Working on some things.

I have a couple things I’m working on right now that won’t see the light of day for a while but I want to give you a little peak inside the madness.  The picture above is of a sand idea I’m working on. The picture is a tribute piece to where I’ll be working at in less than two months and the recipe for the sand itself is pretty close to theirs.  The idea that I’m working on is an edible zen garden so I wanted some sand.  The picture above shows the sand before I dried it out and then sent it through the food processor which ended up looking like this.

The sand is going to be my sauce and might be a different color depending on what type of sauce that I choose to go with.  The dish is going to be completed with braised oxtail “stones” and an edible nori rake.  This is for a dinner in April I’m doing with Jeth from jetcitygastrophysics and Scott from Seattlefoodgeek.com

Next up for this project is clear fortune cookies which will probably prove to be an enormous pain in the butt but I’m up for it.  It’s a combination of dehydrating, crazy chemicals (pure cote b790, ultra-tex), and finesse. We’ll see how that works, I’ll keep you posted.

Another dinner I’m planing for is for the winner of the golden ticket contest I had a couple months ago. The winner loves the fashion designer Lanvin so I’m going to create dishes inspired by Lanvin’s latest fashion show.  I’m pretty excited by this because I’m melding the world of fashion with food which I believe go hand in hand. I’ll have some pictures of that….basically that pork belly dish with the red and flowers was one of the dishes for that dinner but I’m going to use a different protein.

Another thing I’m working on for the end of this month is a gig for work where chef and I will be at the Seattle Food and Wine Experience.  I’m working on a chorizo crumble that will accompany a smoked cod rillette.

I took aged chorizo, rendered the fat, dehydrated the meat, sent it through a food processor, took the fat, spun it with maltodextrin, combined the two back with paprika that I smoked.   ta-da.

Yes, I know I’ve been using maltodextrin a lot lately……I have the ratio nailed on it…..it’s awesome!