“Hot And Sour Soup”

“Hot and Sour Soup”

Tamarind, Honey, and Ginger “Cloud”,

Bac Ha , Halibut, Quail Yolk”

I wanted to make a soup with the Druncken Shiitatke soup, I went to the Asian market today before work to get tofu, quail eggs, and raw fish. Unfortunaltely it was a Chinese market and not a Japanese market. They did not really have any fish that could be eaten raw or halfway cooked so I used fresh cut Halibut scrap from work (good but not what I wanted). I decided to buy the celery “like” Bac Ha and really liked the way it looked.

The fresh  Jalapeno really accented the entire dish and I am happy with the end result. Oh yeah and I am a fan of tamarind in the last week after these two soups.

Drunken Shiitake Soup

                                      

“Drunken Shiitake Soup, Day Boat Dry Pack Scallop,

Shiitake ”Bacon” Wicker, House Grown Micro Cilantro,

Culantro Pistou’, Tempura Shiitake”

I went to the Asian market and got tamarind and culantro. I wanted to do a twist on a dish that I have seen a couple of times and, it was called drunked shiitake noodle soup. I did not want to put any noodles in the soup or with the garnish so I just called it drunken shiitake soup.

On the side of the bowl is the culantro pistou’. The shiitake bacon wicker is garnshed with the house grown micro cilantro. I loved the way this dish came out and when the soup was poured tableside the scallop was “wrapped” by the shiitake bacon wicker.

Lexus Has The Right Idea….Need I Say More

Chicken Offal Torchon

                             

                                ”Chicken Offal Torchon, Cilantro Lemongrass Custard,

                            Indian Spiced Early Tomato “Jam” Preserved Citrus “Salt”

      We stopped doing the old chicken liver dish at work so I decided to make a dish myself. I am not the biggest fan of chicken liver pate but I know that the dish tasted good. I like the overall flavor of the dish and am happy with the presentation. There is a little garnish of micro sprouted cilantro and tomato powder.

I Mean It is Just Carrot Soup! Isn’t It ?

                           

                             “Double Carrot Soup, Scallop and Lobster “Sausage”,

                                                  Fennel Tarragon Ragout”

This is a soup that I did on the menu tonight (which we change everyday). I will let you guys think about what double Carrot Soup means. The only reason that I was happy to this soup on my blog because we sold so many of them tonight and every and I mean every table that had it told the server to tell the chef that made it that it was so wonderful.                                                                       It does not matter what I think, or you think, or what my chef thinks, but the only thing that matters is what the customer thinks and if they are happy I think I might have a future in this industry afterall. The plate is garnished with carrot oil and tarragon fennel (butter) confit ragout.