Deep Fried Pigs Ears with Chili-Lime Mayonnaise. These are like pork flavored french fries!
Oysters Escabeche with Oyster Consomme, Salsify Fondant, Pickled Tapioca Pearls and Avocado Puree. Lightly cooked and extremely flavorful.
Grilled Octopus with Chorizo, Fingerling Potatoes, Green Almonds and Salsa Verde. This is the most tender octopus you will ever eat.
Onion Tart (Gruyere Custard, Onion Arlette, Onion Gratin). Not your mother's tart.
Foie Gras stuffed Pork with Accompanying Vegetables. Just plain good!
Totally Decadent Chocolate Truffle Ice Cream on a Homemade Cone.
What Big Ear's you have my dear!
We started the day cleaning the octopus.
Isn't he a pretty guy!
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.
Jay took over the job.
He got hot fingers on this one.
I DID IT!
The pearl onions for the onion tart were cooked sous vide.
Eric works on the pork.
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.
What pig ears you have!
Slice that octopus.
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 octopus.
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.