The Culinary Chasm

Ingredients-Technique-Imagination-Artistry-Balance-Flow

Ideas in Food

The importance of language

Master the material, organize it, then throw away the text and just cook

The more you explain things, the more people will understand what you are doing

and why you are doing it

The First Three Notes

Culinary Collectables

Drawing Flavors: draw out and develop the flavor of a single or several ingredients

Bonding of Flavors

Borrowed versus True Flavor

Sharing of Flavors

Personal Oddessey and Discovery

Culinary Aesthetics

Nibbles and Sips

Build a Story

Connect With People First

Creative Impulses

A Reason to Listen

Doing Something Great

Beginning and End: when seasons overlap

Unexplored Combinations

Test Limits

The Culinary Road House: A Cooks Diner

Lose Boundaries and Forms

Antique Artisans

Antique Artistry

Print Out Your Brain

Distinctively Individual

• Surf and turf sashimi

• Petite epi the size of bread plate like a bread stick

• Sesame seed flavored petite epi

• Sour cream and onion flavored skate or use potato chips as a crust

• Nori flavored cotton candy made with iso malt

• Vinegar fondant

• Ponzu methocel for poaching oysters

• Skate wing with contemporary potato chip flavors: barbeque, salt and vinegar,

sour cream and onion, black truffle

• Finely ground iso malt to make cotton candy

• Micro epazote and black truffle mayonnaise with soft shell crab

• Citrus dust with clove and other spices with soft shell crab and sorrel—apply to

sweetbreads(sweet and sour), foie gras, scallops

• Steamed cider with calvados

• Bacon-horseradish condiment

• Butternut squash sorbet with coffee, wattleseed

• Sorbet of cranberry-horseradish condiment with apple honey to sweeten (reduce

apple juice to a syrup)

• Green goddess tapioca

• Citrus methocel froth—stabile and jelly like when hot

• Poached filets of dried fruit: mango, papaya, apricot, peach

• Whole roasted spaghetti squash sous vide with nutmeg, ginger and cinnamon

inserted inside

• Scallop papardelle or linguini by unrolling scallop and julienne

• Iberian ham and oyster soup

• Salmon skin role with smoked salmon caviar

• Smoked seasoned caramel

• Prickly pear tapioca with yuzu froth and tequila sorbet sprinkled with vanilla salt

• Pear-pink peppercorn relish

• Poached dried apricots and chanterelle fricassee

• Onion-honey-truffle syrup

• Tomato-basil tartare serve with fish or meat tartare

• Walnut puree studded with dried cherries

• Jalapeno jus or charred jalapeno jus as a seasoning agent—mix with salted

caramel

• Mango-yoghurt soup

• Honey jelly

• Lobster soup with foie gras condiment

• Smoke salmon caviar relish

• Yuzu-tea cake

• Tapioca with dressing flavors: ceasar, Russian, green goddess, creamy lemon,

black truffle

• Earl gray tea cakes or rolls

• Tea bread as a crust for fish

• Guiness bread for a pork crust

• Escargot with dill-cucumber condiment

• Smoked foie gras and chestnut soup

• Foie gras with bonito-lime broth

• Lobster crudo with smoked tomato, salted capers and preserved yuzu

• Fish carpacio with pickled mushroom salad

• Hoisin laquered scallops—peking duck with cracklings as garnish

• Celery root puree or soup finished with cream of sherry

• Escargot ravioli with cream of garlic soup and apple condiment

• Smoke apples

• Parsnip-ginger: relish, condiment, soup

• Pear relish with sous vided cippolini onions

• Paco jet: calamari, steak, scallops, giant squid, rice pudding

• Oyster-shallot bisque

• Caraway-gruyere tuiles

• Candied baby corn rounds

• Sea urchin-pernot granules, cous cous

• Popcorn chips or tuiles

• Methocel of lobster broth

• Grilled grapes marinated in : key lime jus, meyer lemon confit, soy sauce, sesame

oil, espelette pepper puree, evo

• Pear gnocchi with pear-truffle cream and pear sorbet

• Vanilla salted chips: potato, sweet potato, parsnip

• Onion jus infused mascarpone: use other juices

• Oyster tempura with miso-mustard mayonnaise(soup garnish)

• Goat cheese gnocchi made like ricotta gnocchi

• Vichysoisse and potato pancakes with smoked salmon caviar

• Potato gnocchi, agnolotti, ravioli with smoked salmon caviar

• Pumpkin and ricotta mousse as agnolotti filling

• Beef tongue stroganoff

• Dried tomato-winter squash condiment

• Avocado thermidor

• Egg salad with smoked salmon caviar

• Foie gras with black truffle waffles

• Orange, blood orange, persimmon supreme tempura

• Tofu in flavors: corned beef, brined, pastrami, pickled

• Torchone of butternut squash with apple-ginger syrup, cranberry condiment

• Whole roasted Kuri squash treat like: ham, pork belly, smoke, steak in searing and

slicing, short ribs

• Pastrami flavored whole roasted butternut squash

• Yuzu-pomegranite: margarita, sauce, emulsion, glaze, vinaigrette, sorbet, soup

• Parsnip-pear pie, cake

• Apple-celery root pie, cake

• Fish crudo with persimmon vinaigrette( try also with poached shrimp)

• Pork-apple ravioli

• Barbeque pork ravioli

• Black truffle mayonnaise glacage with skate or cod

• Smoked tomato pan tomaquat

• Black truffle corn pudding

• Meat tongue with fish cheeks

• Egg cooked in cocotte with smoked salmon caviar

• Black truffle-XO sauce, vinaigrette, glaze

• Salt or sugar blocks as serving pieces: pink, red, white, raw

• Foie gras-sauternes ice cream

• Mushroom ice cream

• Toro with smoked vinegar

• Smoked soy,-charred jalapeno-lime-honey caramel sauce

• Scallion-bacon-mustard seed condiment with fondant potatoes

• Laquered carrot triangles

• Chaud froid of tuna with cooked tuna sauce

• Turbot with hot mayonnaise glaze

• Whole roasted cauliflower with melted onions and morel mushroom and sesame

oil vinaigrette

• Kasu salmon poached in rice milk with smoked salmon caviar and cucumber

pearls

• Daikon radish tagliatelle with Dungeness crab sauce

• Pear gnocchi with sage brown butter, pomegranate seeds and lemon zest

• Cotton candy with varied flavors: parmesan, soy sauce, sun dried tomato,

mushroom, yuzu-chile

• Lemons roasted with vanilla beans and sugar sous vide for roast lemon

applications: lemonade, puree, condiment, soup, marinade, ponzu

• Lobster-armangac sauce

• Roast citrus and lobster sauce

• Gorgonzola-soft butter spread

• Butternut squash torchone with soy-lime-jalapeno sauce, smoked soy honey and

smoked salmon caviar

• Whole roasted cabbage with glazed brussel sprouts

• Sea bean risotto: foie gras, lobster, clams

• Tofu gnocchi

• Orange marmalade: sauce, laquer, marinade, gravy

• Squid ink spaetzle with squid schnitzel

• Vegetable jus spaetzle

• Assorted laquer: pomegranate, honey, vegetal—squash, pears, onion, apple

• Parsnip-horseradish puree

• Broccoli-wasabi puree

• Buttered spaetzle with black trumpet mushrooms

• Smoked foie gras sauce, broth

• Truffled lobster sauce

• Key lime-shellfish vinaigrette

• Rock shrimp escargot style: house made macaroni, risotto, taglietelle

• Lobster with spiced pears and chai tea froth

• Lobster bisque with chai tea froth

• Coconut-smoked turkey-ginger broth

• Scallion-shiitake mushroom condiment with hoisin and yuzu

• Vanilla butter glazed Edamame, use as a larding agent

• Whipped duck fat or smoked duck fat

• Mushroom broth or tea enriched with simplese

• Garlic poached in cognac or enrich garlic soup with cognac

• Walnut or pecan and maple vinaigrette with dijon mustard

• Passion fruit: cocktail sauce with horseradish, tomato marmalade, ketchup,

horseradish condiment, key lime sauce, jelly, marmalade

• Cedar tips or spruce tips minced and folded into salmon tartare

• Yuzu-soy froth, mist, syrup

• Eggnog tapioca pudding in an eggshell

• Buttermilk crackers

• Candied spruce tips to baste or serve with: foie gras, scallops, sweetbreads,

ceviche, crudo

• Candied or confit of key limes: marmalade, slow roasted with vanilla

• Tequila jelly: tartare of fish, foie gras, sweetbreads, smoked salmon caviar

• Gougers seasoned with wasabi to serve with tartare or sashimi

• Float fruit cells in liquid

• .03% gellan gum in solution for fluid application

• Hot ice cubes in toddy or soup: methocel, gellan gum

• Fish with endive and truffle marmalade

• Fall fruit-saba marmalade

• Smoked foie gras and shaved tuna crostini

• Oyster and popcorn chowder

• Use popcorn as a liason or soup base

• Popcorn: sabayon, mayonnaise

• Sea water brined fish: cod, skate

• Broccoli flavored with bonito

• Broccoli anglaise or sabayon

• Pickled ramp infused soy sauce

• Ceasar dressing with yuzu

• Fish tartare wrapped in lardo

• Lardo and toro shaved and served on crostini—also serve together folded like

crepes

• Brown butter flavored fleur de sel

• Sea urchin and bacon

• Buckwheat noodles with foie gras

• Fifteen herb basted: cod, foie gras, sweetbreads, swordfish

• Mead vinegar

• Sea urchin and tagliasche olived

• Steamed clams with drawn butter and meyer lemon jam

• Apricot-soy

• Add semolina to chittara pasta

• Skirt steak of fish: fish belly

• Eggnog biscotti

• Horseradish-cauliflower gratin

• White wine vinegar in blanching water to keep cauliflower white

• Pork-shrimp-galangal potsticker

• Sushi rice ice cream savory or sweet soy-vanilla

• Ginger and chocolate

• Three courses of cabbage: whole roasted with foie gras, soup, salad or fricassee

with lobster and gnocchi and scallions, corned beef

• Pickled mustard seed mayonnaise

• Kuri squash and nutmeg ravioli

• Vanilla-soy flavored fish

• Sesame-ginger-chile oil

• Ramp tops and cantelope with: pasta, squid, chicken, fish,

• Broccoli rabe with lemon clam marmalade

• Apricot-duck jus sauce

• Lime-ginger butter with lobster taglietelle\

• Carrot puree with taleggio melted on top

• Apricots, duck liver, bacon and rosemary

• Truffled carrot puree

• Tofu with truffle-mustard

• Goose in 3-4 services: au torchon, Bolognese or agnolotti with leg meat, goose

breast steak madiera mushroom sauce

• Smoke tomato-yuzu-arugula: sauce, ragout, condiment, bruschetta

• Macaroni with sesame marinated morel mushrooms

• Cavatelli with sea urchin, chile, oregano, pecorino

• Add capers to braises

• Lychee with pineapple

• Sardines with celery root-apple puree

• White wine cured anchovies

• Saffron stewed fennel

• Madiera-juniper infusion

• Udon flavored with vanilla in a tea broth and seasonal fruit garnish

• Vanilla-saffron pasta

• Smoked sun dried tomato: marmalade, sauce, condiment, mostarda

• Smoked tomato fruit roll up

• Potato ravioli dough: one pound potato, one oz flour, one oz cornstarch, three egg

yolks

• Nasturtium leaf vichysoisse with nasturtium flower pasta and baby petals

• Basil-borage: condiment, garnish, sauce, vinaigrette

• Cheese sabayon as base for agnolotti filling

• Vermouth-soy-saffron-preserved yuzu or roast lemon: dipping sauce, vinaigrette,

marinade

• Monkfish lacquered in smoked soy-honey

• Smoked soy-honey flavor pearls

• Smoke salmon caviar with persimmon filets

• Passion fruit sabayon for tart filling

• Prickly pear-tequila sabayon: tart filling, top fruit or candied cactus paddles

• Persimmon-olive condiment

• Persimmon-caper condiment

• Cold spice smoked persimmon filets

• Sauternes-persimmon: sauce, puree, vinaigrette, filling, soup, chutney, condiment

• Persimmon filet: marinate, tempura, use in salad, pickle—flavor with vanilla, soy,

chile, onions

• Pomegranate financier with soup pre-dessert

• Pomegranate and white chocolate: candy, martini

• Apple cappuccino with chestnut biscotti, and cinnamon froth

• Apple gnocchi with shaved black truffles, calvados sabayon

• Grand marnier-mascarpone filled chocolate agnolotti

• Carrot-quince: soup, vinaigrette, puree, emulsion with scallops, squid, chicken,

manchego cheese

• Giant squid with saba-pumpkin condiment

• Hot yoghurt: yoghurt powder and simplesse

• Scallop Ceviche with smoked salmon caviar, maple vinegar and grapefruit

• Ginger scented potato puree

• Soy-sugar-meat jus

• Smoke pepper jelly

• Bonito flavored mashed potato or potato crust—potato flake flavored with instant

bonito broth

• Green olives in Russian dressing

• Cream of wine sauce

• Roast lemon tart

• Guava berry rum

• Bacon-vermouth sauce

• Vermouth-mustard sauce

• Vermouth-licorice

• Cucumber cannelloni with smoked salmon caviar

• Use wine preservative on foie gras or chicken liver terrine

• Serve ingredient appropriate: chile, stew, Bolognese, carnitas with the main

ingredient

• Potted fish with crème fraiche, butter, and smoked and sous vide fish

• Sesame seed crust

• Potato: puree, roasted, stuffed, blini with smoked salmon caviar and mustard

sorbet

• Roasted cucumber batons with smoked salmon caviar

• Cucumber gnocchi with smoked salmon caviar

• Choucroute of fish with smoked salmon caviar

• Egg yolk carpaccio with smoked salmon caviar

• Sika deer tartare with smoked salmon caviar

• Pork belly with smoked salmon caviar

• Onion: pudding, puree, panna cotta with smoked salmon caviar

• Avocado roulade with smoked salmon caviar

• Maple syrup with smoked salmon caviar

• Buckwheat blini and smoked salmon caviar with animal farm butter and maple

syrup

• Smoked salmon caviar with sour cream, red onion, dill, lemon zest

• Bacon-ketchup sauce

• Maple-smoked salt cured salmon roe

• Pancetta flavored caviar

• Meat glue fish boudin blanc—set in plastic wrap, steam, chill

• Chicken liver with fig-jack daniels-onion condiment

• Blanch meats for sous vide cookery from cold state then rinse in cold water

• Sangria glazed: dates, prunes, raisins, apples, pears, peaches, plums, rhubarb

• Rabbit in 3-4 services

• Duck with mace or nutmeg

• Apple-onion gratin

• Truss whole racks of meat with a trussing needle: veal, pork, lamb

• Crepes and crudo

• Chicken glued together with meat glue with a frozen yolk in the center slow

cooked sous vide then deep fried to crisp skin

• Fish: chile, Bolognese, blanquette

• Blanquette of giant squid

• Sangria jelly or jelly candy

• Nori inlayed in crepes

• Brined chicken served with creamed morel mushrooms

• Use crepes for leftovers

• Morel-brandy fricassee

• Brandy, sherry, port jellies

• Wrap braised proteins in cheese cloth to eliminate particles and create a cleaner

braise

• Buttermilk marinated squid or giant squid

• Pike gnocchi Barigoule

• Pickled anchovy and honey vinaigrette

• Confit potatoes in brown butter and serve with squid or fish

• Squash steak cooked sous vide with apple gnocchi and sage sauce

• Lavender-honey-OJ: jelly, sauce, vinaigrette, froth

• Chilled sauce choron with smoked tomato jam, preserved yuzu, and soft boiled

eggs

• Sangria syrup

• Crust pork trotter terrine with rolled out white bread and serve with blt

preparations or black truffle mayonaiise

• Crispy pig trotter terrine with oyster stew

• Pig trotter terrine as part of a pork dish

• Braised pork shank with crispy pork trotter terrine

• Lighten tapenade with soft boiled egg mayonnaise

• Roasted apple gnocchi in mustard-crème fraiche sauce with minced pickled ramps

• Morel mushroom quiche

• Smoked paprika-melon: sauce, broth, emulsion, condiment

• Smoked paprika flavored brandade

• Potted smoked trout

• Orange, beet, dill syrups

• Apple gnocchi with smoked foie gras and maple vinegar

• Lobster and maple vinegar

• Ice wine cider sorbet

• Sangria braised beet, beef

• Tapenade: vinaigrette, froth, sauce, pate, emulsion

• Raisin-vermouth-rice vinegar sauce enriched with simplesse

• Foie gras: minestrone, chowder

• Sweet chowders or bisques

• Brine veal heart then cook sous vide

• Membrillo-carrot combination

• Fine herbs: soup, sauce, puree, vinaigrette, sorbet

• Parmesan broth for vegetable soups

• Make onion soup with onion jus

• Fifteen herb potato leek soup

• Blanch olives first to absorb flavor

• Citrus-red wine vinegar-sesame oil marinade for beef

• Roast citrus ponzu sauce

• Black cod dijonaisse

• Grapes on a sugar cane skewer with peanut butter tempura: serve with foie gras,

scallops, sweetbreads

• Sauces: shiso pesto, spicy plum miso, sesame-mustard, scallion-ponzu, kimchee

• Antique apples with miso sauce

• Green tea-pineappel-anise

• Caper-sherry vinegar caramel

• Sun dried tomato honey

• Jordan almonds dusted with green tea

• Green tea-curry dust

• Pumpkin pie smoothie, swirl, chunked ice cream

• Rum-fruitcake caramel ice cream

• Heart and leaves of: bok choy, romaine, endive

• Barbeque eel and mushroom casserole

• Pike gnocchi with a fricassee of clams, potato, onion and yuzu

• Horseradish-agave: sauce, glaze, vinaigrette

• Mushrooms and sun dried tomatoes: carpaccio, salad, stuffing

• Rehydrate sun dried tomatoes in vermouth

• Persimmon and truffle: condiment, vinaigrette, carpaccio, salad, sauce

• Tea smoked mushrooms

• Vermouth-tomato

• Tea and dried morel smoked fish, meat, chicken, game

• Rice noodles with cheese course

• Faux pasta tasting: infused rice noodles, pike gnocchi, faux ravioli

• Tomato water rice noodles

• Lemonade rice noodles

• Tea or bonito noodles

• Juice noodles with foie gras and savory sorbet

• Foie gras cutlet parmesan with smoked tomato infused noodles

• Pomegranate noodles with peanut butter ice cream

• Caramelized peanut ice cream

• Apple steak with cheese fondue and raw cheese with apple salad

• Crumpets with english cheese

• Peanut butter and jelly french toast

• Tomato waffle with evo ice cream, garlic butter and tomato-basil syrup

• Cucumber pearls marinated in dill yoghurt soup served with tea sandwich: apply

to watercress, smoked salmon etc

• Peanut-maple sand

• Oyster liquor glass noodles with oyster sabayon

• Smoked chicken liver BLT

• Stone crab and veal oscar style

• Prune-mustard lacquer

• Turbot in three services: cheek, liver, loin, fins

• Chestnuts and Edamame

• Pumpkin and spiced dried shrimp

• Pumpkin-sechwaan pepper: puree, condiment

• Broccoli and cheese tapioca

• Ham and brie tapioca

• Pumpkin pie tapioca

• Pumpkin-cabbage-pancetta

• Konbu cured rib eye

• Lemon-poppyseed glazed foie gras

• Pumpkin menu—five courses, five pumpkins

• Toro cracklings

• Sauternes alginate: port, sherry, ice wine, maple wine

• Sherry caramel ground to make a dust, tuile or crème brulee crust

• Mushroom crème caramel with sherry caramel

• Green pepper or jalapeno butter sauce

• Pickled, preserved or candied persimmon supremes

• Split pea soup froth

• Salted ham froth

• Bacala froth

• Dried apricot mustard fruits

• Foie gras in the style of powdered sugar as a coating for beignets and served with

a chicory soup (endive)

• Black cabbage and ricotta cheese agnolotti, ravioli, manicotti

• Scallion-truffle vinaigrette

• Smoked cherry flavors

• Oak aged smoked soy sauce

• Sweet potato pie ice cream with cinnamon marshmallow swirl, and black pepper

pie crust

• Fluffernutter and chocolate ganache ice cream with toasted peanuts, peanut ice

cream and marshmallow swirls

• Apple-endive condiment

• Pumpkin or squash puree/pie studded or offset with a truffle puree, polka dots or

dice

• Salmon cornets with smoked salmon caviar on top

• Exotic nut creamy vinaigrettes

• Egg fudge with eggnog flavors—eggnog carpaccio

• Slow cooked eggnog

• Chicken with eggnog sauce

• Fried cubes or palettes of eggnog

• Ricotta and walnut ravioli

• Spiced bar nuts sauce, crust, vinaigrette

• Pomegranate and brown butter vinaigrette with lovage

• Savory pear or other fruit stuffed crepe cigars

• Broccoli or cabbage with coffee or wattleseed

• Sponge: one sheet gelatin to 75 ml liquid

• Shrimp with vanilla bean skewer

• Pomegranate cosmopolitan

• Persimmon and vanilla bellini

• Ginger and spice dark and stormy

• Truffle-yuzu vinaigrette

• Chocolate peanut butter grilled cheese, bruschetta, flatbread with hot chocolate

soup

• Yuzu Margarita

• Yuzu simple syrup, yuzu-ginger syrup, wasabi syrup

• Pear tequila margarita

• Vanilla vodka drink

• Vanilla rum drink

• Smoked bloody mary

• Dill and or other herb and egg coated grilled flat bread with smoked salmon

caviar, cream cheese, onion and tomato

• Pink salt planks with hamachi

• Sugar cane skewers—savory or sweet—fruits, foie gras, sweetbreads, scallops,

shrimp, lobster, beets

• Breakfast bruschetta

• Bottarga flavored veal tartare—also try mojama

• Persimmon –lime condiment with wasabi

• Dried fruit salsa, condiment

• Dried cranberry horseradish fruit rollup or dust—scallops, sweetbreads, foie gras

game, vegetable fricassee, lobster

• Ravioli of wild or found greens

• Horseradish-cranberry gremolata made with dried fresh cranberry condiment,

parsley and yuzu zest

• Giant squid carbonnarra with smoked salmon caviar, Edamame, crème fraiche,

sesame oil and seeds, preserved yuzu

• Konbu cured or crusted steak—bonito dusted, marinated, salted prime beef

• Instant bonito broth to season tartare of fish, game, meat, vegetables

• Smoked pear with sesame oil

• Red currant apple puree

• Bergamot-honey vinaigrette

• Five spice scented wine vinegar

• Pear gnocchi with braising liquid froth, arugula pear salad, balsamic syrup,

fourme dambert

• Soup of cream cheese with cucumber pearls, pickled baby onions, smoked salmon

caviar

• Juniper ice cream savory or sweet with venison or roasted fruits

• Peppermint stick tapioca pudding

• Butternut squash au torchon with black vinegar, smoked salmon caviar and shiso

• Pecan-persimmon condiment