Did you know that evidence of vinegar’s existence goes back 5000 years but was only drunk and not used in cooking until 1500 BCE? I learned all this and a lot more from @harlanturk at the Acid Trip seminar with @oxpdx and @toyoeatery at @theculinaryinstituteofamerica Worlds of Flavor conference.
Basil and Parmesan chicken sausage, prosciutto and chicken ballotine, but no trussing for this one. It’s kept together with transglutaminase and cooked sous vide. It’s served with schmaltz and chicken skin powder. Check it out at next week’s @eatfeastly pop up dinner in SF! Link in bio.
Can’t wait for the 20th Annual Worlds of Flavor conference @theculinaryinstituteofamerica this week! One of my favorite talks last year was @fjmigoya talking about bread, right before the @modcuisine bread books came out. The pumpernickel pastrami boa he served were brilliant!
#Repost @juditholney.cookery with @get_repost
BOLD FOOD cooking class in a fabulous Gitchen - that's a garage/kitchen. Every culinary machine you could ever desire. We dehydrated, juiced, vacuum packed, torched, sous vided, Thermomixed, hydrocolloided, foamed, cubed, pickled and compressed. What an educational day. #molecularcuisine #boldfood #cookingclass #californiacooking
Do you miss Barcelona? I do! (Mushroom dish @enigmaconcept )
#tbt to a few weeks ago @mfontpuig where we toured the vineyards and olive trees, saw the historic stone for their old, traditional olive oil press, and tasted their wine and olive oil. More in the IG story.
@enigmaconcept in Barcelona lived up to it's name, and was the best Adría brothers restaurant I tried. It was surprising, fun, and delicious! Here are some of the best and most beautiful dishes and drinks of the night.
1. Blini made on la plancha, rolled around sour cream with king salmon roe
2. The most tender calamari with vinaigrette of ginger, rice wine vinegar, sesame oil, fermented soy
3. A drink from the non-alcoholic pairing
4 and 5. Tomato water gelee with four different types of olive oil
6. Sea cucumber stuffed with Swedish fish roe, emulsion of hazelnut oil with sea cucumber broth, crunchy sea cucumber skin and crispy capers
7 and 8. 24 year old barrel aged sake
9 and 10. Mushroom chawanmushi made right in front of us on la plancha
Happy national ramen day from me and one of my favorites!!! @ichiranjp with lots of garlic, rich taste, 1/2 spicy, negi and firm noodles.
Missing Barcelona already!
Thanks to everyone who came out for the @fatgoldoliveoil collaboration dinner and olive oil tasting. We had such a great time!
Only one spot left for tomorrow’s class. Grab it while you can! Sign up on the website. www.boldfoodco.com
We had the blowtorches and the liquid nitrogen out yesterday for an awesome corporate team building event for a group from Apple!
There are a few seats left for tomorrow’s olive oil tasting, cocktail and dinner with @fatgoldoliveoil and @eatfeastly so join us if you can! Link in bio.
Japanese Peruvian food by two of the best chefs in the world (Albert and Ferran Adriá) @paktarestaurant in Barcelona. These were our favorite dishes: ceviche, sea urchin with white shoyu gel, tuna, sea cucumber, wagyu tataki.
Our final meal on the Barcelona tour was the perfect finale. We had a modernist meal at #2michelinstar @disfrutarbcn and it was incredible!
There are 9 spots left for our olive oil collaboration dinner with @fatgoldoliveoil so don’t miss out! This is an @eatfeastly pop up in SF. Link in bio.
Charcuterie making @calrovira in rural Catalonia!! Check out today’s story for more details and delicious cured meat pics.
Have you ever compared jamón iberico leg to shoulder? Some people prefer shoulder, some prefer leg. Our group was split half and half today. We had a behind the scenes tour with @aborigens at a shop where they sell jamón from their own farm!
We learned all about Catalán cuisine from Chef Sergi Marquès and @aborigens at @elprovisional in #Barcelona!
Do you sense a theme? #vermouthandvichy @vichycatalan