Archive for the a chefs kitchen Category

Me and Larry Langosta

Posted in a chefs kitchen, Chef, My Work, Wilbur Cox Jr. with tags , , , , , on March 6, 2016 by wilburcoxjr

image

Elysian Fields Lamb Trio

Posted in a chefs kitchen, bacon, charcuterie, Chef, farm, Herbs, Lamb, My Work, smoke, Wilbur Cox Jr. with tags , , , , , , on February 23, 2016 by wilburcoxjr

image

image

Octopus and it’s Ink

Posted in a chefs kitchen, Chef, eggs, Equipment, fish, greens, lobster, My Work, noodles, octopus, Pasta, Tools, Wilbur Cox Jr. with tags , , , , , , , , , , on February 4, 2016 by wilburcoxjr

image

Black ink macaroni made with our extruder

image

Sous vide octopus cooked on the plancha, the ink macaroni with shellfish broth, fried broccoli, trout roe

Our Plancha

Posted in a chefs kitchen, Chef, Equipment, My Work, Wilbur Cox Jr. with tags , , , , on January 20, 2016 by wilburcoxjr

Montague Broiler plancha aka the beast, amazing piece of equipment at The Elkridge Club

image

The Dry Aging Room

Posted in a chefs kitchen, beef, charcuterie, Chef, Equipment, farm, Fermented, Lamb, My Work, Wilbur Cox Jr. with tags , , , , on January 6, 2016 by wilburcoxjr

image

image

The Wall Of Retired Knives

Posted in a chefs kitchen, Chef, Equipment, My Work, Tools, Wilbur Cox Jr. with tags , , , , , , , , on November 4, 2015 by wilburcoxjr

Modern decor for two postmodern chefs.  Me and @bmoremelloyello making some upgrades at the compound

image

Foie Gras

Posted in a chefs kitchen, Chef, duck, farm, Fermented, foie gras, foraged, fruit, mushrooms, My Work, Offal, pickled fruit, Wilbur Cox Jr. with tags , , , , , on October 22, 2015 by wilburcoxjr

Wild hens of woods mushrooms, pickled peach/ginger/pearl onions, and tamarind

image

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

image

New Tile

Posted in a chefs kitchen, Chef, chef rant, My Work with tags , , , on October 17, 2015 by wilburcoxjr

The old kitchen floor is no more, finally got real tile to work on

image

Sausages

Posted in a chefs kitchen, beef, charcuterie, Chef, chicken, farm, My Work, Offal, smoke, Tools with tags , , , on October 17, 2015 by wilburcoxjr

Smoked short rib bratwurst

image

Chicken and pear sausage

image