Feb 3 2010

Chef’s garden beans


Not much to say about these beans, other than they are some of the best beans we have ever tasted. The beans were purchased from The Chef’s Garden in Ohio.


Jan 31 2010

Smoked steelhead roe


We tried our hand at curing roe this week with great results. We got in a few really nice steelheads from Mikuini wild harvest this weekend, as well as some awesome fresh steelhead roe from Brian at Sona seafood. I cured the roe in a smoked brine solution for about an hour.
Here’s the brine solution:
200g kosher salt
1600g warm water
800g smoked water

This is very time consuming project but well worth the results. Time to explore other flavors in the brine.


Jan 21 2010

Fish and chips


Our fish and chip dish using tairagai, also known as pen shell. This a type of Japanese razor clam, it’s fantastic raw or cooked. The dish has: smashed peas, malt vinegar, slaw, remoulade, local potato, and the clam is done, sashimi and panko breaded.


Jan 21 2010

The battle results


An epic struggle, click the battle to watch
pre-battle training video


Jan 17 2010

Battle of the century


Who will win in the epic battle between: Sweet meat von Pete, and Michael (the grouch) DaTholis?


Jan 17 2010

Aka-yagara and Santa Barbara sea urchin


This was the 1st course on our chefs tasting menu last night. Aka-yagara: sashimi, consommé(made from aka-yagara bones), radish, cucumber, blis smoked char roe. Uni chawanmushi: lentil, maitake, leek, Santa Barbara uni.


Jan 16 2010

Aka-yagara


Also known as red trumpet fish. We are currently using this for our sashimi plate and on our chef’s tasting menu. We received this fish from true world foods. A super mild fish, very clean taste.


Jan 16 2010

Venison


Venison: rutabaga, bluefoot mushroom, mustard seed, beets, red ribbon sorrel