ironchef
Executive Chef
The truffle foam is now the notorious truffle foam. My co-workers kept needling me about since I actually did it. They kept giving me different objects (like an empty egg carton) and would be like, "Hey, try foaming this!"
LOL but it was all in good fun. My boss said the same thing he told me yesterday and added, "I still can't believe you made a truffle foam. You better save every last drop of that."
So the duck froze nicely and I set the meat slicer on #8 to get paper thin slices like carpaccio. The accoutrements that I prepped on Saturday remained the same. I don't know how I think of these flavor combinations. I get an idea and once the ball gets rolling all these other ideas start popping out of nowhere. But I'm glad. It makes what I do fun and like the saying goes, "If you love what you do, you’ll never work a day in your life."
I agree.
Carpaccio of Smoked Sonoma Valley Moulard Duck Breast
Pickled White Asparagus, Lavender-infused Ruby Red Grapefruit Confit, Micro Shiso, Fleur de Sel, Truffle Emulsion
LOL but it was all in good fun. My boss said the same thing he told me yesterday and added, "I still can't believe you made a truffle foam. You better save every last drop of that."
So the duck froze nicely and I set the meat slicer on #8 to get paper thin slices like carpaccio. The accoutrements that I prepped on Saturday remained the same. I don't know how I think of these flavor combinations. I get an idea and once the ball gets rolling all these other ideas start popping out of nowhere. But I'm glad. It makes what I do fun and like the saying goes, "If you love what you do, you’ll never work a day in your life."
I agree.
Carpaccio of Smoked Sonoma Valley Moulard Duck Breast
Pickled White Asparagus, Lavender-infused Ruby Red Grapefruit Confit, Micro Shiso, Fleur de Sel, Truffle Emulsion