This was the first Chapter11Lab dinner party for a long time. The table was set for 8 – Fiona did a beautiful job of setting the stage & also pairing the wines for a meal inspired by Thanksgiving. Each course included a tiny bit of kitchen theatre – my intention was to serve as if the guests were sitting at a Chef’s table by the kitchen, receiving a little entertainment with the.
smoked pumpkin – delicious organic heirloom pumpkin Truffle coconut cream water stock 3tblspoon rapadura cumin seed seared in ghee mozarella/truffle/ravioli Dessert: rapadura/Himalayan rock salt/cream sauce with banana
Ingredients fresh organic sour dough Aged eye fillet beef powdered truffle oil balsamic pearls This little recipe is going to sound a little Hipster’esk, but damn it was yummy. I couldn’t resist sharing. It’s a thin slice delight; slice the sour dough thin, brush with a little olive oil (I actually used hemp oil – but I’m a hippy), gently warm in a dry pan. slice the beef thin, place atop.
My interest and experimentation with gelling agents started with a conversation with our friendly neighbourhood Sushi Chef, Tim from Armanogawa Sushi Noodle Bar. We were chatting about my recent truffle fun…(that’s going to be a post on it’s own)… I was telling Tim that I’d made some truffle vodka and how much I thought it would work with beef sushi. We joked about making that truffle vodka into a gel.
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