plating up the bbq lamb.
Everyone helping to plate up the final course of a wine dinner. Marianne, Chadzilla, Ronny, Van.
I just discovered that quenelling sorbet with plastic spoons is quite difficult... even with PacoJet textures.
This is when the intern gets yelled at by the executive chef. Just kidding.
Anna is the restaurant manager. I think she raises pigeons because she is always trying to bring me one.
This is some macademia nut soil for a poached skate dish. I had to use a lot of tapioca maltodextrin in it to soak up the oils which left it with that mouthfeel I hate. I try to avoid using too much of it and will expel oils and liquids beforehand, but this one wasn't too bad with the overall dish.
A shiraz wine jelly that ended up being a pectin nightmare experience for chef k, but I think he figured it out. No worries.
This was the sweet tomato marmalade that was the base for the basil ice cream. Basically a caprese dessert.
Chef K and Fabian working the dessert for the McWilliams wine dinner.
Van is putting the flambeed peaches over chocolate olive oil cake. Although she is an f&b intern and not a culinary intern, her attitude and ability is impressive.
Kind of a weird picture.
We were able to take one picture with the McWilliams group. Phillip Ryan is on the left, and Peter Howard is on the right.
This is a shot of the interior of my travel bag. Thermometer, sharpie, pen, the new Morimoto book.
Guest Mixologist for Paradigm 011609