What Big Ear's you have my dear!
We started the day cleaning the octopus.
He was pretty clean but Andre gave him a good bath anyway.
Opening oysters with a screw driver.
A quick twist in the hinge is all it takes.
jay and Eric A showed up to help out.
Paul got going on making the ice cream cones.
He got hot fingers on this one.
The pearl onions for the onion tart were cooked sous vide.
Al is great at precision slicing.
Azzi puts the squeeze on a lemon. Azzi won!
Jamie arrived and pitched right in.
Eric E displays his talnets to Jay.
Andrew is making the onion sable for the tart.
Get the temperature right on this one.
John prepares some chorizo for nibbles.
There's that Azzi smile again!
Jay is making the mayonnaise for the pig ear's.
These are the deep fried pig ear's. Boy, where they good! Recipe courtesy of Michael's Quality Foodf&Beverage, Maimi, FL.
A nice Blanc de Noir went well with the ears.
Seasoning the pork from on high.
Plating the oysters escabeche.
Andrew and I take the onion sable out of the oven.
Slicing the pearl onions.
Andre supervises the octopus service.
Andrew, Eric E and I check the set of the custard for the onion tart.
The Oyster Eacabeche with pickled tapioca and avocado puree.
Octopus, chorizo and potato service.
The onion tart required precise portions.
The custard was cut to the same size as the sable.
Onion Tart ala Modernist Cuisine.
A nice Gewurtztraminer went well with the tart.
Pork stuffed with Foie Gras and braised brussels sprouts.
Jay just couldn't get enough of that ice cream in one of his cones.