ScottyBoy

Perfect looking duck breast indeed.

Of course the first thing the kids did was tear the head off

Well pretty standard cornbread recipe, it's finding the nonstick pan that's the key obviously. Just one of those cute things that people alway comment on.

Oh Pappy, how I wish I could find a bottle! I really enjoy the only time it seems that anyone cooks for me anymore. But I felt like I needed to bring something. A chocolate and pumpkin tart and some of my jalepeno corn bread.

I love frying big batches in plenty of oil and saving it. This shrimp oil is a big part of making certain Thai dishes and was that "as good as a restaurant in Thailand" revelation for me. But they use fresh shrimp shells. I like the dried because it so much cheaper bought from my local hispanic store.

And also an interview with him on the Today Show. So are we going to begin a Kickstarter campaign to raise funds for weinoo's trip there?

So It's my 30th birthday today...could you overnight some of these right now?

Right?! Has a lot of time on his hands...

I personally would love to get a gift like that.

Oh man, Flavor Town.

Had you been saving the coral from when you made other lobster dishes or could you buy it straight? I usually blend mine into butter and make blocks for the freezer if I'm using it for that same dish.

Did you sneak in a "What types are you thinking?" for her? Sometimes they won't get too out of the box and it may be a fish you could save on food cost . Also are you doing this dinner all yourself? I always have to factor in the size of the group with how hard the fish is to work with.

God I love good Burrata....

Haha first thing I thought too. I would look into making some legit curry pastes, then you can do all kinds of stuff. But generally it's like, if the client wants brown rice then they get brown rice, not you fault. Blasphemy I think but hey, they have to live with it.

Well it looks good.

Amazing how simple comfort food from your childhood can solve a shitty day. Ribeye and an iceburg lettuce salad with ranch.

Holy god! I've made some time consuming stuff but...! Was it worth it?

Boy I wish there was a better venue to post something like this, I loved Alinea!

How was the salmon done? Looks like it was crusted in something after, puffed rice or sesame seeds? I always appreciate a deeper explanation for dishes like this, thanks!

Heidi, I blanch the spinach, squeeze out all the water through a towel, rough chop it and squeeze again. When I've done it at higher end restaurants we would run it through a meat grinder but I like it a little more "rustic". I throw some smashed garlic in cream, reduce by half and strain. Mix the garlic flavored cream with spinach, some salt and I can proudly say I've had a lot of people say it was the best creamed spinach they've had!

Some French themed food last night. Lobster bisque, meat is the surprise at the bottom. 147 degree egg, some of my house bacon, frisse, endive, mustard dressing. Foie and truffle pate, picanchou cheese and I made some fig-nectarine jam from my trees. 14 hour wagyu coulotte, creamed spinach. Sauce is a reduction of sherry vinegar, honey, the fig-nectarine jam mounted with butter. Almond tart and some vanilla ice cream.

Whoa mama, awesome stuff!

As always dcarch, food as art! It's such a breath of fresh air sometimes to see you plate the way you do.

You don't use them at all? It works the same without? I've done the MC mac a couple times and love the Stouffer's style texture with high quality cheese. Is the mouth feel effected?

Sounds like about where I was at your age. After spending my time in the trenches for 8 years I learned fine dining and now have a small high end private dinner business. I make more than enough for myself personally. I would jump on the job and then down the road look for a high end stage. (Any chance for family support considering it's pretty much like going to school?). Especially after saving some money for it so you're not a starving student. Hotels are great for an all around education in a kitchen, you work everything. But I personally would not want to spend more than 2 years in one before pursuing the high end stuff. Learn what works and what doesn't work before even planning on a restaurant. My $.02