Buttered Popcorn

To make this,  I infused popcorn into cream, then made an anglaise, Then before freezing in liquid nitrogen, i emulsified melted butter into it.   The powder on the base is cap n' crunch.

Tuna

This is a version of a raw tuna dish that was inspired by one of my good friends chef Eli Kirshtein, It was truly a pleasure working for him for the short amount of time that I did, I learned a lot from him in such a small amount of time.

raw tuna, Kewpie mayo, radish, pickled shallot, compressed apple, Alf alfa sprout, pea tendrils, celery leaf, yellow tomato.

Mangosteen

Here we have the mangosteen.  For me, when working with the mangosteen, i come to a bit of a crossroads,  how do i make it better? and is that even possible?  This is one of mother natures greatest gifts, and with our new modern techniques and texture modification, which I enjoy and love, sometimes it is not necessary.  At some point we just have to accept the fact that we can not improve on perfection,  in my opinion of course.

Chicken

Chicken Thigh, Boned, Glued, Rolled, Poached, Roasted.

carrot, radish, brussel sprout, tomato water reduction infused with oxtail/fennel jus.

Black Macaroon

These french macaroons are made of black malt or "black cocoa replacer" which is what give oreo's their   inherent black color, and of course almond flour.   The cocoa replacer didn't add much to the flavor, but did give me the "jet black" look i was going for, with the help of black coloring.  The filling is dark chocolate ganache.  The first time I tried this it was most unsuccessful, needless to say judging by the picture I am very pleased with the results of this batch.  That is what cooking and pastry is all about, trial and error,  every day i learn something new, and i cook smarter and better than the day prior.

Beef Tendon

Puffed

Anyone who knows me, knows that "puffing" is my favorite technique, any idea i have either starts as ice cream, or puffed into a cracker of some sort. Texture is very important to me.  

Here is a breakdown on how it works:  First you select your ingredient, anything from vegetables to cheese, tendon, to skin (pork, chicken, etc.)  you must either cook it until it almost falls apart, if you are using a vegetable you would puree it then mix in starch ( pre-gelatinized, or not) if not you would have to mix in starch, lets say tapioca flour, you would then mix into a paste or dough like consistency, then spread it out thin then steam it , then dehydrate it, then fry in very hot oil.   If you have pre-gelatinized starch, (ultra-spearse) you would cut out the steaming process. you can even puff things in the microwave.  Also if you have Parmesan rind laying around try putting it in the microwave for a few seconds...the result is something amazing.   

James Beard Dinner NYC

Here are pictures of the dinner we did at the James Beard House.

1st Course: Slow poached egg with coffee and breakfast sausage spiced pork belly, whipped maple syrup, orange puree

#2  hamachi with fried chicken, smoked mayonnaise, pickled chili and radish,  mustard caviar.

#3 lamb chop and shank, sunchoke puree, turnip, cauliflower, kumquat, 

#4  Beef short rib, blue cheese sheet, carrot, truffled soil, malt, red wine

#5  Microwave banana bread, pliable dulce de leche, pistachio, horchata ice cream.  (not a great picture, also this was "my" course)

The James Beard house was an experience to remember, a very small kitchen but we made it work, It was an incredibly humbling and inspiring just to be standing and working where such great and amazing chefs have been prior to myself.  I hope i am invited back there again someday. Thank you James Beard foundation, and thank you chef Blais!