ironchef
Executive Chef
We made some basil caviar the other night to use for an amuse bouche. The caviar consisted of basil puree, salt, and sodium alginate which was dispensed into a calcium chloride solution. The rest of the amuse consisted of vine ripened tomato, artisanal goat cheese, aged balsamic vinegar, and fleur de sel. A mini, bite-sized salad so to speak: