Blais and Brock :: Atlanta and Charleston

[charlestonfoodie]

I think I poste dmy last post in teh wrong section tucked inside some other post about McCrady's. Sorry for slight repost, but I think some of y'all might like the content of what we shot at McCrady's last week.

McCrady's Restaurant Guest Chef Series :: 8.31.08

Richard Blais and Sean Brock

This is only the Behind the Scenes and 4 dishes. MORE studio shots are being edited. PLease check back soon for update and the best shots yet to come. * click here for 200+ photos *

Any feedback good or bad is MOST WELCOME. We love eGullet and respect the talent on this website.

Thanks for smiling!

PEC

Edited September 6, 2008 by charlestonfoodie (log)

[Timh]

Descriptions would be great, so that we know what we are looking at.

[chickenfriedgourmet]

According to his facebook page Richard has left HOME to focus of TrailBlais and Flip.

[RAHiggins1]

Descriptions would be great, so that we know what we are looking at.

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Top one looks like pork short rib.

Bottom one looks like pork belly.

[charlestonfoodie]

Descriptions would be great, so that we know what we are looking at.

←

Top one looks like pork short rib.

Bottom one looks like pork belly.

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[docsconz]

Verrrry nice photos That is a meal I would have loved to have experienced!

[RAHiggins1]

Descriptions would be great, so that we know what we are looking at.

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Top one looks like pork short rib.

Bottom one looks like pork belly.

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I almost got them right

Edited September 8, 2008 by RAHiggins1 (log)

[Dave the Cook]

"pork short rib" was (maybe still is) on the menu at Home. It was a joke -- it's really just a way to say "pork belly" without invoking what's become an overused (and for some, off-putting) term, though not necessarily an overused ingredient.

[Reignking]

"pork short rib" was (maybe still is) on the menu at Home. It was a joke -- it's really just a way to say "pork belly" without invoking what's become an overused (and for some, off-putting) term, though not necessarily an overused ingredient.

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I was there (at Home) Saturday night, and it was called Main Bacon (or something Bacon")

[mkayahara]

I'd love to hear what the "remix" factor in "Oyster and Pearls, A Remix" is. Sounds intriguing...

[Dave the Cook]

In this case, it's Blais's way of recognizing Keller's (for whom he worked) dish, and the name thereof. In fact, it doesn't bear a lot of resemblance to the original. Blais's take is typically a pristine oyster or three graced with one of his various Dippin' Dot-style confections: I've seen lemon, Tabasco, melon (served with a sliver of prosciutto) and (I think) Guinness, sometimes alone and sometimes a mixture.

Extremely tasty in any version, I might add.

[charlestonfoodie]

Dave the Cook! You know your stuff, eh? Sorry for delay on remainder of photos from studio. My business partner thinks today or tomorrow. Pretty excited. You are correct it was dipping dots on an oyster.

In this case, it's Blais's way of recognizing Keller's (for whom he worked) dish, and the name thereof. In fact, it doesn't bear a lot of resemblance to the original. Blais's take is typically a pristine oyster or three graced with one of his various Dippin' Dot-style confections: I've seen lemon, Tabasco, melon (served with a sliver of prosciutto) and (I think) Guinness, sometimes alone and sometimes a mixture.

Extremely tasty in any version, I might add.

←

[RAHiggins1]

Aren't the "Pearls" actually okra seed?

[Reignking]

No, they are Dippin Dots (liquid-nitrogen frozen). I'm not sure what the white ones are -- I actually had them Saturday night, and they had a hint of tabasco, but it was lost as they melted.

[charlestonfoodie]

Uploaded the remainder of the studio shots today. Click on the link above in original post. FUN stuff. A couple more for you ::