So I have been trying to master the technique of making a Torchon with the sauce encapsulated in the middle of it.  It’s quite tricky, but I finally nailed it.  This is the Torchon on top of toasted almond crumble, baby beets, and vanilla apples.  I made beet paper, added beet puree, and garnished it with some nasturtium leaves.  The sauce in the middle of the torchon is Staymen Apple juice, with a touch of beet.  So when you cut into the foie gras, the sauce oozes out.  Enjoy.

So I can get whole Striped Bass from the H-Mart in Baltimore for $2.99 a lb.  So I’m thinking who can pass up such a deal on their day off.  I get home, scale it, and when I open it up, this is what I see.  The fish was so fresh, that it still had it’s last meal in it’s belly.

a few shots of the congress and random NYC stuff

This is Crispy Skin Wild Alaskan Coho Salmon, with braised Spanish Octopus, fresh Garbanzo Beans, Roasted Peppers, Celery, and North Country Apple Wood Smoked Bacon.  The sauces are Red Pepper Juice with Lobster Stock Reduction, and Squid Ink Vinaigrette.

With real authentic caviar being astronomically expensive, and over fishing killing off most of the caviar market I decided to make my own version. I can’t use real caviar at work because at Kimpton we must use only sustainable aquaculture, and authentic caviar is not sustainable. So I pressure cooked black sesame seeds for 4 hours until they were soft and burst in the mouth. Then I thickened some salt water with xanthan gum to give it a velvet mouth feel, and added some sesame oil to play on the sesame theme. At first glance you can’t even tell the difference.

I’ll be on the chinatown bus in about 4 hours heading up to star chefs once again. I will try and update the best I can, and take plenty of video. See you in 3 days Baltimore.

With the recent Death of  “My used to be really amazing computer”.   I will be updating the blog on my mobile phone.  So, it’s alot easier for me to post tweets on twitter, and they automatically link to my blog.  So the box that says tweets, will show you my latest tweets, and link you directly to the photo.  And if your interested here is my twitter info.  Thanks for reading.

http://twitter.com/wilburcoxjr

Ricotta gnocchi with kabotcha squash, sage and brown butter. Grouper with lobster mushrooms and yellow tomato confit. Scallops with black trumpet crust, farro, mussels, and ocean herbal broth. Full menu will change when we get into October, so come in for dinner and try it while it lasts.

We have been getting in some monster whole Wild Line Caught Striped Bass.  This is a shot of the mouth, and the next is what I did with the cheek.  Local Chorizo, Smoked Corn, and A Puree of Confit Tomato.  The Chorizo Fat adds richness.