ironchef
Executive Chef
Haven't posted a food pic in awhile. Was thinking about some combinations of flavors, had an idea, then tried it at work the other day. This one came out really, really good.
The lobster hash was made with Yukon gold potato, fresh local sweet corn, Hawaiian lobster knuckle meat, fresh lobster stock, and butter. The sauce was made with slightly roasted brandywine heirlooms, extra virgin olive oil, garlic, Madras curry, and butter.
Pan Seared Atlantic Diver Scallop
Keahole Lobster, Kahuku Sweet Corn, and Yukon Gold Potato Hash, Madras Curry and Heirloom Tomato Butter, Truffled Micro Green Salad, Basil Oil
The lobster hash was made with Yukon gold potato, fresh local sweet corn, Hawaiian lobster knuckle meat, fresh lobster stock, and butter. The sauce was made with slightly roasted brandywine heirlooms, extra virgin olive oil, garlic, Madras curry, and butter.
Pan Seared Atlantic Diver Scallop
Keahole Lobster, Kahuku Sweet Corn, and Yukon Gold Potato Hash, Madras Curry and Heirloom Tomato Butter, Truffled Micro Green Salad, Basil Oil