tag:blogger.com,1999:blog-61931312006871667952024-02-19T17:13:40.526-08:00one spoon quenellemy purpose for starting this blog is to record what i do in the culinary world. i have been cooking for almost 10 years now. 8 of them strictly in pastry. there is so much that happens from day to day, year to year that you seem to forget more than you will ever know. i will try to capture a minimum of those things that i go through
(recipes, photos, ingredients, influences, travels...).ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.comBlogger196125tag:blogger.com,1999:blog-6193131200687166795.post-73261008790908531062012-12-20T15:58:00.002-08:002012-12-20T15:59:07.609-08:00James Beard awardstime to vote<br />
your choice of course, just helping you help me....<br />
http://jamesbeard.starchefs.com/awards/vote/newvote.php?id=12<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-10503246590371273442012-12-19T13:40:00.001-08:002012-12-19T13:40:17.661-08:00All dessert dinner is sweet success | Blog<a href="http://www.ediblecommunities.com/montereybay/blog/blog/all-dessert-dinner-is-sweet-success.htm#.UNI0MznlhFA.blogger">All dessert dinner is sweet success | Blog</a>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-37674971707062717582012-12-10T17:41:00.001-08:002012-12-10T17:41:37.866-08:00welcome to my worldfollow the link and you will see what our DessertFirst! pop-up dinner was like.....<br />
http://www.flickr.com/photos/auberginecarmel/sets/72157632193831784/<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-73176961231700917272012-11-28T20:05:00.000-08:002012-11-28T20:05:28.684-08:00DessertFirst!in honor of the now (should be?) infamous "killed by dessert" http://michaellaiskonis.typepad.com/main/2012/11/killed-by-dessert-20-austin-texas.html,<br />
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i sought to organize a Central Coast version.<br />
http://wedemanddessertfirst.com/<img alt="Dessert First" border="0" height="611" src="http://nicolepahl.com/dessertfirst/top.gif" usemap="#Map" width="800" /><br />
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Stephanie Prida of Manresa, Yulanda Santos of Sierra Mar at Post Ranch Inn, Ben Spungin of Marinus, and I finally got our stuff together and are having a benefit dinner. <br />
Check it out, buy some tickets if you can make it down here, keep checking out the blog for more updates and finally a post-dinner post. :)<br />
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if it is a trend, then it is a good one and i hope it continues....<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-63097963394924960452012-11-25T10:54:00.001-08:002012-11-25T10:54:58.114-08:00audience #2<div class="separator" style="clear: both; text-align: center;">
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honeydew melon sorbet, cucumber, and yogurt<br />
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pine ice cream, yogurt, alaskan maple syrup with birch<br />
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candy cap bavarois (nitro), milk chocolate cremeux, maple, coffee<br />
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chocolate-praline terrine<br />
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chocolate namelaka, coffee meringues, rooibos ice cream, lemon curd chips, chicory<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-17999115046293820332012-10-03T19:30:00.000-07:002012-10-03T19:30:11.949-07:00treefingers<div class="separator" style="clear: both; text-align: center;">
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got some amazing huckleberries. not sure if i'll get much more. it's getting time for fall and to start thinking about more robust flavors.<br />
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cream cheese, huckleberry sorbet, pine, matcha, white chocolate<br />
<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com2tag:blogger.com,1999:blog-6193131200687166795.post-62966053257835373212012-09-30T20:13:00.001-07:002012-09-30T20:14:39.546-07:00walking in my shoes<div class="separator" style="clear: both; text-align: center;">
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i found these stones outside the restaurant, stacked as they were. most likely, everyone walked by them. i saw something inspiring. a natural beauty, organic in nature though something man-made. almost as if they were meant to be stacked...irregular in shape, various sizes and cuts, yet similar enough to compliment each other. various shades of the same color. within the still life there was texture and movement.<br />
i saw inspiration...and beauty....and it made me think...<br />
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chocolate cremeux, chocolate parfait, violet meringue, blackberry cremeux, feuillatine, violet croquant, blackberry sauce and drupes<br />
<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-9611804255325254682012-09-23T16:11:00.000-07:002012-09-23T16:11:49.935-07:00it could have been a brilliant career<div class="separator" style="clear: both; text-align: center;">
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some photosron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-13488487042630661812012-07-29T20:52:00.001-07:002012-07-29T20:52:15.366-07:00chaos of the galaxy<div class="separator" style="clear: both; text-align: center;">
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so much social media it's hard to keep up and keep track of what anyone is doing. for anyone checking up on this blog, i apologize for slacking. <br />
but!<br />
find me on twitter @rm_pastry<br />
instagram as rm_pastry<br />
or facebook as ron mendoza<br />
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****the pic is of a chocolate souffle that i made for some kids :)<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-85962676874847865722012-06-06T20:00:00.001-07:002012-06-23T11:00:52.463-07:00all i want to do is rockthis is the current rocky road dish, though now that i think about it, i may have changed it slightly but don't have a new photo.<br />
so....this is a rocky road dish.<br />
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Abinao bavarois truffles, Abinao cremeux, chocolate streusel, burnt marshmallow cream and burnt marshmallow ice cream, and candied almonds.<br />
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people love it, good for me i think. there's something about familiarity. the flavors of rocky road are all there, it's ooey and gooey, yet the techniques are refined. it's a difficult balance to do something that keeps the Chef (me) intrigued while satisfying the guests. hopefully this does it for awhile...until i get bored and do something else<br />
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and here's some streusel made by mixing chocolate cookie grounds, melted chocolate, and tapioca maltodextrin. this is then warmed in a nonstick pan until little pebbles form. the texture is sandy and dry with a rich chocolate flavor. uses more chocolate than a typical streusel and less flour, so more intense chocolate flavor.<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-37221331507741888112012-06-06T19:42:00.003-07:002012-06-06T19:42:48.078-07:00down by the river<div class="separator" style="clear: both; text-align: center;">
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our last "terroir" dinner took us to STREAMS. easy for the chef, he had copper river salmon and crayfish. what does pastry have?<br />
so i instead of ingredients i went for visual appeal. to get a feeling from sight and appearance.<br />
a new technique i learned led the way for this. "riverstones".<br />
ice cream dipped in a liquid sable forms an outer shell, similar in technique to dipping truffles. instead of a hard exterior, the sable forms a sweet granular coating. <br />
strawberry ice cream, sour cream sherbet, strawberries, rosewater, dried mint, and herbs took our guests our of the dining room and into the riverbed.<br />
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here is a pic of the interior of these stones look like....<br />
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<br />ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com2tag:blogger.com,1999:blog-6193131200687166795.post-36707750045978739902012-05-07T16:15:00.001-07:002012-05-09T20:48:00.327-07:00disorder<div>maybe i just have a foolish idea of what food and cooking should be. the joy division song that heads this post has a lyric "i've got the spirit, but lose the feeling" rings so true to me.<br />
it's hard to balance the idea of conceptualizing a perfect dish, testing, tasting, while maintaining a sense of feeling. could anyone in the world given enough time create one of the greatest dishes?<br />
not that i'm even trying to come close to that. i just want something that people enjoy.<br />
when we do our two dinner series, FoodforThough and Terroir, they give me an opportunity to be whimsical, spontaneous, and have fun. the cost per plate is relatively low, it's one service only, and they focus on something specific, either a product or a place. <br />
the last FoodforThought brought us into spring with a Pea dinner.<br />
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flavors came first... pea, mint, white chocolate, lime. could potentially be a savory dish.<br />
i made two croquants, one of pea puree in the dehydrator, one using freeze dried peas with a sugar croquant base. lime curd that was set with agar and cut, white chocolate namelaka infused with lime, white chocolate powder, mint ice cream, fresh peas tossed in sugar and dehydrated to make pea raisins, and mint leaves.<br />
<br /></div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com3tag:blogger.com,1999:blog-6193131200687166795.post-17393953631628842162012-05-07T15:51:00.000-07:002012-05-12T19:10:28.602-07:00several shades of why<div>variations and evolutions...that is how most of my dishes find their way to the guest. i admit i am not very good at conceptualizing and testing to find the perfect plate. ideas hit and miss, components change and move like a game of chess. it starts one way and before i know it, within a week the dish has morphed into something else and looks completely different, sort of.<br />
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it usually begins with flavors. chef brought in some nice strawberries and our forager had an ungodly amount of wild sorrel. so there it begins. compressed berries and sorrel ice cream. then elderflower told me that a nice floral perfume would be a great partner. meringues of two types, dried and broken and soft, fluffy meringue show up. a little more acidity with some lemon curd and a dry olive oil sable grounded the dish.<br />
for a few days i was pleased, but kept thinking about strawberry shortcakes..<br />
i had thought about frying cake, the batter or the baked dough.<br />
of course at county fairs they do fried twinkies and such. well, how could i do a less gluttonous version.<br />
angel food cake would be great. but i wanted to give it a crispy shell, and we had a big ass bucket of trisol laying around. then tempura fried angel food cake introduced itself. it's actually really good.<br />
spongy inside, crispy outside, warm...but now i needed the "cream" that shortcakes offer.<br />
so i infused vanilla bean into cream with white chocolate to sweeten and make richer.<br />
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then the dish opened up. plates changed, movement flowed, but the flavors stayed the same.<br />
strawberries, sorrel ice cream (hidden under elderflower meringue), dried meringue, olive oil sable crumbs, fried angel food cake, vanilla bean cream.</div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-2405575558705523842012-05-07T15:32:00.000-07:002012-05-07T15:32:13.000-07:00the sad punk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Wbc19MW6pPDLow0mXpmJRCrRmeRCHOJw2VoI2t8IEQ7e18c3aXFeqFAjS9WazaT1uDhHHLlAjdFlkmJR37VSVawl66qulXHy-60_GRKMCq56JceE1rTkh4QyoL964gTZP86HYoxyAz4/s1600/009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Wbc19MW6pPDLow0mXpmJRCrRmeRCHOJw2VoI2t8IEQ7e18c3aXFeqFAjS9WazaT1uDhHHLlAjdFlkmJR37VSVawl66qulXHy-60_GRKMCq56JceE1rTkh4QyoL964gTZP86HYoxyAz4/s320/009.jpg" width="320" /></a></div>
i tweeted this dish but failed to put it on the blog. it's a sad thing that tweeting is becoming easier than blogging. i enjoy the idea of writing the story behind a dish, or thought, or component.<br />
when it's tweeted it's like street art, banksy style. here it is, accept it.<br />
blogging has a story behind it, why did i choose this dish, what are the techniques behind it.<br />
why on earth would someone make that dish? <br />
<br />
in our second series of monthly dinners, the Terrior series let's us focus on a place rather than a specific product. it's fun and educating to travel a little even if we remain in the same place. <br />
our last dinner was to feature the cuisine of Kyoto. a little more easy for the savory side with product and technique, i must say.<br />
i asked our resident Japanese cook Akira would would be served for dessert at a typical dinner.<br />
his answer....a bowl of fruit, maybe sorbet. i couldn't let the guests get away with something so simple but i tried to keep the feeling there.<br />
it started with strawberries, then add shiratama, which is a dumpling similar to mochi made of rice starch, shiso sorbet, yuzu ice cream, and some strawberry marshmallows that i bought at the Japanese market. i could make marshmallows, but the packaging just drew me in with it's cute anime caricatures telling me to have fun with the dish!<br />
it was simple, pleasing with various textures, and i hope everyone enjoyed it.ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-45655330464769313452012-04-28T10:23:00.001-07:002012-05-07T15:17:09.628-07:00the science of imaginary solutions<div>
in between seasons, in between thoughts and actions. it's difficult for me to bring up new dishes when there is no new product. summer fruits haven't really shown up yet, and winter is long gone. so let's keep things simple and straightforward...while having a little fun.<br />
at the base is namelaka made with Abinao, some raspberry gelee, rosewater sauce, Abinao mousse, brownie, and simple yet complimentary vanilla bean ice cream. topped with two versions of chocolate croquant. traditional sugar method and a newer crisp made with kuzu and cocoa. like fallen leaves from a dying tree...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRixzOQasrh35ZTfcYZojf7ERae1fuojmlrSaD3wJl_Io9F5-5g40Ddg5fZBMedDEK-VzBVX-EMgg83mJ5dgzOcu3CAiAvO0s8s-oTBQHEtZih9NZvpQkZ3WivcJgxDtDSq7A6cQZVwV8/s1600/029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRixzOQasrh35ZTfcYZojf7ERae1fuojmlrSaD3wJl_Io9F5-5g40Ddg5fZBMedDEK-VzBVX-EMgg83mJ5dgzOcu3CAiAvO0s8s-oTBQHEtZih9NZvpQkZ3WivcJgxDtDSq7A6cQZVwV8/s320/029.jpg" width="320" /></a></div>
</div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-87078125910764027072012-03-01T12:10:00.001-08:002012-03-01T18:39:01.254-08:00Tiny Bombs<div><p>we begun a new dinner series based on environment. the idea is to feature ingredients of specific places and create a meal around it. a way to transport diners to another place and time.</p>
<p>one of our dinners was based on the Pacific Coastlands and the Sea connected to it.<br>
pictured are dinner rolls with squid ink, brushed with dungeness crab oil, and sprinkled with togarashi.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzEkPu_d5OlVWgCzyy9mXjV3nHP5IS45GnC5UlB1cMOye_i16zwWQr3Wd2qBjRuu2fq67aI4Z1CUqTIsvz9cfr21GuEeCkX9WX6GiE4NKCTP4SmQZ-e3jVSZw1tTMBizpKUla0PTrbl0/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvNMQnAVyXQA332lLOaYQ8FYG7lLdqhcOPROhCbVY3ZvBAEHygIVgKsGrMaRD_73D9OV_OWHyAdN_UvFESZn7hNuaNaDOf4ONwZ6GJw8Yt4L2ce-3TktGyNLLGMaUkDQxAdy5RcgkLzc/' /></div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-21077606429060117162012-02-27T20:08:00.000-08:002012-02-27T20:08:34.914-08:00history songhere's some photo's that have been sitting around...at least i can post those.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeLSSVhRjavPlXCLWIAV_O4ZUno3ICsul9idIBK_qbeLi8WD9vSQOSS5ps3f0MUSvSYiAtLq4iXBnDzG80QE2yu_ZTIDEBDDHb8gycg-ScbBxdmoFJDDN87BDk_QRTFV6oW-jGqIr8K8/s1600/phone+pics+106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeLSSVhRjavPlXCLWIAV_O4ZUno3ICsul9idIBK_qbeLi8WD9vSQOSS5ps3f0MUSvSYiAtLq4iXBnDzG80QE2yu_ZTIDEBDDHb8gycg-ScbBxdmoFJDDN87BDk_QRTFV6oW-jGqIr8K8/s320/phone+pics+106.jpg" width="320" /></a></div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com2tag:blogger.com,1999:blog-6193131200687166795.post-37136510645087618792012-02-19T01:54:00.001-08:002012-02-19T01:54:51.055-08:00Where is my mind?<div><p>Wow! Here's a pic from New Year's Eve.<br>
I guess you could say our theme for the night was gold.<br>
Don't even remember what this dish consisted of.....pineapple?</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BLOSlEGC9LG7kJZ5ZzhRxy1WnCaRHOzobeaS8Ecom3XF3p1D05HqTFpiSblB3xqZ6TtVpv4QK7rhFyRVZ5PGVmwjyGU0K65QQWK_UYIyQF0wtNW1OdY8vEk1Xb-NRXMmJYdczC17Jkc/' /></div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-32054966457696518332012-01-26T20:33:00.000-08:002012-01-26T20:34:25.038-08:00obstacle1<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyPx6Yb3T6louYRYOcH6BZha7pj9lDFn1ZEKXd53yjLxJ2lIDg3s61dOeWZ_4qhyDS1u0NbQ0GTtJJCjwhsYWKVE50gj6Q89c3GAuapLUksx6kzohlq_5AS6pnPvgFqNJm0ON689g1Io/s1600/grapefruit+soda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyPx6Yb3T6louYRYOcH6BZha7pj9lDFn1ZEKXd53yjLxJ2lIDg3s61dOeWZ_4qhyDS1u0NbQ0GTtJJCjwhsYWKVE50gj6Q89c3GAuapLUksx6kzohlq_5AS6pnPvgFqNJm0ON689g1Io/s320/grapefruit+soda.jpg" width="320" /></a></div>i have a lot going on and unfortunately this is one thing that is not a priority, so i am going on a blog hiatus.<br />
this blog has been a lot of fun. i have met (internetly! if that's a real word) a lot of people through it. i hope that it has inspired, intrigued, or even made some upset. as long as anyone looking at it has taken something away from it.<br />
if any readers and seekers have questions about techniques or recipes, feel free to give me an email. <br />
thanks to all out there looking....ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com4tag:blogger.com,1999:blog-6193131200687166795.post-85958628250037133732011-12-18T21:02:00.000-08:002011-12-18T21:02:39.361-08:00stutter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6Qzn7ZPGuskz8ezi3YDqPDu5qlgvpAk-F7wiQXm1iMfxVXN7lhyphenhyphenfByYWV2RgZqQTJyEekOHS4TOOHBvPJahdwC_TTfRBQZb1ZBX6RJCOcAr8c9ROBE_xPFyBFflHZqOUl_ROF_dKpUg/s1600/083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6Qzn7ZPGuskz8ezi3YDqPDu5qlgvpAk-F7wiQXm1iMfxVXN7lhyphenhyphenfByYWV2RgZqQTJyEekOHS4TOOHBvPJahdwC_TTfRBQZb1ZBX6RJCOcAr8c9ROBE_xPFyBFflHZqOUl_ROF_dKpUg/s320/083.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">one of the great things about working in such a small restaurant with a minimum staff is the spontaneity of everything. </div><div class="separator" style="clear: both; text-align: center;">in going through the assorted mise en place on hand, i found that I had some extra product that seemed to fit well together to form a fun first course for the tasting menu. </div><div class="separator" style="clear: both; text-align: center;">meyer lemon sponge cake soaked in meyer lemon syrup, white chocolate infused with pine oil, candied buddha hand, roasted banana sorbet, yuzu meringue, and fennel fronds.</div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-47313734306380495972011-11-18T01:10:00.000-08:002011-11-18T01:10:13.888-08:00cosmik debrisone day i am going to make a very clean, straightforward looking dish. i remember being taught in culinary school to give things height. people eat first with their eyes...<br />
but most of the time i just want to smash things up and lay it as they fall.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkccBpY1BjLLpOybaBmhEG4gxn7z1qSxiNQAN1V0W6f1WIldHKpR5q3b8fAT3b-MXQyZyv-MwWood_iGDEjnhQeTLvu0O43wlHa0a9onipPRF6va2t_cDhiqQ4j8LpmJA5Li_FAd502OQ/s1600/pineapple%252C+pine%252C+lime%252C+long+pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkccBpY1BjLLpOybaBmhEG4gxn7z1qSxiNQAN1V0W6f1WIldHKpR5q3b8fAT3b-MXQyZyv-MwWood_iGDEjnhQeTLvu0O43wlHa0a9onipPRF6va2t_cDhiqQ4j8LpmJA5Li_FAd502OQ/s320/pineapple%252C+pine%252C+lime%252C+long+pepper.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">some may see chaos, but i see elegence.</div><div class="separator" style="clear: both; text-align: center;">lime curd, pineapple sorbet, pineapple compressed in pine, long pepper anglaise, pine gelee, shiso, mint, cilantro, lime meringues, pineapple croquant</div>ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com2tag:blogger.com,1999:blog-6193131200687166795.post-6005792412364533392011-11-02T12:08:00.000-07:002011-11-02T12:08:16.196-07:00a porcini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wSQ_zUUVOvtOaaRsPc6IdZsPC65Ux4LwSJL988hjMKsRJz4pGmllZIPgoKaHhhZS-I06aYyaLzkC4de2_WbYrU-mhN31szZrntqNuPJxMHmvolNpIBMd4NRhe5Aj62C-NTvOtJlXM3Q/s1600/porcini+mushroom+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wSQ_zUUVOvtOaaRsPc6IdZsPC65Ux4LwSJL988hjMKsRJz4pGmllZIPgoKaHhhZS-I06aYyaLzkC4de2_WbYrU-mhN31szZrntqNuPJxMHmvolNpIBMd4NRhe5Aj62C-NTvOtJlXM3Q/s320/porcini+mushroom+dinner.jpg" width="320" /></a></div>last night was our mushroom dinner for our Food for Thought dinner series. <br />
i made a porcini.<br />
two meringues using porcini powder...one chewy and tiny dehydrated ones.<br />
tonka bean ice cream stood as the stem for the mushroom, hazelnut crunch snagged from the awesome milk bar cookbook, whipped porcini cream buried underneath, and some greens to round out the dish. <br />
it was simple but the effect worked well.<br />
why not have fun with your food, right?ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-27033272786081004342011-10-27T23:26:00.000-07:002011-10-27T23:28:17.523-07:00you and whose armygot a great write up for our restaurant at <a href="http://www.qliweb.com/food/Aubergine_Carmel">http://www.qliweb.com/food/Aubergine_Carmel</a>.<br />
<br />
if you don't know about QLI, you should follow the link and check it out. Felix Hirsch is the main guy that runs it. he and his group travel the world and write about restaurants/wineries/etc.<br />
they have a great layout, take amazing photos, and have a huge collection of restaurants to look through.<br />
i was lucky to cook for them and they were really genuine guys who love dining.<br />
excellent!ron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com0tag:blogger.com,1999:blog-6193131200687166795.post-67500081053195279262011-10-27T01:29:00.000-07:002011-10-27T01:29:50.529-07:00phantom limb<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecMw6NNP2FJ6c3nwqdMiqHm90vYInyr2-sYwIvhQ4HRuDqKg9kG0yjVrgBFiLRyklYpTfRf-RFAM-xLDm37CIB61Z-RRc5sHOkkDmtygEu8QC3ybaM_MMJ6ZEvczYlYGrOSfemZ1ayzM/s1600/per+se+view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecMw6NNP2FJ6c3nwqdMiqHm90vYInyr2-sYwIvhQ4HRuDqKg9kG0yjVrgBFiLRyklYpTfRf-RFAM-xLDm37CIB61Z-RRc5sHOkkDmtygEu8QC3ybaM_MMJ6ZEvczYlYGrOSfemZ1ayzM/s320/per+se+view.jpg" width="320" /></a></div>had an amazing time in manhattan last week. dinners at eleven madison park, babbo, corton, dessert tasting at wd-50, 10 course lunch in the salon at per se...il laboratorio del gelato, milk bar (twice for the aptly named crack pie and the no slacking candy bar pie...a few morning jogs through central park, at stop at jb prince...shake shack pit stops...i'm feeling such a longing to return already.<br />
<br />
time to go back to workron.http://www.blogger.com/profile/06717380925057025601noreply@blogger.com1tag:blogger.com,1999:blog-6193131200687166795.post-39609332418826454622011-10-17T23:19:00.000-07:002011-10-17T23:19:58.924-07:00going blank againwow, where have i been?<br />
two weeks ago we did our "food for thought" dinner. this one featured potato. <br />
4 courses featuring potato.<br />
i kinda took the easy road and grabbed the sweet potatoes....actually, yams. <br />
but they are sooo goooood.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Wz8dNJ3O0MtRdjvxBeOwcaDTNLbyy9qTiGFoGoQzTbsCq_FbAnOdnX6QPhGH3Fl4kOFhCngkp1yNQoyJ45JkI-0WzeEIx6rsJKjbUo9mXd8VgZG0LW3TJri5TR4ZPHHjz5rU6fW70tA/s1600/sweet+potato%252C+gingerbread%252C+marshmallow%252C+coffee-caramel+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Wz8dNJ3O0MtRdjvxBeOwcaDTNLbyy9qTiGFoGoQzTbsCq_FbAnOdnX6QPhGH3Fl4kOFhCngkp1yNQoyJ45JkI-0WzeEIx6rsJKjbUo9mXd8VgZG0LW3TJri5TR4ZPHHjz5rU6fW70tA/s320/sweet+potato%252C+gingerbread%252C+marshmallow%252C+coffee-caramel+blog.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">sweet potato ice cream set in gingerbread liquid sable, lemon marshmallow sauce, huckleberries, and coffee-caramel.</div><div class="separator" style="clear: both; text-align: center;">for the mignardise portion of the night, a simple potato chip (ha, i wanted to make pommes souffles but i am only a wee pastry cook and don't have those skills yet) dipped in chocolate and dusted with local fennel pollen, and honey powder</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiX9DX4F4Ms-d2lwWQPfQPUTm3IbciAexD4miv9grHiXWSO1RPdW5_sH_J-Bx6ui2MqpOiSCiWuK6zkjlmesb0NBanlHPixj_H7tKCF-3hR-wic-khGilTQZ5ATOO2jJStc9uzN4BAMFg/s1600/potato+chips%252C+chocolate%252C+fennel+pollen%252C+honey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiX9DX4F4Ms-d2lwWQPfQPUTm3IbciAexD4miv9grHiXWSO1RPdW5_sH_J-Bx6ui2MqpOiSCiWuK6zkjlmesb0NBanlHPixj_H7tKCF-3hR-wic-khGilTQZ5ATOO2jJStc9uzN4BAMFg/s320/potato+chips%252C+chocolate%252C+fennel+pollen%252C+honey.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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