Posts Tagged ‘Amuse’

Amuse Bouche – Osso Bucco Tortellini, Cauliflower Mousseline, Gremolata, Parmesan Emulsion

Being at work with weather as gorgeous as it was today – and being in and out of some heavy meetings – I wasn’t feeling the warmth as those lucky enough to have less on their plates today. As such, a good pasta dough and variations on an Italian theme are always a good remedy [...]


Amuse Bouche – Flash Poached Scottish Salmon in Lime Oil; Olive in 3 Forms, (and of course) Cardoons

Salmon is one of those items I have deemed a  restaurant like ours unfortunately cannot be without. Despite being happy with the quality of the fish (farmed Scottish) I really am tired of looking at it. But what can I do? It’s one of our best sellers. And though our preparations have changed several times [...]


Amuse Bouche – Snails in Phyllo Purse, Wild Mushrooms, Creamed Cardoons, Parsley

A quick note on the Israeli posts below… I don’t envy journalists in the least! What an incredible pain in the ass to have to write on a deadline. These posts were done for Chicago Magazine’s, The Dish. So now that the postings are done, it’s time to get back to the regularly scheduled programming. In [...]


Amuse Bouche – Veal Sweetbread, Cardoons, Prosciutto, Sherry Vinegar Caramel

  I believe to be a good chef, the cooks you have in the kitchen should occasionally go home and bitch to their spouse or friends about the bastard they are working for.  I thought this amuse would do the trick with the sweetbreads and their tendency to ‘spit’ oil as they are cooking. I thought [...]


Amuse Bouche – Quail, Cauliflower Cream, Truffled Cardoons, Fuyu Persimmons

Although quail is the protein in this amuse, the real star to me is the under-utilized cardoon. As a matter of fact it has been like pulling out teeth sourcing them out. I can’t for the life of me understand why they are not more sought after by chefs. With a flavor that is a [...]


Cold Days in a Hot Kitchen

There are battles in the kitchen that seem already lost before they even start. What turns those battles into unpredictable monsters is the fact that we are the only restaurant in a hotel of more then 1600 rooms (except the banquet kitchen of course). Now add to this our responsibilty for roomservice and and our lounge and there [...]


Amuse Bouche – Waldorf Components, Foie Gras Emulsion

  As I am back in the kitchen and it feels like a long time since I’ve posted any new cuisine, I thought I would start with the amuse bouche from this evening. After the break, the creative juices are flowing again and this is something that developed through the day which I may likely re-interpret [...]