Uni By JP

This is another dish by one of my cooks James.

Elements include:
seared bay scallop
seared hearts of palm (made to look like scallops)
sea beans
fennel
Uni
foie uni emulsion

uni.foie.bay scallop.

This is a dish I made on the spot really, it is just really luxurious ingredients put together and worked rather harmoniously.   And what this dish lacks in aesthetic more than makes up for in flavor.

elements include:

roasted foie gras

bay scallops

caramelized fennel

baby pea shoots

uni

uni with Japanese flavors

Uni

Cucumber compressed with horseradish and ginger

Pickled hearts of palm

sea bean

avocado

wasabi puffed rice

dashi gelle

scallion

uni in a box

This is a duo of uni by my sous chef Jorge Ortiz. Again its truly amazing to see his work evolve dish by dish,  I mean from his very first dish I posted compared to this one, they are light years apart in terms of creativity and aesthetic, and it only gets better with time,  its an honor for me to see, and at times help nurture his talent.

elements include:

uni, bay scallop, chive puree

uni, pickled celery, seared persimmon.

exotic fruit

In this dessert I was messing with technique, Aeration, in this case I took coconut ice cream base and put the base into a mason jar and ran it through a cycle in the multi vac and just before the air is sucked out of the chamber, the pressure seals the mason jar leaving a sponge-like ice cream in the jar, and the resulting texture is extremely light.

Elements include:
aerated coconut ice cream
mango capsule filled with olive oil jam
compressed pineapple
mango pudding
almond sponge
shaved almond
basil
mint

Tuna with elements of sushi

This is a dish from another one of my cooks here at Flip, Kate Wagoner, She one of the only female cooks here in a kitchen dominated by men and she is just as good as any one of them, and has more passion than most of them, It has been great to see her grow these last few weeks, and as my time here at flip is nearing its end, I am glad to see the next line of chefs get excited by our food and hopefully will take this concept to the next level, what ever that may be.  It is really inspiring to have Kate on my team and even when I'm gone I will be curious to see where she goes in her career.  Cheers Kate!

sesame crusted tuna
ccucumber Asian pear fluid gel
wasabi bubbles
crispy seaweed
avacado puree

Scallop

Scallop
scallion pancake
roasted carrots and turnips
pea shoots
scallion
basil
dashi
nori


photo: David Chou

Scallop by David Chou

This is a dish made by one of my cooks and he also does most of the photography for this blog, he has really helped me take this blog to the next level, a much more professional level, and now he can say he is a contributor!    David went to school for architecture,  but recently has cultivated a passion for cooking, and we have seen him transform into a bad ass line cook.   This is a great start for him!

Scallop with Italian influence
Israeli cous cous salad
micro pea shoot
radish
balsamic bubbles

Scallop

This is yet another dish from my Sous Chef and friend, Jorge Ortiz.  It is such a pleasure to see him grow and see his aesthetic evolve, this is a extremely beautiful plate of food.

Elements of the dish:
Scallop cooked sous vide, then seared
whipped potato "mayonnaise"
Parmesan bubbles
chive flowers

Hamachi 2

This is another hamachi dish James Palleson, one of our junior sous chefs made.  It is trio of hamachi, each prepared in a different way.   The first has been marinated and injected with matcha tea brine sitting on top of whipped green tea.   The next is dressed in lemon and ginger, with Asian pear.   The last one being marinated in a cardamom brine, with pickled turnip, and sprouted legume.   Also the base of the plate is actually hamachi pounded out into a square, and the bubbles are made of red cabbage.    Before I had posted this, him and I sat down to look at the pictures and he immediately told me what he would have done different.   This Is a really admirable quality to have as a chef, always thinking about a better way of doing things,  we are never truly satisfied, always pushing forward,  never stand still has been my philosophy, and James just gets it.  I'm excited to have him on my team, and excited to see where he takes his career. cheers JP!

Photo: David Chou