Thank you. I have had cuitlacoche a few of times at a few different places, including one of Jose Andres places in DC and at Alinea in Chicago. I have never worked with it, but would love to.
Radishes and Yosihide
Leeks and Shigefusa
Slow poached egg, frisee, ginger vinaigrette, pickled radish, parsnip chip
Slow-poached-then-fried egg sandwich sliders; ancho braised collard greens; arugula & salmon pastrami; shortrib
Vacuum bag kimchi
Duck breast, roasted sunchokes, sunchoke & sunflower seed puree, red watercress, granola, blueberry gastrique
Scrapple, fried duck egg, cornbread, pea greens, pickled red cabbage, molasses mustard
Brunch menu, blueberry & blender mishap
Cracked slow poached egg mohawk
Boston butt ham
Duck leg confit, fried duck egg, brussels leaves, chick peas, piquillo pepper & tahini vinaigrette, lemon preserves
Snow day chicken soup
Sous vide & fried pork belly, compression kimchi, grilled spring garlic, plum glaze
What do you use in your vinaigrette to make them so thick? Agar?
Great pics, thanks for sharing. Bring on more!
Damn, I should definitely try to stop at your restaurant soon.
Nice Johnny, if I am ever on the East Coast near CT, I will definitely be stopping by. I really love that surf and turf dish you did!
Wow, beautiful food! If Marko wants to take a day off, I'll buy lunch and take a roadtrip from Bridgeport.
Pig brine and me
Boiled pig head
Pig head torchon