Got a sick tour of the Arzak lab forgot the pen and the pad. lot of cool stuff going on in there with sketches in a sketch cook book, then materializing new concepts and ideas (wine ice). dehydration chamber of different ingredients for seasoning (i.e. to season a steak, dehydrated steak is used). Had a …
dining at Dario Cecchini’s steak restaurant. meat tasting of grassfed beef cuts. 50 euros for meat. All you can drink grappa. dessert. hospitality. awesome.
did a suicide run over to catalina island, with fog so thick you could barely see twenty feet in front along the whole LA–> Catalina crossing. Needless to say it took a while to get over (9pm launch, 1am arrival). We hit the first spot where I grabbed 5 lobster and moved to the …
The most ethical shots are the head and shoulder shots. They’re pretty much instant kills. TASTY BACON.
Go get some yellowtail either with a fishing rod or pole; they taste better than farm-raised (think wild salmon vs farmed salmon). Smaller Yellowtail take a day to two to go through rigormortis and tenderize naturally. Larger yellowtail, depending on the manner they were harvested will more than likely be 3-4 days before they are …
Get some!
What would you do without Freedom? Here are my favorite clips from Braveheart. http://www.youtube.com/watch?v=lEOOZDbMrgE http://www.youtube.com/watch?v=umhDCtOoJZ0 This July 4th I’m about to set this egg yolk freeeeee. Egg yolk ravioli w/ minced black truffles, parmigiana reggiano, cluentio olive oil, brown butter, black truffles. 😉 Happy Independence Day, egg.
So, I just watched this awe-inspiring youtube video called, Making Sketti, (short for making spaghetti for all you people who think you know it all…) and decided to make some pasta for my Dad for Father’s Day. Thanks for not naming us Wassup, Damn, or Look.
http://www.thecoolhunter.net/article/detail/1694/victor-churchill-butcher–sydney Design inspiration for SF Restaurant.
Got my menu for tomorrow!!!!! -sea urchin arancini. urchin risotto. onions cooked in ribeye cap fat. stuffed with ribeye cap + urchin. topped w/ sea urchin. -bonemarrow + stacks of uni -pizza w/ dehydrated urchin dough. urchin sauce. burrata. live shrimp. urchin. -lobster carpaccio. urchins steamed w/ guanciale broth then smoked w/ alder wood. – …
A bitter lady walked by as I was waiting for my charcoal to light and said, pointing at the sky, “The Police Helicopter is coming after you.” ORLY? LOL. Seriously? She just be jealous of fresh spiny lobster, split, grilled simply over Binchotan Charcoal grill, overlooking the ocean. The colors of NomNom When people are …
It’s taken a while, but I’m happy with the progress over the past few days finally being able to control words and pictures on www.theboscreek.com , the grassfed and pasture-raised line coming from Montana. Now, onto the restaurant signature line! Check it out Here .