New regulator with awesome high pressure hose (props to Dave Arnold for the hose idea). No more ghetto rig for carbonation.
BIRCH ICE / almond praline, red currant, orange blossom, jasmine
Making Hot Buttered Rum (#80) with Echire butter using the Breville Milk Cafe. Genius!
PEAR / shortbread, sorrel curd, pear skins, oak moss, sweet clover
Wagyu brisket fried rice made by @g_zanotti. What are you clowns eating at 1am???
Today’s project: make more check presenters. Each one hand cut and sanded…
Devil’s food cage for milk chocolate cream
Calendula from @eclectic_acres for the bar
pretty nasturtiums we picked at 4am last night.
preview of a new dish next week: ocean trout cured in sugar cane juice, daikon pods, grapefruit marmalade, nasturtium, chicory root
#49 - Leblon, Rhubarb, Lime, Ginger Ale, Orange Peel, Lavender
Artichokes cooked in green tea for a new dish.
Lamb belly, hoisin, hibiscus-onion, sunflower seeds, salsify, lady apple.
#1 - Celery Pimm’s Cup with radish, lemon and celery leaves
Spring is officially here. Crab apple, peach, and corn blossoms. Come eat them.