Deboned quail chop, pan roasted terrine of guinea hen legs, foie gras, duck livers, and fat back. The proteins were served with smoked celeriac puree, prunes, black walnut salad, and tart apple vinegar
One of my best friends Tarver came to New Heights to do a guest chef dinner, the theme was winter preservation. We used food preservation techniques that people have used for generations to get through the dry food swells of winter. Here are just a few pictures from that night, it was a seriously great time.
The barramundi was slow cooked till the skin was stretchy and gelatinous, on the bottom is a black garlic puree, a noodle made of shrimp, little neck clams, chervil, and a shirmp-chervil broth (pictured on the bottom) poured table-side.
my beloved sausage press broke two days before valentines day. The failure of the press created new ideas, why be limited by the tyranny of the casing?!?! poached the boudin in large logs and served them to look similar to hockey pucks it was visually interesting and fun... I used the same technique with the rabbit ballotine below. The rabbit legs were deboned; some pieces reserved for garnish and others used for mousse... both were poached in a circulating bath creating a perfect cook with no chance of breakage.
Rabbit loin wrapped and glued to it's belly, housemade speck, apples salt cured with fennel pollen, barley cream whipped in the isi, crispy fried bulgar wheat "rocks", with a sauce of just reduced sweet potato juice... The natural starch of the potato gave it an awesome consistency and sheen, this was the first speck I have made as well and I've been kicking myself for not doing it sooner, the stuff is super delicious.