Wednesday, March 2, 2011

sunchoke veloute

buttermilk cheese made in house, bitter greens, pickled-braised pistachios, sumac pudding.  The veloute is poured table side.

feast of fowl

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

winter preservation dinner with Tarver King!

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.