Thanks for the last 3 years guys!!!!! It has been the most enjoyable time in my cooking career so far!!! Continued success in all of your ventures!!!
Love WIL
Archive for Wilbur Cox Jr.
Last Day At B+O
Posted in Chef, Uncategorized with tags Wilbur Cox Jr. on April 18, 2012 by wilburcoxjrPeas In The Beckman
Posted in Chef with tags Beckman Centrifuge, centrifuge, Peas, Wilbur Cox Jr. on March 9, 2012 by wilburcoxjrSo this is before
And this is after
And what did I learn you ask? Polypropylene bottles turn into play-doh at 10K RPMS. I also learned that if puree’d the Peas only have two parts. The puree, is silky smooth and is the most pure form of puree, It’s just bursting with flavor.
Also the water is so flavorful. It is the essence of sweet peas. Really amazing!!! BLEW ME AWAY!!!
Promoting Restaurant Week on the Morning Show
Posted in Chef with tags restaurant week, Wilbur Cox Jr. on January 24, 2012 by wilburcoxjrmy latest tv spot
Fall Menu Preview
Posted in Chef with tags B+O Brasserie, Wilbur Cox Jr. on October 7, 2011 by wilburcoxjr
Cocoa Gnocchi/Braised Oxtail/Pumpkin/Confit Shallot/Smoked Blue Cheese
Diver Scallop/Duck Fat Sun choke puree/Caramelized Cauliflower/Pickled Chanterelle/Pear Syrup
Speck Wrapped Hudson Valley Duck Breast/Chestnut-Apple Stuffing/Candied Turnip/Spiced Cider Reduction/Red Cabbage
Crispy Skin Maryland Striped Bass/Pumpkin Seed “Risotto”/Raab/Kabotcha Squash/Pumpkin Seed Oil/Smoked Bacon
Shrimp “Noodles”/Lemon Butter/Parsley Puree/Garlic Chips
Confit Pork Belly/Golden Raisin-Onion Soubise/Tamarind/Pickled Pear
Roasted Figs/Foie Gras/Watercress/Hazel Nuts/Duck Bacon/Balsamic
Black Pepper Tuna/Avocado Marble/Uni/Lime/Horse Radish Gelato
“Inside out” Foie Gras Torchon/Roasted Apple/Beet/Almond Crumble/Beet Paper
Baby Beets/Chive Pesto/Pistachio/Goat Cheese Foam/Mache/Orange
The Farmer and the Chef
Posted in Chef with tags Beet Fruit Roll Up, Corn Panna Cotta, Maryland Science Center, The Farmer And The Chef, Wilbur Cox Jr. on September 27, 2011 by wilburcoxjrI participated in an event at the Maryland Science Center Yesterday called The Farmer and the Chef. It benefits Days of Taste which is a Charity that takes local schools to farms to help educate children about healthy food, and where it comes from. It was also a competition for the American Institute of Food And Wine. I was paired with Richardson Farm from White Marsh, Maryland. The farm does not raise animals, so I had to go entirely vegetarian. Which in a competition setting is hard when the other competitors have things like Bison, Oysters, Heritage Breed Pigs, and Seafood Farms. I decided to utilize their Corn, and their Green Tomatoes. I made Vanilla/Cumin Corn Panna Cotta with Sweet and Sour Green Tomato Jam, Crispy Beets, and Beet “Fruit Roll Up”. I walked away with the award for Most Creative. I have taken home an award 2 out of the last 4 events I have participated in. Not too Shabby. Cheers.
WMAR Channel 2
Posted in Chef with tags Wilbur Cox Jr. on August 1, 2011 by wilburcoxjrSorry for the bad video quality
Crab Bash 2011
Posted in Chef with tags B+O Brasserie, Crab Bash 2011, Wilbur Cox Jr. on August 1, 2011 by wilburcoxjrThis was the dish we made for the Competition. It is called the “B+O tribute to the mexican flag, taste of Tiajuana, Crab Cocktail Shooter”. It consisted of JM Clayton Crab Meat suspended in between Avocado-Cucumber puree and Horseradish-Tomato Water. It was topped with Crab Mustard Foam, and Crispy Tortillas.
Baltimore Sun 8.1.11 Local Maryland Seafood With The DNR
Posted in Chef with tags Baltimore Sun, Maryland DNR, Wilbur Cox Jr. on August 1, 2011 by wilburcoxjrhttp://www.baltimoresun.com/entertainment/dining/bs-fo-chefs-boat-tour-20110728,0,6483571.story
Make sure you read both pages. Cheers!!!
Me on the news promoting…tell me what ya think
Posted in Chef with tags B+O Brasserie, Wilbur Cox Jr. on July 19, 2011 by wilburcoxjrGigi Barnett was at B&O American Brasserie talking about the Second Annual Crab Bash.
