Just another marathon weekend underway...
84º potato salad cubes. Cook the potato with flavors of mayonnaise, pickle juice, aromatic vegetable, and mustard.
Remove and chill. All of the great flavor of potato salad in a potato cube. This will be paired with a gumbo variation... of course, someone putting a spoon of potato salad in their gumbo is a sure sign that they're from the bayou. It's like putting yellow mustard on white beans.
Trying out the black sesame pain de genes recipe from Michael Laiskonis workbook blog. I love the texture of this cake. We're going to pair it with corvina and yoghurt whey and hopefully utilize the earthy colors in a terroir style presentation.
Sean's big golden tile fish. No trip to Sean's restaurant is complete without a walk-through of his seafood cooler so he can show off his acquisitions.
I was going to do something completely different with this charred scallion purée, but it gelled up naturally on it's own. Change of plans and roll with it.
Chef K and Deborah right before we were slammed at Tyler Florence's afterparty on the beach at the Raleigh hotel. This gig was fun although it didn't end until 2am. We represented ourselves as well as some Ciao Imports products from our friend, Randy Rubbins. It was cool meeting Seth and Steven from TE's new Fort Lauderdale restaurant, as well as many other chefs and food enthusiasts.
Get a minute of sleep, then back in again.