Lamb loin slow-poached in Madeira cherry beurre monte with cocoa nib glace d'agneau, and Jamaican mint polenta.
This was a low and slow version of antipasti. All components are pushing umami flavor to the limit. Duck cooked sous-vide for 18 hours, melon with prosciutto jus and aged balsamic must, coppa with espresso braised baby fennel, chef-ripened black heirloom tomato with parmesan.
The 18 hour duck on a spoon with the espresso cream-braised baby fennel and pepperoni powder.
This poussin, from Four Story Hill Farm, was brined and lemon roasted with butter. It's served simply with griddled rosti and locally-grown baby pea tendrils.
Grilled suckling Berkshire pig belly glazed with 8 Brix verjus and maple syrup accompanied by a 2-hour egg.
The yolk on this tartare is actually a sauce of yellow cherry tomato, dijon, lemon, and Crystal hot sauce encapsulated in a locust bean gum membrane. Call it a practical yolk.
Monkfish tournedo, monkfish liver, truffled monkfish essence, keta caviar, poached enokitake, pea tendrils
Cooked sous-vide and served with a fennel-adiere (fennel and Maytag blue tart). The duck was bagged and cooked with apples, apple juice, mustard, sherry vinegar, and our black forest spices.
These were heirloom tomatoes from Homestead served with seared tuna, green goddess, and vin cotto.
one recipe that proved to be exceptional in the flavor department as well as in the cool department.
this was part of a larger dish with simple flavors... heirloom tomato varieties, balsamic, extra virgin, s&p.
Sloppy duck confit anyone? This was a goofy idea that worked flavor-wise... the tartness of tomato puree mixed with high fructose corn syrup. A perfect compliment to salty duck confit. We actually made and served the sandwiches during a menu.
Born from a joke on one of our cooks who's family eats 'snicker salads.' I do not remember the components to the actual snicker salad, but ours had sliced snicker bar, baby apples, and apple foam.
This was for a wine dinner as an hors d'oeuvre. Beets topped with cream and bull's blood micro greens.
Nothing else to say about this one except that the smoked onions were done on a charcoal grill at Chef K's house and the flavors were better than any piece of meat that it could be served atop. They almost melted.
Egg cups inverted to hold steamed quail eggs rolled in tomato 5 spice powder. The rosemary was acting as a skewer.
Another one of those simple but great flavor combinations. The syrup that Fabian made for this granita was so great, it could have been used as a cocktail base for another spectrum of applications. Pine nuts provided texture contrast as well as flavor balance. This was an intermezzo for a wine dinner.
This was for a wine dinner. A chicken roulade pounded with herbs, grits, and a tempura fried squash blossom relleno. I believe the blossom was stuffed with a goat cheese blend that melted out when bitten into... dangerous but sexy.
This is a foie gras puree made in a Thermomix from the Tony Botella book. The resulting mix is incredibly smooth and velvety with the initial kick of fine cognac. We topped these with toasted cocoa nibs. Chocolate and foie.
This was a Berkshire ham that I minced and bound into a roll with Activa to slice into rounds. We served it with the cherry glaze, grits, and potato crisps.
This was a duck rillette with tamarind banana chutney and a small grilled grapefruit salad. I am still hooked on the flavor of grilled grapefruit. We have just not found the most beneficial way to utilize that flavor in a dish.
The skate was slow-cooked and shredded. The tuna was drizzled with a Vietnamese mam cham. Simplicity.
This is a pineapple mango upside down cake from Fabian's latest a la carte menu. It's a great dish that utilizes no extra sugar aside from the natural fructose in the fruit.
For our favorite French girl and Peruvian girl (or at least one of them). The duck has a whipped strawberry balsamic gastrique melting off the side. The whipped sauce was easier to take in than its liquid state because of the power of the flavors. Whipping it spread it out a little more. Never rule out air as an ingredient.
We finally got Chef K to pen his recipe for causa. For me, it's basically Peruvian sushi... you have a 'soured' starch base, seafood on top, plus a host of other comparable accompaniments. I never thought I would have such a love for cold mashed potatoes.
Just a little sample of our wagya short ribs that we sent out to a table. Wilted pea tendrils on top.
What are the 4 beans? Vanilla, cocoa, coffee, and peanut.
This is a version of an Aaron Sanchez recipe. It's a unique style of black bean soup that I found is not as heavy as the common Cuban dish served everywhere in South Florida. This is the soup being frenched over sour cream and chorizo with micro cilantro.
McWilliams wine dinner. They are topped with regular and wasabi tobiko.
McWilliams wine dinner. Homemade bacon flavored with brown sugar.
McWilliams wine dinner. The caviar is alginated shiraz coated with shiraz syrup reduction.
McWilliams wine dinner. Cold (warm) smoked mussels and Peter Howard's tandoori dressing recipe.
McWilliams wine dinner. Crenshaw melon confit garnishes the plate along with a roquette lettuce aioli.
McWilliams wine dinner. The accompaniments on this dish (which blended perfectly with the wine) were grilled grapefruit, vanilla powder dusted sweet potato, litchi and crenshaw melon foam gel, and macamdemia nut soil. We drizzled the plate with grilled peanut oil.
McWilliams wine dinner. The pot pie had a filling of long-braised waygu shortribs, truffle wild mushrooms, and yukon gold and was topped with lava salt. The plate accompaniments are sundried tomato ketchup, emulsified peas & carrots, and frisee. Very old school slap yo mama kind of stuff... the stuff that makes you want to say "I piss excellence."
McWilliams wine dinner. This was a sous-vide cooking/cold-smoking double cooking method for the lamb. The corn & rock lobster cake was derived from one of Michel Richard's techniques which uses raw shrimp paste to bind the corn during steaming. We torched the outside swathed in whole butter to give some color and texture to the exterior. A fluffy corn puree streaks the plate. Sauced with cabernet lamb demi glace and eucalyptus oil.
3 cheeses from King Island Dairy in Australia: a triple cream, a smoked cheese (which tasted like it was smoked in a katsuo plant), and a pecorino style hard cheese. The triple cream was excellent and we served it over a wedge of warmed damper bread with shiraz jelly. Locally grown red and white dragonfruit garnish the dish.
McWilliams wine dinner. This was an amazing last minute idea of Fabian's. He created such a light refreshing tomato marmalade with basil ice cream whipped up in the PacoJet. It was served as an intermezzo to the dessert. Unfortunately this one started to melt before I was able to take a picture.
McWilliams wine dinner. Fabian topped it off with a blood orange sorbet and an incredible sabayon utilizing the wine served with the dessert.