sides with
additional charcoal powder/shave the
butter wheel on a tête de moine slicer to
create curves/keep frozen until ready
to use

16 Spring 17 Spring
18 Spring 19 Spring
LEES CURED CUTTLEFISH WHITE ASPARAGUS
AND MAGNOLIA BLOSSOM AND MASTIC

CRÈME FRAICHE MAGNOLA INFUSION SHEEP CHEESE FARCE TO FINISH

200 g crème fraiche 80 g magnolia leaf 200 g f​ resh sheep’s cheese mastic oil (page 235)
100 g young coconut purée 20 g sugar 100 g​ young pine nut
10 g plum pit oil 20 g white balsamic vinegar almond wood smoking chips lay out the white asparagus strands
5 g salt 200 g filtered water salt into a rectangle shape/pipe the
4.5 g silver leaf gelatin 4 g silver leaf gelatin sheep’s cheese down the middle of the
smoke sheep’s cheese over almond rectangle/fold over the white asparagus
bloom the gelatin in ice water/heat 40 whisk to combine the water, sugar, and wood for 1 hour/toast pine nuts in an onto itself, twist and curve it slightly, and
grams of coconut purée/squeeze any vinegar, and bring to a simmer/chill over oven at 300°F until golden and fragrant/ place onto a plate/spoon the eucalyptus
excess moisture from the gelatin and ice and vacuum seal with the blossoms/ cool and combine with the smoked cream beside it, drizzle with mastic oil,
melt into the warm coconut/transfer infuse for 48 hours in a refrigerator/ cheese/season with salt and reserve in and serve
to a bowl and whisk in the remaining pass through a fine mesh strainer and a piping bag
ingredients/pour into spherical molds discard the solids/bloom the gelatin in
and chill until set/remove from the ice water/heat 20 grams of the floral
molds and reserve in a refrigerator infusion/squeeze any excess moisture
from the gelatin and melt into the warm
WHITE ASPARAGUS
infusion/add this to the remaining ingre-
15 ea ​t hick white asparagus; peeled
dients and whisk to combine/line a small
CUTTLEFISH 200 g​heavy cream
bowl with plastic wrap and gently place 200 g​filtered water
200 g sake lees; puréed
a cuttlefish sphere in the center/add 7 8 g​salt
3 ea cuttlefish grams of the infusion, pull the sides of 2 g​ascorbic acid
the plastic wrap to touch in the center,
use a sharp knife to slice into the twist the top, and use twine to secure it, combine cream, water, salt, and
cuttlefish and open up the body/remove ensuring there are no holes/transfer the ascorbic acid with a whisk and vacuum
the guts and tentacles, taking care not spheres to an ice bath to set seal with the asparagus/steam in a
to damage the ink sack, and reserve for combination oven at 212°F until tender,
another use/pull out the feather bone, around 12-18 minutes/cool in an ice bath
rinse well, and reserve/use a dry linen to TO FINISH and cut the asparagus into thin strips
remove the second skin on each side of
the cuttlefish body; the remaining squid flaky salt
should be bright white in color, and free
EUCALYPTUS CREAM
of membranes/spread the inside of the unwrap the cuttlefish from the plastic
cuttlefish with sake lees and cure in a wrap and place on the reserved cuttle- 500 g h​ eavy cream
refrigerator for 6 hours/remove any fish feather bone/place this on a piece 10 g​eucalyptus leaf
residual sake lees and place 4 filets of of ice, sprinkle on some flaky salt, and 4 g​mastic
cuttlefish on top of each other/cut them serve immediately 200 g​buttermilk
into 4” x 3” rectangles, wrap them tightly 20 g​lemon juice
in plastic wrap, and blast freeze/using salt
a meat slicer, shave the cuttlefish 5 mm
thick and wrap the shavings around crush the mastic in a mortar/heat the
a crème fraiche sphere/reserve the cream to 200°F/add the mastic and
spheres in a refrigerator eucalyptus to cream and allow to infuse
for 5 minutes/pass through a fine mesh
strainer and cool to room temperature/
add buttermilk, lemon juice, and salt and
reserve

20 Spring 21 Spring
WILD ASPARAGUS AND
DUCK EGG CARBONARA

CARBONARA

200 g​duck egg yolk

40 g​ smoked eel; diced
4 g​ black peppercorn; cracked
15 g​dry vermouth
53 g​parmesan; grated
4 g ​c hampagne vinegar

TO FINISH

3 oz ​o ssetra caviar
60 ea​wild asparagus
salt

bring a pot of salted water to a boil/

heat a nonstick pan and gently crisp
the eel without oil/combine with the
remaining ingredients in a bowl/blanch
the asparagus until just tender and add
to the bowl with 2 oz of the blanching
liquid/place over the pot to create a
double boiler and gently mix until
thickened/remove from heat and
add a small spoon of caviar/serve
immediately

22 Spring 23 Spring
PORK FAT, MEADOWSWEET, HONEY FROZEN GUAVA, HORSERADISH
MARSHMALLOW, SEA GRAPES

PORK FAT TO FINISH

1 kg heritage pork fat; ground 6 oz freeze-dried honeycomb

30 g dried meadowsweet flaky salt

vacuum seal the pork fat with meadow- use a butter curler to shave curls of
sweet and steam in a combination oven cold fat/fill the center with a piece of
at 180°F for 6 hours/pass through a fine honeycomb, season with salt and serve
mesh strainer and chill the fat immediately

BOUGAINVILLEA LEAF GUAVA SORBET TO FINISH

see page 234 1 kg​ guava purée horseradish ice cream (page 235)
50 g​ lemon juice 300 g​sea grapes
lightly oil nonstick dehydrator mats sorbet syrup (page 237)
and layer the compressed leaves into a salt use scissors to remove the sea grapes
concentric circle/hold in a dehydrator individually off of the vine/spin both the
until crisp using an immersion blender, add half horseradish and the guava in a pacojet
a recipe of the sorbet syrup to the machine/dress the sea grapes in the
guava and test the mixture using a violet glaze/using a rounded ice cream
refractometer/add enough sorbet syrup dipper, scoop equal amounts of both the
GUAVA BASE to bring the base to 27 brix/season with horseradish and guava in one pull/place
salt and lemon juice/pour the mixture between 2 acetate squares and push
2 kg ​ripe pink guavas
into pacojet containers and freeze flat/peel the acetate off and place on a
frozen plate/spoon the sea grapes over
peel and halve the guavas/vacuum
top and serve
seal and steam in a combination oven
at 190°F for 4 hours/blend while hot VIOLET GLAZE
and pass through a super bag/chill the
mixture over ice 100 g ​v iolets
200 g​filtered water
60 g​sugar
20 g​ violet liquor
30 g​lemon juice
1 g​xanthan gum

combine the violets, water, sugar, and

liquor, and bring to a simmer/chill in a
refrigerator for 1 week/pass through
a fine mesh strainer and blend with
the lemon juice, and xanthan gum until
thickened/reserve in a refrigerator

24 Spring 25 Spring
 CENTURY EGG, COUNTRY
HAM, OYSTER, CRESS

CENTURY EGGS HAM GELÉE OYSTER BELLIES

10 ea​ duck eggs 200 g d ​ ried oyster 5 ea ​l arge maine oysters

1 L ​filtered water 100 g​ country ham; diced
30 g ​b lack tea 500 g​filtered water a open the oysters and reserve both the
50 g​food grade sodium hydroxide 500 g​filtered water b liquid and the meat/use scissors to trim
50 g​salt 4 g​silver leaf gelatin around the belly meat and save for an-
1 kg​beeswax other use/combine the oyster liquor and
in a saucepot, combine oysters, ham, trimmed oysters in a saucepot and warm
bring water to a boil, remove from heat and water a and bring to a simmer/ together until the flesh tightens/chill
and add the black tea and salt/allow to discard the liquid and vacuum seal the over ice and reserve in a refrigerator
cool to room temperature, strain, and blanched ham and oysters and water b/
whisk in the sodium hydroxide/vacuum steam in a combination oven at 190°F for
seal the eggs with the tea mixture/ 90 minutes/cool in an ice bath and store
place in a dark, cool, for 25 days/ overnight in a refrigerator/pass through TO FINISH
remove the eggs, rinse, and dry well/ a super bag and discard the solids/
flaky salt
melt the beeswax in a saucepot/coat bloom the gelatin in ice water/warm the
eggs, one by one, in a layer of melted stock in a saucepot, squeeze any excess
beeswax/repeat this process until each moisture from the gelatin, and melt into roll the ham salad in a small sphere and
egg has been coated 4 times/lay onto a the stock/pour into a shallow metal tray push an oyster belly into the top/cut a
container and return to the resting area and allow to set in a refrigerator square of plastic wrap and place the
for an additional 20 days/peel eggs and crushed century egg white in the center
separate the yolks from the whites and of the square/spread into a flat layer,
reserve them for a separate purpose/ approximately 2” wide, and place the
crush the cured whites with a fork and
WATERCRESS PURÉE ham and oyster sphere into the center
reserve in a refrigerator of the egg whites/place a spoon of ham
1 kg​watercress; picked gelée over top/pull the corners of the
15 g​mustard oil plastic wrap together and tie tightly
1 g​xanthan gum
to create an orb/hold in ice water until
HAM SALAD the shape is set/spoon the watercress
bring a pot of salted water to a boil/ purée in the base of a bowl/unwrap the
200 g​ country ham; ground blanch the watercress until tender/ orb and center in the bowl/season with
1 ea ​e gg yolk shock the watercress in a salted ice flaky salt and serve
10 g c​ hampagne vinegar bath/wring the watercress in a linen until
10 g f​ iltered water all excess moisture has been removed
200 g​grapeseed oil and chop/blend the mustard oil, greens,
and xanthan gum until completely
blend the egg yolk, water, and vinegar smooth, taking care not to overheat/
until frothy/stream in oil until a thick pass through a fine mesh strainer and
mayonnaise forms/dress the ground reserve in a refrigerator
ham with enough mayonnaise to bind

26 Spring 27 Spring
AVOCADO, MAKRUT LIME, HUACATAY

MAKRUT LIME TEA AVOCADO MOUSSE​ TO FINISH

40 g ​m akrut lime leaf£ 125 g​heavy cream sorrel sorbet (page 237)
400 g​filtered water 280 g​whole milk sugar spheres (page 237)
375 g​avocado huacatay oil (page 235)
simmer the water and add the makrut 40 g sugar 30 ea p ​ icked marigold leaf
lime leaves/steep for 30 minutes and 1 g​ascorbic acid 20 g​freshly grated wasabi
strain and chill 2 drops ​e ucalyptus oil 30 g​ fingerlime cells
6 g​salt
liquid nitrogen place a scoop of the sorrel sorbet in
a serving vessel, followed by a spoon
MAKRUT LIME MERINGUE in a blender, process all ingredients of the frozen avocado mousse/evenly
until smooth/transfer to a siphon and disperse small amounts of wasabi,
350 g m​ akrut lime tea charge twice/disperse the mousse marigold leaves, and fingerlime over the
10 g​versa whip
into the liquid nitrogen and break it into avocado/sprinkle with the crushed lime
4 g​salt
small pieces using a spoon/reserve in a leaves, and drizzle with marigold oil/dust
3 g​citric acid
freezer the sugar sphere with the makrut lime
1.5 g​xanthan gum
200 g​isomalt; blended meringue and place it into the vessel/
serve immediately
in a blender, process the tea, versawhip, MAKRUT LIME LEAVES
salt, citric acid, and xanthan gum until
thickened and smooth/transfer to the 15 ea ​m akrut lime leaf
bowl of standing mixer, and add the 1 kg​ grapeseed oil
isomalt/whip with a whisk attachment
until stiff peaks form/spread 1” thick on heat the oil to 325°F and fry the leaves
dehydrator mats and dry in a dehydrator until crisp/drain on paper towels and
until crisp crush lightly in a mortar/reserve in an
airtight container

28 Spring 29 Spring
 MAINE PINK SHRIMPS,
MARZIPAN, RHUBARB

RHUBARB PINK SHRIMP

400 g hubarb 200 g​maine shrimp

75 g​sugar 16 g sea salt
18 g ​s alted cherry blossoms 200 g filtered water

toss rhubarb with sugar and vacuum remove the heads and shells and devein
seal/steam in a combination oven at the shrimp/whisk to combine sea salt
200°F for 18 minutes/strain through and filtered water until fully dissolved/
cheesecloth and wring out the solids/ rinse shrimp in the brine and lay out on a
vacuum seal the cherry blossoms with paper towel
the rhubarb juice and macerate in a
refrigerator for 24 hours/strain
TO FINISH

CHERRY SALT pull the set marzipan cream from the

fridge/line the shrimps on the cream,
200 g​flaky salt season lightly with cherry blossom salt/
100 g ​fresh cherry blossoms spoon the rhubarb liquid over top and
serve immediately
dehydrate the cherry blossom and
pound in a mortar until fine/combine
with the flaky salt and reserve in an
airtight container

MARZIPAN BAVARIAN

200 g m ​ arzipan made with california almonds

300 g​heavy cream a
300 g​heavy cream b
40 g ​a maretto
7 g silver gelatin leaf
salt

bloom the gelatin in ice water/warm

heavy cream a and combine with the
marzipan/add the amaretto and process
with a stick blender until homogenous/
squeeze any excess moisture from the
gelatin, melt into the marzipan mixture,
and cool over ice/whip heavy cream b
to soft peaks and fold into the chilled
marzipan cream/season with salt and
portion 14 grams into bowls/chill in a
refrigerator for 4 hours

30 Spring 31 Spring
COUNTRY HAM AND FATTY TUNA SORREL AND PRALINE

PICKLED WATERMELON RIND TUNA PECAN PRALINE

600 g ​filtered water 200 g t​ una belly; aged for 12 days 340 g p​ ecan
600 g​ champagne vinegar 120 g​ country ham; ground 100 g​caster sugar
700 g​sugar 60 g​pickled watermelon rind 40 g​filtered water
16 g​salt 6 g​white soy
10 g​ turmeric flaky salt roast the pecans in a 300°F oven until
10 g​ celery seed golden/in a saucepot, combine the
400 g​watermelon rind; outer rind dice the tuna and mix in the remaining water and sugar and cook to 340°F/
removed and sliced thin ingredients/season with salt and remove from heat, add the roasted
100 g​white onion; sliced thin reserve in a refrigerator pecans and mix through/pour the
100 g​ red pepper; sliced thin
praline onto a nonstick mat and cool
to room temperature/process in a wet
in a bowl, combine the sliced onions, mill until almost liquefied and reserve at
watermelon rind, and peppers and GLAZE
room temperature
cover in ice water for 1 hour/bring the
100 g​ brewed coffee
remaining ingredients to a simmer/
100 g​sake
remove the vegetables, drain on paper
40 g​tamari
towels, and add it to pickling liquid/cook PRALINE MOCHI
80 g​maple syrup
until the watermelon rind is just tender/
60 g​rendered bacon fat 100 g f​ euilletine
chill in a refrigerator for a minimum
of 1 week/chop and reserve 150 g​ pecan praline
combine the coffee, sake, tamari, and salt
maple syrup, and reduce to a syrup/ mochi dough (page 236)
remove from the heat and whisk in the
MUSTARD GLAZE bacon fat and reserve mix the feuilletine and praline together
and season with salt/and chill in a
100 g ​w hite miso refrigerator/fill each square of mochi
75 g​chinese mustard powder with 6 grams of the praline filling and
75 g​filtered water TO FINISH
close by bringing the corners together/
80 g​ wildflower honey
20 ea ​t hin slices of country ham reserve in a freezer
60 g​mirin
bourbon

combine the miso, honey, and

mirin/warm the water and whisk in the place 14 grams of the tuna mixture on a TO FINISH
mustard powder until no lumps remain/ slice of ham/brush a small amount of the
add the mustard to the bowl and whisk mustard glaze over the tuna and roll up 10 ea l​ arge leaves of plum sorrel
to combine/mature in a refrigerator for a the ham/brush the top with the warmed 20 g​pecan praline
minimum of one week coffee glaze and serve immediately/we
typically serve this as a finger food, and brush the frozen mochi with praline/
instruct the guests to “wash” their hands cover with a sorrel leaf and serve
in bourbon before picking up the bite immediately

32 Spring 33 Spring
 SNAP PEAS, WINTERGREEN,
SEA GRAPES

UNRIPE MELON JUICE

1 ea​ unripe green melon

malic acid

peel, seed, and juice the melon/pass

the melon juice through a superbag
and season with malic acid/reserve in a
refrigerator

TO FINISH

wintergreen curd (page 237)

verbena oil (page 237)
300 g​sea grape
1 kg ​s nap pea
40 g​finger lime
grated fresh wasabi
picked huacatay leaf
salt

use scissors to remove the sea grapes

individually off of the vine and reserve/
shuck the snap peas and reserve/pipe
some wintergreen curd on the base of
a plate and add little mounds of wasabi
and finger lime/sprinkle with huacatay
leaves/dress the peas and sea grapes
with verbena oil and salt/cover the curd
with the pea salad/spoon some melon
juice over top and serve immediately

34 Spring 35 Spring
36 Spring 37 Spring
SOUSED BELTFISH AND WATER AND VINEGAR
NEXT PAGE

SALTED RHUBARB
PREVIOUS PAGE

BELTFISH TO FINISH VINEGAR GEL TO FINISH

1 ea​beltfish shiso flower 500 g​white balsamic vinegar 1 ea​5’ x 5’ ice block
300 g​dashi (page 234) shiso leaf 5 g​low acyl gellan gum 100 g c ​ rème fraiche
400 g​brown rice vinegar 500 g​ unrefined cane sugar a 1 ea ​b ergamot
20 g​ shirodashi score the beltfish and slice at an angle/ 500 g​ unrefined cane sugar b flaky salt
roasted sea salt place a piece of beltfish on a bowl and
spoon the rhubarb sauce over top/ blend the vinegar and gellan gum using a sharp knife, cut the peel from
clean and remove the filets/salt both sprinkle with shiso buds and leaves and until combined and bring to a boil/ the bergamot in .5’ strips of zest/spoon
sides of the filet with roasted sea serve immediately immediately pour the gel into a shallow some crème fraiche into the base of
salt and cure for 30 minutes – 1 hour/ tray chill in a refrigerator until fully set, a serving vessel and place 7 cubes of
combine the brown rice vinegar, dashi, around 3 hours/dice into 3 mm cubes, vinegar into the crème fraiche/shave
and shirodashi and cover the filets for place in a bowl, and toss in sugar a/ the ice block on an ice shaver and gently
40 minutes/remove from the pickle shake off the excess sugar, lay the pack into the vessel using a smooth
and air dry on a bamboo rack/before cubes out on a dehydrator tray, and cone shaped mold/twist the bergamot
serving, use a small knife to peel back place in a well-ventilated area for 8 peels to mist the ice with the natural oils
the second skin, reserve both the peel hours/return the semi-cured cubes to a of the citrus and finish with flaky salt/
and the flesh bowl and fully coat in sugar b/shake off serve immediately
the excess sugar, and repeat the drying
process until chewy in texture, around
24 and up to 30 hours/reserve the cured
RHUBARB SAUCE
gel (gummies?) in an airtight container
1 kg r​ hubarb
20 g​plum pits; crushed
10 g​red shiso leaf
100 g​sugar
100 g​japanese plum soda
180 g u ​ meboshi
reserved belt fish skins

vacuum seal the rhubarb, plum pits,

shiso, sugar, and soda and steam in a
combination oven at 190° F for 1 hour/
pass the mixture through a super bag,
and discard the solids/vacuum seal the
liquid with the umeboshi and macerate
for 1 week, in a refrigerator/using a small
knife, scrape the silver layer off of the
second skin, and reserve in a bowl/pass
the rhubarb sauce through a fine mesh
strainer and weigh out 100 g of the liquid
in the bowl/mix until the sauce is silver
in color

38 Spring 39 Spring
40 Spring 41 Spring
BARBECUED SEA EEL
AND PIG’S BLOOD

EEL BLOOD SAUSAGE

1 ea ​s ea eel blood sausage (page 234)

kill the eel by making an incision on the portion into 1” x .5” rectangles and
tail and the back of the neck, taking care reserve
not to cut all the way through/submerge
in ice water to bleed out/bring a sauce-
pot of water to a boil, blanch the eel for
TO FINISH
5 seconds, and return it to the ice bath/
use a knife to scrape any slime from the binchotan charcoal
skin, and butterfly from the backside of
the spine/reserve in a refrigerator
heat binchotan coals until red hot and
place them on a rack/sear the blood
sausage on both sides/portion the eel
POACHING LIQUID on an angle, place the rack of hot coals
above the eels, and let the eel cara-
200 g b ​ acon; diced melize/brush the eel with the reduced
50 g ​s hallot; chopped cooking liquid and place onto the seared
5 g​ garlic; chopped sausage/transfer both to a plate and
100 g s​ herry vinegar serve immediately
100 g h​ oney
500 g r​ ed pepper juice
7 g​salt
300 g​filtered water

render the bacon, add the shallots

and garlic, and sweat/add the sherry
vinegar and honey, and reduce to a
glaze/add the pepper juice, salt, and
water, and bring to a simmer/add the
butterflied eel, using a weight to keep
it submerged/simmer for 20 minutes,
just until tender, and use the back of a
wooden spoon to gently remove from
the pot/while the eel is hot, use fish
tweezers to remove the bones, and chill
in a refrigerator/strain the cooking liquid
and reduce to a glaze

44 Summer 45 Summer
MAPO LAMBS’ BRAIN

LAMBS’ BRAINS

3 ea ​l ambs’ brain

soak brains in ice water overnight/peel

off any visible membrane, taking care
to ensure there is no residual blood and
reserve

MAPO SAUCE

60 g​grapeseed oil
50 g​pork; ground
50 g l​ amb; ground
20 g​ szechuan fermented bean paste
10 g ​g arlic; minced
10 g ​g inger; minced
10 g ​fermented black bean
2 T​a leppo chile; ground
20 g u ​ nrefined cane sugar
100 g ​l amb jus
4 g​ white peppercorn; ground
7 g ​red szechuan peppercorn; roasted and
ground

sauté the beef and lamb until cooked

through/remove the meat from the pan,
add the bean paste, and black beans,
and cook until fragrant/add the garlic
and ginger, and once they are cooked,
add the jus, sugar, chile, and szechuan
peppercorn/cook the mixture for 5 more
minutes, and reserve in a refrigerator

TO FINISH

7 g​garlic chive; minced

400 g ​c larified butter; heated to 160°F

heat a cast iron serving vessel under

a salamander/in a saucepot, warm the
mapo sauce/add the brains to the butter
and cook until firm/glaze the brains in
the mapo sauce/add a little clarified
butter to the cast iron/place the glazed
brain in the center of the vessel, cover in
garlic chives, and serve immediately

46 Summer 47 Summer
 CAPON SKIN, BLACK WALNUT,
EUCALYPTUS HONEY

CAPON SKINS TO FINISH

5 ea ​c apon skin eucalyptus honeycomb

4 clove​roasted garlic eucalyptus honey
200 g​black walnut flaky salt
50 g​niçoise olive; pitted gold leaf
100 g​ feuilletine
sprinkle the crisp skin with salt/combine
clean the capon skins and scape off any the gold leaf with honey and drizzle over
excess fat/toast the walnuts in a 300°F top/stick into a honeycomb and serve
oven/in a food processor, pulse the immediately
feuilletine, toasted walnuts, pitted olives,
and garlic and until they are uniform
in size/cut the capon skins into a 2.5”
circle using a ring mold as a guide/fill
the center with a spoon of the walnut
mixture and fold the sides together to
create a half moon shape/place inside
a ring mold to maintain the curvature/
bake on a nonstick mat in a 325°F oven
until golden

48 Summer 49 Summer
CHILLED MINESTRONE MARIONBERRIES,
PORK FAT, SWEET CLOVER

TOMATO WATER MINESTRONE BASE LEES CURED PORK FAT it does not overflow/pour into a shallow
metal container, and freeze overnight/
3 kg ​v ine-ripened tomatoes 500 g​tomato water 1 ea ​p ork back fat (around 800 g) thaw the ice over a perforated pan lined
20 g​basil 400 g​ fermented base 600 g​sake lees with a linen/once the ice block looks
14 g​sea salt 10 g​ huacatay 50 g​salt clear, discard it, and reserve the broth
10 g​ lemon verbena
blend all ingredients on high until 10 g​holy basil combine the salt and lees/wrap the
smooth/pass the mixture through a 15 g​lovage pork fat in cheesecloth and cover
super bag, discard the solids, and 5 g ​m arjoram completely with the sake lees mixture/ SWEET CLOVER BROTH
reserve the liquid salt vacuum seal and cure in a refrigerator
500 g b ​ rowned butter broth
for 2 weeks/remove the cheesecloth
lightly bruise the herbs and vacuum 30 g ​m eadowsweet
and rinse the pork fat in running water/
seal with the tomato water fermented 40 g ​u nrefined cane sugar
vacuum seal and steam in a combination
FERMENTED BASE base/rest in a refrigerator overnight/ 5 g s​ alt
oven at 170°F for 9 hours/cool in an
pass through a superbag and blend with ice bath, remove from the bag, and
500 g​cabbage
the xanthan gum/season with salt and bring all the ingredients to a simmer and
100 g​carrot; grated transfer to a blast freezer/once frozen steep for 10 minutes/pass the mixture
process in a vacuum chamber to remove all the way through, slice the fat
200 g​kohlrabi; grated through a superbag and reserve
any air bubbles 1 mm thin on a meat slicer and cut
20 g​celery; grated
10 g​korean chili paste into squares/store the sliced fat on
1 ea​tierra chili; ground lightly greased parchment paper
5 g​ celery seed; toasted TO FINISH CASSIA OIL
300 g​filtered water
14 g​sea salt okra seed oil 20 g c​ assia bud; toasted
MARIONBERRIES 20 g r​ oasted almond paste
junsai
combine the cabbage, carrots, kohlrabi, 140 g a ​ lmond oil
1 kg m​ arionberries
celery, chile paste, and celery seed/ pour the chilled minestrone into a bowl/ 12 g h​ m pectin
using your hands, massage the salt add a spoon of junsai and okra seed oil/ combine all the ingredients in a blender
200 g​ unrefined cane sugar
into the vegetables until a light foam serve immediately and process until smooth/vacuum seal
4 g ​s alt
appears/pack the vegetables tightly in and reserve in a refrigerator for 1 month/
10 g​ lemon juice
a container and cover with the filtered strain the contents of the bag through
water/place a weight on top to keep a linen, discard the solids, and reserve
combine the sugar and pectin/in a PORK FAT ENVELOPES
them submerged in brine and wrap the oil
saucepot, bring the berries to a simmer
the container in cheesecloth/store in and whisk in the sugar mix/bring back to line demisphere molds with a slice of
a cool, dark area for 13 days/pack the a simmer until very thick in appearance/ pork fat and fill with the marionberry
fermented vegetables into containers remove the pot from heat and add the LIQUID SABLE jam/place a circle of the liquid sable
and store in a refrigerator salt and lemon juice/chill in a refrigera- over top and cap with another slice of
tor and reserve in piping bags 60 g​ unblanched almond flour
pork fat/transfer the molds into a blast
110 g a ​ p flour
freezer/pop out the envelopes and use
80 g​sugar
a circle punch to remove any excess fat/
110 g b ​ utter; diced
BROWNED BUTTER BROTH reserve in a freezer
4 g ​s alt

5# ​b utter pulse all the ingredients in a food

300 g​milk solids
processor until combined/lay out the TO FINISH
40 g​cassia bud
crumbs on a silicone mat and bake
5 kg f​ iltered water
in a 325°F oven until golden/transfer place three pork fat envelopes in
the hot sable to a wet mill and process the center of a bowl and allow them
cook the milk solids in the butter and
until liquified/pour the mixture onto a to temper for 12 minutes/heat the
cook until browned/add the cassia
parchment pan, to a 2 mm thickness, meadowsweet broth slightly and pour
and fry for 30 seconds until fragrant/
and transfer to a freezer/once frozen, over the raviolis/drizzle with cassia oil
carefully whisk in the water, making sure
punch into 1” circles using a ring cutter and serve immediately

50 Summer 51 Summer
ROYAL RED PRAWN AND LAMB

ROYAL RED PRAWNS BLOODY MARY SAUCE

10 ea​royal red prawns 500 g b ​ loody mary juice

10 g ​u ltratex 8
peel and devein the prawns/dice the 1 g​xanthan gum
shrimp and lay flat into a circle onto a
thin strip of plastic wrap blend all the ingredients together until
thickened and reserve in a refrigerator

LAMB
TO FINISH
200 g l​ eg of lamb; ground
25 g ​s mall dried shrimp horseradish oil (page 235)
20 g s​ hallot; minced and rinsed puffed buckwheat (page 236)
10 g​chive; minced
30 g​horseradish oil place the lamb tartare on a circle of
salt diced prawn/add some puffed buck-
grapeseed oil wheat on top/roll the ball and twist tight
using the plastic wrap/place the formed
heat grapeseed oil to 375°F and fry ball in the bottom of a bowl/spoon
dried shrimps until crisp/combine the some bloody mary sauce over top with
ground lamb, fried shrimp, shallots, a few drops horseradish oil and serve
chives, and horseradish oil in a bowl/ immediately
season with salt and roll into a small
balls

BLOODY MARY JUICE

2 kg ​tomato
4 ea​thai red chile
30 g ​o ld bay seasoning
25 g​worcestershire sauce
30 g​horseradish; grated
5 g​ black peppercorn
40 g​lemon juice

blend all the ingredients together, pour

into a shallow metal container, and
freeze overnight/thaw the ice over a
perforated pan lined with a linen/once
the ice block looks clear, discard it, and
reserve the juice

52 Summer 53 Summer
 EGG YOLKS AND SMOKED
TROUT ROE

EGG YOLK BUTTERMILK

20 ea ​e ggs 300 g ​c ruze buttermilk

200 g​fresh goat’s cheese
steam the eggs in a combination oven
set to 150°F for 1 hour/shock in an ice whisk together both ingredients and
bath, peel, and remove the whites/ reserve in a piping bag
pass the cooked yolks through a tamis/
lay the yolks out between two lightly
greased acetate sheets and place in a
TO FINISH
blast freezer/once frozen, remove the
top layer of acetate, and punch into 2” smoked trout roe
circles using a ring cutter/reserve the mezcal in an atomizer
circles in a freezer until needed 20 g​ minced jalapeño
marigold leaf

CRISPY CORN​ pipe the buttermilk at the base of a

bowl/cover in crispy corn, jalapeño, and
200 g​nixtamalized corn marigold leaves/drizzle with the peanut
1 kg ​g rapeseed oil praline and cover with a thin layer of
salt smoked trout roe/spray with mezcal,
drape with the egg yolk circle, and serve
heat the oil to 350°F and fry the corn immediately
until crisp/drain on paper towels, season
with salt, and roughly chop/store in a
dehydrator until ready to use

PEANUT PRALINE

400 g​roasted peanuts

50 g c
​ ane sugar

in a saucepot, cook the sugar to 330°F

and add the peanuts/mix to combine
and lay onto a tray lined with a silicone
mat/allow the nuts to cool to room
temperature and transfer to a wet
mill/process the praline until almost
liquified/reserve at room temperature

54 Summer 55 Summer
CHICKEN SKIN MILLE FEUILLE

CHICKEN SKINS TO FINISH

2 kg c
​ hicken skin from high quality 15 ea ​l arge plum sorrel leaf
yellow skinned birds crispy capers (page 234)

use a knife to scrape off any excess fat pipe a small amount of lemon curd into
from the chicken skins/line a 3” x 8” pan each sorrel leaf, add a fried caper, and
with plastic wrap/layer the skins into the fold the leaf over onto itself/pipe a small
pan until full/place it in a vacuum bag amount of lemon curd on the inside of
and seal/steam in a combination oven the skin and place 3 filled sorrel leaves
at 180°F for 7 hours and chill to room on the curd/serve immediately
temperature/freeze overnight/remove
the chicken terrine from the pan and
shave thin on a meat slicer/wrap the
slice around a steel pipe/place upright
on a parchment lined tray and bake in
a 300°F oven until golden/remove the
chicken skin from the pipe while hot,
cool to room temperature, and store in
an airtight container

LEMON CURD

270 g​ lemon juice

4 g​agar
140 g​sugar
270 g​whole egg
300 g​ browned butter
salt

whisk the lemon juice and agar together

and bring to a simmer/in a bowl,
combine the sugar and egg, and temper
in the hot lemon juice/bring back to a
simmer until thickened/transfer to a
blender and blend in the butters/pour
into a shallow plastic container chill/
once set, blend a second time, season
with salt, and transfer the curd to a
piping bag/reserve in a refrigerator

56 Summer 57 Summer
 GREEN PEANUTS WARMED
WITH JASMINE BUTTER

PEANUT STOCK PEANUTS

800 g​ peanut; roasted and crushed 200 g g

​ reen peanut; peeled
3 kg ​filtered water 300 g​filtered water
salt
cook both ingredients in a pressure
cooker for 1 hour/strain, pour into a cook the peanuts and water until
shallow metal container, and freeze tender/remove from heat, season with
overnight/thaw the ice over a perforated salt, and allow the pot to cool to room
pan lined with a linen/once the ice block temperature
looks clear, discard it, and reserve the
stock
BANANA BROTH

CAVIAR “EN GELÉE” 500 g f​ reeze-dried banana

30 g ​rishiri kombu; soaked overnight
200 g p ​ eanut stock 200 g​sake
3.1 g s​ alt 600 g ​filtered water
3.5 g​silver leaf gelatin salt
4 oz ​keluga caviar
combine the sake, water, and kombu
bloom the gelatin in ice water/warm and slowly bring to a simmer/remove
the peanut stock, squeeze any excess the pot from heat, cover, and let steep
moisture form the gelatin, and melt for 30 minutes/remove the kombu,
into the peanut stock/cool to room and bring the pot back to a boil/
temperature/spoon some caviar in the add the bananas, remove from heat,
center of a bowl and cover it in peanut cover, and let steep for 1 hour/pass
stock/chill in a refrigerator the stock through a fine mesh strainer,
season with salt, and reserve at room
temperature

JASMINE BUTTER

400 g ​c larified butter TO FINISH

60 g​jasmine flower
30 g​rishiri kombu; soaked overnight heat the butter in a saucepot, add the
peanuts, and gently warm them/place a
vacuum seal all the ingredients and few peanuts onto the caviar gelée and
steam in a combination oven at 160°F for pour some banana broth over top/serve
1 hour/strain and reserve the butter immediately

58 Summer 59 Summer
A JELLIED SALAD OF SMOKED
EEL AND ICEBERG LETTUCE

SMOKED EEL STOCK ICEBERG LETTUCE

150 g​smoked eel skin 1 ea ​i ceberg lettuce head

15 g​shallot; sliced
2 g​ black peppercorn cut the lettuce into cubes and separate
400 g​filtered water the layers/pipe a small amount of the eel
3 g​silver leaf gelatin cream between each layer, and put the
iceberg back together/place the iceberg
vacuum seal the eel skins, shallot, in a silicone mold and cover with the
peppercorn, and water and steam in a room temperature smoked eel stock/
combination oven at 200°F for 1 hour/ chill in a refrigerator until set
bloom the gelatin in ice water/pass
the contents of the bag through a fine
mesh strainer lined with a linen/squeeze
any excess moisture from the gelatin DILL WHITE BALSAMIC
and melt into the stock/cool to room
100 g ​d ill
temperature
500 g​white balsamic

vacuum seal both ingredients and allow

SMOKED EEL CREAM to mature in a refrigerator for 18 days/
strain and reserve in an atomizer
200 g s​ kinned smoked eel
50 g​heavy cream
100 g​ crème fraiche
3 g​silver leaf gelatin TO FINISH
15 g​red onion; minced and washed
4 g​dill; chopped 4 oz​ossetra caviar
10 g​ lemon juice
salt unmold the iceberg lettuce, spritz it with
white balsamic, and place on a plate/
vacuum seal the eel and the cream spoon the caviar on one side and serve
together and steam in a combination
oven at 170°F for 40 minutes/bloom the
gelatin in ice water/pass the eel through
a medium-holed tamis and reserve/
squeeze any excess moisture from the
gelatin, melt into the warm heavy cream,
and mix it into the eel mixture/whip
the crème fraiche and fold it into the
eel mixture/reserve in piping bags in a
refrigerator

60 Summer 61 Summer
 CRISPY ANGEL BISCUIT
AND CHANTERELLES

ANGEL BISCUIT CHANTERELLES

360 g​whole milk 60 ea​mini button chanterelle; cleaned

97 h​buttermilk
700 g​ap flour shave the mushrooms on a mandolin and
155 g w ​ hite lily flour reserve between 2 towels
5.7 g b
​ aking powder
55 g​sugar a
5 g​sugar b
1.5 ea e ​ gg CORN POWDER
80 g ​i nstant dry yeast
128 g​ butter; room temperature 100 g​ freeze-dried corn
26 g​salt 80 g ​i nstant chicken powder

combine the flours, baking powder, salt, blend together and store in an airtight
and sugar a/ warm the milk and whisk container
in the sugar b and yeast and proof for
5-8 minutes/add the buttermilk and
eggs to the yeast mixture, and transfer
TO FINISH
to the bowl of a stand mixer/add the dry
ingredients and mix on low speed until 5 kg ​g rapeseed oil
combined/cover the bowl with plastic chicken emulsion (page 234)
wrap and rest for 20 minutes at room
temperature/using a dough hook, knead heat the oil to 350°F and fry the biscuit
the dough on medium speed, adding until golden/drain on paper towels and
the butter in pieces, around 8 minutes/ pipe some of the chicken emulsion
turn the dough out onto a lightly floured all over the biscuit/cover in shaved
counter and cover well with plastic wrap/ chanterelles and dust with corn powder/
proof for 30 minutes and punch down/ serve immediately
recover and repeat the process once
more/lightly grease silicone molds and
reserve/after an hour has passed, portion
the dough into 10 gram balls, roll, and
place in the greased molds, crease side
up/proof in a combination for 30 minutes/
steam the dough at 190°F, 95% humidity,
for 25 minutes/once fully cooked, cool
to room temperature/gently remove the
biscuits form the molds and store in an
airtight container

62 Summer 63 Summer
GENTLY STEAMED FROZEN MAYPOP CURD
EGGPLANT AND FIGS AND GOLDEN ENOKI MUSHROOMS

TONKA BEAN SYRUP WALNUT MILK EGGPLANT MAYPOP CURD MEZCAL SYRUP TO FINISH

2 ea ​tonka bean; grated 1800 g​walnuts 6 ea​fairytale eggplant 270 g​maypop juice 8 g r​ ed szechuan peppercorn flaky salt
100 g u​ nrefined cane sugar 4 kg ​filtered water 200 g​tonka syrup 270 g​whole egg 1 ea​vanilla bean; scraped
300 g ​filtered water 180 g c ​ lover honey salt 250 g s​ ugar 100 g​ unrefined cane sugar spin the maypop curd in a pacojet
3 g​salt 80 g ​u nrefined cane sugar 250 g ​b utter 200 g f​ iltered water machine/place a scoop of the curd in
12 g​salt use a sharp metal pick to stab the 4 g ​c itric acid 40 g ​m ezcal the base of the serving vessel/cover
combine all the ingredients and bring eggplant all over/season with salt and 8 g​silver leaf gelatin 6 g ​s alt with the punched out saffron gel, and
to a simmer/cover the pot, remove from in a saucepot, cover the walnuts in water let rest for 1 hour/drain off any excess salt
push down/dress the golden enoki
heat, and steep for 1 hour/pass the syrup and bring them to a simmer/strain off liquid and vacuum seal/steam in a com- in a saucepot, cook the sugar to 320°F, mushrooms in the mezcal syrup and
through a linen and reserve the water and repeat this process twice bination oven at 190°F for 20 minutes, bloom the gelatin in ice water/bring the add the peppercorns and vanilla and cover the gel completely/season with
with fresh water/combine all ingredients or until tender/remove the eggplant maypop juice to a simmer/in a bowl, “fry” in the hot sugar for 20 seconds/ some flake salt and serve immediately
and soak overnight/blend on high until from the bag and place it on a nonstick whisk together the eggs and sugar add the filtered water and mezcal and
smooth/pass the mixture through a dehydrator mat/dry the eggplant for and temper in the hot juice/return the bring to a low simmer to dissolve the
super bag and reserve 45 minutes, it should still have moisture mixture to the saucepot and bring to a sugar/allow the syrup to steep for 1 hour,
but not be “wet”/chop and reserve in a simmer while whisking/once thickened, and pass through a fine mesh strainer
refrigerator remove from heat/squeeze any excess
liquid from the gelatin and melt into the
FIG LEAF CREAM maypop/whisk in the butter, add citric
acid, and season with salt/transfer to
1 kg​walnut milk FIG WRAPPED EGGPLANT pacojet beakers and freeze
60 g ​fig leaf
10 g​silver leaf gelatin 200 g​tonka syrup
4 g​silver leaf gelatin
bruise the fig leaves, vacuum seal with SAFFRON GEL
the walnut, and allow to sit in a refriger- bloom the gelatin in ice water/heat the
ator overnight/pass the contents of the syrup/squeeze any excess moisture 5 g ​s affron
bag through a fine mesh strainer and from the gelatin and melt into the syrup/ 200 g f​ iltered water
discard the solids/bloom the gelatin in remove the top piece of plastic wrap 2 g ​s alt
ice water/warm 40 grams of the walnut 2 g ​l ow acyl gellan gum
from the fig and place it into a bowl/
milk/squeeze any excess moisture from spoon 4 grams of the tonka syrup over
the gelatin and melt it into the warmed the fig, followed by 8 grams of eggplant/ vacuum seal the water, saffron, and
walnut milk/blend with the remaining bring the sides of the plastic wrap salt and steam in a combination oven at
milk/pour into siphons and charge together, twist, and secure tightly with 200°F for 1 hour/strain and cool to room
twice/reserve in a refrigerator twine/place in a bowl of ice water until temperature/using an immersion blend-
set er, incorporate the gellan gum bring to
a simmer/pour onto a lightly oiled metal
tray and reserve in a refrigerator until
FIGS chilled/use a 2” ring mold to punch out
TO FINISH circles, and reserve
8 ea ​ripe Turkish figs
puffed buckwheat (page 236)
lightly oil a square of plastic wrap/peel flaky salt
and halve the figs and place them seed GOLDEN ENOKI MUSHROOMS
side down on the plastic/place another spoon some buckwheat on the base of
piece of plastic wrap over top and roll 2 pack​ golden enoki mushroom
a bowl/spoon the fig leaf cream over
the fig to a 2 mm thickness using a top and place the fig-wrapped eggplant
rolling pin in the center of the cream/season with use a sharp knife to cut the mushrooms,
flaky salt and serve immediately leaving a small amount of the stem on/
reserve the base for another use

64 Summer 65 Summer
SQUID QUILLS

SQUID BOWL oil from heat and allow it to chill to room

temperature/whisk to combine the
5 ea ​l ong fin squid fried ingredients, fermented bean curd,
hoisin, squid ink, shiro dashi, tamari,
using a towel, peel the outside skin off fish sauce, sorghum, cane syrup, and
of the squid and set aside/reserve the cane sugar/adjust the thickness with
remaining squid for another use/stretch the reserved reduced liquid, and 400
the skin over a bowl and secure with g of the frying oil/transfer to a blender
twine/hold in a freezer until ready to use and pulse lightly until it is semi-smooth/
reserve at room temperature

SQUID PASTE
SQUID TEA
50 g ​u nrefined cane sugar
100 g ​l yle’s golden cane syrup 400 g ​filtered water
100 g​ sorghum 40 g​ dried squid; minced
50 g f​ ish sauce
50 g t​ amari vacuum seal both ingredients and steam
60 g ​s hirodashi in a combination oven at 200°F for 30
15 g ​s quid ink minutes/chill in a refrigerator overnight
100 g ​h oisin
and strain
5 g ​w hite peppercorn; ground
150 g ​fermented bean curd paste
1 kg f​ iltered water a
1 kg f​ iltered water b SQUID TUILLE
1 kg d​ ried scallop
500 g​dried abalone 200 g​squid tea
250 g​ garlic; minced 40 g​sugar
250 g ginger; minced 20 g​kuzu powder
250 g​ shallot; minced
3 kg grapeseed oil in a saucepot, combine all ingredients/
slowly bring the mixture to a boil,
in two separate containers, cover the moving constantly with a spatula,
dried scallops and abalone in cold until thickened/using an offset spatula,
water and rehydrate in a refrigerator spread evenly over a stencil laid out on a
overnight/the following day, place the nonstick dehydrator mat/dry the tuilles
into two separate saucepots/cover the until crisp/remove from the dehydrator
scallops with filtered water a and the mat and shape by holding the tuille over
abalone with filtered water b/cover and a prism mold and heat using a heat gun
cook over medium heat until tender/
once tender, drain both of the liquids
into a saucepot and reduce by ¾/hand-
shred the scallops into threads and TO FINISH
set aside/run the rehydrated abalone
through a meat grinder and reserve/ remove the twine from the squid bowl/
in a wide pot, heat the grapeseed oil place a small dollop of the squid paste
to 275°F/fry the shallots, until golden into the fold of the squid quill/place on
brown, drain on paper towels and the squid bowl and serve immediately
reserve/next, fry the ginger, followed
by the garlic/bring the oil back to 275°F,
add the scallops and abalone, one after
another, and fry until crisp/remove the

66 Spring 67 Spring
LEAN TUNA AND BIBLE TRIPE
CHILLED RATATOUILLE AND GEODUCK CLAM

TUNA WATERMELON RATATOUILLE SOURDOUGH TRIPE VANILLA VINAIGRETTE TO FINISH

1 ea ​top loin of bluefin tuna; blast froze 2 ea ​red onion; quartered 1 ea​ sourdough loaf 3 ea​bible tripe 1 ea ​vanilla bean; split and scraped 30 g​cilantro stem; sliced
olive oil 200 g c ​ onfit pepper olive oil 50 g ​g inger 50 g ​u nrefined cane sugar 1 ea ​c ucumber; peeled, deseeded, and sliced
250 g​ dried watermelon 1 ea ​d ry red chile flaky salt
lightly grease squares of parchment pa- 300 g​ red wine vinegar remove the crusts from the bread and cover the tripe in water and bring to a 18 g ​red szechuan peppercorn; toasted
per with olive oil/slice the tuna on a meat 150 g​glucose syrup dice into 1 cm cubes/heat some oil in a boil/drain off the blanching water and 4 ea ​g arlic clove; crushed portion the bible trip into thin strips
slicer into 1 mm thick slices and reserve 100 g ​s ugar sauté pan and fry the bread until crisp/ rinse the tripe under running water/ 20 g c ​ ilantro root; crushed and shave the geoduck thinly/place
on the parchment in a refrigerator 50 g s​ hirodashi reserve the croutons on a paper towel cover the rinsed tripe in fresh water, add 200 g b ​ lack vinegar cilantro stems, cucumber, and geoduck
20 g b​ asil leaf 80 g ​w hite soy between the layers of the tripe/spoon
the ginger and bring to a simmer/cook
10 g ​s esame oil
until just tender and reserve some of the vanilla vinaigrette over top,
combine the vinegar, glucose, and sugar 100 g g ​ rapeseed oil
sprinkle with flaky salt, and serve
DRIED WATERMELON and reduce until thickened/add the TO FINISH 6 g​ultratex
shirodashi and chill in a refrigerator/ 1 g ​xanthan gum
1 ea​ seedless watermelon; peeled lightly char the onions on all sides over horseradish oil (page 235) GEODUCK salt
verbena oil (page 237)
charcoal/cut the grilled onions and
cut the fruit into six pieces and vacuum small basil leaf 2 ea​geoduck in a mortar, crush together the vanilla,
peppers into ¾ cm slices, and combine
seal/once the fruit is compressed, flaky salt salt dry chile, garlic, peppercorns, and
with the gastrique, watermelon, and
grill them on a rack above a charcoal basil/chill in a refrigerator overnight cilantro stems/transfer to a bowl and
grill/use a temperature gun to ensure place a spoonful of the ratatouille on the bring a pot of water to a simmer and mix in the sugar, vinegar, and white soy/
that the heat level is between 200°F base of a plate/drizzle with the verbena blanch the geoduck for 6 seconds/chill allow the mixture to macerate for 6
– 250°F/cook the watermelon until it oil, add a few sourdough croutons, and in a salted ice bath/shuck the clams and hours/pass through a fine mesh strainer
begins to caramelize and has shrunk small basil leaves/brush the tuna with peel back the skin/slice in half and rinse and using an immersion blender, sheer
to one third of its original size/chill horseradish oil and place on top of the the inside with the salted ice water and in the xanthan gum and ultratex/process
overnight/slice into 2 mm thick slices, ratatouille/finish with flaky salt and reserve in a vacuum chamber to remove any
removing any visible seeds, and reserve serve immediately excess bubbles/whisk in the sesame
and grapeseed oils and reserve

CONFIT PEPPERS

300 g ​p iquillo peppers; seeded

200 g​olive oil
2 ea​garlic clove; crushed

heat the olive oil a sauté pan, and gently

fry the crushed garlic/add the peppers
and transfer to a ceramic dish/bake the
peppers at 310°F until the edges begin
to caramelize, around 30-45 minutes/
chill the peppers and reserve

68 Summer 69 Summer
FATTY TUNA, COUNTRY HAM,
MARASCHINO CHERRY VINEGAR

MARASCHINO CHERRY GELÉE TO FINISH

200 g​ morello cherry purée freshly grated wasabi

200 g​ maraschino cherry vinegar shiso flower
100 g​red verjus
7 g s​ ilver leaf gelatin spoon some of the tuna mixture into a
bowl/spoon some grated wasabi over
bloom the gelatin in ice water/whisk top and cover in cherry gelée/sprinkle
to combine the cherry purée, vinegar, with shiso flower and serve
and verjus and pass through a super
bag/bring 100 g of the cherry mixture
to a simmer/squeeze any excess liquid
from the gelatin, melt into the warmed
cherry liquid, and add it to the remaining
mixture/chill in a refrigerator/once set,
crush the gelée with a fork, and reserve

TUNA

500 g a
​ ged tuna belly
300 g​radish; diced
250 g​country ham; trimmed of sinew
and ground

use a spoon to tear the tuna flesh from

the sinew/once all the sinew is removed,
lightly chop the tuna and combine with
the ground country ham/reserve in a
refrigerator

70 Summer 71 Spring
PAW PAWS, SEA URCHIN,
AND MAKRUT LIME

SAUCE AMÉRICAINE STOCK MAKRUT LIME SALT

6 ea ​l obster body; gills removed and 1 kg​ grapeseed oil

cut into small pieces 8 ea​makrut lime leaf
100 g c ​ larified butter 100 g​maldon salt
100 g l​ emongrass; minced
50 g ​g alangal heat the oil to 325°F, and fry the leaves
300 g ​tomato until crisp/drain on paper towels and
6 ea ​m akrut lime leaf crush to a powder in a mortar/add the
4 kg w
​ hite lobster stock maldon salt, crush lightly, and reserve in
an airtight container
in a stockpot, heat the clarified
butter and lightly caramelize the lobster
bodies/add the remaining ingredients,
bring to a simmer for 45 minutes, and PAW PAWS
pass through a fine mesh strainer/
5 ea ​p aw paws
chill the stock over ice and reserve in a
refrigerator overnight/remove the layer
of fat off of the top, and strain/reduce halve the paw paws, scoop out the flesh,
the stock by ¾ and reserve remove the seeds, and reserve in a
refrigerator

MAKRUT LIME CREAM

SAUCE AMÉRICAINE CREAM
8 ea​makrut lime leaf
300 g​heavy cream 300 g​makrut lime cream
100 g​ sauce américaine base
vacuum seal both ingredients and infuse,
refrigerated, for 48 hours/pass through a whip the cream to soft peaks and fold
fine mesh strainer, discard the solids, and together with the sauce américaine
reserve the cream in a refrigerator

TO FINISH

100 g f​ inger lime cells

sea urchin tongues (page 236)

spoon some of the sauce américaine

cream into a ring mold set on a plate/
cover with the paw paw flesh, and a
few tongues of sea urchin/sprinkle with
finger lime cells and lime leaf salt/serve
immediately

72 Summer 73 Summer
 HAIRY PIG AND DRIED ABALONE

HAIRY PIG TO FINISH

3 ea ​m angalitsa pork loin chops; cut 3” thick place a slice of the pork on a plate/
30 g ​p enicillium nalgiovense spoon some abalone jus on the side and
serve immediately
lightly dust the meat in penicillium and
place in a humidity-controlled meat
fridge for 10 days/once a mold starts to
form, use a sharp knife to cut the mold
and 1 mm of meat beneath it off, and
reserve on a tray mold side up

DRIED ABALONE JUS

300 g​dried abalone

4#​pork rib; cubed
30 g​oyster sauce
30 g ​l yle’s golden cane syrup
100 g​ brewed coffee
700 g s​ ake
4 kg​chicken stock (page 234)
60 g ​b rowned butter
grapeseed oil

brown the pork ribs in oil and add the ab-

alone, oyster sauce, cane syrup, coffee,
and sake/reduce the liquid by half and
add the chicken stock/simmer the stock
for 3 hours, pass through a fine mesh
strainer and reduce until gelatinous/split
the sauce with the browned butter and
reserve warm

74 Spring 75 Summer
TIGERS’ MILK

LOVAGE OIL GREEN TOMATO WATER FINISH

1 kg l​ ovage; picked 5#​green tomato remove the frozen tigers’ milk ice disk
200 g f​ lat leaf parsley; picked from a mold and dress with lovage oil/
800 g ​g rapeseed oil core and quarter the tomatoes, process place it in-between the frozen spinal
in a blender, and pass the mixture bones and serve immediately
blend all the ingredients on high until through a superbag
heated to 170°F/chill over ice and store
in a refrigerator overnight/pass through
fine mesh strainer lined with a linen; be
sure to remove any water that may have INFUSION
settled on the bottom/reserve the oil in a
1 kg ​reserved bones from the white fish
squeeze bottle
200 g l​ ime juice
200 g f​ resh coriander with the roots
4 ea ​kaffir lime leaf
BONE PLATE 2 ea​thai red chile
30 g ​g arlic
5 ea​whole snapper carcass 100 g​white onion; sliced
30 g ​g alangal
17 g​kosher salt
ensure that the bones are whole in their
green tomato water
entirety and have no tears or cracks and
unrefined sugar
rinse them well to remove any blood
or protein/soak the bones in ice water
clean the fish bones well, taking care to
and reserve in a refrigerator overnight/
remove any visible blood, eyes, or gills
remove the bones from the water and
and cut into 1” pieces/pound the galan-
tie with butcher’s twine to create a
gal, garlic, thai chile, and kaffir lime in a
curvature, when finished the string
mortar until it resembles a rough paste
should be taught/bring a large pot of
and transfer to a bowl/add the bones,
water to just below a simmer/blanch
lime juice, coriander, onion, salt, and
the bones for around a minute/using a
enough tomato water to cover/vacuum
toothbrush, tweezers, and a dish spray-
seal and reserve in a refrigerator for 12
er, remove any excess meat/repeat this
hours/strain through a fine mesh strain-
cooking and cleaning process until the
er and freeze in a shallow metal pan/
carcasses are completely free of any
place the ice block on a perforated pan
excess proteins and dehydrate them
that has been lined with a linen/allow
overnight so they maintain their shape
to thaw at room temperature, the liquid
permanently/place into an ice mold
that comes off should be transparent/
that been filled with water and freeze
once the ice block is completely clear,
overnight
discard it, and season the strained
infusion with additional lime juice, sugar,
and salt/freeze the liquid into silicon
disk molds

76 Summer 77 Summer
GOLDBAR SQUASH AND GEORGIA PEACH WARMED
CRUSTACEAN BUTTER IN ACACIA HONEY AND SOBRASSADA

CRUSTACEAN INFUSED BUTTER CRUSTACEAN BUTTER SQUASH BLOSSOM TUILLE PEACH INFUSION BRINE SOBRASSADA EMULSION

5# ​b utter 5 g​saffron 60 g ​g lucose powder 2 ea​ripe georgia peach 25 g​acacia honey 200 g​sobrassada
8 ea ​b lue crabs 10 g​tarragon 200 g​filtered water 250 g ​filtered water; hot 90 g p ​ each infusion 130 g​ banner butter; pimento
100 g​ shallots; minced 30 ea​squash blossoms; cleaned 8 g l​ emon juice 100 g cultured guernsey butter
open the blue crabs, remove the gills and 400 g ​v in juane grapeseed oil slice the peaches and dehydrate 5 g​ascorbic acid 40 g ​filtered water
cut into 6 pieces/melt the butter in a wide 250 g ​m ussel juice (page 236) gold powder overnight/rehydrate in hot filtered water 1 g ​s alt xg base
pot, add the crabs, and gently cook for 1 500 g c ​ lam juice for 10-20 minutes or until fragrant/pass
hour/remove from the heat and allow to 150 g ​h eavy cream simmer the water and glucose and chill/ the liquid through a fine mesh strainer, whisk to combine all the ingredients and warm the water and xg base together/
150 g ​b utter vacuum seal with the blossoms until reserve using a whisk, emulsify in both butters
rest for 30 minutes/strain through a fine discard the solids, and reserve the tea
150 g​ crustacean infused butter translucent/lightly drain the blossoms and add the sobrassada/whisk until warm
mesh strainer and reserve
2 g​xanthan gum on paper towels/heat grapeseed oil to and reserve
9 g​silver leaf gelatin
325°F and lightly fry the blossoms/lay
XG BASE SOBRASSADA FAT
them on a greased demisphere mold until
CLAM JUICE in a saucepot, combine the saffron, it is covered in a single layer/transfer to a
tarragon, shallots, vin juane, mussel juice, 20 g​xanthan gum 500 g​ sobrassada; TO FINISH
dehydrator and dry until crisp/use a paint made with high quality pork
2 kg c
​ lams and clam juice and reduce by 3/4/bloom 500 g​ filtered water
brush to accent the squash crisp with the
500 g f​ iltered water the gelatin in ice water/add the cream add the halved peach to sobrassada
gold powder vacuum seal the sobrassada and steam
to reduced liquid/ squeeze any excess blend both ingredients together until emulsion and warm through/place the
in a pot, bring the clams and water to moisture from the gelatin, melt into the thickened and reserve in a refrigerator in a combination oven at 190°F for 1 hour/ peach on a plate and spoon the sauce
a simmer/cook for 1 hour and strain, saffron base, and emulsify in the butters/ strain, discard the solids, and reserve the over top/drip sobrassada fat over top
reserve the stock and discard the clams/ strain and blend using an immersion GOLDBAR SQUASH fat and serve immediately
pass the stock through a superbag to blender/hold warm until ready to use
remove any grit and reserve 60 g​ shirodashi
2 g ​s affron
200 g s​ alted butter
GEORGIA PEACH
2 ea ​g oldbar squash
1 ea ​ripe georgia peach

cut the squash into ¾” thick coins/

peel the skin off of the peach and cut
heat the saffron with the shirodashi and
in half - be sure to taste the peach to
whisk in the butter/vacuum seal with the
determine it is high quality/vacuum seal
squash and steam in a combination oven
the peach with enough brine to cover/
at 190°F until tender
allow to rest for 4 hours, strain off the
liquid, and reserve the brined peach on a
metal tray
TO FINISH

100 g​ crustacean butter

sea urchin tongues (page 236)
lemon juice
flaky salt

heat the squash in its cooking liquid/

brush the sea urchin with crustacean
butter and gently warm/season with flaky
salt and lemon/place some crustacean
butter at the base of a plate/add the gold
bar squash and sea urchin over top/cover
in the squash blossom tuille and serve
immediately

78 Summer 79 Summer
BANANA PUDDING SKIN,
SEA URCHINS, BLACK TRUFFLE

PÉRIGORD TRUFFLES TRUFFLE GLAZE

1 kg périgord truffle; cleaned 100 g fino sherry

450 g mushroom stock (page 236) 100 g px sherry
100 g sake
vacuum seal the truffles and stock and 100 g lemongrass; minced
steam in a combination oven at 212°F for 25 g tamari
10 minutes/strain, and reserve both the 400 g truffle poaching liquid
liquid and the truffles 8 g ultratex 8

in a saucepot, combine the sherry, px

sherry, sake, lemongrass, tamari, and
BANANA PUDDING truffle poaching liquid and bring to a
simmer/remove from heat, cover, and
300 g ripe pisang raja bananas;
steep for 1 hour/pass through a fine
peeled and sliced
mesh strainer and reserve the liquid in a
840 ml whole milk
saucepot/reduce the glaze by half over
23 g kuzu starch; powdered
low heat/using an immersion blender,
3 g salt
80 g unrefined cane sugar
sheer in the ultratex and hold the glaze
5 ea egg yolk at room temperature
20 g salted butter

in a saucepot, heat the bananas and TO FINISH

milk to just below a simmer and purée
until smooth/in a bowl, combine the sea urchin tongues (page 236)
sugar, yolks, kuzu, and salt/temper long peppercorn
the hot banana milk into the yolks and
whisk until completely mixed/return the place a few tongues of sea urchin on a
pudding base back to the pot over low/ plate/dress with the truffle glaze and
constantly mix with a rubber spatula cover with shaved black truffles/remove
until thickened/pour into a shallow tray the “skin” layer from the top of the
and store in a refrigerator, uncovered, pudding and drape over top of the sea
overnight urchin/finish with a few cracks of long
pepper and serve immediately

80 Summer 81 Summer
DURIAN, BLACK TRUFFLES, SEA BUCKTHORN AND
SASSAFRAS HABANADA PEPPER

DURIAN TRUFFLE GLAZE TO SERVE SEA BUCKTHORN JUICE COCONUT TO FINISH

1 ea ​ripe fresh durian 200 g​périgord truffle; cleaned flaky salt 2 kg ​s ea buckthorn 300 g​ coconut water flaky salt
200 g s​ assafras infusion 1 kg​orange juice 200 g y​ oung coconut flesh extra virgin olive oil
halve the durian and remove the natural brush the durian with the truffle glaze/ 250 g ​c oconut purée
chunks/remove any seeds and reserve vacuum seal both ingredients and grate the poached truffles and cover the lightly blend both ingredients, pass salt spin the sea buckthorn sorbet in a
in a refrigerator steam in a combination oven at 212°F durian/disperse some of the sabayon through a super bag, and reserve the pacojet/shave the habanada ice using a
for 8 minutes/chill in an ice bath and on the base of a bowl/place the durian juice blend all the ingredients together and fork/place a scoop of habanada sorbet
refrigerate for 3 days/strain, reserve the on top/sprinkle with salt and serve reserve in a refrigerator in a bowl and cover with granite/use
truffles, and reduce the poaching liquid immediately an immersion blender to aerate the
SASSAFRAS INFUSION to a glaze coconut, and spoon the bubbles over
SEA BUCKTHORN SORBET
top of the granite/drizzle with olive oil
100 g​sassafras roots; cut into small pieces
10 g ​w intergreen leaf 1 kg ​s ea buckthorn juice
and salt, and serve immediately
40 g​molasses VIN JAUNE SABAYON sorbet syrup (page 237)
800 g ​filtered water salt
100 g​ unrefined cane sugar 6 ea ​d uck egg yolk
210 g​vin jaune using an immersion blender, add half
in a dry pan, gently toast the winter- 30 g​ unrefined cane sugar a recipe of the sorbet syrup to the sea
green leaves, and transfer them to a 4 g ​s alt buckthorn and test the mixture using a
saucepot/add the remaining ingredients refractometer/add enough sorbet syrup
and bring to a simmer/cook for 20 combine the wine, sugar, and yolks over to bring the base to 27 brix/season
minutes and refrigerate overnight/pass a double boiler/whisk until frothy and with salt, pour the mixture into pacojet
though a fine mesh strainer and reserve stiff/transfer into a siphon and charge containers and freeze
once/reserve in a refrigerator

HABANADA GRANITE

400 g ​h abanada pepper juice

sugar
salt
citric acid

test the juice using a refractometer/

combine the juice and enough sugar
to bring the base to 12-15 brix/season
with salt and citric acid and freeze in a
shallow container/use a fork to scrape
the ice every 30 minutes until fully
frozen

82 Summer 83 Summer
 MAINE BLUEBERRIES,
HORSERADISH, VIOLETS

VIOLET SYRUP SHEEPS YOGURT SAUCE

50 g​sugar 400 g ​s heep yogurt

50 g g ​ lucose syrup 60 g ​b uttermilk
100 g ​v iolets
80 g​water mix to combine and reserve in a
20 g ​v iolet liquor squeeze bottle
10 g ​l emon juice

bring the sugar, syrup, violets, water,

and liquor, to a simmer/pass the mixture BLUEBERRIES
through a fine mesh strainer and discard
200 g​maine blueberries
the solids/add the lemon juice and
40 g​violet syrup
reserve
mix to combine

BLUEBERRY JUICE

1 kg blueberries TO FINISH

horseradish ice cream (page 235)

vacuum seal the blueberries, and steam
in a combination oven at 212°F for 1
spin the horseradish marshmallow in a
hour/chill and pass through a super bag/
pacojet/place a few dressed blueberries
discard the solids and reserve the liquid
in the base of the bowl/cover in the
frozen horseradish/cover the top
completely in the blueberry sauce and
BLUEBERRY SAUCE fill the center with sheep yogurt

800 g blueberry juice

20 g l​ emon juice
80 g ​s ugar
5 g s​ alt
25 g ​u ltratex 8

blend together the blueberry juice,

lemon juice, sugar, and salt/sheer in the
ultratex/process in a vacuum chamber
to remove any air bubbles/reserve in a
squeeze bottle

84 Summer 85 Summer
SORREL, UNRIPE BANANA, WATERMELON, SMOKED PORK
HUACATAY JOWL, FERMENTED PEPPER

UNRIPE BANANA MOUSSE​ TO FINISH WATERMELON FERMENTED PEPPER SAUCE

125 g​heavy cream sorrel sorbet (page 237) 1 ea​ seedless watermelon; peeled 140 g​bacon; diced
280 g w​ hole milk huacatay oil (page 235) 70 g h ​ oney
300 g ​u nripe banana sugar spheres (page 237) cut the watermelon into 2” long ovals 70 g​glucose
30 g​sugar fennel fronds and remove any seeds 120 g​ sherry vinegar
3 g​salt small lemon verbena leaf 30 g ​fermented pepper paste
marigold leaf 15 g ​s hrimp paste; roasted
blend all ingredients until smooth/ anise hyssop leaf 15 g ​roasted garlic
transfer to a siphon and charge twice/ small geranium leaf; torn SMOKED PORK JOWL 400 g ​red pepper juice
disperse the mousse into the liquid extra virgin olive oil 600 g​ shrimp stock
1 ea ​p ork jowl 1 kg ​veal stock (page 237)
nitrogen and break it into small pieces
spin the sorrel sorbet in a pacojet/ 20 g​tamari
using a spoon/reserve in a freezer
place a scoop of sorbet on the base of vacuum seal the pork jowl and steam in 3 g​xanthan gum
the serving vessel/spoon some frozen a combination oven at 170°F for 9 hours/
banana mousse over top/add 6 pieces chill in an ice bath and transfer to a blast in a saucepot, brown the bacon, and
BANANA POWDER of each of the finishing herbs, as well freezer/once frozen, slice thinly on a add the honey, glucose, and vinegar/
as a good amount of olive and huacatay meat slicer and lay on parchment paper/ reduce the liquid by half, add the pepper
300 g ​freeze-dried banana reserve in a refrigerator juice, and reduce by half/add the shrimp
oils/dust the sugar sphere in banana
powder and place on top stock and reduce by half/add the shrimp
blend to a find powder and reserve in an paste, pepper paste, roasted garlic, and
airtight container veal stock and reduce by half/pass the
SHRIMP STOCK sauce through a fine mesh strainer and
blend in the xanthan gum and tamari/
60 g ​c larified butter
1 kg ​s hrimp shell
reserve the sauce warm
200 g v​ ine ripened tomato; hand crushed
1 kg f​ iltered water
TO FINISH
lightly caramelize the shrimp shells in
the butter/add the tomatoes and water place the watermelon on a plate/drape
and bring to a simmer/cook for 45 the smoked pork jowl on the watermelon
minutes, remove from heat, and infuse and warm the plate under a salamander/
for 30 minutes/strain and chill in a season with flaky salt and spoon the
refrigerator hot pepper sauce over top/serve
immediately

86 Summer 87 Summer
FROZEN ARTICHOKE, MARJORAM,
SALTED BERGAMOT CURD

ARTICHOKES BERGAMOT CURD MARJORAM TEA

12 ea j​ umbo artichoke 170 g ​l emon juice 10 g ​d ried marjoram

200 g​olive oil 100 g b ​ ergamot juice 200 g f​ iltered water
1000 mL filtered water 4 g ​a gar
40 g​parsley stem 140 g​sugar bring the water to a simmer, add the
100 g l​ emon juice 270 g w ​ hole egg marjoram, and steep for 4 minutes/
140 g​sugar 300 g​ browned butter; chilled and diced strain
15 g salt 5 g​salt
1 ea bergamot; zested
combine the water and lemon juice/turn
the artichokes and hold in the acidulated in a saucepot, whisk together the lemon MARJORAM MERINGUE
water to prevent from browning/add juice, bergamot, and agar and bring to a
boil/in a bowl, combine the egg and sug- 30 g ​filtered water
the olive oil, parsley stems, sugar,
15 g​egg white powder
and salt and vacuum seal/steam in a ar and temper in the hot lemon mixture/
10 g ​w hite balsamic vinegar
combination oven at 212°F until tender/ place back over heat, while whisking
50 g​sugar
cool in an ice bath and reserve constantly, and cook the mixture until
50 g i​ somalt powder
it thickens/blend in the browned butter
100 g ​m arjoram tea
and salt, and chill in a refrigerator/once
activated charcoal powder
set, cut into chunks, and re-blend until
ARTICHOKE ICE CREAM smooth/reserve in piping bags
in the bowl of a stand mixer, combine
400 g ​c ooked artichokes the water and egg white powder/heat
240 g​whole milk a the vinegar, sugar, isomalt, and tea to
240 g w ​ hole milk b CHEWY PASTIS 250°F/begin whipping the egg whites
80 g ​h eavy cream on low speed until frothy/slowly pour
25 g ​g lucose syrup 500 g​ lemon purée the hot sugar into the egg whites as
19 g​non-fat milk powder 136 g f​ iltered water they whisk/once all the sugar has been
3 g ​s alt 136 g s​ ugar a incorporated, turn the mixer on high and
70 g s​ ugar 68 g ​s ugar b whip to stiff peaks or until the side of
10 g​ cremodan 30 68 g​glucose powder the mixer no longer feels hot/divide into
81 g n​ h pectin
piping bags fitted with small circle pip-
in a blender, combine artichokes with 6 g ​c itric acid
ing tips/pipe onto a nonstick dehydrator
whole milk a and blend until smooth/ 180 g p ​ astis
mat, dust lightly with charcoal powder
pass through a fine mesh strainer/in a
and dehydrate until crisp
saucepot, heat the milk b, heavy cream, in a bowl, combine sugar b, glucose,
glucose, milk powder, salt, sugar, and and pectin/bring the lemon, water, and
cremodan to 180°F/remove from heat, sugar a to a boil/whisk in the pectin
add artichoke purée and process with mixture and bring back to a boil/whisk TO FINISH
an immersion blender until smooth/ in the citric acid and pour into a shallow
cool over ice rest in a refrigerator for container/once set, combine in a food fresh marjoram leaf
24 hours/churn using your ice cream processor with pastis/reserve in piping extra virgin olive oil
maker’s instructions bags
place a spoonful of ice cream in the
serving vessel/pipe bergamot curd
and the chewy pastis over top/stick the
meringues into the ice cream/sprinkle
with marjoram leaves and drizzle with
olive oil/serve immediately

88 Summer 89 Summer
WATER AND CHOCOLATE

WHITE CHOCOLATE CUSTARD POTATO STICKS

500 g w ​ hole milk potato tuille (page 236)

65 g ​e gg yolk black cocoa powder
10 g ​i nverted sugar
20 g s​ ugar slice the compressed potatoes into
40 g ​g lucose powder 2-3” sticks/lay out individually on a de-
250 g ​w hite chocolate; chopped hydrator tray lined with nonstick paper
150 g ​h eavy cream and completely dust with black cocoa
salt
powder/dry until crisp and reserve in a
dehydrator
place the chopped chocolate in a
large bowl/heat the milk to just under
a simmer/whisk to combine the egg
yolks with the inverted sugar, sugar, and TO FINISH
glucose/temper the hot milk into the egg
yolk mixture and return it to the sauce- 1 ea​5” x 5” ice block
white balsamic vinegar
pot/heat the custard base to 184°F and
flaky salt
pour the liquid over the chopped white
chocolate/using an immersion blender,
process the mixture until smooth, and spin the white chocolate custard in a
chill the custard base over ice/gently pacojet and place a scoop at the base
whisk in the heavy cream, season with of a serving vessel/shave the ice block
salt, and freeze the liquid in pacojet on an ice shaver and place on top of
beakers the custard/spritz with vinegar spray
and place the potato sticks into the
ice/season with flaky salt and serve
immediately

90 Summer 91 Summer
 BUTTERMILK AND FIG LEAVES

BUTTERMILK SORBET TO FINISH

50 g​sugar a freeze-dried buttermilk

18 g ​c remodan 30
250 g ​w hole milk use two spoons to spoon some sorbet
250 g​ glucose powder on a silicone mat and place a sphere of
315 g ​s ugar b fig leaf oil in the center/place more ice
1200 g​buttermilk cream over top and blast freeze until
90 g l​ emon juice
set/once frozen, dust the ice cream
20 g s​ alt
in freeze-dried buttermilk and place
3 ea ​l emons
in the center of a frozen plate/serve
immediately
combine the sugar a and cremodan/
in a saucepot, whisk the glucose and
milk, and bring to a simmer/using
an immersion blender, sheer in the
cremodan mixture and bring back to a
simmer/in a bowl, combine the sugar
b, buttermilk, lemon juice, salt, and the
zest of 3 lemons/pour the cremodan
mixture into the bowl and blend using an
immersion blender/freeze using your ice
cream machines instructions

FIG LEAF OIL

200 g f​ ig leaf; torn

700 g​grapeseed oil

blend all the ingredients on high until

heated to 180°F/chill the oil over ice and
store in a refrigerator overnight/pass
the oil through fine mesh strainer lined
with a linen; be sure to remove any water
that may have settled on the bottom/
reserve the oil in a squeeze bottle/pour
into small demisphere molds and lay on
top of dry ice/transfer the molds and dry
ice to a blast freezer

92 Summer 93 Summer
PAW PAWS AND NASTURSTRIUM

PAW PAW CREAM NASTURSTRIUM PETALS

400 g ​h eavy cream a 60 g ​s ugar

200 g​sugar 200 g f​ iltered water
300 g ​e gg yolk 60 ea​red and yellow nasturtium flowers
22 g​silver leaf gelatin
600 g ​p aw paw flesh; puréed combine sugar and water, bring to a
900 g​heavy cream b simmer, and chill over ice/separate the
5 g salt flower petals by color/transfer the sugar
glaçage (page 234) syrup to as many containers as you
have different petal colors/compress in
bloom the gelatin in ice water/bring the a vacuum chamber until the petals are
heavy cream a to a simmer/in a bowl, clear
combine egg yolk and sugar and temper
in the hot cream/return the mixture back
to heat and cook until thickened (180°F)/
squeeze any excess moisture from the TO FINISH
gelatin, melt it into the base, and cool
the mixture over ice/add the paw paw arrange the petals on the paw paw
and season with salt/whip heavy cream mousse and place on a plate/allow to
b to soft peaks fold it into the base/ temper for 25 minutes before serving
transfer into piping bags, pipe the cream
into a mold, and place in a blast freezer
to chill overnight/remove the frozen
cream from the mold and spray using a
paint sprayer filled with glaçage

94 Summer 95 Summer
CHARENTAIS MELON, PEACH RESIN AND
SAFFRON, OXIDIZED WINE BITTER ALMOND PUNCH

BITTER ALMOND PUNCH PEACH RESIN TO FINISH

200 g p​ eeled california almonds 100 g ​p each resin plum kernel oil
500 g f​ iltered water 900 g a​ pricot tea salt
10 g​glucose syrup filtered water
20 g​apricot based noyaux cut the apricot into sizes similar to the
40 g​amaretto soak the peach resin in filtered water for peach resin/place the peach resin and
24 hours/drain off the water and remove apricots in a bowl and spoon some bitter
soak the almonds in filtered water any visible dirt from the soaked resin/ almond punch on top/drizzle with plum
overnight/blend all ingredients on high seal the soaked resin and the apricot kernel oil and serve immediately
until smooth/pass the mixture through a tea in a vacuum bag and steam in a
super bag and reserve combination oven set to 212°F, for 45
minutes/chill in a refrigerator until ready
to use
APRICOT TEA

150 g ​a pricot APRICOTS

850 g​ filtered water
200 g​ unrefined cane sugar 200 g​sauternes
MELON JUICE SAFFRON SAUCE
100 g​ honey
combine all the ingredients and bring 100 g​ filtered water
3 kg​ripe charentais melon 4 g ​s affron
to a simmer/remove from heat and let 6 ea​fresh ripe apricots
60 g ​s ugar
10 g​ filtered water
infuse for 1 hour/pass through a fine
peel, seed, and juice melons and freeze
250 g​vin juane mesh strainer and reserve the tea peel the apricots, blanching if
the juice in a shallow metal container
4 g​ultratex 8 necessary/halve and reserve both
overnight/thaw the ice over a perforated
5 g​xanthan gum the flesh and the pits/place the pits
pan lined with a linen/once the ice block
between a towel and smash them open
looks clear, discard it, and reserve the
mix to combine the saffron and vin using a hammer/in a saucepot, heat the
juice
juane/in a saucepot, bring water and sauternes, crushed apricot pits, water,
sugar to a boil and cook until golden in and honey to a simmer/cook off any raw
color, 335°F/add the saffron liquid and alcohol and chill/strain and vacuum seal
MELON SORBET refrigerate overnight/strain and reserve with the apricots/steam in a combina-
the saffron threads/blend the liquid on tion oven at 160°F for 10 minutes/chill in
195 g ​m elon juice a an ice bath and reserve
high, and sheer in the xanthan and ultra-
585 g​melon juice b
tex/pass through a fine mesh strainer
120 g​sugar
and add back the reserved threads/
76 g​dextrose powder
process the sauce in a vacuum chamber
4 g​xanthan gum
3 g​citric acid
to remove any visible air bubbles

warm melon juice a with the sugar until

it dissolves/blend all the ingredients to- TO FINISH
gether until thickened and pass through
a fine mesh strainer/chill the base in a 6 ea ​finger lime
refrigerator and process in an ice cream puffed buckwheat (page 236)
churner or in an electric mixer using a
paddle attachment and liquid nitrogen filet open the finger limes, push out the
cells, and remove any visible seeds/
sprinkle some buckwheat at the base
of a plate/place a scoop of the melon
sorbet on the base of the plate and
press down/add some finger lime cells
over top/cover completely in saffron
sauce and serve immediately

96 Summer 97 Summer
A SIMPLE TOAST OF
CAESAREA MUSHROOMS

CAESAREA MUSHROOMS TOASTS

8 ea​ caesarea mushrooms 1 loaf s​ ourdough pullman

clarified butter
using a sharp knife, remove the cap from
the stem/slice the cap going against the slice the bread on a meat slicer to a
gills and slice the stem on a mandolin 1.5 mm thickness and use a rectangular
stencil to cut around the edges/in a
sauté pan, heat clarified butter and fry
the bread until golden on one side/place
HERB EMULSION between 2 silicone mats and dry in a
dehydrator until crisp
150 g​ chicken stock; reduced (page 234)
30 g ​l emon juice
10 g ​w hite soy
30 g ​t arragon TO FINISH
10 g ​d ill
375 g ​g rapeseed oil 1 ea ​s hallot; sliced thin and rinsed
black peppercorn; cracked
blend the chicken stock, herbs, white extra virgin olive oil
soy, and lemon juice and stream in the 1 ea ​l emon
grapeseed oil/reserve in piping bags flaky salt

pipe some chicken emulsion onto the

toast, followed by thinly sliced shallots/
cover the toast in sliced mushrooms and
dress with cracked pepper, olive oil, and
lemon juice/season with flaky salt and
serve immediately

98 Summer 99 Summer
 A RISOTTO OF ATAMOYA,
YOUNG PINE NUTS, MASTIC

PINE NUT CUSTARD PUFFED WILD RICE

200 g y ​ oung pine nut 200 g w ​ ild rice

300 g ​w hole milk 2 kg​ grapeseed oil
3 g​silver leaf gelatin salt

soak the pine nuts in the milk overnight/ heat oil to 400°F and fry the rice
blend the mixture until smooth and pass until puffed/drain on a paper towel and
through a superbag/bloom the gelatin season with salt
in ice water/separate out half of the
pine nut milk into a saucepot and gently
warm it to a simmer/squeeze any excess
ATAMOYA
moisture from the gelatin and melt into
the warmed nut milk/once melted, pour 6 ea​ atemoya; ripened
in the remaining nut milk, transfer to a
lidded container, and store in a refrigera-
using a knife, gently open the fruit and
tor overnight
remove the kernels

SZECHUAN PEPPERCORN SYRUP TO FINISH

200 g f​ iltered water
mastic oil (page 235)
50 g m ​ ezcal
1 ea ​vanilla bean; scraped
3 g​salt
dress the atemoya cells with szechuan
30 g ​u nrefined cane sugar peppercorn syrup/spoon some of the
10 g​ red szechuan peppercorn pine nut custard onto the base of a
5 g ​u ltratex 8 plate/place the dressed fruit over top/
1.5 g x​ anthan gum finish with some pieces of puffed rice
and serve
in a dry saucepot, toast the peppercorns
until fragrant/add the water, mezcal,
vanilla seeds, salt, and sugar and bring
to a simmer/remove from heat and steep
for 45 minutes/strain the liquid and
blend in the ultratex and xanthan gum/
once thickened, pass through a fine
mesh strainer and reserve

100 Summer 101 Summer

 BAHRI DATES AND
SMOKED FOIE GRAS

FOIE MOUSSE TO FINISH

200 g s​ moked foie gras torchon 20 g r​ endered foie gras fat

50 g h
​ eavy cream 3 g ​s herry vinegar
smoked celtic sea salt
pass the smoked torchon through a
tamis and temper/lightly whip the cream warm the glazed date in foie gras fat and
and fold into the foie gras torchon/ vinegar/season with smoked salt and
reserve in a piping bag serve immediately

BAHRI DATES

10 ea b
​ ahri dates

peel and pit the dates/pipe full of

foie gras mousse and seal/store in a
refrigerator until ready for use

SHERRY GLAZE

200 g p​ edro ximenez; 60 year aged

2 g​low acyl gellan gum
liquid nitrogen

blend the px and gellan gum together

until fully combined and bring to a boil/
working quickly, secure a filled bahri
date onto a metal pick and dip into the
hot glaze, then into liquid nitrogen to
cool/store on a stainless steel tray

107 Fall
CRISP PORK FAT, COFFEE, WHISKY MALLARD DUCK TARTARE,
SMOKED CASHEW, ROSE

COFFEE SYRUP CURE SMOKED CASHEW ROASTED ARBOL CHILES

400 g ​b rewed coffee 40 g​sea salt 500 g​cashews 2 ea​arbol chiles

40 g​whiskey (not sour) 6 g ​p ink salt #2 375 g ​reserved cashew cooking liquid
90 g​glucose syrup 24 g ​u nrefined cane sugar 5 g white peppercorn; ground stem and deseed the chiles/grill them
90 g​dark maple syrup 100 g ​foie gras torchon over charcoal on each side until they
7 g​salt whisk to combine all the ingredients and white soy are toasted and fragrant/cool to room
divide equally into 2 containers salt temperature and pound to a fine powder
combine all the ingredients and bring to post oak smoking chips
in a mortar/store in an airtight container
a simmer/set aside 20 g for later use
roast the cashews in a 300°F degree
CURED DUCK oven until golden/transfer them to an
offset smoker and smoke for 2 hours/ TO FINISH
PORK FAT 2 ea ​m allard duck breasts
place the smoked cashews in a pressure
35 g cure a green peanut oil
cooker, cover by 2” of filtered water, and
400 g ​p ork caul fat 35 g ​c ure b salt
cook until tender, around 30 minutes/
post oak smoking chips filtered water; cool
blend the cooked cashews with the
reserved cooking liquid, on high, until hand chop the duck breast until very
place the caul fat over an ice bath and season the duck breasts with cure small in size and reserve in a bowl/
smooth/emulsify in the foie gras and
smoke over post oak for 1 hour until the a evenly on both the flesh and skin season with arbol chile powder, green
season with salt, white peppercorn, and
smoke has perfumed the fat/cut the sides and allow to rest on a rack in a peanut oil, and salt/spoon the cashew
white soy/chill the purée over ice and
fat into 5” x 5” squares and dip into the well-ventilated area for 7 days/after condiment in a bowl and placed the
reserve in a refrigerator
simmering coffee syrup until it tightens/ a week, rinse the duck with filtered dressed duck tartare into the purée/add
remove the syrup from the heat and water, dry, and apply cure b in the same a few preserved rose petals over top
cool to room temperature/vacuum manner/allow the duck to age for an and serve
seal the portioned pork fat in individual additional 7 days/rinse again using
layers, with some of the syrup/allow filtered water/pierce the skin with a
the fat to sit in a refrigerator overnight/ meat hook and hang duck breasts for
wrap the pork fat around a thick balloon 2-3 weeks depending on size/once fully
that has not been fully blown up/leave cured, remove the skin, and reserve in a
the balloons at room temperature until refrigerator
completely set and transfer them to a
dehydrator overnight
ROSES

TO FINISH 40 g ​rose petals

250 g ​filtered water
20 g​reserved coffee syrup 150 g​glucose syrup
freeze-dried coffee 120 g ​s ugar
rendered bacon fat 60 g​rose vinegar

pop the balloon and remove it from combine the water, glucose, sugar,
inside the pork fat/in a bowl, mix to and vinegar and bring to a simmer/
combine the syrup and bacon fat and add the rose petals and cook over low
brush it over the caul fat/dust lightly in heat for 14 minutes, or until the mixture
coffee powder and serve immediately has thickened and the roses are fully
cooked through/chill the mixture over
ice and reserve for up to 3 months in a
refrigerator

108 Fall 109 Fall

BEGGAR’S PURSE /
SOUP DUMPLING

PORCINI STOCK BEGGARS PURSE TO FINISH

1 kg​ button mushrooms; ground 8 g ​s ilver leaf gelatin 6 ea​blanched thin chives
1 kg ​p orcini mushrooms; ground 200 g r​ educed mushroom stock 1 ea​périgord truffle; cleaned and sliced
400 g​filtered water .75 g ​xanthan gum gold leaf
76 g​foie gras clarified butter
in a stockpot, bring all the ingredients to 20 g​ sherry vinegar flaky salt
a simmer/cover and continue to cook for 5 g​truffle oil
40 minutes/pass the mixture through a 40 g​black truffle; chopped warm the clarified butter to 160°F/
fine mesh strainer and reduce the liquid 5 g​ calcium gluconate wrap the top of the beggar’s purse in a
salt blanched chive/drop the beggar’s purse
until it weighs 200 g
into the butter until warmed through/
bloom the gelatin in ice water/heat the season with flaky salt and place a sliced
mushroom stock/squeeze any excess truffle on top/finish with gold leaf, place
EGG GLAZE moisture from the gelatin and melt it on a pedestal, and serve immediately
into the mushroom stock/transfer to a
124 g​egg yolk blender and blend in the foie gras, truffle
500 g f​ iltered water
oil, sherry vinegar, calcium gluconate,
6 g​sodium alginate
and xanthan gum/season with salt and
add the chopped truffles/pour into
blend the water and alginate until custom molds freeze overnight/add the
homogenous/vacuum seal with the egg frozen mushroom filling to the egg yolk
yolk and rest in a refrigerator for 1 hour mixture and rest for 8 minutes/use a
slotted spoon to remove and reserve for
3 hours in a refrigerator

110 Fall 111 Spring

QUINCE FRITTER AND
SMOKED BEEF TONGUE

MUSTARD GLAZE FRITTER ing out 16 g portions onto trays/once

portioned, transfer to a blast freezer to
100 g ​w hite miso 225 g ​filtered water cease the proofing process/pack onto
75 g ​c hinese mustard powder 15 g ​d ry yeast trays and wrap tightly with plastic wrap/
75 g​filtered water 3 g​sugar a repeat this process with the remaining
80 g​ wildflower honey 275 g​ vegetable shortening half of the dough/hold in the freezer
60 g​mirin 325 g​whole milk until ready to use
1250 g​ap four
heat the water and whisk in the mustard 125 g​sugar b
powder/add the remaining ingredients 5 ea​ eggs; whisked together
and allow to mature for 1 week before 17 g​kosher salt TO FINISH
use cured quince
smoked beef fat (page 237)
warm the water, add sugar a and yeast, quince vinegar
and allow to bloom for 10 minutes/warm grapeseed oil
STEWED QUINCE together the milk and the shortening lovage leaf
until completely melted/combine the
10 ea​ fragrant quince pull the fritter from the freezer for it’s
flour, sugar b, and salt in a bowl/in the
400 g ​a pple cider final proof, around 30 minutes-1 hour/
bowl of an electric mixer, combine the
10 g​cassia buds fry at 330°F or until golden brown and
warmed milk, the yeast mixture, and the
100 g​ unrefined cane sugar
eggs/mix with a dough for 30 seconds/ cooked throughout/while hot, brush
100 g a​ pple cider vinegar
add the flour mixture and mix on low with the reduced quince cooking liquid/
8 g​salt
for 8 minutes, or until combined/cover place a lovage leaf over top/dab the
citric acid
with plastic wrap and allow to sit at room lovage with the mustard glaze/season
temperature for 18 minutes/uncover the shaved beef tongue with beef fat
bring the cider, cider vinegar, sugar, cas-
and paddle the dough on medium speed and warm, drizzle with quince vinegar/
sia, and salt to a simmer/remove from
until a smooth dough forms, around 6-8 drape the beef tongue over the fritter
heat, steep for 30 minutes, and strain/
minutes/turn out onto a counter and and serve immediately
peel and halve the quince/vacuum seal
with enough spiced cider to cover/ knead by hand for an extra minute or so/
steam the quince in a combination oven transfer to a lightly oiled container and
at 180°F for 12 hours/cool in an ice bath cover/allow to proof 30 minutes, and
and drain the quince from the liquor, punch down/cover and allow to proof
reserving both/core the quince and cut for an additional 30 minutes/while the
them into 1 cm cubes and set aside dough is on it’s second rest, assemble
two scales, pastry cards, rolling pin,
and oiled and parchment lined quarter
sheet trays with additional parchment
QUINCE CURE liners cut/after the second proof, turn
the dough out onto a table and cover
200 g​ unrefined cane sugar lightly with plastic wrap/using a pastry
15 g ​g round cassia buds card, cut the dough in half, leaving half
diced quince
wrapped with plastic/roll the unwrapped
portion to the width and length of a half
mix the sugar and cassia to combine/ sheet tray/disperse the semi-dried
toss the diced quince in the cure and quince evenly throughout the dough
lay out on a dehydrator tray/dehydrate all the way to the edges/roll the dough
until about a third of it’s liquid has been into a log, and using a knife, make 1”
removed, around 4 hours cuts diagonally down the whole length
of the roll/repeat the cutting process
beginning from the opposite end of the
roll/gather a partner to assist in weigh-

112
CRISPY ROYALE OF CAROB
AND PIGEON LIVERS​

ROYALE GLAZE FOR BULLETS

70 g b ​ utter 300 g​ squab demiglace

100 g​shallot; sliced 100 g​ filtered water
4 ea​thyme sprig 4 g​low acyl gellan gum
120 g ​red wine
30 g​dry sherry blend together the water and the gellan
40 g ​c ognac gum until thickened and transfer to a
2 g​ long peppercorn; ground saucepot/add the demiglace and bring
200 g​ squab demi-glace to a simmer
6 g​carob powder
30 g​duck blood
350 g​pigeon liver; cleaned
25 g​heavy cream TO FINISH
6 g​silver leaf gelatin
2 g ​p ink salt liquid nitrogen
200 g w ​ hole milk gold leaf

reduce the red wine until it weighs 40 g/ using a thin skewer, dip the freeze-dried
combine the livers, pink salt, and milk, bullet into the glaze, and immediately
and allow to marinate for 2 hours/pour dip into liquid nitrogen/once set, wrap
off the excess liquid and dry the livers on in gold leaf and keep chilled until ready
paper towels/warm the butter in a sauté to use
pan and sweat the shallots until trans-
lucent/add the livers, cook until pink,
then remove from the pan/deglaze the
pot with sherry, red wine, and cognac/
add the peppercorn, carob, thyme, and
stock, bring to a simmer, and cook for 30
minutes/bloom the gelatin in ice water/
strain the through a fine mesh strainer/
add the cream, and blood/squeeze any
excess moisture from the gelatin and
melt into the sauce/warm the sauce to
180°F and blend until smooth with the
reserved livers/set into bullet shaped
molds and freeze overnight/freeze-dry
the bullets until crisp

114 Fall 115 Spring

LENTILS EN GELÉE

BRAISED BELUGA LENTILS HARE STOCK FOIE GRAS AND CHESTNUT

PRALINE
300 g ​b eluga lentils; soaked overnight 10 L ​b rown chicken stock£
1 ea​carrot; split 1 ea​hare; cut into 2” pieces 250 g ​p eeled chestnuts; sliced
1 ea ​l eek; cleaned and split 1 ea​pig’s foot; blanched and rinsed 100 g​hazelnuts
1 ea​ onion; split grapeseed oil 100 g u​ nrefined cane sugar
1300 g c ​ hicken stock red wine marinade 500 g c ​ hicken stock (page 234)
100 g ​foie gras torchon
combine all ingredients and cook until marinate the hare in the red wine
tender/cool to room temperature and marinade overnight/remove the hare, roast the hazelnuts at 300°F until
strain off the liquid/remove the vegeta- dry on paper towels, and reserve the golden/in a saucepot, cook the sugar
bles, rinse the lentils, and drain on paper liquid/heat grapeseed oil a wide pot to 325°F, and add the stock/warm to
towels/reserve in a refrigerator over medium-high heat, and brown the dissolve the sugar, and transfer to a
hare/add the reserved marinade and pressure cooker/add the chestnuts and
reduce the liquid by 3/4/add the chicken hazelnuts, and cook for 1 hour/blend
stock and the pig’s foot, and simmer for the mixture until smooth and emulsify in
MARINADE
3 hours/strain the stock, discarding the the foie gras/pass through a fine mesh
600 g​red wine
solids, and cool to room temperature strainer and chill over ice/reserve in a
200 g​dry sherry refrigerator
200 g port
60 g​carrot; sliced LENTILS EN GELÉE
60 g ​s hallot; sliced
40 g ​c elery TO FINISH
100 g ​e gg white
6 g ​t hyme 50 g p ​ ig’s blood toasted caraway seeds
3 ea ​b ay leaf 50 g​ mushrooms pear jam; savory (page 236)
4 ea ​j uniper berry 50 g​ celery
4 g ​b lack peppercorn 4 g ​b lack peppercorn
remove a bowl of lentils from the
hare stock
mix to combine, and reserve refrigerator and spoon some chestnut
braised beluga lentils
praline over top/drizzle with pear toffee,
sprinkle with caraway seeds, and serve
blend all ingredients together and
transfer to a saucepot/add the room
temperature hare stock and slowly,
bring the ingredients to a simmer, taking
care to ensure the bottom does not
scorch/cook until the stock is fully
clarified, around 30-40 minutes/using
a ladle, strain the consommé through
a super bag and reserve warm/spoon
some lentils at the base of a bowl/cover
in the warmed consommé and allow to
chill in a refrigerator until the liquid is set

116 Fall 117 Fall

ROOSTER CREST AND
RAZOR CLAM MEUNIÈRE

ROAST GARLIC RAZOR CLAM MEUNIÈRE

1 head​g arlic; top removed 10 g ​c aper; minced

20 g c
​ larified butter 100 g​ browned butter
20 g​razor clam juice
combine the garlic and clarified butter in 5 g​apple cider vinegar
a foil packet/seal the packet and roast in 5 ea ​reserved rooster crest; sliced
a 300°F oven for 1.5 hours/squeeze the 10 g ​l emon juice
cloves from the skin, pass them through 5gp ​ arsley; minced
salt
a tamis, and reserve

in a rounded saucepot, combine the

capers, butter, clam juice, vinegar, and
ROOSTER CREST rooster crests/swirl the pot over heat
so the natural gelatin from the crests
10 ea r​ ooster crest emulsify and thicken the butter/finish
200 g r​ endered chicken fat
with salt, lemon juice, and parsley, and
2 kg ​g rapeseed oil
pass the mixture through a fine mesh
strainer
vacuum seal the crests and chicken
fat and steam in a combination oven at
180°F for 12 hours/strain the contents
of the bag through a fine mesh strainer TO FINISH
and discard the liquid fat/reserve 5 of
the crests in a refrigerator, and lay the chicken emulsion (page 234)
remaining out on dehydrator trays and
dry until crisp/heat the grapeseed oil pipe some of the chicken emulsion onto
to 425°F and fry the dried crests until the crispy rooster crest/wrap the crest
puffed/drain them on paper towels and in the razor clam strips and brush with
reserve in a dehydrator the meunière/serve immediately

RAZOR CLAMS

12 ea r​ azor clam

bring a stock pot filled with water to a

boil/vacuum seal the clams and blanch
for 60 seconds/shuck the clams,
reserving the juice/cut the top of the
clams, filet them open, cut into strips,
and reserve them on parchment paper

Fall
 MATSUTAKI, SCALLOP,
WALNUT

ROASTED CHICKEN STOCK SCALLOP GELÉE

2 ea ​w hole chickens; cut into 8ths 400 g​scallop cooking liquid

10 L ​filtered water 5 g​silver leaf gelatin

roast the chicken bones in a 400°F bloom the gelatin in ice water/heat the
until golden/combine with the water liquid to a simmer/squeeze any excess
in a stockpot and bring to a simmer/ moisture from the gelatin and melt into
cook for 3 hours, skimming throughout the liquid/pour into a metal tray and chill
the process/pass through a fine mesh in a refrigerator/once set, crush with a
strainer and chill overnight/scoop any fork and reserve
residual fat off the top and reserve

WALNUT MAYONNAISE
MATSUTAKI MUSHROOMS
40 g​roasted chicken stock
8 ea ​m atsutaki mushroom; cleaned and caps 10 g ​a pple cider vinegar
reserved for another use 180 g r​ oasted walnut oil
40 g​sake
100 g f​ iltered water blend the chicken stock with the vinegar
3 g​salt and stream in the walnut oil/store in a
lidded container
vacuum seal the matsutaki stems, sake,
salt, and water and steam in a combina-
tion oven at 200°F for 6 minutes/chill in
an ice bath/use tweezers to separate TO FINISH
each strand of the mushroom and
dress the shredded matsutaki and dried
reserve in a refrigerator
scallop strands with just enough of the
walnut mayonnaise to bind/place in a
bowl and spoon some of the scallop
SCALLOP gelée over top/serve immediately

100 g​dried scallops

400 g​dashi (page 234)
130 g ​reserved matsutaki cooking liquid
10 g​ brown rice vinegar

soak the scallops in the water overnight

in a refrigerator/add to a saucepot with
the matsutaki liquid to a saucepot and
bring to a simmer/cook until the scallops
are hydrated and chill/separate them
into strands and reserve/season the
cooking liquid with brown rice vinegar
and reserve

120 Fall 121 Fall

PIG’S BLOOD HAND PIE BLACK PEARS, SMOKED FOIE
GRAS, DUCK BLOOD MOLE
NEXT PAGE

PORK JOWL CARAMELIZED PEAR APPLE GLAZE BLACK PEARS stem and seed all of the chiles/weigh FOIE GRAS
out the reserved seeds needed and
1 ea ​p ork jowl 400 g ​p ears; peeled and seeded 300 g​apple cider 10 ea r​ ipe bosc pears discard the rest/tear the chiles into 400 g​foie gras torchon
40 g ​u nrefined cane sugar 200 g​apple cider vinegar pieces and toast in a dry pan until
vacuum seal the jowl and steam in a 40 g​butter peel and vacuum seal the pears/place fragrant/soak the chiles in the water slice the foie gras into .75 cm thick
combination oven set to 170°F for 12 5 g​cassia bud; ground reduce both ingredients to a syrupy in dehydrator set to the lowest setting until soft, around 1 hour/purée the chiles slices using a warmed knife/punch
hours/chill in an ice bath and reserve in 20 g​pear liquor consistency/reserve warm and allow the pears to blacken for a out 1.25” circles using a ring cutter/
with some of the soaking liquid until very
a refrigerator minimum of 90 days/once fully black, smooth and pass through a fine mesh place the foie gras circle in-between
in a sauté pan, heat the butter until it remove from the bag and strain, re- strainer/heat the bacon fat in a wide two sheets of black pear/use a ring
begins to brown/add the sugar, followed serving both the pears and their liquid/ saucepot/add the chile purée and cover cutter to cut around the foie gras circle,
by the pears and toss to combine/ HAND PIE
halve and deseed the pears and place to keep the paste from bubbling over/ completely wrapping it in a thin layer/
BLOOD SAUSAGE place a heavy lid over top and cook,
1 ea ​e gg on dehydrator trays/dry the pears in the cook to a thick paste, stirring frequently remove any excess and reserve at room
stirring periodically to reincorporate any dehydrator until tacky/mince the pears as to not scorch/in a 400°F oven, roast temperature
blood sausage (page 234) 10 g​whole milk
browned pectin that has settled to the and place between greased parchment the onions until they begin to brown/
ap flour
bottom/once the mixture has developed sheets and roll to the length of a half hand crush the pears, and add to the
portion the sausage into 1.5 cm cubes into an extremely caramelized paste,
and reserve whisk to combine the egg and milk and sheet tray/reserve in a refrigerator chile paste/add the onions and slowly
add the cassia, and pear liquor/cook TO FINISH
set aside/turn the dough onto a lightly cook the mixture until the pectin begins
for an additional 2 minutes and remove to caramelize/in a dry pan, toast the
floured surface and roll to 2.5 mm” 200 g​pear mole
from heat/chill the mixture over ice and canela, anise seed, black peppercorn,
thick/using a ring cutter, punch out 3” PEAR MOLE 60 g​ duck blood
CARAMELIZED ONIONS reserve in a refrigerator coriander, and thyme leaf, until fragrant,
circles/place a cube of blood sausage, 10 g ​p ear liquor
6 g of caramelized pear, and 6 g of 100 g r​ endered bacon fat
and reserve/toast the chile seeds, and reserved black pear liquid
400 g ​o nions; sliced add to the spices/using a spice grinder,
caramelized onion inside/brush the edg- 250 g ​a ncho chile freshly pressed sesame oil
60 g ​c larified butter
CRUST es with the egg mixture, fold the dough 240 g​guajillo chile process the toasted spices to a powder, roasted sesame seed
10 g​pear liquor
over to create a halfmoon, and crimp the 70 g p ​ asilla mexicana and reserve in a large bowl/place the
180 g e ​ inkorn wheat flour edges together/reserve in a refrigerator 25 g​reserved chile seed pain d’epice under a broiler until heavily in a saucepot, heat the pear mole and
slowly caramelize the onions and butter 180 g​ap flour 4 kg f​ iltered water toasted and fragrant, and add to the pear liquor, using pear liquid to thin the
until very dark and sweet/deglaze the 8 g​s ugar 1200 g​ ripe bosc pear; stemmed and seeded bowl/in a saucepot, heat grapeseed mixture as needed/place the duck blood
pan with pear liquor and reserve 4 g​salt 800 g​ onion; chopped oil to 350°F, and one-by-one fry the in a bowl and temper in the warm pear
2.6 g​baking powder TO FINISH 120 g​black garlic almonds, hazelnuts, pumpkin seeds, liquid/while whisking, add the blood
40 g​lard; chilled 185 g ​p rune sesame seeds, and prunes until deep back to the saucepot and heat to 165°F/
30 g​butter; chilled and diced caraway seeds; toasted and crushed 150 g ​h azelnut golden brown/add the fried ingredients, place the black pear wrapped foie gras
110 g​whole milk; cold black peppercorn; cracked 120 g ​a lmond and black garlic to the bowl and mix to on the base of a plate/cover completely
110 g p​ ig’s blood; cold maldon salt 100 g ​s esame combine/in batches, purée the ingredi- with the duck blood mole/drizzle with
5 kg ​g rapeseed oil 90 g p ​ umpkin seed
ents in a blender using the chile soaking sesame oil, grind some sesame seed
in a bowl, whisk together the wheat flour, 240 g p ​ ain d’epice
liquid as needed/process the mixture over top, and serve immediately
ap flour, sugar, salt, and baking powder/ heat the oil to 350°F/fry the pies until 25 g​ canela
until very smooth and pass through a
cut in the butter and the lard using a golden and hot throughout/brush with 15 g ​a nise seed
fine mesh strainer/once the chile and
dough cutter/combine the milk and the apple glaze and dust with caraway 15 g​ black peppercorn
8gc ​ oriander seed
pear mixture has been cooked down
blood and pour into the flour mixture/ seeds and black peppercorn/season
5 g​ quatre épices to a thick paste, incorporate the spice
using a spoon, mix to bring the dough with flaky salt and serve immediately
2 g​thyme leaf and nut purée, and continue to cook/
together, and turn onto a piece of plastic once the mole has been reduced back
160 g ​g ianduja
wrap/roll the dough to 1” thickness/ to a paste, add reserved pear juice a/
300 g ​reserved black pear juice a
wrap the dough tightly in plastic and in a separate saucepot, heat pear juice
100 g ​reserved black pear juice b
allow it to rest in a refrigerator for an b with the gianduja until it is fairly liquid,
40 g​ sherry vinegar
hour 60 g rapeseed oil and incorporate this into the mole/add
salt the sherry vinegar, salt, and sugar to
sugar taste/purée the mole in batches and
pass through a fine mesh strainer/chill
over ice and reserve in a refrigerator

122 Fall 123 Fall

124 Fall 125 Fall
SEA URCHIN, CARAMELIZED
SUNCHOKE GELÉE, PEANUT MILK

SUNCHOKE GELÉE LEMONGRASS OIL

3 kg s​ unchoke; rinsed 300 g​ lemongrass; smashed and chopped
1 kg​ filtered water 200 g​grapeseed oil
sea urchin tongues (page 236)
blend both ingredients together and
halve the sunchokes and lay in a shallow reserve in a refrigerator for 1 week/pass
metal tray/pour the water over the the oil through a fine mesh strainer and
sunchokes and roast in a 325°F oven reserve in a squeeze bottle
until caramelized, but not dry on the
bottom/use a super bag to wring out the
remaining sunchoke liquid and spoon
into bowls/place the sea urchin tongues TO FINISH
in a clockwise motion, and chill in a
flaky salt
refrigerator
remove the bowl from the refrigerator
and spoon some peanut milk on top/
PEANUT MILK season with salt, drizzle with lemon-
grass oil, and serve
200 g r​ oasted peanut
500 g f​ iltered water
10 g​glucose syrup
200 g​ lemongrass

bruise the lemongrass with the back of

a knife and combine with the peanuts
in filtered water overnight/discard the
lemongrass, and blend all ingredients
on high until smooth/pass the mixture
through a super bag and reserve

126 Fall 127 Fall

MATSUTAKI MUSHROOMS,
SEA URCHIN, SASSAFRAS

PAIN D’EPICE CRISP MATSUTAKI PURÉE SASSAFRASS TOFFEE

206 g r​ ye flour 200 g​matsutaki mushroom 200 g​sake

206 g​ap flour 100 g ​h eavy cream 60 g ​l yle’s golden cane syrup
2 t​baking soda 100 g ​h eavy cream b 30 g​birch syrup
1 t​kosher salt 100 g​ filtered water 40 g ​s assafras bark
300 g ​c anola oil grapeseed oil 25 g​tamari
212 g​dark brown sugar 50 g ​b rowned butter
340 g m ​ olasses clean the matsutakis using a damp 50 g​ salted butter
2 ea ​e gg linen cloth and slice thinly/heat some
226 g m ​ ilk grapeseed oil in a saucepot and gently toast sassafras bark in a dry pan until
8 g​salt sauté the mushrooms/add the filtered fragrant/add sake, golden syrup, birch
browned butter syrup and tamari and bring to a simmer/
water and heavy cream a, and cook,
covered, over low heat until tender/ cover and allow to sit for 1 hour/strain
whisk to combine the ap and rye flours, purée the mixture until smooth, mix in through a fine mesh strainer and reduce
baking soda, and salt/in a separate heavy cream b, chill the purée over ice, by half/slowly whisk in salted butter
bowl, combine the molasses, brown and reserve followed by the browned butter and
sugar, and oil/whisk the eggs into reserve
the sugar mixture, one at a time, until
homogenous/sift the dry ingredients
into the bowl, add the milk, and mix until BAVARIAN
smooth/pour the batter into a buttered TO FINISH
loaf pan and bake at 340°F for 45 200 g m ​ atsutaki purée
200 g heavy cream sea urchin tongues (page 236)
minutes - 1 hour, or, until a cake tester
4 g​silver leaf gelatin 1 ea​green yuzu
comes out cleanly/allow the bread to
salt
cool to room temperature and remove it
lightly press the pain d’epices crisp
from the loaf pan/wrap the bread tightly
bloom the gelatin in ice water/heat the into the matsutaki bavarian/place a few
with plastic wrap and freeze overnight/
mushroom purée/squeeze any excess tongues of sea urchin over top, then a
thinly slice the frozen loaf on a meat
moisture from the gelatin and melt into scoop of the sherry cream/drizzle it with
slicer and brush with browned butter/
the purée/chill the mixture to 98°F over sassafras toffee and grate some green
bake the bread between two nonstick
ice/whip the heavy cream to soft peaks yuzu over top/serve immediately
mats at 300°F until crunchy/cool to
and gently fold it into the purée/season
room temperature and reserve the
the mixture with salt and transfer to
crisps in an airtight container
a piping bag/pipe 15 g portions into
cleaned and polished glasses/lightly
wrap the glasses in plastic wrap and
chill in a refrigerator

SHERRY CREAM

heavy cream
sherry vinegar
px sherry
salt

hand whip the cream to stiff peaks/

season with salt, sherry vinegar, and px
sherry and set aside

128 Fall 129 Fall

 BÉARNAISE CANNELLLONI AND STONE CRAB

STONE CRAB CRAB STOCK 1 CRAB CORAL

6 ea​stone crab 2 kg ​c rab shells; gills removed reserved crab roe

500 g t​ omato; sliced
vacuum seal the stone crab and steam 3 kg​ filtered water steam the roe until fully cooked and
in a combination oven at 190°F for 14 chill/grate the roe with a microplane and
minutes/break open the crab and use bring all the ingredients to a simmer lay out on a dehydrator tray/once the roe
tweezers to remove the meat/use a and cook for 1 hour/pass through a fine has dried, crush to a powder in a mortar/
black light to help remove any shells and mesh strainer reserve in in an airtight container
store the meat, shells, and head fat in a
refrigerator
CRAB STOCK 2 TO FINISH

BÈARNAISE BASE 1500 g c ​ rab shell; gills removed 30 g ​reserved crab fat
20 g o ​ ld bay 100 g​crab meat
50 g ​s hallot; minced 500 g​tomato; sliced 200 g​reduced crab stock
100 g c ​ hampagne vinegar 15 g ​t arragon 5 g​dried crab coral
15 g​ black peppercorn; cracked 2400 g c ​ rab stock 1 5gk ​ uzu powder
100 g​chicken stock (page 234) 20 g c​ rab butter
30 g ​t arragon bring all the ingredients to a simmer
and cook for 1 hour/pass through a fine in a saucepot, whisk to combine the
in a saucepot, reduce the shallot, mesh strainer and reduce until a deep kuzu and crab stock/using a spatula,
vinegar, and peppercorns until almost crab flavor develops/reserve warm in a slowly bring to a simmer until thickened/
dry/add the chicken stock and tarragon, pot add the crab meat, coral, and head fat
and bring to a simmer/remove from and heat until warmed through/add the
heat and allow the mixture to steep for crab oil/gently brown the cannelloni on
30 minutes/strain through a fine mesh one side in clarified butter, and place in
BÉARNAISE
strainer and reserve a bowl/spoon the crab sauce over top,
160 g​béarnaise base sprinkle with some coral powder, and
90 g​egg yolk serve
.8 g​xanthan gum
CRAB BUTTER
5 g​salt
10 g​ espelette pepper 200 g​crab butter
400 g​stone crab; gills removed and broken
into small pieces blend the egg yolk, béarnaise base, and
1500 g ​c larified butter salt together/sheer in the xanthan gum
15 g ​t arragon until thickened/stream in the warmed
crab butter/reserve warm
in a saucepot, warm the clarified butter
with the crab shells/add the espelette
and tarragon and gently cook for 1 hour/
CANNELLONI
remove the pot from heat, and rest
the butter for 1 hour before straining 200 g​stone crab meat
through a fine mesh strainer/reserve 100 g ​b éarnaise
warm in a saucepot 4 ea​milk skin (page 235)
clarified butter

combine the crab and the béarnaise/

place the crab in the center of milk skin
and fold it over on itself

130 Fall 131 Fall

WHITE SAPOTE “GRITS”,
SAVORY BIRCH TOFFEE,
WHITE TRUFFLES

CORN STOCK TO FINISH

300 g​masa 4 oz ​w hite truffles; cleaned

2.5 kg ​filtered water 200 g b ​ utter
birch toffee
lay the masa out on dehydrator trays and flaky salt
dry overnight/combine both ingredients
in a pressure cooker and cook for 40 brown the butter/spoon the hot grits on
minutes/strain through a fine mesh the base of a plate and drizzle with the
strainer, discard the solids, and reserve birch toffee/cover the grits in shaved
the stock truffles and spoon the fresh browned
butter over top/finish with flaky salt and
serve immediately

GRITS

50 g​freeze-dried white sapote

300 g ​c orn stock
50 g​ high quality salted butter

pass the sapote through a grain mill/

heat with the corn stock and hydrate
fully/finish with the salted butter and
reserve

132 Fall 133 Fall

NAPLES LONG PUMPKIN, DRESSED
WITH MAKRUT LIME, AND A PRALINE
MADE FROM THE SEEDS

MAKRUT LIME ALMOND MILK PUMPKIN SEED PRALINE

200 g p​ eeled california almonds pumpkin seeds; rinsed and pat dry
500 g f​ iltered water grapeseed oil
10 g glucose syrup salt
10 ea m
​ akrut lime leaves
in a saucepot, combine the reserved
soak the almonds in the filtered water pumpkin seeds and enough oil to cover/
overnight/blend with the glucose syrup heat the pan over medium high and fry
until smooth/pass the milk through a su- the seeds until fragrant and toasted/
per bag/bruise the makrut lime leaves, skim off the seeds, drain on paper tow-
vacuum seal with the almond milk, and els, and season with salt while they are
reserve in a refrigerator overnight/pass still hot/place in a wet mill and process
through a fine mesh strainer and reserve until liquified and creamy/reserve the
praline at room temperature

NAPLES LONG PUMPKIN

TO FINISH
1 ea ​n aples long pumpkin
(honeynut squash will also work) amaretto in an atomizer
grapeseed oil black périgord truffle; cleaned
salt flaky salt

halve the pumpkin and remove it’s seeds place a piece of the pumpkin in a bowl
and guts/season with salt and allow to and spoon the praline over top/pour
“cure” at room temperature for 1 hour/ almond milk around the pumpkin and
drain off any liquid and brush lightly cover in shaved truffles/spritz with
with oil/roast at 320°F until tender, cool amaretto and finish with flaky salt
to room temperature, and reserve in a
refrigerator

134 Fall 135 Fall

 ABALONE WITH A PRALINE MADE FROM
IT’S LIVER, PUMPKIN SEEDS, FOIE GRAS

DOUBLE CHICKEN STOCK MEYER LEMON

2 ea ​w hole chickens; cut into 8ths 2 ea ​m eyer lemon

10 L ​c hicken stock (page 234) 50 g s​ ugar
30 g ​l emon juice
in a stockpot, combine both ingredients 20 g​filtered water
and bring to a simmer/cook for 3 hours,
skimming throughout the process/pass slice the meyer lemons into thin rings on
through a fine mesh strainer and chill a meat slicer/whisk together the sugar,
overnight/scoop any residual fat off the lemon juice, and water to dissolve and
top and reserve vacuum seal with the lemons

ABALONE SEA LETTUCE PERIGOUDINE

6 ea​l ive medium sized abalone 40 g ​d ried sea lettuce; blended

100 g​dried abalone; soaked overnight
use a french spatula to quickly cut under in filtered water
the abalone/remove the liver and mouth 700 g d ​ ouble chicken stock
40 g ​rendered foie gras fat
and reserve/use a brush to scrub the
1 ea ​l emon
dark edges of the abalone/using the
back of the spatula, lightly pound the
abalone to soften the flesh and reserve vacuum seal the abalone and chicken
in a refrigerator stock and steam in a combination oven
at 190°F, for 16 hours/pass through
a fine mesh strainer and reserve the
abalone for another use/reduce the
PRALINE liquid by half and add the sea lettuce
and foie gras fat/season with lemon
250 g​ pumpkin seeds juice and reserve
1 kg​ grapeseed oil
6 ea ​a balone liver
20 g r​ endered foie gras fat
50 g f​ oie gras TO FINISH
20 g​crispy capers (page 234)
100 g​ butter
vacuum seal the abalone livers and foie 1 ea ​l emon
gras fat and steam in a combination
oven at 155°F for 8 minutes/chill in an heat some in a pan and sear the abalone
ice bath/slice the livers in half, pass on both sides, adding fresh butter while
through a tamis, and reserve the paste/ it cooks/squeeze some lemon juice over
in a saucepot, combine the oil and top and cut the abalone in half/place
pumpkin seeds and heat to 300°F from the abalone in a bowl and cover with the
cold/fry the seeds until golden, drain pumpkin seed praline/place a lemon
on paper towels, and transfer to a wet ring on the abalone and spoon the sea
mill/process the seeds until liquefied, lettuce perigourdine around everything/
add the foie gras, liver, and fried capers, serve immediately
and continue to run until a paste forms/
reserve in a refrigerator

136 Fall 137 Fall

SITKA DEER SMOKED OVER STRAW,
PORK FAT, GIANDUJA

VENISON SPICE A CANDIED COCOA NIBS and reserve in a refrigerator overnight/

scrape off and discard any fat that has
100 g ​s obacha 200 g​sugar solidified on the top/reduce to taste
50 g​cumin 200 g​filtered water and blend in the bacon fat using an
50 g​ cocoa powder 200 g c
​ ocoa nibs immersion blender/reserve warm
50 g c​ araway 1500 g ​g rapeseed oil

in a dry pan, roast the cumin and heat the sugar and water to create a
caraway seed until fragrant/pound in simple syrup/vacuum seal with the RICE BRAN OIL
a mortar with the sobacha and cocoa cocoa nibs and steam in a combination
1 kg ​b rown rice bran oil
powder/reserve in a lidded container oven set to 191°F for 45 minutes/drain
1 kg ​rendered bacon fat£
off the syrup and reserve the nibs/in a
warm both ingredients together and reserve
saucepot, heat the oil to 375°F, and fry
the cocoa nibs until caramelized/drain
HAZELNUT GIANDUJA
them on paper towels and reserve in a
340 g​hazelnuts
lidded container TO FINISH
50 g​caster sugar
1 ea ​s addle of well aged sitka deer
20 g​filtered water
flaky salt
150 g​gianduja VENISON SPICE B almond wood
8 g​ long peppercorn; ground
hay
salt 100 g ​c araway seeds; toasted salt
20 g​cumin seed; toasted
in a 300°F oven, roast the hazelnuts un- 200 g​candied cocoa nibs
season the venison with venison spice
til golden/in a saucepot, cook the sugar 30 g​ black peppercorn; cracked
a and salt/grill the saddle over almond
and water to 340°F, add the hazelnuts,
wood, and submerge in rice bran oil
and stir to combine/pour the mixture use a mortar to crush all ingredients
until cooked/remove from the oil and
onto a silicone mat and cool to room together
lightly smoke over straw/portion slices
temperature/process in a wet mill until
from the loin, and brush generously with
almost liquefied/add the peppercorn
the hazelnut gianduja/sprinkle with the
and gianduja and season with salt/
SAUCE venison spice b, and cover with sliced
reserve at room temperature
pork fat/sauce with some of the jus and
200 g​clarified butter place on a plate/serve immediately
3 kg ​venison trim and bones
PORK FAT 200 g s​ hallot
500 g b ​ acon
600 g​thick block of salted pork fat 1 ea​pig’s foot; split and blanched
300 g​ sherry vinegar
vacuum seal the pork fat, and steam in 200 g​lyle’s golden cane syrup
a combination oven set to 170°F for 9 2 kg​ brewed chicory coffee
5 kg ​veal stock (page 237)
hours/cool in an ice bath and transfer to
200 g b​ acon fat
a blast freezer/slice the frozen fat 1 mm
thin on a meat slicer/reserve on lightly
greased parchment paper in a large stockpot, heat the clarified
butter and brown the venison trimmings
and bacon/drain any excess fat, add
the vinegar and cane syrup, and reduce
to a glaze/add the chicory coffee, pig’s
foot, and veal stock/bring to a simmer,
and cook for 4 hours/pass through a
fine mesh strainer and chill over ice,

138 Fall 139 Fall

 CEPS, EGG YOLK, CHICORY

PORCINIS SAUCE TO FINISH

1 kg p
​ orcini; cleaned 200 g c​ larified butter sherry vinegar
20 g s​ hallot; sliced 3 kg​pork neck bone; cut into cubes black peppercorn; cracked
2 ea ​g arlic clove; crushed 200 g s​ hallot; halved flaky salt
15 g​thyme 500 g s​ moked bacon; diced
800 g​ butter; melted 1 ea​pig’s foot; split and blanched warm the mushrooms in the reserved
12 g s​ alt 200 g​bacon skin; cut into 1” cubes butter, add sherry vinegar, and swirl
300 g ​s herry vinegar together until the sauce emulsifies/
vacuum seal all the ingredients and 200 g​lyle’s golden cane syrup place the mushrooms on the center of
steam in a combination oven at 200°F 2 kg​ brewed chicory coffee
a plate and place a warmed egg yolk on
for 35 minutes/pass the contents of 5 kg ​veal stock (page 237)
top/season the egg yolk with salt and
the bag through a fine mesh strainer 200 g r​ endered foie gras fat
cracked pepper/warm the crepe in a
and reserve both the mushrooms and salamander and drape overtop of the
the butter/cut into bite size pieces and in a wide saucepot, heat the clarified
mushrooms/spoon the sauce around
reserve butter and brown the bones and bacon
and serve immediately
trim/add the shallots and caramelize/
drain off any excess fat, add the vinegar
and cane syrup, and reduce to a glaze/
CREPE add the chicory coffee, pig’s foot, skin,
and veal stock and bring to a simmer/
130 g ​rice flour
cook for 4 hours, pass through a fine
32 g ​t apioca flour
mesh strainer, and chill in a refrigerator
32 g​arrowroot powder
overnight/scoop off any fat that has
320 g f​ iltered water
risen to the top, and discard/reduce
10 g ​s ake lees
40 ea​small lemon balm leaf
the sauce to taste/using an immersion
blender, blend in the foie gras fat and
reserve
combine arrowroot, tapioca, and rice
flours/slowly whisk in filtered water
and sake lees to create a batter/rest
overnight in a cool area around 60°F/ EGG YOLK
strain through a fine mesh strainer and
reserve/lightly grease thin metal trays 8 ea ​l arge egg yolk
and line with vacuum bags cut to size/ reserved porcini cooking butter
ladle 20 grams of the crepe batter on
each tray, sprinkle with lemon balm place the yolks individually into
leaves, and steam in a combination metal portion cups and cover with
oven at 207°F for 4 minutes/peel off the porcini butter/lay on a tray and warm in a
crepes while warm and reserve in an combination set to 100°F for 30 minutes
oiled container before serving

140 Spring 141 Fall

SOFTSHELL TURTLE AND DUMPLINS

TURTLE TURTLE CONFIT DUMPLINS

1 ea​softshell turtle turtle shoulders 450 g ​c ake flour

blanched turtle shell meat 10 g​ baking powder
place the turtle on its back, with its 400 g​duck fat 3 g​salt
head hanging off of the cutting board/ 2 ea​garlic clove; crushed 100 g​ butter
when it sticks it’s head out, grab it and lemon thyme 210 g​whole milk
dispatch it quickly/use a sharp knife 100 g ​s ea salt
to cut around the shell, remove the warm the butter and milk/combine the
innards, separate the shoulders from combine the salt, garlic, and lemon flour, baking powder, and salt/add the
the legs, and reserve/use a knife to cut thyme/lightly season the turtle shoulder warmed milk mixture to the bowl and stir
around the softer part of the shell/in and let it cure for three hours/split the until it comes together/tip onto a lightly
a saucepot, cover the turtle legs and duck fat into two vacuum bags and floured surface, roll out .25” thickness,
shell meat with water, and bring to a divide the turtle shoulders and softshell and cut into 2.5” circles/place the turtle
simmer/drain off the water and peel off meat evenly/seal the bags and steam filling inside and roll up/reserve in a
the thin membrane from the softshell them in a combination oven at 160°F for refrigerator
meat/reserve the shoulders, legs, and 5 hours or until the meat is just tender/
softshell meats remove the turtle from the bag, pick the
meat, and reserve
VELOUTÉ

30 g​ap flour
TURTLE STOCK
BRAISED MATSUTAKI 30 g​butter
600 g​blanched turtle legs and feet 200 g t​ urtle stock
160 g ​c ountry ham; blanched 8 ea ​m atsutaki; cleaned 200 g​matsutaki cooking liquid
300 g​pork rib; blanched 100 g ​s ake 1 ea​ meyer lemon
3 kg c ​ hicken stock (page 234) 100 g f​ iltered water nutmeg
6 g ​w hite peppercorn 4 g ​s alt
1 ea ​l eek; halved and rinsed in a saucepot, melt the butter, add the
20 g​ ginger; crushed combine the sake and water and bring flour, and cook for 1 minute/slowly
15 g​dry sherry to a simmer to remove any raw alcohol/ whisk in the stock, add the matsutaki
vacuum seal with the mushrooms and cooking liquid, and gently simmer for 30
combine everything but the sherry and steam in a combination oven at 190°F minutes/remove from heat, finish with
bring to a simmer/cook for 3 hours, until tender/strain and reserve both the freshly grated nutmeg and meyer lemon
skimming constantly/add the sherry mushrooms and liquid zest, and keep warm
and cook for an additional 3 minutes/
pass through a superbag and reserve
the stock
DUMPLIN FILLING TO FINISH

200 g c ​ onfit turtle shoulder; chopped 400 g​turtle stock

100 g​soft shell turtle 2 ea ​m atsutaki; cleaned
200 g b ​ raised matsutaki; chopped
35 g​crème fraiche in a saucepot, heat the stock to a
7 g ​c hive simmer/add the dumplins, cover the pot,
5 g ​t arragon and simmer for 3 minutes/drain off the
stock and place the cooked dumplins on
mix everything together and portion into a plate/cover with the velouté and place
9 gram balls/reserve in a refrigerator a few pieces of the confit shell meat
and shaved matsutaki over top/serve
immediately

142 Fall 143 Fall

144 Spring 145 Spring
LEAN TUNA AND FATTY BEEF

TUNA MARINADE TUNA BORDELAISE SHAVED BEEF

1200 g ​s hallot; sliced 100 g​ rendered beef fat 1 ea ​striploin of well-aged highly marbled beef
100 g​carrot; sliced 5#​oxtail; cut in 1” cubes
300 g ​m ushroom; sliced 400 g ​m ushroom; sliced blast freeze the beef and shave on a
5 g ​b lack peppercorn 400 g​white onion; diced meat slicer to a 1 mm thickness/lay
2 ea ​t hyme sprig 5 ea​garlic clove; sliced on oiled wax paper and reserve in a
750 mL ​red wine 1#​ beef tendon; diced refrigerator
500 g d ​ ashi (page 234) 1250 m​L red wine
xxx tuna 750 mL dry red port
250 g​carrot; sliced
combine the shallots, carrots, 10 L ​veal stock (page 237) TO FINISH
mushrooms, peppercorn, thyme, and 150 g ​s ugar
red wine and bring the to a simmer/ 300 g ​b anyuls vinegar fresh horseradish
reduce by half, remove from heat, and 100 g​ garlic; minced smoked beef fat (page 237)
100 g​ shallot; minced fleur de sel
add the dashi/cool to room temperature
and submerge the tuna portions in the 150 g​smoked beef fat (page 237)
marinade for 7 hours grapeseed oil remove the tuna portions from the
marinade, and season with salt/skewer
in a wide stockpot, heat the beef fat and and grill over charcoal/slice the tuna,
brown the oxtails/add the mushrooms, and place a piece on a plate/grate fresh
white onion, carrots, and garlic cloves horseradish over top and season with
and cook until fragrant/deglaze with the crunchy sea salt/lay the sliced shaved
red wine and dry red port, and reduce/ beef over top, and warm/bring the bor-
add the tendons and veal stock and delaise to a simmer and dress the tuna
simmer for 4.5 hours/strain the stock with the hot sauce/serve immediately
through a fine mesh strainer, discarding
the solids/chill the stock over ice and
skim off any residual fat/in a stockpot,
sweat the minced garlic and shallot in
grapeseed oil/add the sugar and ban-
yuls and reduce to create a gastrique/
add the oxtail base, reduce for 1 hour,
and strain through a fine mesh strainer/
using an immersion blender, blend in the
smoked beef fat, and reserve

146 Fall 147 Fall

 CALVES’ BRAIN AND ALBUFERRA

CALVES’ BRAIN TO FINISH

2 ea​veal brains 1 ea ​w hite truffle; cleaned

600 g c ​ hicken stock
soak brains in ice water overnight/peel flaky salt
off any visible membrane, taking care
to ensure there is no residual blood/ heat the chicken stock to 170°F and
drain on paper towels and reserve in a season with salt/place the brain into
refrigerator the stock and cook until its temperature
reaches 160°F/dry on a paper towel
and slice into .75” slices/place a slice of
the brain in a bowl/spoon the albufera
ALBUFERA over top and cover in shaved white
truffles/season with flaky salt and serve
40 g​ap flour
immediately
40 g ​b utter
300 g ​c hicken stock (page 234)
100 g​veal stock (page 237)
60 g ​raw heavy cream
30 g​ crème fraiche; whipped
lemon juice
salt

combine the butter and flour and cook

slowly for 10 minutes/whisk in the
chicken and veal stocks/cook for 30
minutes, finish with raw cream, crème
fraiche, lemon juice, and salt to taste/
reserve warm

149 Fall
KELUGA CAVIAR, BLACK LICORICE
TOFFEE, JERSEY CREAM

BLACK LICORICE TOFFEE WHITE CHOCOLATE GANACHE

150 g​sugar 140 g​ white chocolate; chopped

75 g​glucose syrup 90 g heavy cream
15 g​ sicilian licorice powder 5 g​ browned butter
45 g ​filtered water salt
50 g ​a ged balsamic vinegar
place the white chocolate in a bowl/
boil the filtered water, whisk in the lico- simmer the cream and pour it over the
rice powder, and set aside/in a separate white chocolate/allow the mixture to
saucepot, combine the glucose and sit for 20 seconds before mixing it with
sugar, and cook until golden in color, a rubber spatula/using an immersion
around 325°F/remove the caramel from blender, process the ganache with the
heat and add the licorice water/whisk browned butter and reserve in a piping
to dissolve any residual sugar, cool the bag at room temperature
mixture to room temperature, and add
the balsamic vinegar/chill the toffee
over ice and reserve in a refrigerator
TO FINISH

4 oz ​keluga caviar
8 oz ​j ersey cream
purple alyssum flowers

quickly whisk the jersey cream to

medium peaks and set aside/brush a
bowl with the white chocolate ganache
and spread on a thin layer of whipped
cream/cover the cream completely in
caviar and let a pinch of flowers fall on
top/serve immediately

150 Fall 151 Spring

 BAKED POTATO
AND OXIDIZED PEAR

PEAR INSERT POTATO SPIRAL

pear jam; sweet (page 236) potato tuille (page 236)

black cocoa powder
pipe into custom molds and freeze
lay out in a spiral shape on a dehydrator
tray lined with nonstick paper and
completely dust with black cocoa
POTATO MOUSSE powder/dry until crisp and reserve in a
dehydrator
300 g​potato infusion a (page 236)
100 g c
​ ondensed milk
20 g​sugar
300 g ​e gg yolk TO FINISH
22 g​silver leaf gelatin
1500 g p ​ otato cream b; whipped to soft peaks place the potato mousse onto the plate/
7 g​salt drape the potato spiral overtop and
caraway seeds; toasted and crushed
serve immediately
glaçage (page 234)

bloom the gelatin in ice water/bring

potato cream a and condensed milk to
a simmer/combine egg yolks and sugar
in a bowl and temper in the hot cream/
return the mixture back to the saucepot
and cook over medium heat until
thickened (180°F)/squeeze any excess
moisture from the gelatin, melt into the
base, and chill over ice/season with salt/
whip potato infusion b to soft peaks
and fold into the base/transfer to piping
bags and pipe into custom molds/push
the frozen pear insert in the center/hold
the molds into a blast freezer overnight/
remove from the mold, and roll in
crushed caraway seeds/completely
spray with glaçage and temper in a
refrigerator until ready to use

152 Fall 153 Fall

BLACK WALNUTS
AND MARIONBERRIES

MARRIONBERRY ICE WALNUT ICE CREAM TO FINISH

1 kg​ marionberry 275 g ​p eeled walnut puffed buckwheat (page 236)

sugar 275 g b​ lack walnut
4 g​cremodan 64 spin the walnut ice cream in a pacojet/
vacuum seal the marionberries and 500 g​whole milk a place a scoop of the ice cream in a
steam in a combination oven at 200°F 500 g w ​ hole milk b vessel and sprinkle with crispy buck-
for 45 minutes/pass through a fine mesh 260 g ​h eavy cream wheat/dust the marionberry ice with the
strainer, reserve the liquid, and discard 240 g​trimoline
marionberry powder and place on top of
120 g ​s ugar
the berries/using a refractometer, whisk the ice cream/serve immediately
20 g m
​ altodextrin
in enough sugar for the liquid to read 8
5 g​salt
brix/pour into molds, ensuring they are
thin, and freeze
in a saucepot, combine both the black
and peeled walnuts, and cover with
cold, filtered water/bring the pot to a
MARIONBERRY POWDER simmer, drain off the liquid, and repeat
this process 2 more times using fresh fil-
freeze-dried marionberry tered water/in separate saucepot, bring
whole milk a to a simmer, and sheer
blend the berries to a fine powder and in the cremodan using an immersion
store in an airtight container blender/once the walnuts have been
blanched 3 times, add the remaining
ingredients, the cremodan mixture, and
mix to combine/process everything in a
blender until smooth and pass through
a superbag/pour the base into pacojet
containers and freeze overnight

154 Fall 155 Fall

 BAKED POTATO AND OXIDIZED PEAR

PEAR INSERT POTATO SPIRAL

pear jam; sweet (page 236) potato tuille (page 236)

black cocoa powder
pipe into custom molds and freeze
lay out in a spiral shape on a dehydrator
tray lined with nonstick paper and
completely dust with black cocoa
POTATO MOUSSE powder/dry until crisp and reserve in a
dehydrator
300 g​potato infusion a (page 236)
100 g c
​ ondensed milk
20 g​sugar
300 g ​e gg yolk TO FINISH
22 g​silver leaf gelatin
1500 g p ​ otato cream b; whipped to soft peaks place the potato mousse onto the plate/
7 g​salt drape the potato spiral overtop and
caraway seeds; toasted and crushed
serve immediately
glaçage (page 234)

bloom the gelatin in ice water/bring

potato cream a and condensed milk to
a simmer/combine egg yolks and sugar
in a bowl and temper in the hot cream/
return the mixture back to the saucepot
and cook over medium heat until
thickened (180°F)/squeeze any excess
moisture from the gelatin, melt into the
base, and chill over ice/season with salt/
whip potato infusion b to soft peaks
and fold into the base/transfer to piping
bags and pipe into custom molds/push
the frozen pear insert in the center/hold
the molds into a blast freezer overnight/
remove from the mold, and roll in
crushed caraway seeds/completely
spray with glaçage and temper in a
refrigerator until ready to use

156 Fall 157 Fall

 TORN ELK HEART
AND RED CURRANT

RED CURRANT TO FINISH

500 g​red currant juice 1 ea ​5” x 5” ice block

1 g​xanthan gum caraway breadcrumb (page 234)
horseradish oil (page 235)
blend both ingredients until thickened,
and reserve place the elk tartare at the base of
a serving vessel and cover with the
breadcrumbs/shave the ice on a
japanese ice shaver and place on top of
TARTARE the tartare/drizzle with the red currant
juice, it should look like a hunting scene
2 ea ​e lk heart
30 g​horseradish oil (page 235)
or blood in the snow/serve immediately
15 g ​c hive; sliced
20 g s​ hallot; minced
10 g ​t arragon; chopped
10 g ​w hite balsamic vinegar
salt

using a knife, filet open the heart and

remove any veins and sinew/use an
abalone shell to tear the heart into small
pieces and combine with the remaining
ingredients/season with salt, and
reserve in a refrigerator

162 Winter 163 Winter

CARAMELIZED SUNCHOKE,
CAROB, LEMONGRASS

CARAMELIZED SUNCHOKE SUNCHOKE PARFAIT CAROB DOUGH

1 kg s​ unchoke; peeled and chopped 18 g​sugar 227 g​ salted butter; tempered

60 g ​b rowned butter 112 g e ​ gg yolk 250 g​ unrefined cane sugar
175 g b ​ irch simple syrup 2 ea​eggs
vacuum seal the sunchokes and steam 240 g h ​ eavy cream a 100 g​roasted carob powder
in a combination oven at 212°F for 40 150 g ​c aramelized sunchoke 360 g​ap flour
minutes/warm the butter in a wide 240 g​heavy cream b 4 g​salt
stockpot and add sunchokes/place a 5 g ​s ilver leaf gelatin
7g​ salt cream the butter and sugar in a stand
cover on the pot and cook slowly until
dark brown and completely caramelized, mixer until light in color/add the eggs
around 2 hours/purée the sunchokes bloom the gelatin in ice water/in a individually until incorporated fully/
until smooth, pass through a fine mesh bowl, whisk the yolks and sugar until whisk to combine the salt, carob, and
strainer, and reserve warm frothy/heat the caramelized sunchoke flour and add to the mixer/paddle until a
in a saucepot/squeeze any excess dough forms and wrap it tightly in plas-
moisture from the gelatin and melt into tic/reserve in a refrigerator overnight/
the warmed purée/temper the purée portion into 4 gram balls and reserve in a
BIRCH SIMPLE SYRUP into the egg yolks, add the birch syrup, refrigerator
and cool to room temperature/whip the
100 g​birch syrup heavy cream to soft peaks and fold into
60 g ​u nrefined cane sugar
the sunchoke base/transfer the mixture
160 g ​filtered water
into siphons, charge twice/disperse LEMONGRASS MILK
the sunchoke parfait into small bowls,
whisk to combine all the ingredients, 500 g h​ eavy cream
filling them around 32 g each/place the
taking care to dissolve the sugar, and 1 kg​whole milk
bowls in a food saver box lined with a 12 g m
​ akrut lime leaf
reserve linen towel/seal the box and process in 400 g​ lemongrass; crushed and chopped
a vacuum chamber, watching closely salt
until it triples in size filling out the small
bowls/stop the machine and transfer the combine all ingredients and heat to
food saver box to a blast freezer 200°F/chill overnight and strain/season
with salt and reserve

SASSAFRAS SYRUP
TO FINISH
1 kg ​filtered water
80 g​ sassafras
liquid nitrogen
400 g ​s ugar

remove the parfaits trim off any excess

in a dry saucepot, gently toast the sas-
from the top, add 6 carob balls and
safras/add the water and vacuum seal/
drizzle with sassafras syrup/use an
steam in a combination oven at 200°F
immersion blender to create bubbles
for 1 hour/strain and reserve the liquid/
in the lemongrass milk and spoon them
cook the sugar in a saucepot to a dark
over the frozen parfait/pour a minimal
caramel, 340°F, and add the sassafras
amount of liquid nitrogen over the lem-
liquid/stir to dissolve the sugar and
ongrass bubbles and serve immediately
reserve in a refrigerator

164 Winter 165 Winter

 LEATHERJACKET AND IT’S LIVER

LEATHERJACKET BROWNED BUTTER SOY SAUCE

2 ea ​l eatherjacket 400 g ​b rowned butter

90 g s​ hirodashi
gut the fish and use a brush to clean out 40 g ​t amari
the blood from under the spine/pack the 60 g ​w hite soy
cavity with paper towels, peel back the 40 g ​l emon juice
skin, and wrap the whole fish in paper
towels and plastic wrap/allow the fish combine all ingredients and warm to
to age for 6 days, taking care to replace melt everything together/hold the sauce
the towels daily/use a sharp knife to at a warm temperature
remove the filets from the fish and
reserve in a refrigerator
LIVER EMULSION

200 g l​ eatherjacket liver; veins removed

BAKED POTATO
10 g ​w hite soy
4 ea​russet potato
pass the livers through a tamis and
prick the potatoes with a fork and bake chill over ice/mix in the white soy and
on a tray lined with salt in a 350°F oven reserve in a refrigerator
until tender tender/remove the skins
while they are hot, and chill the peeled
potatoes in a refrigerator/grate on a box DRUM BOWL
grater and reserve
reserved triggerfish skin

CRISP POTATO wrap a small bowl in the triggerfish

skin, secure it with string and place in a
300 g ​g rated baked potato freezer
4 g ​s alt
6 g ​p otato starch

TO FINISH
combine all the ingredients and roll
into .75” tubes using plastic wrap/chill 1 kg​ grapeseed oil
in a refrigerator overnight/ portion the
potato into 1” cylinders and freeze heat the oil to 350°F, fry the potato cylin-
der until golden and warmed through/
remove the string from the frozen drum
bowl/slice the leatherjacket at an angle,
brush with the browned butter sauce,
and place on top of the fried potato/
scoop some of the liver mixture over top
of the leatherjacket/transfer to the drum
bowl and serve immediately

166 Winter 167 Winter

DUCK EGG PARFAIT

DUCK EGG MOUSSE DRAM MARINADE

120 g ​b utter 80 g​allspice dram

12 ea d​ uck egg 60 g​birch syrup
6 ea​duck egg yolk 20 g​ sherry vinegar
240 g h ​ eavy cream 100 g f​ iltered water
60 g​white soy 15 g ​freshly shaved bonito
2 g​ nutmeg 20 g​white soy
1 g​ white peppercorn; ground
300 g​crème fraiche in a saucepot, add the dram and light on
fire to burn off any raw alcohol flavor/
in a thermomix, combine the eggs, egg add the water, birch syrup, vinegar, and
yolks, and butter, on speed 5 at 90°C/ white soy and bring to a simmer/remove
once warm, add the cream and cook from heat, add the bonito, let sit for 30
until thickens, around 15 minutes/chill seconds, and strain through a fine mesh
the mousse to room temperature and strainer/reserve in a refrigerator
whisk in the white soy, crème fraiche,
nutmeg, and white pepper/transfer into
siphons, and charge twice/disperse 8 g
the duck egg mousse into small bowls/ TO FINISH
place in a food saver box lined with a
8 oz ​s moked trout roe
linen, vacuum seal until the mixture
10 g​ quatre épices
expands, and stop the machine once the caraway breadcrumb (page 234)
foam rises to the top/working quickly,
transfer to a blast chiller and freeze fully
remove the bowls from the freezer and
trim any excess mousse off of the top/
dress the trout roe with dram marinade/
sprinkle the parfait with the bread
crumbs and spoon some trout roe over
top/dust lightly with quatre épices and
serve immediately

168 Winter 169 Winter

BANANA PUDDING SKIN,
SEA URCHINS, BLACK TRUFFLE

PÉRIGORD TRUFFLES TRUFFLE GLAZE

1 kg p
​ érigord truffle; cleaned 100 g f​ ino sherry
450 g​mushroom stock (page 236) 100 g ​px sherry
100 g ​s ake
vacuum seal the truffles and stock and 100 g​ lemongrass; minced
steam in a combination oven at 212°F for 25 g ​t amari
10 minutes/strain, and reserve both the 400 g ​t ruffle poaching liquid
liquid and the truffles 8 g ​u ltratex 8

in a saucepot, combine the sherry, px

sherry, sake, lemongrass, tamari, and
BANANA PUDDING truffle poaching liquid and bring to a
simmer/remove from heat, cover, and
300 g ​ripe pisang raja bananas;
steep for 1 hour/pass through a fine
peeled and sliced
mesh strainer and reserve the liquid in a
840 mL w ​ hole milk
saucepot/reduce the glaze by half over
23 g ​kuzu starch; powdered
low heat/using an immersion blender,
3 g​salt
80 g ​u nrefined cane sugar
sheer in the ultratex and hold the glaze
5 ea ​e gg yolk at room temperature
20 g​salted butter

in a saucepot, heat the bananas and TO FINISH

milk to just below a simmer and purée
until smooth/in a bowl, combine the sea urchin tongues (page 236)
sugar, yolks, kuzu, and salt/temper long peppercorn
the hot banana milk into the yolks and
whisk until completely mixed/return the place a few tongues of sea urchin on a
pudding base back to the pot over low/ plate/dress with the truffle glaze and
constantly mix with a rubber spatula cover with shaved black truffles/remove
until thickened/pour into a shallow tray the “skin” layer from the top of the
and store in a refrigerator, uncovered, pudding and drape over top of the sea
overnight urchin/finish with a few cracks of long
pepper and serve immediately

170 Winter 171 Winter

CALVES’ BRAIN AND CAVIAR PIL PIL OYSTERS AND CREAM

CREPE CALVES’ BRAINS TO FINISH OYSTER CREAM MIGNONETTE TO FINISH

130 g​rice flour 1 ea​fresh calves’ brain 2 oz ossetra caviar 800 g ​m aine oysters 80 g ​s hallot; minced 1 ea 5” x 5” ice block
32 g ​t apioca flour 1 L ​s ea water 100 g ​s hallot; sliced 200 g r​ ed wine vinegar flaky salt
32 g ​a rrowroot powder gently warm the brain in some of the 150 g​ russet potato; diced 50 g r​ eserved oyster juice cracked black peppercorn
320 g f​ iltered water soak brain in ice water overnight/peel oyster butter/in a separate saucepot, 5 g​ black peppercorn; cracked 10 g ​b lack peppercorn; cracked
10 g​sake lees off any visible membrane, taking care warm the remainder of the oyster butter 20 g​parsley stem 5 g s​ ugar place a mound of oyster cream in the
to ensure there is no residual blood/ and fold in the caviar, taking care not to 10 g ​t arragon 10 g ​d ill center of the bowl/spoon mignonette
combine arrowroot, tapioca, and rice heat the sea water to 170°F, and poach 500 g​heavy cream around the cream/shave the ice and
overheat or cook the caviar/warm the
flours in a bowl/slowly whisk in the 400 g ​w hole milk bruise the dill with the back of and mix place on top of the cream/season with
the brain for 10 minutes/remove from crepe under a salamander/place the
filtered water and sake lees to create 2 g​xanthan gum with the remaining ingredients/allow
water and drain on a paper towel/chill warmed brain on a plate, drape the hot cracked pepper and flaky salt
a batter/transfer to a lidded container, in a refrigerator and portion into 1” thick crepe over top/spoon some of the caviar to marinate for 4 hours, remove the dill,
rest overnight in a cool area around slices shuck the oysters and reserve half of and reserve
sauce to finish and serve
60°F, and strain/lightly grease thin the juice/cut into quarters and combine
metal trays and line with vacuum bags with the reserved juice/add the shallot,
cut to size/ladle 20 g of the crepe batter potato, peppercorn, parsley, tarragon,
on each tray/steam in a combination OYSTER REDUCTION heavy cream, and milk and bring to a
oven at 207°F for 4 minutes/peel off the simmer/remove from heat, cover tightly
20 g s​ hallots; minced with cling film, and rest for 1 hour/strain
crepes while warm and reserve in an
240 g​oyster juice the cream and discard the solids/blend
oiled container
240 g​ champagne vinegar
the xanthan into the cream and chill over
100 g​vodka
ice/transfer into siphons and charge
200 g​dry vermouth
twice/reserve in a refrigerator
20 g​sake lees
400 g ​b utter; chilled and diced
juniper branches

cold smoke the butter over juniper and

reserve/in a saucepot, combine shallots,
oyster juice, vinegar, vodka, vermouth,
and sake lees and reduce over low heat
until the weight is 40 g/slowly whisk in
the chilled smoked butter and strain/
hold warm until ready to use

172 Winter 173 Winter

 FROZEN MARZIPAN AND SAKE

FEATHERS UMESHU GELÉE

200 g​candy floss sugar 1 kg ​u meshu

1g​titanium dioxide 300 g ​filtered water
5 g​bitter almond extract 150 g ​s ugar
4 g​salt
process the sugar in a candy floss ma- 16 g s​ ilver leaf gelatin
chine following the maker’s instructions/
once thin strands begin to form, remove bloom the gelatin in ice water/bring
them, and place between 2 silicone umeshu, water, and sugar to a simmer/
feather molds/use scissors to trim off squeeze any excess moisture from the
the edges/store in an airtight container gelatin and melt into the base/chill in a
until ready to use/if the weather is hu- refrigerator until set, and use a fork to
mid, make sure you have dehumidifiers crush it
in the room

TO FINISH
SAKE SPHERE
marzipan ice cream (page 235)
1 kg f​ iltered water extra virgin olive oil
200 g u ​ nfiltered sake amaretto in an atomizer
2 g ​xanthan gum shiso flowers
30 g​sugar flaky salt

blend all ingredients together until thick- spin the marzipan ice cream in a pacojet
ened and transfer to a squeeze bottle/ machine/place a scoop onto a frozen
fill a water balloon with the mixture, tie plate/dress the umeshu gelée with
the balloon, and place in a blast freezer olive oil and shiso flowers and spoon
for 12 minutes/make sure that a thin ice on top of the ice cream/season with
has formed, pop the balloon, and pour flaky salt/place 2 feathers inside the
out all the excess liquid/heat a 1.5” ring sake spheres, and place the over top
cutter and cut a hole in the base of the of the marzipan and umeshu/serve
ice sphere/hold the spheres in a blast immediately
freezer until ready to use

174 Winter 175 Winter

POMELO
AND SEAWEED​

VANILLA VINAIGRETTE

6 g​ red szechuan peppercorn

1 ea ​vanilla bean
50 g​glucose syrup
50 g​sugar
250 g​ filtered water
1 ea​thai chile
3 g​salt

in a dry saucepot, toast the szechuan

peppercorns until fragrant/add the
remaining ingredients and bring to a
simmer/allow to steep for 30 minutes,
strain and chill in a refrigerator

ANGELICA CRÈME FRAICHE

30 g ​a ngelica jam; chopped

120 g​crème fraiche
10 g ​l emon juice
3 g ​kaffir lime zest

in the bowl of a stand mixer, combine all the

ingredeints and whip until stiff peaks form

HIJIKI SEAWEED

200 g​dry hijiki seaweed

600 g​filtered water
9 g​salt
almond oil

place the hijiki seaweed in a bowl/boil the

water and salt together and pour over the
seaweed/once the seaweed is fully hy-
drated, strain off the/dress the seaweed in
almond oil and reserve in a lidded container

TO FINISH

3 ea​pomelo
3 g​ pink peppercorn; ground

peel and segment the pomelo and gently

remove the cells/brush a bowl in whipped
crème fraiche/dust the crème fraiche
with pink peppercorn/dress the pomelo
cells in vanilla dressing/cover the bowl
in pomelo cells and scatter the seaweed
over top and serve immediately

176 Spring 177 Spring

 LYCHEE AND ROSE GERANIUM

JASMINE TEA LYCHEE

15 g ​j asmine buds 1200 g lychee infusion

800 g​filtered water 22 g ​e gg white powder
1.2 g ​xanthan gum
simmer the water and add tea buds/
steep for 60 seconds and strain/chill in using an immersion blender, blend all
a refrigerator ingredients until a light foam appears/
let the mixture sit for 30 seconds, draw
off the foam and place in a bowl/place
in a food saver box lined with a linen,
LYCHEE INFUSION vacuum seal until the mixture expands,
and stop the machine once the foam
1 kg​ lychee juice
20 g​geranium leaf
rises to the top of the bowl/working
2 g​ white peppercorn; cracked quickly, transfer to a blast chiller and
30 g ​s ake lees freeze fully
200 g​jasmine tea

bruise the geranium, vacuum seal with TO FINISH

the remaining ingredients, let infuse in a
refrigerator overnight/strain through a remove from freezer and serve
fine mesh strainer lined with a linen immediately

178 Winter 179 Winter

SAFFRON > GOLD

SAFFRON MAYPOP CURD TO FINISH

50 g​sugar 500 g m ​ aypop juice a peel off the acetate from the frozen
100 g​egg yolk (passionfruit can be substituted) maypop curd and place on a plate/pull
7.2 g​silver leaf gelatin 500 g m ​ aypop juice b the frozen saffron cream from the mold
132 g h​ eavy cream a 16 g​agar and place on the maypop/set a timer for
368 g​heavy cream b 2 ea ​s ilver leaf gelatin 25 minutes and allow to temper/drape
2.3 g ​s affron 150 g ​s ugar with the saffron scoby and serve
10 g​salt
gold bloom the gelatin in ice water/in a
liquid nitrogen saucepot, whisk agar into maypop
toffee insert (page 237) juice a and bring to a boil/squeeze any
excess moisture from the gelatin and
heat heavy cream a and add saffron and melt into the juice/remove from heat
chill in a refrigerator overnight/bloom and whisk in the maypop juice b and
the gelatin in ice water/strain the saffron sugar until dissolved/chill in a refriger-
cream into a small saucepot and gently ator overnight/cut the gel into cubes
press the saffron threads to release any and blend the mixture until smooth/
residual color/whisk to combine the pass through a fine mesh strainer/lay
sugar and egg yolks in a bowl/heat the a stencil out on an acetate sheet cut to
saffron cream and temper into the yolk size/spread the curd in an even layer
mixture/return to the saucepot and heat over the stencil/remove the stencil and
until thickened/squeeze any excess transfer the tray to a blast freezer until
moisture from the gelatin and melt into ready to use
the saffron base/season with salt and
chill to 80°F over ice/whip heavy cream
b to soft peaks, fold into the base, and
transfer to piping bags/using a fine SAFFRON SCOBY
paintbrush, dust the inside of a mold
4 c​filtered water
with gold/pipe in the saffron cream until
6 g ​s affron
it is two-thirds full/using gloves, remove
100 g ​s coby
the frozen toffee from the mold and drop
150 g​ unrefined cane sugar
into liquid nitrogen/using tweezers,
insert it into the saffron cream and pipe
warm the water and whisk in the saffron
additional saffron cream to top off/
and sugar until dissolved/chill to room
chill the molds in a blast freezer for a
temperature and add the scoby/pour
minimum of 8 hours
into a wide pan, wrap the container in
cheesecloth, and let sit in a cool, dark
area for 10 days/peel off the scoby and
reserve the kombucha for another use

180 Winter 181 Spring

SHAVED BEEF MARROW, CANTABRIAN HAKE THROAT BRINED IN LYE,
ANCHOVY, PRESERVED STRAWBERRY KELUGA CAVIAR, SMOKED
OYSTER JUICE
NEXT PAGE

PRESERVED STRAWBERRY CRACKER HAKE BRINE HAKE

2 kg s​ trawberries; hulled, preferably 72 g​whole milk 15 g ​food grade sodium hydroxide 6 ea ​h ake throats
harry’s berries 7 g​dry yeast 1 G ​filtered water roasted sea salt
salt 4 g ​s quid ink hake brine
125 g​ap flour mix to combine 300 g ​rice bran oil
handcrush the strawberries and place 100 g​cod stock
in a large pot/cover and cook until the warm the milk and mix with the yeast,
juices are released/remove the lid and bloom for 10 minutes/add squid ink and lightly season the hake on both sides
reduce slowly, until very thick/season whisk to combine/add flour and mix until COD STOCK with roasted sea salt and cure for 4 hour
with salt and chill/reserve in a piping a dough forms/knead on a countertop hours/repeat the process once more/
500 g​cod skins
bag until the dough is smooth around 4 cover the hake with brine and soak in a
300 g​filtered water
minutes/let rest in a refrigerator for 1 refrigerator for 32 hours/remove from
hour/using a pasta roller, roll the dough the brine and rinse under running water
place the cod skins in a container set
to 2 mm thick/cut in 4 mm x 25 mm for 4 hours/vacuum seal with the oil and
MARBLED BONE MARROW under a faucet of running water/rinse
rectangles/bake at 500°F until crisp, cod stock and steam in a combination
the skins until the water runs clear/
around 90 seconds oven set to 150°F for 45 minutes/cool in
5 ea ​m arrow bones; split combine the cod skins with the filtered
an ice bath
100%​ filtered water water and steam in a combination oven
2%​ salt set to 190°F for 3 hours/pass the stock
post oak smoking chips CANTABRIAN ANCHOVIES through a fine mesh strainer, discard the
activated charcoal powder skins, and reserve the stock TO FINISH
20 ea ​filets of cantabrian anchovy
whisk to combine the water and salt/ 200 g​extra virgin olive oil onion blossom
remove the marrow from the bones 15 ea ​m int leaf potato vodka
and soak in the brine overnight/dry the SMOKED OYSTER JUICE 75 g s​ moked oyster juice
marrow and run through a meat grinder/ dice anchovies in to 1 cm cubes, ossetra caviar
200 g o
​ yster juice
render until completely melted/strain, marinate in olive oil and torn mint
cherry wood
reserve the fat, and chill overnight/ empty the contents of the vacuum bag
pull the fat off the top and discard any into a saucepot, add the smoked oyster
place the oyster juice over ice and cold juice, and swirl over low heat until an
residual liquid on the bottom/smoke
over post oak for 2 hours/chill the
TO FINISH smoke for 1 hour over cherry wood/ emulsion forms/season with vodka and
strain, and reserve in a refrigerator finish with a big spoon of caviar/spoon
smoked fat, break the fat into 1” cubes,
pipe preserved strawberry onto the
and toss in activated charcoal/push the into a warm bowl and serve immediately
cracker, place 2 pieces of anchovy and
marrow fat into a metal cylinder that has
a little torn mint on top/push inside
been lined with plastic wrap/freeze the
of the shaved beef marrow and serve
cylinder overnight/remove the chilled
immediately
fat from the cylinder and slice on a
meat slicer to create curls/reserve in a
freezer

182 Winter 183 Winter

184 Spring 185 Spring
COD MILT AND MARTIN’S
BARBECUE CHICKEN GELÉE

MACADAMIA MILK CHICKEN GELÉE TO FINISH

300 g​macadamia nut 10#​ smoked chicken wings; green yuzu kosho
1500 g ​filtered water preferably from martin’s bbq fresh yuzu
10 L ​w hite chicken stock
soak macadamias in filtered water white soy sauce pipe the chilled cod milt into a serving
overnight/blend on high until smooth/ salt vessel/dot with yuzu kosho/using a
pass the mixture through a super bag microplane, zest fresh yuzu over top/
cover smoked chicken wings in chicken spoon on the chopped chicken gelée/
stock/allow to come to a gentle and press a macadamia tuille into the vessel
simmer for 2 hours, it should remain and serve immediately
MACADAMIA TUILLE clear/pass through a super bag, season
with sea salt and white soy, and chill
1500 g​macadamia milk
overnight/remove any fat that has risen
75 g​sugar
to the top and use a fork to crush the
300 g​glucose powder
15 g​low acyl gellan gum
gelée
250 g​pullman loaf; crusts removed
5 g​titanium dioxide
WHIPPED COD MILT
in a bowl, whisk together the glucose
powder, sugar, and gellan gum/using 1500 g​salt cod cream (page 236)
an immersion blender, process the 16 g​silver leaf gelatin
macadamia milk and sheer in the sugar 200 g​cod milt; cleaned
mixture/bring the mixture to a simmer, 400 g ​c rème fraiche
making sure to whisk constantly/ salt
once the mixture thickens, pour onto a
shallow metal tray and allow to set in a steam the cod milt in a combination
refrigerator/blend until smooth, add the oven at 160°F for 14 minutes/bloom
bread in 3 parts, and finish with the tita- the gelatin in ice water/heat the salt
nium dioxide/pass the mixture through cod cream and blend together with the
a fine mesh strainer/using an offset milt/squeeze any excess moisture from
spatula, spread evenly onto lightly oiled the gelatin and melt into the salt cod
acetate sheets/allow to dry overnight at cream/cool in a refrigerator, for 5 hours/
room temperature/using a template, cut place the salt cod cream and the crème
the tuille into triangle shapes and wrap fraiche in the bowl of an electric mixer
around a silicone cone mold/dehydrate and whip to stiff peaks/reserve in a
until crisp piping bag

186 Winter 187 Winter

 JELLYFISH, RAMBUTAN, VANILLA

RAMBUTAN HORSERADISH GEL

20 ea​ rambutan; peeled 450 g ​fresh horseradish; grated

40 g ​s unflower oil 30 g ​s ugar
1 ea​chile arbol
cut off the cheeks of the rambutan and 3 g​salt
cut the cheeks in half/fold each piece 9gw ​ hite wine vinegar
over itself and cover with oil/reserve the 5 g​agar
rambutan in a refrigerator 12 g s​ ilver leaf gelatin

whisk together the horseradish, sugar,

chile, salt, and white wine vinegar and
JELLYFISH bring to a boil/remove from heat, cover,
and steep for 1 hour/bloom gelatin in
4 ea ​l ive moon jellyfish
ice water/pass the liquid through a su-
water
perbag, whisk in the agar, and bring to a
salt
boil/squeeze any excess liquid from the
gelatin and melt into the horseradish/
in a a bowl, whisk together the salt
pour onto a lightly greased metal tray
and water until fully dissolved/quickly
and chill/once fully set, punch out 2”
dispatch the jellyfish by turning it inside
circles and reserve in a refrigerator
out and wash it in the brine/cut the
jellyfish in 1 cm cubes and reserve in a
refrigerator
CRÈME FRAICHE

200 g crème fraiche

VANILLA SYRUP salt

8 g​ red szechuan peppercorn; toasted

hand whip the crème fraiche to soft
1 ea ​vanilla bean; split and scraped
peaks and transfer to piping bags/
30 g​ unrefined cane sugar
reserve in a refrigerator
30 g ​g lucose syrup
200 g f​ iltered water
20 g m ​ ezcal
25 g​ rice wine vinegar TO FINISH
6 g ​s alt
8 g ​u ltratex 8 pipe some crème fraiche on the base of
1 g ​xanthan gum a plate/place a ring mold over top and
fill with the jellyfish cubes and rambutan
combine the sugar, water, glucose, pieces/dress with the vanilla syrup and
vanilla bean, and peppercorn and bring cover with the horseradish gel/remove
the mixture to a simmer/remove from the ring mold and serve immediately
heat, cover, and steep for 1 hour/pass
the syrup through a fine mesh strainer
and chill to room temperature/blend in
the mezcal, rice wine vinegar, ultratex,
and xanthan gum/once thickened, pour
into a shallow container and process
in a vacuum chamber to remove any
bubbles/reserve in a refrigerator

188 Winter 189 Winter

BAY SCALLOP, GERANIUM,
SMOKED CREAM

HORSERADISH GELÉE LYCHEE INFUSION BAY SCALLOPS

450 g ​filtered water 1 kg ​l ychee juice 20 ea ​l ive bay scallops

120 g​fresh horseradish; grated 20 g​geranium leaf 8 g ​s ea salt
30 g ​u nrefined cane sugar 2 g ​w hite peppercorn; cracked 200 g filtered water
1 ea ​a rbol chile 200 g j​ asmine tea
3 g​salt combine the salt and water to create a
9 g​white wine vinegar bruise the geranium, vacuum seal with brine/shuck the scallops and remove
6 ea​silver leaf gelatin the remaining ingredients, let infuse in the skirts for another purpose/rinse
a refrigerator overnight/strain through the scallops in the brine and drain them
bring the remaining ingredients to a boil, a fine mesh strainer lined with a linen/ on a paper towel/hold over ice in a
cover, remove from heat and steep for 1 place in a shallow metal pan and freeze, refrigerator until needed
hour/bloom the gelatin in ice water/pass scraping every 30 minutes with a fork
the liquid through a super bag and warm till solid
in a saucepot/squeeze any excess mois-
ture from the gelatin and melt into the TO FINISH
warmed horseradish liquid/pour onto a
gel tray and allow to set in a refrigerator/ ROSE MIGNONETTE dress the scallops with rose mignon-
fork-crush the gelée and reserve ette/place into a chilled vessel/add a
50 g ​s hallots; minced spoon of horseradish gelée over top/
15 g ​s alt peel off the acetate from the smoked
4 g​ white peppercorn; cracked cream triangle and press into the
JASMINE TEA 65 g ​red wine vinegar serving vessel/serve immediately
65 g ​c hampagne vinegar
15 g ​j asmine buds 130 g ​rose jam
800 g​filtered water
simmer the white pepper, salt, red wine
simmer the water and add tea buds/ vinegar, champagne vinegar, and rose
steep for 60 seconds and strain/chill in jam and pour over the shallots/transfer
a refrigerator to a covered container and rest in a
refrigerator overnight

SMOKED CREAM

300 g heavy cream

cherrywood smoking chips

cold smoke the cream over cherrywood

for 2 hours/chill over ice and whip cream
to soft peaks/spread over a triangle
stencil onto a cut piece of acetate/place
on a curved mold and freeze in a blast
chiller/hold in the freezer until needed

190 Winter 191 Winter

 VANILLA BRINED ENDIVE
AND CHICKPEA MAYONNAISE

VANILLA BRINE ENDIVE TO FINISH

6 ea​vanilla pods; split and scraped 6 ea​endive; split flaky salt

1 kg​ filtered water 500 g v​ anilla brine
200 g​ unrefined cane sugar fill the endive with the chickpea mayon-
4 g​citric acid vacuum seal the endives with the brine naise, brush with vanilla glaze, and place
1 g​ascorbic acid and steam in a combination oven at on a plate/sprinkle with flaky salt and
20 g s​ alt 212°F until completely tender/chill the serve immediately
bags in an ice bath/drain the liquid from
whisk to combine all the ingredients and the bags and dry the endive on paper
bring to a simmer/refrigerate overnight towels/remove the center and reserve in
and strain a refrigerator

VANILLA GLAZE CHICKPEA MAYONNAISE

3 ea ​vanilla beans; split and scraped 400 g ​c hickpea; soaked overnight
50 g​ unrefined cane sugar 1 ea​ onion; split
300 g ​w hite verjus 4 kg​ filtered water
100 g​ filtered water 20 g r​ oasted garlic
1 ea ​m akrut lime leaf 50 g​ grilled sourdough bread
7 g ​u ltratex 8 30 g ​l emon juice
2 g​citric acid 200 g s​ unflower oil
1 g​xanthan gum salt

whisk to combine the vanilla, sugar, cover the chickpeas and onions in the
verjus, makrut lime, and water and bring filtered water, and cook until tender/
to a simmer and let infuse overnight/ chill the mixture to room temperature
strain and blend with the ultratex, citric and drain off the liquid, reserving 200
acid, and xanthan gum/reserve in a grams/place 200 grams of the cooked
refrigerator chickpeas into a blender, add the bread,
lemon juice, and roasted garlic/blend
until smooth and stream in the oil/sea-
son with salt and adjust the consistency
with the reserved chickpea liquid, if
needed/pass the mixture through a fine
mesh strainer and reserve in piping bags

192 Winter 193 Winter

HOT DUCK CHITLINS

DUCK CHITLINS

12 ea​duck chitlins
200 g w​ ondra flour
5 L​peanut oil
buttermilk dredge (page 234)

run cold water through the chitlins and

soak overnight in ice water/remove
from the water and drain on paper
towels/marinate the intestines in the
buttermilk dredge overnight/heat
peanut oil to 325°F/roll intestines in the
wondra flour and fry until crisp/drain the
chitlins on paper towels and reserve in a
dehydrator

TO FINISH

hot fat (page 235)

remove the chitlins from dehydrator,

place on a resting rack, brush with the
hot fat and serve immediately

194
 COD MILT, HAKUREI TURNIP BLANC
MANGE, CAVIAR ALABAMA WHITE

WHIPPED COD MILT CRISPY POTATO

1500 g​salt cod cream (page 236) 200 g i​ daho potato; peeled and diced
16 g silver leaf gelatin 5 kg ​g rapeseed oil
200 g​cod milt; cleaned sea salt
300 g​crème fraiche
salt place the potatoes in a blender, cover
cherry wood with filtered water, and blend on high
for 30 seconds/strain through a fine
smoke the cod milt over cherry wood for mesh strainer lined with a linen, and
1 hour and steam in a combination oven squeeze the solids of any remaining
at 160°F for 14 minutes/bloom the gela- moisture/transfer the potato solids to
tin in ice water/heat the salt cod cream a saucepot and whisk in the grapeseed
and blend with the cod milt until smooth/ oil/slowly heat the pot to 325°F and fry
squeeze any excess moisture from the until golden/drain the crispy potato on
gelatin and melt into the cod milt cream/ paper towels, season with sea salt and
cool to room temperature/whip the reserve
crème fraiche to stiff peaks, fold into the
cod mixture, season with salt, and pour
into dildo molds/refrigerate overnight
TO FINISH

4 oz​ossetra caviar
ALABAMA WHITE 20 g c
​ hive; sliced

300 g ​h akurei turnip; peeled and grated remove the cod from the mold/combine
40 g ​w hite onion; sliced the alabama white sauce with a small
50 g s​ hort grain rice; steamed amount of caviar and place a spoonful
100 g f​ iltered water on a plate/combine some crispy potato
3 g ​h ot sauce
with the chives and place a line next to
15 g​yuzu juice
the white sauce/place the cod blanc
4 g​yuzu kosho
mange on top of the potato and spoon
1 ea ​y uzu
some caviar over the white sauce and
grapeseed oil
serve immediately
gently sweat the onion in grapeseed oil
until transclucent/add the turnip and
sweat/add the rice and water, cover the
pot, and cook gently for 13 minutes/
blend until smooth and chill over ice/
once fully cooled, add the hot sauce,
yuzu juice, yuzu kosho, and the zest of
the yuzu/reserve in a refrigerator

196 Winter 197 Winter

 SEA URCHIN AND CHICORY

CHESTNUT PURÉE CHICORY BISQUE TO FINISH

500 g​chestnut; both shells and skins 400 g​mussel juice (page 236) sea urchin tongues (page 236)
removed (reserve the outer spiky shells) 400 g​heavy cream freeze-dried coffee
300 g​ pear; peeled and quartered 10 g​ chicory coffee
40 g ​b rowned butter place a spoon of the chestnut purée at
300 g ​filtered water reduce the mussel juice until it weighs the base of a chestnut shell and cover
50 g/vacuum seal with the heavy cream in sea urchin tongues/spoon some of
in a saucepot, heat the butter and add and coffee and rest in a refrigerator the whipped chicory bisque over top
the pears, and cover/caramelize slowly for 7 hours/pass through a superbag and sprinkle with coffee powder/serve
until all that remains is a dark brown and whip to soft peaks/reserve in a immediately
paste/slice the chestnuts and vacuum refrigerator
seal with the pear paste/steam in a
combination oven at 212°F until fully
tender/blend until smooth and pass
through a fine mesh strainer/reserve
in a refrigerator

CHICKEN PALMS, SALTED

OYSTER, LONG PEPPER

CHICKEN PALMS chicken palms and ham and steam in a

combination oven at 190°F for 6 hours,
60 ea​chicken feet or until tender/remove the oysters and
8 ea ​s mall oyster; shucked reserve seperately
20 g​oyster sauce
5 g ​l yle’s golden cane syrup
5 g​ sherry vinegar
150 g ​c hicken stock (page 234) TO FINISH
10 g​country ham
2 ea ​l ong peppercorn long peppercorn

use scissors to remove the bellies from heat the palms in the cooking liquid
the oysters and reserve the trimmed together until they are lightly glazed/add
oysters/cut the palms out of the chicken back the oysters until they are warmed
feet/bring the oyster sauce, cane through/place in a bowl with the palms
syrup, sherry vinegar, and chicken facing up/crack some long pepper over
stock to a simmer/vacuum seal with the top and serve

198
COD TRIPE AND SQUID AGLIO OLIO

COD TRIPE SQUID SAUCE

6 ea​fresh cod tripe 30 g​olive oil

salt 15 g​ garlic; minced
1 ea​dried red chile
use a dry linen to remove the thin 100 g ​reserved squid tentacles
membranes on both sides of the tripe; 50 g d​ ry vermouth
when finished, they should be white 200 g c ​ od stock
in appearance/simmer a saucepot of 20 g p​ arsley stems
6 g​squid ink
salted water, add the cod tripe, and
blanch for 10 seconds/drain on paper
towels and slice into thin strips/reserve in a sauté pan, heat the olive oil with
in a refrigerator the garlic and chili until fragrant/
add the squid and cook until slightly
caramelized/deglaze with vermouth,
add the parsley stems and cod stock,
COD STOCK and cook for 30 minutes/strain the
stock and whisk in the squid ink/reserve
500 g​cod skins in a refrigerator
300 g ​filtered water

place the cod skins in a bowl under

running water, and rinse until the water TO FINISH
runs clear/vacuum seal steam in a
combination oven at 190°F for 3 hours/ 30 g ​o live oil
10 g​ garlic; minced
strain while hot, discard the skins, and
10 g ​c hopped parsley
reserve the stock
50 g​cod stock
80 g​sliced long fin squid
80 g​ blanched cod tripe
LONG FIN SQUID salt

4 ea ​l ong fin squid in a sauté pan, heat the olive oil and fry
the garlic and parsley until light brown/
use a sharp knife to slice into the squid add the squid, and cook until opaque in
and open up the body/remove the color/add the cod tripe and stock, warm
guts and tentacles, taking care not to through, and season with salt/spoon
damage the ink sack, and reserve for some of the squid sauce in a bowl/
another use/pull out the feather bone, spoon the cod tripe and squid over top,
rinse well, and reserve/use a dry linen and serve immediately
to remove the second skin on each side
of the cuttlefish body; the remaining
squid should be bright white in color,
and free of membranes/stack the squids
and place in a blast freezer/once frozen,
slice 1 mm thick and reserve

200 Spring 201 Spring

 MONKFISH LIVER AND
WHITE PEPPER TOFFEE

MONKFISH LIVER BRINE BEER TOFFEE TART SHELL

180 g s​ ea salt 200 g s​ ugar 150 g​buckwheat flour

1 kg f​ iltered water 600 g​white beer 100 g​ap flour
2# ​l arge fatty monkfish liver 20 g t​ amari 7 g ​s alt
3 g ​w hite peppercorn; ground 1 ea ​e gg
combine the salt and water to create a 20 g f​ reshly shaved bonito 300 g ​w hole milk
brine/trim the ends off of the monkfish salt 300 g​filtered water
liver and cut into 3” sections/gently canola oil
push out any blood from the veins of in a saucepot, cook the sugar to 350°F/
the liver and submerge in the brine for add the white pepper and beer, and mix to combine all the ingredients/
3 hours bring to a simmer to dissolve the sugar/ process the batter in a vacuum chamber
remove from heat and add the bonito to remove excess air bubbles/heat a
flakes/allow to infuse for 40 seconds, croustade iron in 325°F oil/dip in the
then strain through a fine mesh strainer/ batter and back into the oil/fry the tarts
MONKFISH LIVER add the tamari and season with salt until crisp, drain on paper towels, and
dehydrate until ready to use
kombu water (page 235)
500 g​sake
300 g ​m irin WHIPPED BEER TOFFEE
250 g​ sugar TO FINISH
200 g t​ amari 500 g b ​ eer toffee
10 g​sea salt 5 g v​ ersawhip freshly grated wasabi
30 g ​freshly shaved bonito 6 g ​xanthan gum caraway seeds; toasted and crushed
pear jam; savory (page 236)
combine the kombu water, sake, mirin, combine all ingredients in a blender and
sugar, tamari, and salt, and bring to a process until thickened/transfer to the trim the monkfish liver to size/place a
simmer/add the monkfish liver and bring bowl of a stand mixer, and whip until small amount of wasabi on the monkfish
back to a simmer/cook until the liver is fluffy, around 8-10 minutes liver, and set in the tart shell/cover in
warm throughout, and add the bonito/ the whipped beer toffee/drizzle with the
remove from heat, and allow to cool to pear gel and sprinkle with caraway
room temperature/transfer the liver and
it’s cooking liquid to a lidded container
and reserve in a refrigerator

202 Spring 203 Winter

CASTOREUM AND BONE MARROW AND
WHITE TRUFFLE SMOKED VANILLA

BONE MARROW LOST BREAD TO FINISH

10 ea m
​ arrow bones; split 400 g​einkorn wheat brioche crumbs flaky salt
200 g whole milk
soak in ice water overnight/using a blunt 200 g h​ eavy cream grill the marrow bones, bone side down,
knife, clean the outside of any excess 2 ea​whole eggs until warmed through/spoon warmed
meat and reserve the cleaned bones 1 ea​egg yolk vanilla sauce over/sauté lost bread in
butter until golden brown on each side/
combine the milk and cream and bring season marrow with flaky salt and serve
to a simmer/in a bowl, whisk the eggs with a few pieces of lost bread
SMOKED VANILLA and yolks and temper in the hot dairy
mixture until fully combined/portion
10 ea​madagascar vanilla bean
25 g into silicone disk molds and
100 g ​d ashi (page 234)
wrap tightly in plastic wrap/steam in
20 g​ shirodashi
a combination oven at 212°F until set,
1 ea ​m eyer lemon; zested
10 g b​ rown rice vinegar
around 15 minutes/remove from oven,
10 g ​w hite soy discard plastic wrap and re-wrap/hold in
post oak chips a refrigerator until ready to use

smoke vanilla beans over post oak for 4

hours/scrape out the vanilla seeds, add
to a saucepot with the dashi, shirodashi,
vinegar, and white soy/bring the mixture
to a simmer, remove from heat, and add
zest/reserve at room temperature

CRÈME BRÛLÉE water bath/bake an oven at 300°F until

set/remove and unwrap the vessels and
125 g​whole milk chill in a refrigerator
350 g c ​ ream
130 g ​e gg yolk
30 g ​s ugar
35 g ​a maretto TO FINISH
20 g c​ astoreum
4 g​salt unrefined cane sugar
1 ea​white truffle; cleaned
amaretto in an atomizer
heat the milk and cream to a simmer/in
flaky salt
a bowl, whisk to combine the egg, sugar,
amaretto, and castoreum/temper the
hot milk into the egg mixture and whisk dust the top of the crème brûlée with
to dissolve any sugar/pour into serving cane sugar and torch until caramelized/
vessels and use a torch to remove cover in shavings of white truffle and
any air bubbles/cover the vessels sprinkle with flaky salt/spritz with
individually in plastic wrap and set into a amaretto and serve immediately

204 Winter 205 Winter

PEARS, CEPS, BURNT BREAD

CEP AND BURNT

BREAD POWDER

300 g​wild ceps; sliced thin

300 g​ sourdough bread; sliced
almond wood

create a fire with the almond wood,

and cook it down to embers/grill the
sourdough and sliced mushrooms
until lightly charred on each side/dry
everything in a dehydrator crisp/crush
to a powder in a mortar and store in an
airtight container

PEAR ICE CREAM

550 g​ pear purée

375 g ​h eavy cream
100 g​sugar
50 g glucose syrup
5.5 g​silver leaf gelatin
10 g ​p ear brandy

bloom the gelatin in ice water/combine

the cream, pear purée, brandy, glucose,
and sugar, and bring to 180°F/squeeze
any excess moisture from the gelatin
and melt into the pear mixture/pass
through a superbag, pour into pacojet
beakers, and freeze/spin in a pacojet
and transfer to piping bags/fill custom
molds with the ice cream and return to
the freezer overnight

TO FINISH

remove the pear ice cream from the

mold/lightly dust with the burnt bread
powder and serve immediately

206 Winter
HONEY MUSSELS COUNTRY FRIED ABALONE,
AND RABBIT KIDNEYS CAVIAR SAWMILL GRAVY

HONEY MUSSELS CHICKEN FAT ABALONE STEAMED ANGEL BISCUIT

200 g w​ hite wine 1 kg​high quality yellow chicken skin; ground 5 ea ​l arge abalone; scrubbed 32 oz ​w hite lily flour
20 ea​ honey mussel; cleaned 400 g​kombu water (page 235) 7 g​salt
cherry wood in a saucepot, render the ground 100 g​sake 7 g ​b aking soda
chicken skins/pass through a fine mesh 210 g l​ ard; chilled and diced
bring the wine to a boil and add the strainer, reserve the fat, and discard the place the abalone in a saucepot and 200 g​butter; chilled and diced
mussels/remove them individually as cover in the kombu water/bring to 115 g​filtered water; warm
solids
soon as they open/discard the shells a simmer, remove the abalone, and 15 g​dry yeast
and remove any residual beards/lay separate it from it’s shell/cut off the 5 g​sugar a
45 g​sugar b
in a single layer on a metal tray, add mouth and liver and reserve the liver for
enough reserved mussel juice to cover, TO FINISH another use/bring the sake to a boil to
1250 g b ​ uttermilk; chilled

and set in an ice bath/cold smoke over cook off any raw alcohol flavor, and add
cherry wood for 2 hours/reserve in a
200 g​chicken fat
the seaweed water mixture/bring to a combine the flour, sugar b, and salt/in
60 g​reserved smoked mussel juice a bowl, whisk to combine the warmed
refrigerator simmer and cool to room temperature/
10 g​ apple cider vinegar water, sugar a, and dry yeast, and proof
grapeseed oil
vacuum seal the abalone with enough
of the sake liquid to cover and steam in for 5-8 minutes/cut the chilled butter
salt and lard into the flour mixture using a
a combination oven at 195°F for 4 hours
RABBIT KIDNEYS dough cutter/add the buttermilk to the
in a sauté pan, heat the grapeseed oil or until tender/cool the abalone at room
temperature for 15 minutes, and strain yeast, followed by flour mixture/hand
12 ea​rabbit kidneys until very hot, and sear the mussels mix the ingredients together and rest
on one side/heat grapeseed oil in a the contents of the bag reserving both
the cooked abalone and the liquid in a refrigerator overnight/tip out the
clean off any excess fat and reserve separate sauté pan, season the rabbit dough onto a floured surface and roll to
kidneys with salt, and sear on both 1 cm thickness/cut the dough into 14”
sides/reserve the seared mussels and x 1.2” strands and roll them into a knot
livers on a paper towel/warm the chick- SAWMILL GRAVY shape/cover lightly with plastic wrap
SALTED JALAPEŃO en fat with the mussel juice and season and proof at room temperature for 45
with apple cider vinegar/place 1 rabbit 300 g​breakfast sausage minutes/steam in a combination oven at
15 g ​s ea salt
kidney in each mussel, fill with a small 40 g​ap flour 190°F at 95% humidity for 25 minutes
1 kg​ filtered water
10 ea j​ alapeño; halved and seeds removed
amount of salted jalapeño paste, and 20 g​shallot; minced
place in a bowl/spoon the chicken fat 100 g​dry vermouth
sauce over top and serve immediately 300 g​whole milk; warm
whisk to combine the salt and water/ 2 g ​w hite peppercorn; ground BREADING TO FINISH
cover the jalapeños in the brine and al- champagne vinegar
low them to ferment for 11 days at 65°F/ 300 g ​b uttermilk 4 oz ​o ssetra caviar
grill the jalapeños until just charred/ brown the sausage and remove from 100 g​sauerkraut juice 2 kg ​g rapeseed oil
chop finely and reserve in a piping bag the pan/add the shallots and flour, and 500 g w
​ hite lily flour
cook for 40 seconds/deglaze with the heat the oil to 340°F, and fry the abalone
vermouth and cook out the alcohol/ whisk to combine the buttermilk and until golden/drain the abalone on paper
slowly whisk in the whole milk and cook sauerkraut juice/dip the abalone in the towels and cut in a jagged motion/heat
for 15 minutes, stirring occasionally/ buttermilk mixture, followed by the flour/ the gravy and finish with some caviar/
add the white pepper, season with allow the abalone to rest in the flour for place a spoon of the gravy on a plate
vinegar, and pass through a large-holed 10 minutes followed by the abalone slices/spoon
strainer/chop the browned sausage and some caviar on top and place a steamed
reincorporate it into the gravy/chill in a biscuit on the side/serve immediately
refrigerator overnight

208 Winter 209 Winter

 LAMPREY EEL CIVET
AND BLACK LICORICE

WHITE VEAL STOCK CIVET SAUCE BLACK LICORICE GEL

10 kg​veal neck bone; cubed 100 g ​s hallot; sliced 150 g​black licorice toffee
1 kg b​ eef tendon; blanched 50 g​ cognac 150 g ​filtered water
4 ea ​o nions 50 g​dry sherry 3 g​agar agar
filtered water 500 g​red wine 2 g s​ alt
800 g ​w hite veal stock
in a stockpot, combine the bones, 20 g​ beef tendon; blanched whisk together all ingredients and
tendons, and onions, and enough 10 g​thyme bring to a rolling boil/pour into a lightly
filtered water to cover/bring the stock 3 g​cassia bud greased tray and use a torch to remove
to a simmer and cook for 6 hours/ 2 g​ black peppercorn any air bubbles/chill in a refrigerator/
5 g​black cocoa powder
strain through a fine mesh strainer, and once set, punch into rings using a ring
20 g r​ eserved eel blood
reserve both the stock and the bones/ cutter
20 g p​ ig’s blood
cover the solids in fresh filtered water,
40 g ​rendered foie gras fat
bring to a simmer, and cook for 4 hours/
50 g h​ eavy cream
strain through a fine mesh strainer, 40 g ​b utter TO FINISH
discard the solids, and combine both 20 g​cassis
batches of stock/reduce by half, strain, red wine vinegar foie gras torchon
chill overnight black peppercorn; cracked japanese charcoal
grapeseed oil
cut the eel into ¾” circles and skewer/
LAMPREY EEL reduce the red wine until it weighs 50 grill over japanese coal on both sides/
g/in a stock pot, sweat the shallots in cut a .5” thick slice of foie gras torchon
300 g​foie gras torchon grapeseed oil, deglaze with cognac and and punch into a ring the same size as
300 g​blood sausage (page 234) sherry, add black peppercorn, cassia the eel, lay out on a tray and allow to
filtered water and reduce until almost dry/add the temper/place the grilled eel in a bowl,
sea salt reduced red wine, beef tendons, cocoa place the foie gras over top, and finish
apple wood smoking chips powder, and veal stock, and bring to a with a spoon of civet sauce/place a
simmer/cook for 3 hours, add thyme and circle of the licorice gel on top and serve
whisk the filtered water and the sea salt cook for an additional 30 minutes/pass
together to create a brine, and set aside/ through a fine mesh strainer/combine
cut the head of the eel ¾ of the way off, the heavy cream, eel and pig’s bloods,
leaving the backbone attached, and cut and cassis/temper the sauce base
off the tail/reserve as much blood as into the blood mixture, and return to a
possible/place the cut eel in a bucket saucepot/while whisking, heat over low
of ice water to fully bleed out/remove temperature and cook until thickened/
from the ice water, submerge in the remove from heat and blend in the foie
brine, and refrigerate overnight/begin gras fat and butter using an immersion
butchering from the back; remove the blender/season with vinegar and
spine, and all organs/discard the organs cracked black peppercorn
and use a heavy knife to slice through
any bones at a 70°F angle/lay the
butchered eel onto oiled cheesecloth/
temper the foie gras and push into the
flesh of the eel/cut the blood sausage
into long rectangles and place on top
of the foie gras/roll into a log using the
cheesecloth and cold smoke for 2 hours
over apple wood/chill in an refrigerator
and vacuum seal/cook in a water bath at
160°F for 15 minutes/chill in an ice bath
and reserve until needed

210 Winter 211 Winter

BARLEY CURED BOAR FAT
AND BLACK BANANA

BOAR FAT ISOMALT TUILLE

800 g​barley miso 200 g i​ somalt; blended to a powder

200 g​reserved black banana juice 50 g​sugar
500 g t​ hick wild boar fat 50 g ​filtered water
50 g ​s alted butter
combine the miso and banana juice/
wrap the boar fat in cheesecloth and combine the isomalt, sugar, and water
cover completely in the miso mixture/ and cook to 320°F/add the butter, stir
vacuum seal and store in a refrigerator to combine, and pour the tuille base a
for 6 days/remove the fat from the silicone mat/once cooled to room tem-
cheesecloth and vacuum seal/steam in perature, break into pieces and blend
a combination oven at 165°F for 9 hours to a powder/use a small strainer to dust
and chill in an ice bath/once the fat an even layer over a square stencil set
has fully chilled, portion into 1.5” x .75” on a silicone mat/place in an oven set
rectangles, and reserve in a refrigerator to 400°F with no fan until just melted,
this should take no more than 10-15
seconds/reserve the sugar squares on
parchment paper in an airtight container
BLACK BANANA

4 ea​gros michel banana

TO FINISH
vacuum seal the bananas and place
in a dehydrator at 120°F for 90 days/ grill the boar fat over hot coals, taking
once fully blackened, open the bags, care to ensure there are no flare ups/
and reserving both the juice and peels dust the sugar square in black banana
in a refrigerator/lay the banana flesh in powder and place over to of the grilled
a freeze-dryer set for 48 hours/blend to boat fat/use a heat gun to enrobe the
a powder, process to fine powder, and sugar around the fat, transfer the fat to a
reserve in an airtight container plate, and serve immediately

212 Winter 213 Winter

MALLARD ROYALE XAO LONG BAO​

DUCK DEMIGLACE reduce the red wine until it weighs 50 ROYALE DUMPLING
g/in a large stock pot, render the salt
100 g​duck fat pork/remove the fat pieces and lightly 12 ea​foie gras; cut into 1.5 cm cubes
1 kg​mallard duck bones; cut into 2” pieces brown the duck bones/add the shallots 500 g​royale sauce
100 g​onion; diced and cook them until they’re slightly cara- 8 g ​c alcium gluconate
2 kg c​ hicken stock (page 234) melized/add the cognac, sherry, spices, 17 g​silver leaf gelatin
2 kg v​ eal stock (page 237) and reduce until almost dry/ add the
reduced red wine, cocoa powder, and bloom the gelatin in ice water/bring the
heat the duck fat in a wide stockpot and duck stock, and bring to a simmer/cook royale sauce to just under a simmer/
brown the bones/add the onions and for 3 hours, add thyme and cook for an squeeze any excess moisture from the
cook until caramelized/add the chicken additional 30 minutes/pass through gelatin and melt into the royale sauce/
and veal stocks, bring to a simmer and a fine mesh strainer/combine the using an immersion blender, blend in the
cook for 3.5 hours/strain through a fine heavy cream, pig’s bloods, and cassis/ calcium gluconate and pass the mixture
mesh strainer and chill overnight/scoop temper the sauce base into the blood through a mesh strainer/portion into
off any fat that has risen to the surface mixture, and return to a saucepot/while spherical molds/push in a cube of foie
and discard/reduce the stock until the whisking, heat over low temperature and gras and freeze/once frozen, remove the
final weight is 800 g and reserve cook until thickened/remove from heat sauce from the molds/allow the sauce
and blend in the foie gras fat and butter to temper until the center is just frozen/
using an immersion blender/season with dip the royale sauce into the blood glaze
vinegar and cracked black peppercorn and allow to sit for 5 minutes/after the
ROYALE
royale has been coated, using a slotted
100 g​salt pork spoon, remove the dumpling making
30 g​shallot; sliced sure to tap off any excess blood glaze/
BLOOD GLAZE reserve on greased parchment in a
100 g ​c ognac
50 g d ​ ry sherry refrigerator for a minimum of 2 hours
200 g r​ ed currant purée
500 g r​ ed wine
300 g​pig’s blood
400 g​mallard duck bone; cut into 2” pieces
8 g​sodium alginate
800 g ​d uck demiglace
10 g ​t hyme
60 g ​e gg yolk TO FINISH
200 g​heavy cream
1 ea​star anise
9 g ​s alt 400 g ​b acon fat
2 g ​b lack peppercorn
2 g ​4 spice flaky salt
5 g ​b lack cocoa
50 g​pig’s blood
50 g h ​ eavy cream
blend together the red currant, blood, warm the bacon fat to 170°F/add one
100 g​r endered foie gras fat and sodium alginate/add the remaining of the dumplings and allow to cook
50 g​ butter ingredients and vacuum seal/allow the until warmed through/drain on a paper
20 g​cassis glaze to rest for 1 hour towel and sprinkle with some of the pine
red wine vinegar shoots and salt/transfer to a serving
black peppercorn; cracked vessel and serve immediately
PINE

30 g​young pine shoots

60 g​while balsamic vinegar

remove the pine needles and cover them

in the vinegar/reserve in a refrigerator

214 Winter
 DRIED ABALONE AND
NECK BONE GRAVY

DARK ROUX TO FINISH

200 g​white flour 100 g​fresh wasabi; grated

200 g​sunflower oil 8 ea​chive tips

slowly cook the flour and oil together warm the gravy and diced abalone
until it reaches a deep mahogany color, together, and add 30 grams to a serving
around 3-4 hours vessel/allow it to rest in a warm area
until a skin forms on top/top with
grated wasabi and 1 chive tip/serve
immediately
NECK BONE GRAVY

600 g​pork neck bones

500 g​pork spareribs
400 g​dried abalone
60 g ​rishiri kombu; soaked
3 kg​kombu soaking water (page 235)
100 g c​ elery; diced
100 g​onion; diced
100 g​ green pepper; diced
5 g​paprika
5 g​ground arbol chile
200 g​dark roux
grapeseed oil
filtered water

soak the abalone in enough filtered

water to cover, and allow to rehydrate
in a refrigerator overnight/discard the
water and refill with fresh filtered water/
repeat this process for a total of 5 days
soaking/in a wide heavy-bottomed
pot, brown the neck bones and ribs in
grapeseed oil/add the celery, onions,
peppers, and cook until translucent/
add the spices, roux, kombu, abalone,
and kombu water/bring to a simmer
slowly, cover, and cook for 2 hours/stir
occasionally to ensure it does not burn
on the bottom/pass the gravy through a
large holed conical strainer, and discard
all but the remaining sauce and cooked
abalone/transfer the sauce to a blender
and process until smooth/dice the
braised abalone and reserve

216 Spring 217 Winter

DARK ROUX, PRALINE, A FROZEN COULANT OF
PEDRO XIMINEZ PURPLE YAMS AND LAVENDER

ROUX CARBONATED SHERRY VIOLET GLAÇAGE SILVER SAUCE

400 g ​b utter 500 g p​ edro ximinez 1kg g
​ laçage (page 234) 20 g​lavender
400 g​ap flour 2 g ​xanthan gum 20 g f​ at based violet coloring 200 g s​ ea water
40 g​glucose syrup
slowly cook the flour and butter togeth- blend both ingredients together and combine all of the ingredients in a bowl 30 g​sugar
er until it reaches a deep mahogany hold in a siphon/carbonate and reserve and melt together over a double boiler/ 4 g ​c itric acid
color, around 3-4 hours/chill in a refrigerator transfer into a warmed paint sprayer and 2 g s​ ilver powder
use immediately 1.5 g x ​ anthan gum

vacuum seal the sea water and lavender

ROUX ICE CREAM SHERRY GEL and reserve in a refrigerator 48 hours/
COULANT strain and combine with the glucose
244 g ​w hole milk 200 g​pedro ximinez
syrup, sugar, and citric acid and bring to
150 g ​filtered water 50 g​ filtered water 200 g h ​ eavy cream a
a simmer/using an immersion blender,
60 g​non-fat milk powder 2.5 g ​l ow acyl gellan gum 1.5 ea vanilla bean; scraped
blend in the xanthan gum and silver
60 g​sugar 100 g​sugar
120 g ​i nverted sugar
powder/reserve in a refrigerator
blend all ingredients together and bring 150 g​egg yolk
15 g ​c remodan 30 to a simmer/pour onto a lightly greased 11 g​silver leaf gelatin
20 g e​ gg yolk metal tray and chill/once set, punch into 20 g p ​ urple yam powder
100 g ​roux 2” circles and reserve in a refrigerator 750 g​heavy cream b TO FINISH
14 g ​s alt
bring the milk, water, and inverted sugar toffee insert (page 237) 6 ea ​p urple shiso leaf
to a simmer/combine the cremodan, liquid nitrogen
milk powder, and sugar and blend into TO FINISH glaçage; made with violet coloring (page 234) place the frozen coolant on a plate and
the hot milk/heat to 180°F, temper in allow it to temper for 20 minutes/add
puffed buckwheat (page 236) bring heavy cream a and vanilla bean
the egg yolk, and blend with the roux a few pieces of torn shiso around the
until smooth/pass through a fine mesh to a simmer, cover and steep for 30 coolant/spoon some of the silver sauce
strainer and chill overnight/churn using place a scoop of the roux ice cream minutes/ bloom the gelatin in ice water/ over the coulant and serve immediately
your ice cream machines instructions on the base of a plate and lightly push bring heavy cream a and the purple yam
down/fill the center with the praline and powder to simmer/combine egg yolk
carbonated sherry/sprinkle with puffed and sugar in a bowl and temper in the
buckwheat and cover with the sherry hot cream/return the mixture back to
HICKORY NUT PRALINE gel/serve immediately the saucepot and cook over medium
heat until thickened (180°F)/squeeze
500 g h​ ickory nut
any excess moisture from the gelatin,
150 g​caster sugar
50 g w
​ ater
melt into the base, and chill over ice/
season with salt/whip heavy cream b to
roast the hickory nuts at 300°F until soft peaks and fold into the speculoos
golden/in a saucepot, cook the sugar mixture/transfer to piping bags and pipe
and water to 340°F and pour onto a into a mold/push the frozen toffee into
silicon mat to cool/once cool, combine the center and place in a blast freezer to
the caramel and nuts in a wet mill and chill overnight/remove the frozen cream
process until almost liquified/reserve at from the mold, dip in a container of
room temperature liquid nitrogen, spray with a thin layer of
glaçage and reserve in a refrigerator

218 Winter 219 Winter

MARZIPAN BAVARIAN,
SWALLOW’S NEST,
PRESERVED TRUFFLE

PRESERVED TRUFFLE BITTER ALMOND MILK

100 g ​m ushroom stock (page 236) 200 g​ california almonds; peeled

200 g p ​ érigord truffle; cleaned 500 g​ filtered water
20 g u ​ nrefined cane sugar 10 g​glucose syrup
4 g​salt 20 g b
​ itter almonds
2 g ​s ilver gelatin leaf 40 g ​a maretto

combine the mushroom stock, sugar, soak almonds and bitter almonds
and salt and bring to a simmer/pour in filtered water overnight/blend all
over the truffles and vacuum seal/steam ingredients on high until smooth/pass the
in a combination oven at 212°F for 10 mixture through a super bag and reserve
minutes and chill in an ice bath/remove
the truffles, shave on a mandolin, and
punch out circles using a ring mold/
MARZIPAN BAVARIAN
mince the truffle trimmings and reserve/
bloom gelatin in ice water/reduce the 200 g​marzipan, made with california almonds
cooking liquid by half and weigh out 100 300 g​heavy cream a
g/squeeze any excess moisture from 300 g ​h eavy cream b
the gelatin and melt into the warmed 40 g​amaretto
truffle reduction/pour onto a shallow 7 g silver gelatin leaves
metal tray and chill in a refrigerator until salt
fully set/chop the gelée and reserve chopped truffle gelée

bloom gelatin in ice water/warm heavy

cream a and combine with the marzipan/
SWALLOW’S NEST
remove from heat, add the amaretto and
4 ea​swallow’s nest process with a stick blender until fully
40 g ​u nrefined cane sugar combined/squeeze any excess moisture
200 g​filtered water from the gelatin, melt into the marzipan
mixture, and chill over ice/whip heavy
soak nests in filtered water overnight/ cream b to soft peaks and fold into the
remove any feathers and discard the chilled marzipan cream/portion 6 grams
water/in a saucepot, cover the nests of the chopped truffle gelée in the base
with cold water, bring to a simmer, and of each bowl/season the marzipan cream
drain/repeat the process once more/ with salt and portion 14 grams into the
simmer the filtered water and sugar and bowls/chill in a refrigerator for 4 hours
vacuum seal with the nests/steam in a
combination oven at 200°F until tender,
around 30 minutes to 1 hour TO SERVE

flaky salt

drain the swallow’s nest and dress with

bitter almond milk and flaky salt/dust
the truffle trim over top of the marzipan
cream/spoon the swallows nest on the
bavarian and finish with one of the truffle
punches over top/season with flaky salt
and serve

220 Winter 221 Winter

 FROZEN MARZIPAN

GLAZED BOWL CHERRIES

1 kg​almond milk (page 234) 200 g​amarena cherries in syrup

40 g ​kuzu starch 50 g a
​ marena cherry syrup
20 g a ​ maretto 50 g b
​ ourbon
25 g ​s ugar
9 g​silver leaf gelatin cut the cherries into quarters/combine
4 g ​s alt the syrup with the bourbon and pour
over the cut cherries
place a serving vessel in a blast freezer/
bloom gelatin in ice water/using a
spatula, bring the remaining ingredients
to a simmer until thickened/squeeze any PÉRIGORD TRUFFLES
excess moisture from the gelatin and
200 g p
​ érigord truffle; cleaned
melt into the almond glaze/pour enough
of the glaze to completely fill the vessel/
clean, and vacuum seal the truffles/
let it rest for 20 seconds, and pour the
steam in a combination oven at 200°F
excess back into the pot/transfer the
for 7 minutes and chill in an ice bath
coated vessel to a refrigerator and chill
until set

TO FINISH
ALMOND TRIANGLE marzipan ice cream (page 235)
young pine shoots
almond tuille (page 234)

spin the frozen marzipan and reserve in

spread thinly on lightly greased acetate
a piping bag/place some cherries and
sheets/allow to dry overnight at room
pine shoots on the base of the glazed
temperature/the following day, cut
bowl/grate some black truffle over top/
the tuille into isosceles triangles and
stick the almond tuilles to the side of the
dehydrate until crisp
vessel/just before serving, pipe some
of the frozen marzipan cream into the
center

223 Winter
FROZEN ALIGOT AND
BURNT JUNIPER RESIN

BAKED POTATO ALIGOT CRISPY POTATO SKINS

740 g p ​ otato infusion (page 236) 6 ea​russet potato

160 g​ condensed milk 2 kg​ grapeseed oil
20 g​salep salt
4 g​mastic; crushed to a powder
10 g ​s alt use a knife to peel the potatoes, reserve
liquid nitrogen the potato flesh for another use, and
reserve the peelings/heat the grape-
blend all the ingredients together and seed oil to 320°F and fry the peelings
bring to a simmer/cook the mixture for until crisp/drain on a paper towel and
40 minutes, whisking constantly to en- season with salt/reserve the skins in a
sure the bottom does not scorch/once dehydrator until ready to use
the mixture has thickened, blend it once
more and chill over ice/rest the mixture
in a refrigerator overnight/transfer to
the bowl of a stand mixer and paddle TO FINISH
with liquid nitrogen until the mixture has
been churned into ice cream/reserve in spoon some ice cream in a bowl and
a freezer drizzle with the juniper resin/sprinkle
some crispy potato skins on top and
serve immediately

BURNT JUNIPER RESIN

500 g​glucose syrup

1 kg s​ ugar
200 g j​ uniper berries; crushed
350 g​ filtered water
300 g​pine resin
15 g ​s alt

in a saucepot, cook the sugar and glu-

cose to a dark amber caramel, around
350°F/add the juniper and “fry” in the
sugar for 20 seconds/add the water and
bring to a simmer to dissolve the sugar/
remove from heat and mix in the pine
resin and salt/chill and mature in at room
temperature for 1 week, pass through a
fine mesh strainer, and reserve the liquid

224 Winter 225 Winter

CONCORD GRAPE,
HORSERADISH, BLACK OLIVE

BOUGAINVILLEA LEAF CONCORD GRAPE JUICE

see page 234 2 kg​ concord grapes

5 ea ​water balloons 100 g ​v iolet liquor

fill the water balloons with air and set handcrush the grapes and the violet
aside/lightly oil the balloons and layer liquor together/vacuum seal and steam
the compressed leaves over the balloon in a combination oven at 200°F for
to create a sphere/hold in a dehydrator 30 minutes/pass through a fine mesh
until crisp strainer and reserve

HORSERADISH CREAM CONCORD GRAPE SAUCE

20 g h ​ eavy cream a 500 g​ concord grape juice

480 g​heavy cream b 10 g​ultratex 8
250 g ​b uttermilk salt
250 g ​s heep’s milk yogurt citric acid
30 g ​l emon juice
150 g​sugar blend the juice with the ultratex and
50 g f​ resh horseradish; grated pass through a fine mesh strainer/sea-
5 g ​s alt son with salt and citric acid and process
10 g​silver leaf gelatin in a vacuum chamber to remove any air
bubbles/reserve in a refrigerator
bloom the gelatin in ice water/heat the
cream a/squeeze any excess moisture
from the gelatin and melt into the
warmed cream/blend the buttermilk, TO FINISH
yogurt, lemon juice, sugar, horseradish,
20 ea ​b lack cerignola olive
and salt to combine, strain, and add the
6 ea ​s hiso leaf
gelatin mixture/whisk in heavy cream b
extra virgin olive oil
and chill over ice/once fully set, whip in
a stand mixer until stiff/reserve in piping
slice the cheeks off of each olive,
bags
discard the pits and dress in olive oil/
pop the balloon inside of the floral orb
and carefully remove it/dust a plate
MILK MERINGUE with milk meringue/pipe a mound
of the horseradish cream and cover
250 g n ​ on-fat milk completely in the grape sauce/add a
1.5 g i​ ota carrageenan few olive pieces and tear shiso over top/
75 g​sugar place the floral orb on top to cover and
25 g ​n on-fat milk powder
serve immediately

bring the milk to a simmer and transfer

to a blender/blend the milk with iota
carrageenan on high for 1 minute/
transfer to the bowl of a stand mixer, add
the sugar and milk powder, and whip
until stiff peaks form/spread thinly on
nonstick dehydrator mats and dry until
crisp/blend in a dry blender and reserve
in an airtight container

226
 SPECULOOS AND SORREL

BLACK RASPBERRY GLAÇAGE SPECULOOS MOUSSE TO FINISH

700 g​black raspberry juice 400 g​heavy cream a 100 ea ​p lum sorrel leaf
400 g ​filtered water 3 ea​vanilla bean; scraped
120 g​sugar 20 g s​ ugar pick the individual leaves off of the
20 g​silver leaf gelatin 300 g​egg yolk sorrel/one by one, place onto the
9 g​high acyl gellan gum 160 g​ speculoos glazed mousse until fully covered/serve
22 g ​s ilver leaf gelatin immediately
bloom the gelatin in ice water/using 1500 g h ​ eavy cream b
an immersion blender, process the 7 g salt
remaining ingredients and bring to a liquid nitrogen
simmer/squeeze any excess moisture
from the gelatin and melt into the black bring heavy cream a and vanilla bean
raspberry/pass through a fine mesh to a simmer, cover and steep for 30
strainer and reserve warm minutes/ bloom the gelatin in ice water/
bring heavy cream a back to simmer/
combine egg yolk and sugar in a bowl
and temper in the hot cream/return
SPECULOOS CRISP the mixture back to the saucepot and
cook over medium heat until thickened
150 g​ 40% chocolate; chopped
(180°F)/squeeze any excess moisture
105 g s​ alted butter
from the gelatin, melt into the the base
650 g ​s peculoos paste
and chill over ice/add the speculoos and
300 g ​s peculoos powder
salt/whip heavy cream b to soft peaks
and fold into the speculoos mixture/
melt the chocolate over a double boiler
transfer to piping bags and pipe into a
and add the tempered butter/mix in
mold/insert the speculoos crisp and
the speculoos paste and powder/roll
place in a blast freezer to chill overnight/
the mixture to 3 mm thick between two
remove the frozen cream from the mold,
sheets of parchment/transfer to a blast
dip in a container of liquid nitrogen, then
chiller until frozen through and using a
into the black raspberry glaçage, and
1” ring cutter, punch out circles/store in
back into the liquid nitrogen to set it/
a freezer
store in a refrigerator until ready to use

228 Winter 229 Winter

BLACK WALNUT, COCONUT, WINTERGREEN

BLACK WALNUT MILK BLACK COCOA TO FINISH

700 g​black walnuts; toasted 400 g ​b lack cocoa powder wintergreen curd (page 237)
2100 g​ filtered water 280 g b ​ utter; melted small spearmint leaf
10 g​salt
soak walnuts in filtered water overnight/ 180 g s​ ugar spin the coconut in a pacojet/place a
blend on high until smooth/pass the 110 g​egg white scoop of the coconut on the base of a
mixture through a super bag bowl/cover in lime curd and sprinkle
combine all ingredients in a food some of the black cocoa crumb over
processor/spread onto a silicone mat top/add a few leaves of spearmint and
and bake in an oven 300°F until crisp/ cover with the black walnut crisp/serve
BLACK WALNUT CRISP crumble the cookie and hold in an immediately
airtight container
1500 g​black walnut milk
75 g​sugar
300 g ​g lucose powder
15 g ​l ow acyl gellan gum FROZEN COCONUT
250 g p ​ ullman loaf; crusts removed
5 g​water soluble black coloring 600 g​ young coconut purée
300 g​ sheep’s yogurt
in a saucepot, using an immersion 300 g​marshmallow base (page 235)
blender, process together the walnut 50 g​ grapeseed oil
milk, gellan gum, glucose, and sugar/ salt
whisking constantly, bring the mixture to
a simmer/pour onto a shallow tray and blend everything together and pass
chill in a refrigerator/once completely through a fine mesh strainer/pour the
set, cut into cubes and process in mixture into pacojet beakers and freeze
a blender with the pullman loaf and overnight
titanium dioxide until smooth/pass the
mixture through a fine mesh strainer/
fill small water balloons with air/dip the
balloons into the walnut base and hang
on a rack until dry/once the batter has
set, pop the balloon and store the crisps
in a dehydrator until ready to use

230 Winter 231 Winter

232 Spring 233 Spring
REPEATS

ALMOND MILK in a bowl and temper in the hot cream/ CHICKEN STOCK HORSERADISH ICE CREAM KOMBU WATER MASTIC OIL
return to the saucepot and bring the
1800 g peeled california almond mixture to 150°F, pour into a greased 2 ea whole chickens; cut into 8ths 900 g sheep’s yogurt 60 g rishiri kombu 100 g grapeseed oil
4 kg filtered water metal pan, and cover with aluminum foil/ 10 L filtered water 300 g marshmallow base (page 235) 3 kg filtered water 20 g mastic; crushed
cook in a combination oven at 275°F set 80 g fresh horseradish; grated
soak almonds in filtered water to 100% humidity until just set, around in a stockpot, combine both ingredients 50 g grapeseed oil combine both ingredients and soak vacuum seal both ingredients and steam
overnight/blend on high until smooth/ 45 minutes/remove the foil, cool the pan and bring to a simmer/cook for 3 hours, lemon juice overnight/remove the seaweed and in a combination oven at 180°F for 3
pass the mixture through a super bag to room temperature, wrap in plastic skimming throughout the process/pass salt reserve both the kombu and the water hours/chill in a refrigerator overnight
and reserve wrap, and chill in a refrigerator overnight/ through a fine mesh strainer and chill and pass through a fine mesh strainer/
overnight/scoop any residual fat off the blend the yogurt, marshmallow, horse- reserve in a squeeze bottle
remove the sausage by cutting around
top and reserve radish, and oil until smooth/season with MARSHMALLOW BASE
the edge with a knife and inverting the
ALMOND TUILLE salt and lemon juice, pour into pacojet
pan onto a cutting board 50 g silver leaf gelatin
containers, and freeze MILK SKIN
1500 g almond milk (page 234) CRISPY CAPERS 250 g sugar a
75 g sugar 400 g filtered water a 1 kg ultra-pasteurized milk
300 g glucose powder BOUGAINVILLEA LEAF 500 g sugar b 50 g heavy cream
100 g capers HORSERADISH OIL
15 g low acyl gellan gum 2 kg grapeseed oil 100 g filtered water b 30 g milk protein
200 ea purple bougainvillea leaf; picked
140 g pullman loaf; crusts removed 200 g fresh horseradish; grated 140 g glucose powder
50 g violet liquor
5 g titanium dioxide heat the oil to 350°F and fry the capers 350 g grapeseed oil heat a water bath to 167°F/in a saucepot,
50 g glucose syrup
until crisp/drain on paper towels and bloom gelatin in ice water/in a saucepot, heat all the ingredients together/ladle
100 g sugar
blend together the almond milk, gellan store in an airtight container combine both ingredients and blend on combine sugar a and water a/in another some milk base into a shallow metal pan
150 g filtered water
gum, glucose, and sugar/whisking con- high until the mixture reaches 100°F/ saucepot, combine sugar b, water and set the pan in the circulator/once a
stantly, bring the mixture to a simmer/ chill and allow to steep for 1 week/strain b, and glucose powder/squeeze any skin forms, peel it off of the tray and lay
heat the glucose, sugar, and filtered
chill in a refrigerator/once completely DASHI through a fine mesh strainer before use excess moisture from the gelatin and it flat on parchment paper/brush each
water until dissolved/add the bougain-
set, cut into cubes and blend with the place in the bowl of a stand mixer/bring side with heavy cream and reserve in a
villea leaves and compress in a vacuum
pullman loaf and titanium dioxide until 4 kg filtered water both saucepots to a boil/once boiling, refrigerator
chamber until translucent
smooth/pass the mixture through a fine 200 g rishiri kombu HOT FAT remove syrup a and slowly pour over
mesh strainer and reserve 40 g freshly shaved bonito the bloomed gelatin while the mixer is
200 g duck fat on medium speed/continue to cook MOCHI DOUGH
BUTTERMILK DREDGE soak the kombu in the filtered water 200 g clarified butter syrup b to 250°F, remove from heat, and
APPLE GEL 100 g buttermilk
and refrigerate overnight/transfer to a 30 g light brown sugar slowly pour into the mixing bowl/whip 45 g pear liquor
50 g full sour pickle juice saucepot, heat to 190°F, remove from 10 g onion powder the mixture on medium high until thick 300 g 10X sugar
6 ea granny smith apples 5 g hot sauce heat, and allow to sit for 30 minutes/ 5 g red szechuan peppercorn
and resembles a marshmallow/using a 150 g glutinous rice flour
remove the kombu, bring back to a 5 g cumin 255 g milk
rubber spatula, scoop the mixture onto
peel, halve, and vacuum seal the apples/ simmer for 2 minutes and remove 10 g sweet paprika rice flour
whisk all the ingredients together and an oiled tray lined with a nonstick mat
steam in a combination oven at 212°F from heat/add the bonito, rest for 30 8 g cascabel chile; seeded
reserve and reserve
until fully tender/blend while hot and seconds, and pass the dashi through a blend all the ingredients on high/pour
pass through a fine mesh strainer/chill fine mesh strainer in a dry pan, gently toast the cumin and into a microwave safe container and
over ice and reserve szechuan peppercorn until fragrant/ cover tightly with plastic wrap/cook
CARAWAY BREADCRUMB MARZIPAN ICE CREAM
pound the toasted spices and cascabel in the microwave for 45 seconds/
200 g jewish seeded rye; processed into crumbs GLAÇAGE chiles in a mortar until fine/heat the 900 g marzipan milk (page 235) remove the container and stir with a
100 g clarified butter duck fat, clarified butter, sugar, and rubber spatula, re-wrap, and return
BLOOD SAUSAGE 250 g marshmallow base (page 235)
500 g cocoa butter ground spices to 190°F/remove from 20 g amaretto to the microwave for an additional
650 g steamed pork jowl; chopped in a sauté pan, fry the breadcrumbs in 500 g ivory white chocolate; chopped heat, and allow to cool/transfer to 100 g almond oil 45 seconds/repeat the process for 3
100 g rendered bacon fat clarified butter/drain on a paper towel a lidded container and rest at room separate intervals and transfer to the
2 ea bay leaf and hold in a dehydrator until ready to combine all of the ingredients in a bowl temperature for at least 24 hours combine all ingredients in a blender bowl of a stand mixer/using the paddle
2 ea thyme sprigs use and melt together over a double boiler/ and process/pass through a fine attachment, process on low speed until
500 g onion; minced transfer into a warmed paint sprayer and mesh strainer and divide into pacojet the dough is cool to the touch/once it
15 g cognac use immediately HUACATAY OIL containers/freeze until ready to use has fully cooled, dust it heavily in rice
250 g heavy cream CHICKEN EMULSION flour and run through a pasta machine
1 L pig’s blood 1 kg picked huacatay
until it is 2 mm in thickness/cut into
3 g quatre épices 80 g reduced chicken stock 500 g grapeseed oil
MARZIPAN MILK 2”x2” squares
30 g salt 20 g roasted garlic
20 g apple cider vinegar blend all the ingredients on high until 300 g marzipan
in a saucepot, slowly caramelize the 300 g grapeseed oil heated to 190°F/chill the oil over ice and 800 g whole milk
onions with the bacon fat, thyme, and store in a refrigerator for 48 hours/pass
bay leaf/deglaze with the cognac and blend the chicken stock, garlic, and the oil through fine mesh strainer lined process both ingredients in a blender
add the salt and quatre épices/add vinegar until smooth/slowly stream in the with a linen; be sure to remove any water until combined and pass through a
the cream and chopped pork jowl, and oil to emulsify and reserve in piping bags that may have settled on the bottom/ super bag
bring to a simmer/place the pig’s blood at room temperature reserve the oil in a squeeze bottle

234 Repeats 235 Repeats

 MOCHI DOUGH 25 g glucose powder process the potatoes on a japanese SMOKED BEEF FAT SUGAR SPHERES VERBENA OIL
10 g pectin sheeter to create long strips and rinse
45 g pear liquor 5 g malic acid them cold water to remove any excess 2 kg beef cap fat; ground 400 g isomalt; blended to a powder 500 g picked verbena leaf
300 g 10X sugar 8 g pear liquor starch/in a saucepot, combine the 200 g vine cuttings 3 g cream of tartar 400 g grapeseed oil
150 g glutinous rice flour 15 g white soy glucose, sugar, and filtered water and
255 g milk bring to a simmer/drain the potatoes on place the fat in a shallow metal pan over in a saucepot, combine both ingredients blend both ingredients on high until the
rice flour in a bowl, combine sugar b, glucose, a grill/place the vine cuttings on hot and cook to 290°F/pour onto a silicone oil is heated to 190°F/chill the oil over
paper towels, and transfer to a metal
and pectin/in a saucepot, combine the coals to create smoke/cover the grill and mat and allow the sugar to cool slightly/ ice and store in a refrigerator overnight/
pan/pour the hot sugar solution over
in a blender, process the milk and pear pear purée, filtered water, and sugar cook until the beef fat is fully rendered/ using the mat, begin to knead the pass the oil through fine mesh strainer
the potatoes, allow the mixture to cool
liquor/add the rice flour and sugar and a, and bring to a simmer/whisk in the pass through a fine mesh strainer and mixture onto itself until cool enough lined with a linen; be sure to remove
to room temperature, and vacuum seal/
blend on high until dissolved/pour into pectin mix, and bring back to a simmer/ reserve warm to handle/use a sugar pump to blow any water that may have settled on the
pass through a fine mesh strainer and
a microwave safe container and cover continue to cook the mixture for 2 into spheres/heat a 2” ring mold over a bottom/reserve the oil in a squeeze
reserve
tightly with plastic wrap/cook in the minutes/remove the pot from heat, and blowtorch and cut a hole into the bottom bottle
microwave for 45 seconds/remove the whisk in the malic acid/pour the mixture SORBET SYRUP of the sphere/reserve the balls in an
container and stir with a rubber spatula, into a shallow metal tray and chill in a airtight container
PUFFED BUCKWHEAT 200 g sugar
re-wrap, and return to the microwave refrigerator/once the mixture has fully WINTERGREEN CURD
for an additional 45 seconds/repeat the set, transfer it to a food processor with 1950 g filtered water
1 L grapeseed oil
910 g glucose powder 270 g lime juice
process for 3 separate intervals and the pear liquor and white soy/lightly 200 g buckwheat TOFFEE INSERT
35 g sorbet stabilizer 270 g whole egg
transfer to the bowl of a stand mixer/ process the mixture, and transfer it to a salt
paddle the dough on low speed until piping bag 200 g sugar 100 g sugar
blend all ingredients together and heat 500 g heavy cream 60 g glucose syrup
cool to the touch heat the oil to 400°F/place the
sweet the mixture to 185°F, until thickened/ 50 g glucose syrup 250 g butter
buckwheat in a small strainer and fry
omit the white soy from the above recipe chill over ice and rest in a refrigerator 200 g mezcal 8 g salt
until puffed/drain on a paper towel and
overnight 2 g salt 1 g xanthan gum
MUSHROOM STOCK season with salt while hot/reserve in an
4 drops wintergreen essence
airtight container
cook the sugar and glucose together
1 kg button mushrooms; rinsed POTATO INFUSION in a saucepot, bring the lime juice and
filtered water SORREL JUICE until it becomes deep in color, around
15 ea russet potatoes 340°F/add the heavy cream and glucose syrup to a simmer/combine
SALT COD CREAM 2 kg french sorrel; rough chopped the sugar and egg, and temper in the
run the mushrooms through a meat 800 g dried potato skins dissolve the caramel/season with salt
grinder/in a stockpot, combine the 5 kg whole milk 2 filets salt cod; rinsed and small diced
600 g ice water and chill to room temperature/add the hot lime juice/tip the mixture back into
2 kg heavy cream 3 g ascorbic acid mezcal and portion into small cylindrical the saucepot, and return to a simmer/
ground mushrooms and enough filtered 3 ea russet potato; grated
water to cover/bring to a boil, cover, and almond wood 3 ea shallot; sliced thin silicone molds/place the molds in a blast once thickened, transfer the curd to
blender all ingredients on high until a blender and blend in the salt, butter,
remove from heat/allow to steep for 45 3 ea garlic cloves; sliced thin freezer until set
prick the potatoes with a fork and bake 10 g parsley stem
smooth/pass through a super bag and wintergreen, and xanthan gum/pour into
minutes and strain through a fine mesh
at 350°F oven until tender, around 1 5 g black peppercorn; cracked
reserve in a refrigerator a shallow plastic container and store in a
strainer
hour/halve and scoop out the inside, 2 kg heavy cream VEAL STOCK refrigerator until fully chilled/reserve in
leaving a fair amount of flesh on the 2 kg whole milk piping bags
skins/lay the potato skins on a dehy- SORREL SORBET 10 kg veal neck bone; cubed
MUSSEL JUICE drator tray and dry overnight/create a combine all ingredients in a saucepot 1 kg beef tendon; blanched
686 g sorrel juice (page 237)
fire with the almond wood, and cook it and bring to a simmer/remove from heat, 4 ea onions
2 kg mussels; washed and beards removed 233 g apple gel (page 234) filtered water
down to embers/combine the milk and cover, and let steep for 1 hour/strain and
500 g filtered water 240 g sugar
cream in a shallow pan and reserve in a discard solids
25 g dextrose roast the bones in an oven until golden/
refrigerator/toast the potato skins over 2 g ascorbic acid
in a pot, bring the mussels and water transfer to a stockpot and add the ten-
coals and submerge into the cold dairy 4 g malic acid
to a simmer/cook for 1 hour, strain, and SEA URCHIN TONGUES dons, onions, and enough filtered water
while they are still hot from the fire/ 1.2 g xanthan gum
discard the mussels/pass the stock to cover/bring the stock to a simmer
vacuum seal and allow the mixture to 4 g salt
through a superbag to remove any grit 7 ea live maine sea urchin and cook for 6 hours/strain through a
infuse in a refrigerator for 72 hours/pass
through a fine mesh strainer
100% filtered water
blend all ingredients together until thick- fine mesh strainer, and reserve both the
5% sea salt stock and the bones/cover the solids in
ened/transfer to pacojet containers and
PEAR JAM fresh filtered water, bring to a simmer,
freeze until ready to use
whisk water and salt until dissolved/ and cook for 4 hours/strain through a
savory POTATO TUILLE crack open sea urchin using sharp fine mesh strainer, discard the solids,
200 g pear purée scissors/use a spoon to remove the roe/
2 ea russet potato; peeled and combine both batches of stock/
50 g filtered water rinse in the brine and dry on a paper
50 g glucose syrup reduce by half, strain, chill overnight
50 g sugar a towel until ready to use
50 g sugar
25 g sugar b
100 g filtered water

236 Repeats 237 Repeats

COLOPHON

RECIPES
William Aghajanian
Liz Johnson

PHOTOGRAPHY
Libby Carper
Ashley Cohen

BOOK DESIGN
Tim Bisschop
www.timbisschop.be

PRINTING
Die Keure, Bruges, Belgium

BINDING
aanvullen door die Keure

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