I always liked little teasers from the kitchen.
The vegetable consomme gets poured from a coffee press where it was infused with fresh herbs.
Diver sea scallops are very special I love the large size "seafood candy". The combo cauliflower and scallops was a souvenire from the days in Paris. Note the tarragon on top of it which is a great garnish with its fennel notes.
Digby bay halibut is coated with chrushed pine nuts to retain the moisture in the fish on a bed of olive oil poached plum tomatoes.
I liked the combo of martinis and oysters. So we decided to serve the oysters in an oversized martini glass.
A classic dish with a new take I use caviar instead of egg yolk in this carbonara.
"The flaming tart" with its smoked bacon and sweet Vidalia onions on a very thin crisp.
I have been looking out for a great alternative for people which eat vegan. All the vegetables are cooked before, blanched, roasted, seared, grilled and then get reheated in a mason jar with fresh herbs.
Condiments are artichoke powder and red beet powder (shakers), fig balsam and pumpkin seed oil (dropers).
This is the dish we won Iron Chef of America against Boby Flay
It does not have tobe always your beef carpaccio here we used flatened wild prawns and marinated it with a beer and lime dressing. The beet ribbons add texture and sweetness in contrast to the sharp radish.
Growing up in Austria we had many requests from our guests. Finally we put it as a special dish on Saturday evening on our menu. Wiener Schnitzel - a gently flatened all natural veal cutlet, bread crumbed and pan fried. It is served with potato confit salad and rocket salad.
The house-made BBQ sauce sears perfectly into the rich pork belly. Tangy-rich!!
A delicious coast of Maine taste.
To me soil is so much a part of salad so we added this element to this dish by sprinkling finely ground Pumpernickel bread over the salad.
The rabbit is boneless and shaped into medaillons. We cooked it for 10 hours at low temperature to keep the moistness in the meat.
We serve this dish with a translucent tube when it is infront of the guest it is removed and the rice dish literally unfolds.
I love having a smoky element in a pasta dish. Great with the brined olives.
I like how the soft shell "hugs" the salmon
The snails are cooked in veal broth. This kind of pasta is ideal for this dish it holds plenty of snail/veal sauce in its hollow.
Braising lamb shoulder and neck for 24 hours makes sense it is butter tender and folds nicely into the pasta.
Another version of a classic Steak & Frites
I love how the chesse melts into the soup "instant cream"
peppers, summer squash, dehydrated fennel, fried capers
If you want crab go with King crab. These gigantic monsters are the real deal. We serve it with baby squid, pickled melon, cantaloupe and horseradish.
Speck is made where I spent my childhood (Tyrol/Austria) they use a good amount of Juniper in the marinating process so I wanted to highlight this.
I love their products - Old Sheparding Company they make exceptional cheese. The spicy wild cress is a great counter to the soft-creamy cheese.
The focus was sustainable seafoods. Gently cooked char (sous-vide) with tiny steamed shrimp, celery & apple salad.
We sprinkle the dish with cooked mustard seeds which pop like caviar in your mouth.
Snails & lettuce - seem to be a locical combo to me. We add a touch of red wine and enriche it with chrushed avocado.
I wanted to make a seafood gulyas which is a Hungarian style meat stew. We dusted scallops with sweet Hungarian paprika and seared them slowly and made a very slowly cooked, caramelized onion puree seasoned with Hungarian cumin and lemon zest. The dish is served with spaetzel pasta (a free shape dumpling pasta)
I read "egg in a whole" on some tiny milk bar menu. We incoporated it in this salad. Low temperature cooked egg yolk which is then spiced and whipped.
Why pumpernickel soil?
To me beets are so connected to soil hence the word play.
Hemp seeds add a great pinenut like flavor besides having pleasant texture.
Bianca is a ricotta like fresh cow's milk cheese from Hawthorn valley farm. I love their products. The farm is one of the first certified organic farms in the US.
The cut is flat iron steak. Cooked sous vide - the slow cooking process becomes evident. The meat is pervectly cooked throughout.