Course two for the Burgundy Wine Dinner.Served over Carrot Chow Chow and served with: Franciois Servin Chablis 1er Cru "Montee De Tonnerre" 2005
Subscribe to:
Post Comments (Atom)
My collection of food ideas, attempts, pictures and people. Mainly based on mis-hearings and random spouts of the brain in a kitchen.
Search This Blog
Email Subscriptions powered by FeedBlitz
About Me
- the chefs office
- I love food. How it looks, how it smells, how it taste, how it's made, how it feels, how it brings people together, how it can seperate cultures, how it can change perceptions, how it can help the sick, how it can save the dying, how it can provide,...how it looks and smells and taste really.
Chef Blogs
Labels
- activa (8)
- agar agar (6)
- amuse (6)
- antelope (2)
- appetizer (23)
- artic char (1)
- article (1)
- bbq (2)
- beef (13)
- beer (4)
- bison (2)
- books (2)
- calamari (2)
- calcium chloride (1)
- caviar (1)
- charleston (1)
- cheese (7)
- chemicals (16)
- chicken (8)
- consomme (11)
- crab (4)
- dessert (15)
- duck (11)
- entree (7)
- entrees (4)
- Event (29)
- experiment (17)
- foie gras (5)
- for fun (52)
- friends and family (35)
- garden (2)
- gelatin (3)
- gellan (3)
- grouper (2)
- halibut (3)
- holidays (2)
- Hors d oeuvres (3)
- ice cream (9)
- Ideas (22)
- ideas in food (1)
- knives (1)
- lamb (9)
- links (51)
- lobster (7)
- Mentions (2)
- menu (4)
- methocel (3)
- methocelf50 (2)
- mussels (1)
- mustard (5)
- pizza (1)
- pork (13)
- pressure cooker (4)
- purveyor (17)
- rabbit (3)
- rants (29)
- recipe (2)
- sake (4)
- salmon (7)
- sausage (2)
- scallops (16)
- shrimp (12)
- skate (2)
- soda (2)
- sodium alginate (1)
- sous vide (18)
- squab (2)
- squid (1)
- staff (16)
- sushi (4)
- TB (1)
- toys (4)
- travel (18)
- tuna (5)
- Turkey (1)
- veal (4)
- Venison (2)
- wine (8)
- Wine Dinner (77)
- xanthan (4)
- yuzu (2)
No comments:
Post a Comment