Archive for the Edible Flowers Category

Bronzini

Posted in Chef, Edible Flowers, fish, Herbs, mushrooms, My Work, Pasta, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Sweet potato gnocchi, mitake, raab, ginger-sweet potato nage, ginger chips, Sorrell

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Poached Shrimp

Posted in Chef, Edible Flowers, My Work, shrimp with tags on February 23, 2016 by wilburcoxjr

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Beet Ravioli

Posted in cheese, Chef, Edible Flowers, farm, fruit, garnish, Herbs, My Work, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , on February 6, 2016 by wilburcoxjr

Pears, charlottetown farms goat cheese, carrot and beet reduction, walnuts

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Fermented Sweet Potato Maple

Posted in a chefs kitchen, Chef, Edible Flowers, Fermented, Herbs, My Work, vegan, vegetables, Wilbur Cox Jr. with tags , , , , , on October 22, 2015 by wilburcoxjr

I have been working on the previous dish for about 4 years now, we used to do it with lobster just to guild the lily, but it never needed the lobster.  when i make the gnocchi i saved the liquid that comes out of the sweet potato, as of late me and @bmoremelloyello have been calling it sweet potato maple.  Today I learned that if you salt it slightly and leave it at room temperature to ferment for 2-3 days, you end up with a liquid that looks like Apple cider and tastes like lavender.  Basically sweet potato “maple” that is just a burst of Caramelized lavender with tremendous floral notes

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Duck Duo

Posted in charcuterie, Chef, Chocolate, duck, Edible Flowers, foie gras, fruit, grains, jams and jellies, My Work, Offal, Wilbur Cox Jr. with tags , , , , , on August 19, 2015 by wilburcoxjr

Sous vide and roasted breast, torchon, buttermilk grits, pickled beets, blueberry, cocoa nibs

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Pacific White Sea Bass

Posted in Chef, Edible Flowers, Fermented, fruit, Herbs, My Work, pickled fruit, striped bass, vegetables with tags , , , on June 20, 2015 by wilburcoxjr

1.) Heirloom and tomato succotash with fermented cherries, shellfish sauce, chow chow

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2.) Corn and peach succotash with Heirloom vinaigrette, squash blossom pesto, pickled ramp bulbs

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Crab Stuffed Squash Blossoms

Posted in Chef, crab, Edible Flowers, Fermented, fruit, My Work, pickled fruit, vegetables with tags on June 16, 2015 by wilburcoxjr

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summer succotash, black garlic, peaches