The Culinary Chasm

Ingredients-Technique-Imagination-Artistry-Balance-Flow

Ideas in Food The importance of language Master the material, organize it, then throw away the text and just cook The more you explain things, the more people will understand what you are doing and why you are doing it The First Three Notes Culinary Collectables

Drawing Flavors: draw out and develop the flavor of a single or several ingredients Bonding of Flavors Borrowed versus True Flavor Sharing of Flavors Personal Oddessey and Discovery Culinary Aesthetics Nibbles and Sips Build a Story Connect With People First Creative Impulses A Reason to Listen Doing Something Great Beginning and End: when seasons overlap Unexplored Combinations Test Limits The Culinary Road House: A Cooks Diner Lose Boundaries and Forms Antique Artisans Antique Artistry Print Out Your Brain Distinctively Individual

• Surf and turf sashimi

• Petite epi the size of bread plate like a bread stick

• Sesame seed flavored petite epi

• Sour cream and onion flavored skate or use potato chips as a crust

• Nori flavored cotton candy made with iso malt

• Vinegar fondant

• Ponzu methocel for poaching oysters

• Skate wing with contemporary potato chip flavors: barbeque, salt and vinegar,

sour cream and onion, black truffle

• Finely ground iso malt to make cotton candy

• Micro epazote and black truffle mayonnaise with soft shell crab

• Citrus dust with clove and other spices with soft shell crab and sorrel—apply to

sweetbreads(sweet and sour), foie gras, scallops

• Steamed cider with calvados

• Bacon-horseradish condiment

• Butternut squash sorbet with coffee, wattleseed

• Sorbet of cranberry-horseradish condiment with apple honey to sweeten (reduce

apple juice to a syrup)

• Green goddess tapioca

• Citrus methocel froth—stabile and jelly like when hot • Poached filets of dried fruit: mango, papaya, apricot, peach

• Whole roasted spaghetti squash sous vide with nutmeg, ginger and cinnamon

inserted inside

• Scallop papardelle or linguini by unrolling scallop and julienne

• Iberian ham and oyster soup

• Salmon skin role with smoked salmon caviar

• Smoked seasoned caramel

• Prickly pear tapioca with yuzu froth and tequila sorbet sprinkled with vanilla salt

• Pear-pink peppercorn relish

• Poached dried apricots and chanterelle fricassee

• Onion-honey-truffle syrup

• Tomato-basil tartare serve with fish or meat tartare

• Walnut puree studded with dried cherries

• Jalapeno jus or charred jalapeno jus as a seasoning agent—mix with salted

caramel

• Mango-yoghurt soup

• Honey jelly

• Lobster soup with foie gras condiment

• Smoke salmon caviar relish

• Yuzu-tea cake

• Tapioca with dressing flavors: ceasar, Russian, green goddess, creamy lemon,

black truffle

• Earl gray tea cakes or rolls • Tea bread as a crust for fish

• Guiness bread for a pork crust

• Escargot with dill-cucumber condiment

• Smoked foie gras and chestnut soup

• Foie gras with bonito-lime broth

• Lobster crudo with smoked tomato, salted capers and preserved yuzu

• Fish carpacio with pickled mushroom salad

• Hoisin laquered scallops—peking duck with cracklings as garnish

• Celery root puree or soup finished with cream of sherry

• Escargot ravioli with cream of garlic soup and apple condiment

• Smoke apples

• Parsnip-ginger: relish, condiment, soup

• Pear relish with sous vided cippolini onions

• Paco jet: calamari, steak, scallops, giant squid, rice pudding

• Oyster-shallot bisque

• Caraway-gruyere tuiles

• Candied baby corn rounds

• Sea urchin-pernot granules, cous cous

• Popcorn chips or tuiles

• Methocel of lobster broth

• Grilled grapes marinated in : key lime jus, meyer lemon confit, soy sauce, sesame

oil, espelette pepper puree, evo

• Pear gnocchi with pear-truffle cream and pear sorbet • Vanilla salted chips: potato, sweet potato, parsnip

• Onion jus infused mascarpone: use other juices

• Oyster tempura with miso-mustard mayonnaise(soup garnish)

• Goat cheese gnocchi made like ricotta gnocchi

• Vichysoisse and potato pancakes with smoked salmon caviar

• Potato gnocchi, agnolotti, ravioli with smoked salmon caviar

• Pumpkin and ricotta mousse as agnolotti filling

• Beef tongue stroganoff

• Dried tomato-winter squash condiment

• Avocado thermidor

• Egg salad with smoked salmon caviar

• Foie gras with black truffle waffles

• Orange, blood orange, persimmon supreme tempura

• Tofu in flavors: corned beef, brined, pastrami, pickled

• Torchone of butternut squash with apple-ginger syrup, cranberry condiment

• Whole roasted Kuri squash treat like: ham, pork belly, smoke, steak in searing and

slicing, short ribs

• Pastrami flavored whole roasted butternut squash

• Yuzu-pomegranite: margarita, sauce, emulsion, glaze, vinaigrette, sorbet, soup

• Parsnip-pear pie, cake

• Apple-celery root pie, cake

• Fish crudo with persimmon vinaigrette( try also with poached shrimp)

• Pork-apple ravioli • Barbeque pork ravioli

• Black truffle mayonnaise glacage with skate or cod

• Smoked tomato pan tomaquat

• Black truffle corn pudding

• Meat tongue with fish cheeks

• Egg cooked in cocotte with smoked salmon caviar

• Black truffle-XO sauce, vinaigrette, glaze

• Salt or sugar blocks as serving pieces: pink, red, white, raw

• Foie gras-sauternes ice cream

• Mushroom ice cream

• Toro with smoked vinegar

• Smoked soy,-charred jalapeno-lime-honey caramel sauce

• Scallion-bacon-mustard seed condiment with fondant potatoes

• Laquered carrot triangles

• Chaud froid of tuna with cooked tuna sauce

• Turbot with hot mayonnaise glaze

• Whole roasted cauliflower with melted onions and morel mushroom and sesame

oil vinaigrette

• Kasu salmon poached in rice milk with smoked salmon caviar and cucumber

pearls

• Daikon radish tagliatelle with Dungeness crab sauce

• Pear gnocchi with sage brown butter, pomegranate seeds and lemon zest • Cotton candy with varied flavors: parmesan, soy sauce, sun dried tomato,

mushroom, yuzu-chile

• Lemons roasted with vanilla beans and sugar sous vide for roast lemon

applications: lemonade, puree, condiment, soup, marinade, ponzu

• Lobster-armangac sauce

• Roast citrus and lobster sauce

• Gorgonzola-soft butter spread

• Butternut squash torchone with soy-lime-jalapeno sauce, smoked soy honey and

smoked salmon caviar

• Whole roasted cabbage with glazed brussel sprouts

• Sea bean risotto: foie gras, lobster, clams

• Tofu gnocchi

• Orange marmalade: sauce, laquer, marinade, gravy

• Squid ink spaetzle with squid schnitzel

• Vegetable jus spaetzle

• Assorted laquer: pomegranate, honey, vegetal—squash, pears, onion, apple

• Parsnip-horseradish puree

• Broccoli-wasabi puree

• Buttered spaetzle with black trumpet mushrooms

• Smoked foie gras sauce, broth

• Truffled lobster sauce

• Key lime-shellfish vinaigrette

• Rock shrimp escargot style: house made macaroni, risotto, taglietelle • Lobster with spiced pears and chai tea froth

• Lobster bisque with chai tea froth

• Coconut-smoked turkey-ginger broth

• Scallion-shiitake mushroom condiment with hoisin and yuzu

• Vanilla butter glazed Edamame, use as a larding agent

• Whipped duck fat or smoked duck fat

• Mushroom broth or tea enriched with simplese

• Garlic poached in cognac or enrich garlic soup with cognac

• Walnut or pecan and maple vinaigrette with dijon mustard

• Passion fruit: cocktail sauce with horseradish, tomato marmalade, ketchup,

horseradish condiment, key lime sauce, jelly, marmalade

• Cedar tips or spruce tips minced and folded into salmon tartare

• Yuzu-soy froth, mist, syrup

• Eggnog tapioca pudding in an eggshell

• Buttermilk crackers

• Candied spruce tips to baste or serve with: foie gras, scallops, sweetbreads,

ceviche, crudo

• Candied or confit of key limes: marmalade, slow roasted with vanilla

• Tequila jelly: tartare of fish, foie gras, sweetbreads, smoked salmon caviar

• Gougers seasoned with wasabi to serve with tartare or sashimi

• Float fruit cells in liquid

• .03% gellan gum in solution for fluid application

• Hot ice cubes in toddy or soup: methocel, gellan gum • Fish with endive and truffle marmalade

• Fall fruit-saba marmalade

• Smoked foie gras and shaved tuna crostini

• Oyster and popcorn chowder

• Use popcorn as a liason or soup base

• Popcorn: sabayon, mayonnaise

• Sea water brined fish: cod, skate

• Broccoli flavored with bonito

• Broccoli anglaise or sabayon

• Pickled ramp infused soy sauce

• Ceasar dressing with yuzu

• Fish tartare wrapped in lardo

• Lardo and toro shaved and served on crostini—also serve together folded like

crepes

• Brown butter flavored fleur de sel

• Sea urchin and bacon

• Buckwheat noodles with foie gras

• Fifteen herb basted: cod, foie gras, sweetbreads, swordfish

• Mead vinegar

• Sea urchin and tagliasche olived

• Steamed clams with drawn butter and meyer lemon jam

• Apricot-soy

• Add semolina to chittara pasta • Skirt steak of fish: fish belly

• Eggnog biscotti

• Horseradish-cauliflower gratin

• White wine vinegar in blanching water to keep cauliflower white

• Pork-shrimp-galangal potsticker

• Sushi rice ice cream savory or sweet soy-vanilla

• Ginger and chocolate

• Three courses of cabbage: whole roasted with foie gras, soup, salad or fricassee

with lobster and gnocchi and scallions, corned beef

• Pickled mustard seed mayonnaise

• Kuri squash and nutmeg ravioli

• Vanilla-soy flavored fish

• Sesame-ginger-chile oil

• Ramp tops and cantelope with: pasta, squid, chicken, fish,

• Broccoli rabe with lemon clam marmalade

• Apricot-duck jus sauce

• Lime-ginger butter with lobster taglietelle\

• Carrot puree with taleggio melted on top

• Apricots, duck liver, bacon and rosemary

• Truffled carrot puree

• Tofu with truffle-mustard

• Goose in 3-4 services: au torchon, Bolognese or agnolotti with leg meat, goose

breast steak madiera mushroom sauce • Smoke tomato-yuzu-arugula: sauce, ragout, condiment, bruschetta

• Macaroni with sesame marinated morel mushrooms

• Cavatelli with sea urchin, chile, oregano, pecorino

• Add capers to braises

• Lychee with pineapple

• Sardines with celery root-apple puree

• White wine cured anchovies

• Saffron stewed fennel

• Madiera-juniper infusion

• Udon flavored with vanilla in a tea broth and seasonal fruit garnish

• Vanilla-saffron pasta

• Smoked sun dried tomato: marmalade, sauce, condiment, mostarda

• Smoked tomato fruit roll up

• Potato ravioli dough: one pound potato, one oz flour, one oz cornstarch, three egg

yolks

• Nasturtium leaf vichysoisse with nasturtium flower pasta and baby petals

• Basil-borage: condiment, garnish, sauce, vinaigrette

• Cheese sabayon as base for agnolotti filling

• Vermouth-soy-saffron-preserved yuzu or roast lemon: dipping sauce, vinaigrette,

marinade

• Monkfish lacquered in smoked soy-honey

• Smoked soy-honey flavor pearls

• Smoke salmon caviar with persimmon filets • Passion fruit sabayon for tart filling

• Prickly pear-tequila sabayon: tart filling, top fruit or candied cactus paddles

• Persimmon-olive condiment

• Persimmon-caper condiment

• Cold spice smoked persimmon filets

• Sauternes-persimmon: sauce, puree, vinaigrette, filling, soup, chutney, condiment

• Persimmon filet: marinate, tempura, use in salad, pickle—flavor with vanilla, soy,

chile, onions

• Pomegranate financier with soup pre-dessert

• Pomegranate and white chocolate: candy, martini

• Apple cappuccino with chestnut biscotti, and cinnamon froth

• Apple gnocchi with shaved black truffles, calvados sabayon

• Grand marnier-mascarpone filled chocolate agnolotti

• Carrot-quince: soup, vinaigrette, puree, emulsion with scallops, squid, chicken,

manchego cheese

• Giant squid with saba-pumpkin condiment

• Hot yoghurt: yoghurt powder and simplesse

• Scallop Ceviche with smoked salmon caviar, maple vinegar and grapefruit

• Ginger scented potato puree

• Soy-sugar-meat jus

• Smoke pepper jelly

• Bonito flavored mashed potato or potato crust—potato flake flavored with instant

bonito broth • Green olives in Russian dressing

• Cream of wine sauce

• Roast lemon tart

• Guava berry rum

• Bacon-vermouth sauce

• Vermouth-mustard sauce

• Vermouth-licorice

• Cucumber cannelloni with smoked salmon caviar

• Use wine preservative on foie gras or chicken liver terrine

• Serve ingredient appropriate: chile, stew, Bolognese, carnitas with the main

ingredient

• Potted fish with crème fraiche, butter, and smoked and sous vide fish

• Sesame seed crust

• Potato: puree, roasted, stuffed, blini with smoked salmon caviar and mustard

sorbet

• Roasted cucumber batons with smoked salmon caviar

• Cucumber gnocchi with smoked salmon caviar

• Choucroute of fish with smoked salmon caviar

• Egg yolk carpaccio with smoked salmon caviar

• Sika deer tartare with smoked salmon caviar

• Pork belly with smoked salmon caviar

• Onion: pudding, puree, panna cotta with smoked salmon caviar

• Avocado roulade with smoked salmon caviar • Maple syrup with smoked salmon caviar

• Buckwheat blini and smoked salmon caviar with animal farm butter and maple

syrup

• Smoked salmon caviar with sour cream, red onion, dill, lemon zest

• Bacon-ketchup sauce

• Maple-smoked salt cured salmon roe

• Pancetta flavored caviar

• Meat glue fish boudin blanc—set in plastic wrap, steam, chill

• Chicken liver with fig-jack daniels-onion condiment

• Blanch meats for sous vide cookery from cold state then rinse in cold water

• Sangria glazed: dates, prunes, raisins, apples, pears, peaches, plums, rhubarb

• Rabbit in 3-4 services

• Duck with mace or nutmeg

• Apple-onion gratin

• Truss whole racks of meat with a trussing needle: veal, pork, lamb

• Crepes and crudo

• Chicken glued together with meat glue with a frozen yolk in the center slow

cooked sous vide then deep fried to crisp skin

• Fish: chile, Bolognese, blanquette

• Blanquette of giant squid

• Sangria jelly or jelly candy

• Nori inlayed in crepes

• Brined chicken served with creamed morel mushrooms • Use crepes for leftovers

• Morel-brandy fricassee

• Brandy, sherry, port jellies

• Wrap braised proteins in cheese cloth to eliminate particles and create a cleaner

braise

• Buttermilk marinated squid or giant squid

• Pike gnocchi Barigoule

• Pickled anchovy and honey vinaigrette

• Confit potatoes in brown butter and serve with squid or fish

• Squash steak cooked sous vide with apple gnocchi and sage sauce

• Lavender-honey-OJ: jelly, sauce, vinaigrette, froth

• Chilled sauce choron with smoked tomato jam, preserved yuzu, and soft boiled

eggs

• Sangria syrup

• Crust pork trotter terrine with rolled out white bread and serve with blt

preparations or black truffle mayonaiise

• Crispy pig trotter terrine with oyster stew

• Pig trotter terrine as part of a pork dish

• Braised pork shank with crispy pork trotter terrine

• Lighten tapenade with soft boiled egg mayonnaise

• Roasted apple gnocchi in mustard-crème fraiche sauce with minced pickled ramps

• Morel mushroom quiche

• Smoked paprika-melon: sauce, broth, emulsion, condiment • Smoked paprika flavored brandade

• Potted smoked trout

• Orange, beet, dill syrups

• Apple gnocchi with smoked foie gras and maple vinegar

• Lobster and maple vinegar

• Ice wine cider sorbet

• Sangria braised beet, beef

• Tapenade: vinaigrette, froth, sauce, pate, emulsion

• Raisin-vermouth-rice vinegar sauce enriched with simplesse

• Foie gras: minestrone, chowder

• Sweet chowders or bisques

• Brine veal heart then cook sous vide

• Membrillo-carrot combination

• Fine herbs: soup, sauce, puree, vinaigrette, sorbet

• Parmesan broth for vegetable soups

• Make onion soup with onion jus

• Fifteen herb potato leek soup

• Blanch olives first to absorb flavor

• Citrus-red wine vinegar-sesame oil marinade for beef

• Roast citrus ponzu sauce

• Black cod dijonaisse

• Grapes on a sugar cane skewer with peanut butter tempura: serve with foie gras,

scallops, sweetbreads • Sauces: shiso pesto, spicy plum miso, sesame-mustard, scallion-ponzu, kimchee

• Antique apples with miso sauce

• Green tea-pineappel-anise

• Caper-sherry vinegar caramel

• Sun dried tomato honey

• Jordan almonds dusted with green tea

• Green tea-curry dust

• Pumpkin pie smoothie, swirl, chunked ice cream

• Rum-fruitcake caramel ice cream

• Heart and leaves of: bok choy, romaine, endive

• Barbeque eel and mushroom casserole

• Pike gnocchi with a fricassee of clams, potato, onion and yuzu

• Horseradish-agave: sauce, glaze, vinaigrette

• Mushrooms and sun dried tomatoes: carpaccio, salad, stuffing

• Rehydrate sun dried tomatoes in vermouth

• Persimmon and truffle: condiment, vinaigrette, carpaccio, salad, sauce

• Tea smoked mushrooms

• Vermouth-tomato

• Tea and dried morel smoked fish, meat, chicken, game

• Rice noodles with cheese course

• Faux pasta tasting: infused rice noodles, pike gnocchi, faux ravioli

• Tomato water rice noodles

• Lemonade rice noodles • Tea or bonito noodles

• Juice noodles with foie gras and savory sorbet

• Foie gras cutlet parmesan with smoked tomato infused noodles

• Pomegranate noodles with peanut butter ice cream

• Caramelized peanut ice cream

• Apple steak with cheese fondue and raw cheese with apple salad

• Crumpets with english cheese

• Peanut butter and jelly french toast

• Tomato waffle with evo ice cream, garlic butter and tomato-basil syrup

• Cucumber pearls marinated in dill yoghurt soup served with tea sandwich: apply

to watercress, smoked salmon etc

• Peanut-maple sand

• Oyster liquor glass noodles with oyster sabayon

• Smoked chicken liver BLT

• Stone crab and veal oscar style

• Prune-mustard lacquer

• Turbot in three services: cheek, liver, loin, fins

• Chestnuts and Edamame

• Pumpkin and spiced dried shrimp

• Pumpkin-sechwaan pepper: puree, condiment

• Broccoli and cheese tapioca

• Ham and brie tapioca

• Pumpkin pie tapioca • Pumpkin-cabbage-pancetta

• Konbu cured rib eye

• Lemon-poppyseed glazed foie gras

• Pumpkin menu—five courses, five pumpkins

• Toro cracklings

• Sauternes alginate: port, sherry, ice wine, maple wine

• Sherry caramel ground to make a dust, tuile or crème brulee crust

• Mushroom crème caramel with sherry caramel

• Green pepper or jalapeno butter sauce

• Pickled, preserved or candied persimmon supremes

• Split pea soup froth

• Salted ham froth

• Bacala froth

• Dried apricot mustard fruits

• Foie gras in the style of powdered sugar as a coating for beignets and served with

a chicory soup (endive)

• Black cabbage and ricotta cheese agnolotti, ravioli, manicotti

• Scallion-truffle vinaigrette

• Smoked cherry flavors

• Oak aged smoked soy sauce

• Sweet potato pie ice cream with cinnamon marshmallow swirl, and black pepper

pie crust • Fluffernutter and chocolate ganache ice cream with toasted peanuts, peanut ice

cream and marshmallow swirls

• Apple-endive condiment

• Pumpkin or squash puree/pie studded or offset with a truffle puree, polka dots or

dice

• Salmon cornets with smoked salmon caviar on top

• Exotic nut creamy vinaigrettes

• Egg fudge with eggnog flavors—eggnog carpaccio

• Slow cooked eggnog

• Chicken with eggnog sauce

• Fried cubes or palettes of eggnog

• Ricotta and walnut ravioli

• Spiced bar nuts sauce, crust, vinaigrette

• Pomegranate and brown butter vinaigrette with lovage

• Savory pear or other fruit stuffed crepe cigars

• Broccoli or cabbage with coffee or wattleseed

• Sponge: one sheet gelatin to 75 ml liquid

• Shrimp with vanilla bean skewer

• Pomegranate cosmopolitan

• Persimmon and vanilla bellini

• Ginger and spice dark and stormy

• Truffle-yuzu vinaigrette • Chocolate peanut butter grilled cheese, bruschetta, flatbread with hot chocolate

soup

• Yuzu Margarita

• Yuzu simple syrup, yuzu-ginger syrup, wasabi syrup

• Pear tequila margarita

• Vanilla vodka drink

• Vanilla rum drink

• Smoked bloody mary

• Dill and or other herb and egg coated grilled flat bread with smoked salmon

caviar, cream cheese, onion and tomato

• Pink salt planks with hamachi

• Sugar cane skewers—savory or sweet—fruits, foie gras, sweetbreads, scallops,

shrimp, lobster, beets

• Breakfast bruschetta

• Bottarga flavored veal tartare—also try mojama

• Persimmon –lime condiment with wasabi

• Dried fruit salsa, condiment

• Dried cranberry horseradish fruit rollup or dust—scallops, sweetbreads, foie gras

game, vegetable fricassee, lobster

• Ravioli of wild or found greens

• Horseradish-cranberry gremolata made with dried fresh cranberry condiment,

parsley and yuzu zest • Giant squid carbonnarra with smoked salmon caviar, Edamame, crème fraiche,

sesame oil and seeds, preserved yuzu

• Konbu cured or crusted steak—bonito dusted, marinated, salted prime beef

• Instant bonito broth to season tartare of fish, game, meat, vegetables

• Smoked pear with sesame oil

• Red currant apple puree

• Bergamot-honey vinaigrette

• Five spice scented wine vinegar

• Pear gnocchi with braising liquid froth, arugula pear salad, balsamic syrup,

fourme dambert

• Soup of cream cheese with cucumber pearls, pickled baby onions, smoked salmon

caviar

• Juniper ice cream savory or sweet with venison or roasted fruits

• Peppermint stick tapioca pudding

• Butternut squash au torchon with black vinegar, smoked salmon caviar and shiso

• Pecan-persimmon condiment

•

• Tapioca—corn, pea, carrot, parsnip, broccoli—chowder, sauce, pudding

• Edamame with vanilla-soy laquer

• Ricotta and pike gnocchi made with tg

• Foie gras pearls floating in sauternes—explore other possibilities with cpkelco

• Simplesse—a natural whey protein—for stable foams, emulsions, crème liquors

• Fresh raw peanuts and foie gras • Risotto fideo style

• Lobster Veronique

• Pike gnocchi with meyer lemon butter and shaved bottarga

• Frog legs, shrimp, sweetbreads with candied bacon-charred jalapeno dust

• Cocoa and lobster with roasted cocoa nibs and truffle essence

• Pike gnocchi with crayfish and crayfish emulsion—add tangerine and cocoa

essence

• Tomato candy with balsamic and vanilla bean ice cream

• Rhubarb-scallop Ceviche

• Langostine with a citrus-langostine broth and exotic basil

• Apple and foie gras roasted together under a salt crust—try with small pumpkin

or large turnip

• Crab apple jelly and chile sorbet

• Yuzu-mustard seed ice cream

• Potato pave cooked sous vide then sliced and served with bacon-jalapeno sauce,

sour cream, green onion and butter

• Scallop schnitzel

• Corn clouds—corn water, butter and lecithin—try simplesse

• Green eggs with nasturtium leaf puree and Smithfield ham—use slow cooked egg

• Tofu and horseradish: cream, pudding, sauce, glacage

• Pike gnocchi and fermented tofu ragout

• Pike gnocchi in black bean sauce

• Tuna tartare flavored with grated Smithfield ham • Fluke sashimi and slivers of Smithfield ham

• Sweetbread as a soft pretzel or pretzel bite

• Ham and cheese: salad, sandwich, entrée

• Steak or exotic game tartare with fermented black bean puree or mayonnaise and

ginger oil

• Skate wing cooked like crispy whole fish with ginger and scallion condiment

• Barley risotto with dashi, yuzu, lemon, smoked broth

• Asian pear and salted plum

• Fermented black bean stuffed razor clams

• Enrich soup or sauce with smoked chicken live mousse or pate

• Broccoli stem sous vide then use to make with cheddar cheese gratin

• Salted plum mayonnaise

• Sauternes and shallot broth, sauce, soup, vinaigrette, puree

• Floating island soup with island in cup and soup poured on tableside to float—

chestnut soup with foie gras mousse

• Candied spruce tips: infuse tips in honey, maple syrup, mustard syrup

• Tree tip and yuzu: sauce, condiment, broth, dipping sauce like ponzu or dumpling

• Soy sauce infused with spring tree tips: spruce, fir

• Douglas fir tip tea

• Highbush cranberry jelly

• Prickly pear juice concentrate

• Spruce tip jelly or syrup

• Birch syrup made from 100% birch sap • Uncommon apple salad: cheddar, five spices or garum masala, cider vinegar

syrup

• Apple jelly dipped in hard caramel—play off candied apples

• Assorted salts cracker

• Raw shaved mushrooms with exotic or uncommon fruit-mustard vinaigrette

• Miniature caramel apples: first cook sous vide then remove core then coat with

caramel

• Marinate tangerine segment fresh or dried in mustard or mustard oil

• Salt crust of clear caramel and assorted salts for: lamb, fish, foie gras

• Dried strawberry mostarda

• Miso or kasu chicen

• Antique apple menu

• Fish sauce and evo

• Rice cooked in rice milk

• Chile infused lemon or yuzu oil

• Wild fennel, garlic, rosemary, evo, sherry vinegar, soy: dipping sauce or dressing

• Mocha: wattleseed and cocoa nibs—foie gras in consommé—try crustaceans as

well

• Try using pasta starch water for froths

• Salted caramel with animal farm butter: ice cream, powder, soft candy

• Wrap caramel in nasturtium leaf

• Sage cream

• Tomato-cocoa-brown sugar: foie gras, lobster • Sauternes and finger limes

• Apricot and key lime sauce with vanilla (try using bearanauslasse poached dried

apricots)

• Tater tots with black truffle mayonnaise

• Tuna tartare served with tater tots

• Shredded duck ham in whipped butter or cream cheese

• Turkey breast loins brine then laquer with honey and cook sous vide

• Balik of salmon, sturgeon, tuna, pork, turkey

• Brined: flank steak, beef sirloin, flat iron

• Beef with lime-chile essence

• Smoked cured pork jowels

• Chestnut and water chestnut soups together

• Cured kobe sirloin

• Apple and water chestnut salad

• Duck speck made with duck ham

• Goose: salumi, prosciutto cotto

• Prosciutto of: duck, geese, turkey with their legs

• Smoked foie gras mousse set around tequila poached summer truffle

• Chicken liver mousse around: pickled mackerel, japanese eel, smoked haddock

• Biscotti crumb crusted foie gras cooked sous vide or in consommé with orange oil

and wattleseed broth

• Rosmarino olives and: strawberries, cherries, persimmon

• Source green marzullo tangerine • Fifteen herb ice cream

• Lovage ice cream

• Vanilla and chile infused evo

• Vanilla and chile infused sesame oil

• Tuna marsala: use cheek or toro

• Veal shank—marsala garnish

• Bergamot crème brulee

• White chocolate-calvados sauce

• Pickled roasted sesame seeds

• Swordfish toro—other large fish toro and cheeks

• Bottarga-nutmeg-cream sauce

• Foie gras-wattleseed-cocoa nib: crème brulee, pudding, cake, steamed pudding

• Orange marmalade sauce with: orange blossom honey, red wine, lemon and

orange jus, cinnamon, cardamom, star anise, cumin, black pepper

• Squid with orange or tangerine puree, caraway and jalapeno

• Lobster mocha—poach slices of lobster in wattleseed broth infused with cocoa

nibs and serve with a soy-pepper-onion marmalade

• Crustaceans with raw artichoke and black vinegar

• Bbq turbot and its skin, truffled turbot skin

• Tripe-tongue-tail: caramel, soy, black vinegar, ginger, garlic, scallion, five spice,

star anise, chile, port

• Chorizo-salumi salt

• Star fruit savory or sweet cooked sous vide • Colette de pork

• Top butt of pork

• Vidalia onion vinaigrette flecked with sweet dried red pepper

• Salt and vinegar (malt and dill): fish, calamari, shrimp

• Infuse rice vinegar with fresh coconut

• Galangal extract

• Shave ginger in paco jet in a rice vinegar simple syrup

• Shiitake mushroom sauce with fresh dried mushroom dubloons, sake and mirin

• Shrimp and pork ravioli in sauerkraut sauce

• Miso vinaigrette with japanese eggplant

• Salt water marinated potatoes then sauté in sesame oil and butter and add soy,

garlic, sweet and sour chile, hot chile-bean paste, honey and rice vinegar—garnish

with perilla and sesame seeds

• Greens: garlic, sesame oil, fish sauce, soy sauce, raw sugar

• Sesame-chile zuchinni: seeds, espelette, garlic

• Steam buns made with fish or scallop mousse stuffed with egg yolk and bacon

with a scallion condiment

• Steamed buns with tg to bind and numerous skins and fillings shaped in plastic

wrap: bbq, foie gras, lobster, bouillon

• Peking duck tartare in rice paper-lettuce wrap: hoisin, cucumber, duck craklings,

scallion, mint, basil, celery leaves

• Shumai, ravioli, dumpling: Rossini, colbert, nantua, perigordine, american • Coconut-galangal fiddlehead ferns—perhaps gratineed with grated coconut and

herbs

• Beef with broccoli rabe

• Balsamic-tea cured chicken breast then cook sous vide

• Ginger-shrimp dumplings

• Cannelloni of hearts of palm

• Mushroom-shiso soup finished with a green shiso pesto

• Mushroom-konbu dashi

• Balance peanut sauce and fermented black bean sauce—make light emulsions

• Lemongrass-ginger sticks preserved or candied and used to lard fish, meat and

vegetables

• Blanch and freeze green cabbage leaves in paco jet then shave for sauce and finish

with foie gras fat

• Freeze sauerkraut in paco jet and shave for granules

• Hoisin-butter: baste, enrich soups and broths, glaze, ravioli filling

• Hoisin flavored ricotta

• Green tea-sesame rice with delicate fish, fowl, frog legs

• Crab meat fried rice

• Sour honey rice

• Source pin noodles

• Bonito marinated: flank steak, short ribs and cheeks, rabbit, fish, shrimp, lobster,

frog legs

• Frog legs with dill kalijiri rice • Lobster (shrimp, langostine, prawn)-kelp: stock, salad, tartare, emulsion

• Umami broth: soy, shiitatke, kelp, parmesan rind balsamic

• Litchi and duck

• Fish sauce and beef: ribs, cheek, sirloin, tartare

• Lamb ravioli or pot sticker with slow cooked lamb loin sous vide

• Chicken necks and feet cooked sous vide for broth

• Use fish sauce in broths: fish, chicken, shellfish, crustaceans

• Coconut-chile gastrique

• Shaved matsutke mushrooms with new style sashimi garnish and sudachi limes

• Matsutake mushrooms cooked in papillote and served with sake sorbet

• Matsutake and bethmale grilled cheese

• Matsutake fried rice

• Pike gnocchi parmigana

• Pike or other fish with its gnocchi

• Pike gnocchi and escargot

• Matsutake mushroom schnitzel

• Peeled grapes in peanut butter tempura batter

• Dragon fruit with: foie gras, bay scallops, veal

• Pike gnocchi: pike, milk, salt, sesame oil, tg

• Trim steamed mussels to reveal only the cutlet

• Parsnip-coconut: puree, sauce, ravioli add cashew to finish

• Caramel bubbles made by dipping balloons in hot caramel

• Roll prosciutto slices, then freeze and slice then dehydrate—faux pancetta • Truffle-tuzu-mustard seed vinaigrette

• Tangerine-mustard oil: sauce, emulsion, marinade, vinaigrette

• Pumpkin cheesecake ice cream

• Use yuzu kosho like pepperoncini

• Raw fish with charred scallion sauce

• Chestnut honey vinegar, vinaigrette

• Pike cheek casserole

• Lobster with ginger-coconut chantilly, mousse, royal, sabayon—add truffle

• Rice vinegar infused dried apricots

• Foie gras with fifteen herb wild rice

• Cider vinegar caramel

• Seared foie gras with crab apple-pepper jelly

• Black truffle-brown butter-yoghurt: sauce, ice cream, marinade, vinaigrette

• Caramelized yoghurt ice cream or sorbet

• Elk and other exotic game with wild rice

• Candied bacon sauce: dark bacon, caramel, charred jalapenos, white wine vinegar,

soy sauce

• Butter-rum-honey roasted apples or other fruits

• Candied flowers in cotton candy: lilac, violet, rose petal

• Ginger or galangal veal: chop, sweetbreads, shank, neck, loin, schnitzel

• Pumpkin and prawns with fresh curry leaves

• Coconut creamed: corn, spinach, brocol, onions with bacon, shallots, chorizo,

ham • Foie gras-wet walnuts-sour cherry-yoghurt caramel

• Elvers are transparent spaghetti

• Turbot dressings hot or cold: Russian, green goddess, parsley, ginger mayonnaise

• Asian celery condiment

• Coconut-truffle spaetzle

• Coconut milk pasta

• Whole lobe of foie gras cooked in a large apple

• Cauliflower sous vide with truffle-anchovy mayonnaise

• Exotic apples: calville blanc d’ hiver, Hudson golden gem, wicksons, golden

russet, ashmeads kernel

• Uncommon or antique fruits and vegetables: herbs, tomatoes, onions, pears,

apples

• Langostine with apple or pear truffle puree

• Sous vide broccoli stem then slice and use as tartlet base

• Water spinach: arrow like leaves and hollow stems

• Toro-yoghurt-smoked paprika

• Scallops and chorizo

• Coconut vinegar dressing: foie gras, crab salad, truffled rice

• Sesame oil ice cream

• Vietnamese mint= knot wead also known as rau ram

• Nutmeg in association with asian spice, yuzu zest citrus mayonnaise

• Maple-chile ice cream

• Soak crustaceans in sugar water then dry and saucete • Young coconut juice and passion fruit

• Arugula and sesame oil: condiment, pesto, sauce, emulsion

• Chestnut-ricotta gnocchi

• Sage-vermouth sauce

• Pike gnocchi with smoked soy caviar

• Pike gnocchi with a stew of fall fruits and vegetables

• Bacon-corn-truffle sauce

• Port-lime or lime pickle sauce

• Foie gras waffle with maple butter or vice versa

• Tangerine peel sorbet

• Coconut-banana tapioca pudding

• Marinade then sous vide lamb breast or belly

• Chicken with ketjap manise

• Fig-lime sauce

• Roasted peanut-lime condiment

• Red miso and sake or mirin marinade: toro, beef, veal, fish—wrap in cheese cloth

to keep direct contact separate and to set shape

• Shaved banana crusted sweetbreads—also try with rehydrated banana slice chips

• Tuna osso bucco with poached bone marrow in ginger-soy tea

• Foie gras with port melon condiment

• Mustard-banana-onion

• Steam then press and dry baby shiitake mushrooms

• Tamarind-shrimp: soup, sauce, broth, marinade, condiment • Dashi or konbu dashi based autumn mushroom soup

• Herb preserves in paco jet

• Chile-honey

• Tequila-truffle sauce

• Prosciutto or Smithfield ham bones: broth, consommé, methocel

• Daikon radish used in stocks

• Grated vegetable condiment: Daikon, carrot, ginger, garlic

• Sesame dressing: dashi, mirin, soy, sugar, sesame paste, wasabi, shiro miso—use

with foie gras, scallops, sweetbreads

• Sugar in the raw in marinades, sauces, glazes

• Mirin and raw sugar syrup

• Basil-peanut: sauce, condiment, dressing

• Herb and spice extract: lemon grass, verbena, cinnamon, pepper

• Gingered black vinegar

• Kelp-bonito infusion with soy, lemon and lime jus and zest

• Ginger-lime zest puree, infusion, sauce

• Palm sugar-lemon: glaze, marinade, sauce, emulsion, sous vide puree

• Pork belly with miso apple puree, ginger vinaigrette, charred scallion condiment

• Pork shanks with sautéed watercress

• Beef cheek with dried shrimp seasoning

• Snails with nasturtium leaf pesto risotto

• Honey-hoisin-miso-soy

• Pork ribs with black bean and garlic sautéed baby bok choy or watercress • Tapioca starch or crushed tapioca as a coating for fried foods: squid, frog legs,

shrimp, skate, fish

• Frog legs with ginger, scallions, chinese sausage and nasturtium leaves

• Miso-sake marinated mackerel: mirin, soy, honey, lemon zest serve with a yuzu

apple puree

• Green tea condiment with onion and ginger

• Molasses-rum drunken crustaceans

• Daikon radish and butter puree

• Eel torchone with ripe and green papaya salads, sauces and vinaigrettes

• Steam fish in plastic wrap molds to set shape

• Mackerel braised in caramel sauce: coconut water, caramel, thick soy, fish sauce

and served with scallions, shiitake and ginger

• Brine cheese in smoked salt or rub with smoked salt

• Fish steamed in coconut custard: 2.5 cups unsweetened coconut milk, 3 eggs, 2T

curry paste, fish sauce, sugar

• Young spruce tip tempura

• Dressing: mirin, soy, rice vinegar, sesame oil black pepper

• Shrimp and pine nut dumplings

• Banana blossoms in vinaigrette with peanut-basil-shallot condiment

• Trout Rossini

• Creamed corn with truffles

• Sake tempura batter

• Mushroom and bamboo shoot salad • Blue cheese and mayonnaise glacage with braised celery in asian celery leaf soup

• Honey-butter jelly

• Coconut blanket of veal neck

• Watermelon pave with a herb salad, smoked vinegar and octopus salad

• Three melon terrine with lovage syrup and prosciutto mayonnaise

• Vanilla-lovage syrup

• Candied bacon scattered over avocado sorbet with tomato syrup

• Blue cheese roulades on black pepper short bread with a celery leaf salad

• Ginger and aji limon infused sesame oil

• Toro pastrami or pancetta

• Toro cured with miso-mirin,

• Toro cured with sugar, sage, onion and maldon salt

• Licorice tea cured toro

• Green tomato and rhubarb as a base for Ceviche and carpacio with warm spices

and ginger

• Stuff and braise lamb belly flaps sous vide at 136 degrees for 3 hours

• Season fish with a puree of anchovy, sea urchin, parsley, and lemon zest

• Swiss chard and chorizo quiche cooked sous vide then chill, portion and sauté

• Bacon and pepper caramel to glaze scallops

• Worcheshire, soy, honey, cardamom, ginger and lemon grass

• Foie gras and prawn ravioli with coconut milk, ginger, and shiitake mushrooms

• Foie gras flavored with dehydrated shrimp and cocktail sauce condiment

• Tomato, onion, pine nut, and balsamic vinegar: condiment, tuile, ravioli, sauce • Roasting jus vinaigrette

• Apple and lime pickle condiment

• Balsamic and butter laquer

• Spiced almond crumble: caramel, almonds, five spice, curry, espelette

• Ginger, lime, coconut, curry, basil, coriander: condiment for shrimp

• Melted butter emulsified into yogurt

• Black pepper, ginger, lemon grass, yuzu, lemon zest: marinade, sorbet, risotto

• Use lard, duck fat or smoked duck fat in ravioli dough: 1.5 cups water, 1t salt, 1.8

oz fat, 1.1 pound flour

• Brandade, shrimp and smoked paprika ravioli

• Saras nevat goat cheese with port-melon condiment and grilled country bread

• Green pepper and rhubarb condiment with currants, ginger and lime

• Cure fish with salt cod

• Lime bonito broth

• Poach eggs in broth of: soy, wasabi, ginger, garlic, vinegar and serve with slow

cooked tuna cheek with truffles

• Ginger and tomato marmalade with basil brushed on toast and served with raw

tuna

• Tuna cheek casserole

• Almond silk

• Minced scallion toast with Fromage blacn

• Toasted almond butter • Foie gras cooked in flavored methocel broth which in turn will turn into a jelly:

port, sauternes, mushroom, sherry, maple vinegar

• Yuzu risotto with black chanterelle fondue and: frogs legs, snails, calamari, cocks

combs, duck fries

• Fresh wasabi infused: sake, tequila, gin, vodka

• Black cod with spiced cherry sauce: ginger, garlic, espelette, balsamic, sherry

vinegar, cardamom

• Pomegranate molasses with: cardamom, lemon grass, coriander, sezchwaan

pepper, sumac, chile, sherry vinegar, ginger

• Cocoa nib vinaigrette: lemon zest, honey, sherry vinegar, soy sauce

• Choron condiment: shallots, pepper, vinegar, tomato confit, tarragon

• Piquillo pepper and cornichon condiment with pickled ramps

• Mango and onion: condiment, juices, syrups, salad

• Garam masala spiced melon or squash then flavor with tequila

• Mustard and dried shrimp vinaigrette with minced dill and apple

• Dill and lemongrass ketchup

• Grape nut crusted scallops

• Hot ice cream made with methocel and chrurned in a thermomix

• Tuna tartare with sauerkraut

• Sauerkraut of fall fruits

• Horseradish caper: condiment, marinade, garnish, flavors

• Orange blossom water and watermelon: diced melon and cucumber, ginger

• Kanzuri flavored avocado • Southwestern kanzuri paste: chiles in adobo, preserved yuzu or meyer lemon

• Kanzuri and balsamic jelly

• Guanciale pizza with shaved Matsutake mushrooms

• Edamame and pecorino salad with tuna crudo

• Lecithin and vinegars to generate bubbles: maple, minus 8, wine, balsamic

• Try shaving or grinding in the paco jet: calamari, shrimp, clams, scallops

• Nasturtium leaf filled agnolotti or ravioli

• Nasturtium leaf with shrimp and chile caramel: crème brulee, crème caramel,

custard

• Sliced shrimp with ginger, chile, citrus syrup dipping sauce

• Cardamom infused preserved fresh turmeric

• Oyster juice and wine vinaigrette

• Mussel and clam juice sabayon

• Figs and: spruce, pine, cedar tips

• Citrus and oyster vinaigrette: oyster liquor, citrus juice, charred jalapeno

• Melted onion and ginger base with coconut milk and avocado

• Dijon mustard and sea urchin puree

• Mushrooms cooked in Iberian ham fat

• Lamb sweetbreads on rosemary skewers with a honey gastrique

• Fish with lemon cream and gazpacho broth

• Lobster coral, anchovy and balsamic mayonnaise (flavors of a ceasar)

• Arugula or nasturtium leaf pesto thickened broth

• Poached egg topped with wild brook trout caviar • Lovage puree or nasturtium leaf lasagna noodles or flavored ricotta

• Turnip and dried cherry condiment

• Lamb sweetbreads and olive fricassee

• Methocel vinaigrette to fill mousse or pate of chicken livers

• Salted caper and fish sauce

• Sausage of gumbo

• Paella sausage

• Sushi sausage

• Raw fish served on white sausage (boudin blanc)

• Pork with sauce gribiche and truffle: marmalade or gastrique

• Radish shavings

• Dulcinea and pickled mustard seed condiment—apply to: pears, mangoe, onion,

black radish, apple, papaya

• Foie gras and shrimp or lobster ravioli or vice versa—served with a curry, peanut,

burnt sugar and coconut gastrique

• Paste of anchovy, nori, balsamic, sherry vinegar, evo and chile

• Pineapple, coconut and its milk, tamarind—balanced with molasses, maple or

honey

• Coconut scented: honey, agave or maple

• Wrap foie gras, scallops, sweetbreads in seaweed salad then cook sous vide

• Basil, curry, and apple flavored caramelized yoghurt

• Graham crackers and apple

• Scallop croquet monsieur • Ginger scented vinegar: sherry, rice wine, maple

• Trout roe seasoned with yuzu oil, habanero,

• Shrimp toast: shrimp french toast or croque monsieur with maple vinegar—try

with crayfish

• Morels cut in rings with vinaigrette served with an escabeche of razor clams with

shiso, evo and fermented black bean dust

• Razor clam tonkatsu

• Charred jalapeno, soy, lime jus and zest, honey caramel—sauce base

• Matsutake mushrooms and preserved yuzu and butter cooked en papillote served

with charred jalapeno-soy sauce

• Australian finger lime caviar with smoked trout caviar

• Pickled turnip in maple vinegar

• Papaya and other tropical fruit and spice butters

• Pickled mustard seeds with maple vinegar

• Make pike or other fish quenelles in the form of gnocchi with the assistance of

activa then poach and finally gratinee or risolee

• Cook egg yolks in simple syrup

• Hot marshmallow with gellan

• Deep fry gellan marshmallow

• Make hot chocolate mint ice cream on frozen cakes

• Choc mint “hot” cutable fudge with gellan

• Spruce tip ice cream

• Hot yoghurt gel over foie gras • Methocel hot thickened vinagrettes for chaud-froid

• Slow cooked egg yolk enrobed in chocolate

• Slow cooked egg yolks in simple syrup with flavors and spicesd—shape into logs

or cigarettes

• Egg yolk fudge

• Smoked chicken liver: mousse, vinaigrette, salad, dressing, stuffing, bread

pudding

• Chicken fried tuna steak with red eye gravy made with wattleseed extract

• Wattleseed and bacon caramel or gastrique

• Foie gras bacon with duck egg: poached, pickled, gribiche, carbonara, omelette

• Foie gras flavored like pancetta

• Tuna cheek and whole wheat garganelli gratin

• Baby leeks vinaigrette with banyuls vinegar, blue cheese, black pepper caramel

• Mango fried pie with nasturtium leaf sorbet

• Wild ginger: crème brulee, foie gras, caramel, soy sauce

• Ginger infused maple vinegar

• Fruit and vegetable escabeche with maple vinegar

• Truffle jus filled chicken liver parfait

• Matsutake mushrooms and eggs

• Steam then press and slice Matsutake mushrooms

• Liquid filled foie gras or chicken liver terrine with frozen filling or methocel—

make hot mousse and set in mold and put gelled methocel filling which is hot and

top with more mousse • Make a methocel hot terrine and watch melt into a cold soup poured tableside

• Fish stuffed with cauliflower mousse or clam chowder then seal closed and cook

sous vide—use gelan or just activa

• Fried clam chowder cubes or palettes set with gelan then bread and fry—try other

soups and purees or condiments

• Rice vinegar and maple syrup

• Sake and potatoes

• Smoked tomato, caper, onion, yuzu and balsamic condiment or sauce

• Snail ravioli in garlic mousse

• Corn nage

• Slow cooked fish with farce sealed inside: bone marrow, butter, hollandaise

• Assembling of components

• Alginate foie gras to make pearls—try with lobster stock or even smoked turkey

broth

• Rice vinegar, raspberry vinegar sorbet

• Mushroom and shaved jalapeno ragout

• Sea urchin and bacon—perhaps candied bacon

• Avocado pie or crostada

• Avocado and raw fish pot pie

• Truffled creamed corn

• Trout Rossini

• Green apple, cucumber, yoghurt condiment

• Yoghurt dressed tuna tartare • Roast cod with flavors of peking duck

• Tuna cube with bone marrow insert

• Mozzarella crusted loins of tuna

• Fold fresh goat cheese into baba ghanouj with sesame oil

• Savory french toast stuffed with cheese and topped with mushrooms and maple

vinegar

• Zuchinni bread french toast with maple vinegar and foie gras

• Molasses and rum vinegar

• Tuna tartare with black truffle mayonnaise

• Shaved tuna: minute steak, phylly steak—hot or perhaps frozen on liquid nitrogen

plancha

• Espelette pepper yoghurt

• Margarita: sorbet, ice cream, dipping sauce

• Wattleseed and cardamom: sauce, doughnuts, marinade, vinaigrette, tempura

batter with green tea

• Celery root, cauliflower, pear-parsnip, squash-pear: sorbet, ice cream, hot jellied

puree

• Flat iron steak of pork—make roulades and glue together

• Sour pumpkin vinaigrette

• Water chestnuts cooked in butter and half and half

• Shaved Matsutake mushrooms with smoked caviar

• Soy and maple aged together in oak barrels

• Blue cheese and chicken farce for hot wings with a celery or celery root sorbet • Lard tuna loins with medallions of tofu

• Pancetta wrapped tofu loins

• Pickled ginger: ice cream, sorbet, vinaigrette

• Smoked collard greens or collard greens cooked with smoked vinegar

• Make frozen tuile of oyster liquor mignonette—part of an oyster menu

• Oysters cooked in scrambled cauliflower

• Foie gras cooked or poached in corn: soup, broth, bread

• Maple vinegar broth or tea

• Foie gras steamed in seasoned whipped egg whites (illes flotante)

• Tenderloins of fish

• Pear and ricotta ravioli with roast fish

• Pear brandy vinegar infused with maple

• Soy sauce vinegar

• Yuzu kosho caramel

• Gnocchi alginate tubes

• Microwave on silpat

• Sweetbreads and snails

• Fry herbs on plastic wrap lined plates brushed with evo in the microwave for five

seconds

• Razor clams and shiso

• Rice puree spread on nori and sprinkled with sesame seeds and dried overnight

then deep fry • Hot foie gras mousse cold cooked on liquid nitrogen plancha—cold crisp outside

warm creamy inside

• Bacon mayonnaise

• Lime cilantro vinaigrette

• Toro roulades with brown butter caper vinaigrette

• Fish sauce, brown butter, lime jus and cilantro or nasturtium leaves

• Foie gras poached in huckleberry vinegar agra dolce

• White truffle frozen soufflé in an egg shell

• Olive wine sauce

• Use mascarpone in horseradish cream

• Rosemary infused pickled ginger

• Smoked tomato vinaigrette

• Smoke sun dried tomatoes

• Daikon soy and lime soup and thick vinaigrette

• Fried seaweed salad

• Tempura seaweed salad

• Omlette with seaweed salad

• Seaweed salad stuffed potato or rice rosti

• Peppermint stick soufflé hot or frozen served in an eggshell

• White chocolate and rum ice cream

• Yoghurt panna cotta with crab apple jelly and tequila sorbet

• Sweet corn and maple ice cream

• Use crepes as a tart base savory or sweet—mushroom, pineapple • Eggnog soufflé hot or cold in an eggshell

• Green peaches as a crust: fish, foie gras, scallops, meat, chicken

• Individual sausage stuffing bread puddings

• Pot au feu or boiled beef foie gras with traditional garnishes

• Foie gras, scallops, sweetbreads, seared toro or tuna with: horseradish cream,

cornichons, assorted mustards, salts and peppers

• Chicken confit dumplings

• Chickpea and vegetable relish

• Pickled ginger and carrot sauce

• Ivory salmon with Sicilian pistachio crust

• Braised heads of frisee with white agra dolce

• Roast lobster, fish, sweetbreads, foie gras, scallops with eggplant parmigana

ravioli: garlic, mascarpone, eggplant, basil, tomato, mozzarella, pine nuts,

oregano then garnish with a parmesan tuile and a garlic cappuccino

• Vermouth and v-8 juice sauce with cream or a poaching medium

• Dress seaweed salad with smoked vinegar

• Make sara’s cheese cream sauce or fonduta

• Soy honey and citrus consommé with green onion and ginger

• Wrap cheese for sautéing in rice paper

• Whole roasted cucumber salad with smoked sturgeon, nasturtium leaf puree and

Sicilian pistachio sauce gribiche drizzled with lime picked and smoked paprika

brown butter

• Nutmeg and corn: polenta, creamed, soup • Smoked tomato jam finished with lovage or asian celery puree

• Eggplant steaks served with an apple and miso puree and roasted fish or meat

• Fall fruit stock (make seasonal) for making: polenta, risotto, grits, oatmeal

• Yuzu risotto with sezchwaan pepper

• Toasted sezchwaan pepper and yuzu: tuile, condiment, cracker, bread, parfait

• Cauliflower and nutmeg or wattleseed puree

• Grilled ham and cheese sandwich inside giant scallop: also try BLT, tuna melt,

pastrami on rye, reuben

• Oldbay seasoned crabmeat ravioli

• Buttermilk marinade fried green tomatoes

• Crab salad with diced green tomato

• Mustard and mustard fruit: sauce, butter, vinaigrette, emulsion

• Fish sauce and maple syrup or honey

• Minced ham or duck ham whipped with butter

• Acid or sauternes flavored foie gras crusted with flavored tapioca: apply to

scallops, sweetbreads, shrimp

• Cook potato slices in vinegar or vinaigrettes

• Nutmeg and parsnips

• Rutabaga soup ice cream drizzled with maple vinegar

• Beet carpacio with baby beet green salad

• V-8 juice based mussel soup with saffron, curry, anise and orangeserved with

mussels in dill mayonnaise on crostini

• Watercress soup with a bacon swirl • Foie gras with cinnamon spiced gastrique sticky buns

• Bbq rabbit leg with ginger ketchup glaze

• Braised rabbit dumplings

• Spiced nuts with dried pineapple and candied ginger as a garnish or condiment or

a crust

• Gingered grits

• Flavor mascarpone with habanero hot sauce or pepper jelly

• Bi-layer soufflé inspired by cereals savory or sweet: grits, oatmeal, squash,

pumpkin, celery root and apple, pear-parsnip

• An acid syrup used as a flavoring base: 6c berries, 6c water, 2T tartaric acid,

sugar to taste—boil water and pour over berries, add acid, let stand six hours then

strain without pressing on the solids, add equal volume of sugar and heat to

dissolve sugar

• Orange marmalade cake with pickled ginger ice cream

• Buttered toast topped with cheese and sautéed mushrooms

• Smithfield lard

• Dulce de leche tapioca pudding

• Foie gras crusted then baked in tapioca pudding which should broil and soufflé

• Sweet sweet potato gnocchi gratin

• Cardamom scented sugar in the raw or maldon sea salt

• Brine then buttermilk poach: chicken, pork, lobster, fish, veal

• Chicken essence in a bag with brown butter • Coleslaw: salt and squeeze out moisture—apply to fruits and vegetables: toss to

lighten with hot marinade of sugar, salt, vinegar and mustard, cool and fold in

heavy and sour cream

• Frisee salad with a warm seaweed vinaigrette

• Duck egg: omelette, crepes, japanese omelette

• Yuzu pickled ginger: yuzu jus, rice vinegar, salt, honey, agave

• Balsamic sake syrup: ginger, basil, soy, yuzu

• Cognac ketchup, mustard, mayonaiise

• Grapefruit jus and mustard oil vinaigrette balanced with grapefruit honey

• Sundried tomato: risotto, puree, tuna tartare, ginger-lime vinaigrette

• Avocado-horseradish mayonnaise lightened with whipped cream

• Rice paper roulades should be tightened and set in plastic wrap

• Smoked heirloom tomato jelly

• Crab apple-jalapeno jelly with: tuna tartare, crabmeat, sweetbreads, scallop

carpaccio, foie gras, exotic game tartare, cheese course

• Mustard oil with preserved yuzu and minced onion

• Lime-tabasco sauce season with cilantro or dill

• Inverted coffee drinks

• Heads and tails

• Blueberry and huckleberry with: lovage, celery, asian celery

• Chocolate meatloaf with red-eye gravy

• Chicken fried chocolate steak

• Roasted salad or grapes, apples, onions and endive • Smoked turkey and ginger soy broth with trout roe caviar, baby water cress and

baby shrimp

• Old bay seasoned scallop gratin

• Juniper-orange or pomelo sauce

• Green tea shrimp

• Fish cured with ginger ketchup then smoked

• Buttered popcorn sauce

• Sundried tomato caramel

• Caper condiment

• Ginger fish sauce

• Wasabi, mirin, honey, soy, mustard oil, rice vinegar: sauce, glaze

• Yuzu parmesan dressing

• Dried baby shiitake mushrooms

• Scallion, soy, ginger, dill, evo, lime, wine vinegar, black pepper, worcheshire:

sauce, marinade, vinaigrette

• Sundried tomato: puree, vinaigrette, mayonnaise, soy sauce, mustard, vinegar

• Shrimp sous vide: rock, langostine, jumbo

• Curry, lime, ginger mayonnaise

• Pickled sunflower seeds in a honey vinaigrette

• Mustard seed, soy and honey cured fish

• Crème fraiche marinated tomatoes with dill, lime and ginger coulis

• Any herb soft boiled egg mayonnaise with dijon mustard and espelette pepper

• Salmon with an onion “cream” sauce and mustard oil • Watercress mayonnaise or butter

• Jalapeno scented sesame oil

• Cognac vinegar then use with foie gras fat and cardamom and cinnamon

• Avocado and cognac mayonnaise

• Seafood rolled in rice paper then rolled in sliced avocado

• Mason jar cooked: mushrooms, artichokes, polenta, beans, farro

• Ginger infused gin

• Ginger marmalade, rose hip, orange marmalade flavored ice cream

• Scrambled eggs sous vide

• Parsnip or celery root ice cream

• Seaweed marinated frogs legs

• Use weather stripping on the exterior of sous vide bags to be able to allow probe

temperature taking without leaking

• Condensed milk and brown butter cappuccino

• Orange blossom water glazed doughnuts: corn syrup, lime jsu, orange zest,

confectioners sugar, salt

• Caramelized Jordan almond and chocolate chip ice cream

• Coconut custard and rum bread pudding with chocolate chunks and a coffee sauce

• Brown butter rice krispy treats

• Cointreau marinated bananas

• Pineapple and Malibu, rum and banana, garnishes

• Sous vide fruits for sauces

• Jordan almond chocolate chip cookies • Caramelized Jordan almond anglaise

• Broccoli rabe with ginger, garlic, lemon and nutmeg

• Preserved yuzu and allspice

• Jordan almond soufflé

• Pickled anchovy ceasar dressing with roasted herb potatoes

• Honey and balsamic glazed onions

• Corn and curry scallion pancakes

• Coconut corn meal pancakes with ginger, scallions: serve with foie gras, scallops,

sweetbreads

• Bbq foie gras larded with vanilla beans

• Old bay seasoned tomatoes

• Add parmesan to the breading for fried green tomatoes or fish

• Smoked tomato jam enhanced with ginger: roast ginger puree, fresh ginger,

ginger marmalade

• Swordfish osso bucco with raw bone marrow

• Honey and ketchup caramel with allspice and jalapeno

• Skate wing prepared and portioned like bbq ribs with ginger-ketchup

• Mustard and apple broth enriched with butter and diced apple mustard fruits

• Demi smoked salmon cooked sous vide with bacon cured skin

• Bacon and minus 8 vinegar sauce enriched with butter

• Apple and nutmeg broth

• Persimmons and mace: condiment, sauce, marmalade, vinaigrette

• Caraway seasoned fish • Sauternes sauce with key lime jus and zest and butter

• Monkfish with pickled chorizo

• Mussels with rye bread

• Piave vechio crème fraiche and truffle oil sauce

• Smoked choron

• Spruce tip: beurre monte, polenta

• Equal part sauce: clam broth, evo, butter, lemon jus

• Scallion, sundried tomato and rosmarino olive condiment

• Apple wood smoked apples

• Lime pickle, caper brown butter with fish

• Tomato, red onion, caper, yuzu, black pepper and balsamic vinedgar condiment

• Broiled black cod with chinese spiced sautéed watercress or spinach

• Soy and agave marinated trout with kasu, ginger, and spruce tips

• Pear-parsnip puree with spruce infusion

• Spruce scented sugar

• Sauternes hollandaise sauce or mousseline

• Ricotta and fava or Edamame puree

• Snail and pesto ravioli

• Snails with chile, ginger and lime condiment

• Giant squid pasta with mushrooms, garlic, cognac and herbs

• Matsutake mushrooms cooked in papillote with an avocado dipping sauce topped

with the charred jalapeno sauce—resembling a chawan mushi • Pear-parsnip free form ravioli with tequila braised or sherry cooked summer

truffles

• Cook summer truffles in mason jars in intense mushroom broth

• Pear-parsnip-hazelnut puree

• Pancetta-remoulade sauce

• Sika deer ravioli

• Minced apple crusted ( food process with rice vinegar, cinnamon, pepper and

anise) scallop or fish

• Pesto mayonnaise to bind ravioli fillings

• Lobster with ginger ketchup and five hour ribs

• Portabello, pesto, sundried tomato and piave vechio ravioli

• Truffle and walnut oil vinaigrette

• Sablefish cured in a mustard seed crust

• Sliced or minced pickled ramps in pasta sauce

• Chile, lime, ginger: laquer, glaze, vinaigrette

• Make literally scallion pancakes—fold in: foie gras, truffles, lobster, shrimp

• Basil and sauternes essence

• Black pepper shellfish caramel

• Curried mussel cream

• Tortellini with smoked tomato, caper, basil, balsamic vinegar sauce

• Soy-caper brown butter sauce

• Hoisin broiled skate with five hour ribs, and a macaroni and cheese gratin • Bearanauslase poached apricots with foie gras, lobster, shrimp, scallops and

Indian spices

• Use smoked water to make pea soup

• Smoked egg sabayon

• Yuzu and crab risotto with stinging nettles

• Turkey pot au feau

• Cream of turkey soup with smoked turkey and ginger broth and liver and onion

ravioli

• Savory eggnog froth with scallops, and butternut squash steaks

• Sage sabayon

• Eggnog sabayon

• Exotic game tartare: sika deer, axis venison, antelope

• Yuzu with exotic game

• Ginger-ketchup-butter hot jelly

• Oyster stuffing on the half shell

• Rock shrimp pot or sheppards pie

• Smoked haddock: chowder, sauce, ravioli, tempura, beignet, gnocchi

• Rock shrimp fried pie

• Tuna loins wrapped in bric dough then sautéed

• Bacon infused cream for making chowders

• Tempura japanese eel to serve with soups or by itself with endive and grapefruit

salad with grapefruit honey and condiment and tempura endive leaves

• Enrich manhattan clam chowder with pesto mayonnaise • Make new England clam chowder light then enrich with lovage mayonnaise

• Lovage and bacon condiment

• Soft boiled egg mayonnaise to enrich chilled soups: gazpacho, melon

• Gazpacho with avocado tempura

• Saracha mayonnaise with lime and its zest and sesame oil: trout fresh or smoked

• Pesto bourride

• Gazpacho with chorizo toast

• Yuzu, cider vinegar, mustard, sesame or avocado oil vinaigrette

• Whitebait crusted fish

• Glue whitebait together to form sheets

• Harrisa and fragrant spice (cumin, fennel, ajawaan) marinated feta or other greek

cheeses

• Use jams and marmalades with spices and spice pastes to make flavored yoghurt

vinaigrettes: harisa, jalapeno, curry, apricot, ginger, rose hip, mango chutney,

peach

• Toasted risotto with warmed greek salad garnish

• Yuzu glacage with fish: cod, lobster, fluke

• Fondue as a cheese course

• Five spice and plum wine sorbet

• Lassi sorbet

• Persimmon menu: vinaigrette, marmalade, carpaccio

• Chicken with prune armangac puree

• Frog legs with cognac • Dried cherry and cornmeal muffin or financier with dried cherry vinaigrette and

tea sabayon

• Sour honey or agave froth

• Mole flavored tuiles made from corn syrup baked on a silpat

• Calvados glazed apple steaks with apple-celery root puree, roasted: fish, foie gras,

scallops, pork, chicken

• Maple and cider marinated black cod

• Foie gras or chicken liver pate enclosed onion syrup

• Caramelized yoghurt and lime vinaigrette

• Harissa: vinaigrette, mayonnaise, tuile, oil

• Time sensitive gels

• Soy-brown butter: heavy cream, butter, garlic, shallots, ginger, soy, lime,

tarragon, cilantro, parsley, chives (try 15 herb puree)

• Marinate figs in hot port and wine flavored with sugar and spice then reduce

marinade to a syrup

• Soy-honey brown butter: scallops, lobster, sweetbreads

• Use methocel in foie gras or other cromesquis so they will not leak at high

temperature

• Wattleseed consommé

• Watteleseed flavored turkey broth

• Fig-wattleseed sauce

• Wattleseed and ginger vinaigrette

• Barbeque pork ribs with marinated seaweed salad • Finish apple puree with truffle butter

• Mix methocel with: chicken fond jus, tomato water, parmesan essence and then

use to coat hot pasta—naturally thicken

• Konbu vinaigrette: grapefruit, orange, lemon, lime, tangerine, bonito, wakame,

konbu, chile

• Tart tatin as a parfait with varying flavors and toasted almond crumble topping

• Caramel mascarpone—savory or sweet

• Café brulot: ice cream, flan, crème brulee, garnish/sauce, petit four

• Sour honey ice cream

• Mix bitters and honey (sweet bitters)

• Banana scone dessert

• Savory after eight: foie, scallops, chicken, vegetables, shrimp, sweetbreads

• Tapioca pudding: fried rice flavors, chicken soup, boulabaise, coq au vin

• Tandori chicken breast with a blue cheese farce

• Chorizo: vinegar, pudding, tuile, cracker, condiment, butter

• Baste meats with chorizo butter

• Chorizo hollandaise sauce: veal, shrimp, pike gnocchi

• Smoke: farro, lentils, chickpeas, beans

• Tea smoked rice

• Farro paella

• Farro: tuiles, crepes, pancake, crackers, pasta

• Rabbit lasagna sheets made with meat glue dressed with leg meat Bolognese

• Sugared bric dough pastry rounds with roasted veal • Foie gras ice cream bomb with liquid maple vinegar center: microwave to make

center hot

• Hot avocado pudding

• Lemon caramel syrup

• Tonkatsu of foie gras with duck egg fudge

• Poach eggs in methocel bouillon and serve hot

• Use methocel cuison to retain the shape of ingredients being poached—even sous

vide

• Foie gras cooked in seasoned methocel aspic and served warm—fat should be

trapped in the foie gras

• Whole lobe of foie gras cooked in methocel will retain its natural shape

• Broths are turned into laquers with methocel—thick tisane: ginger, scallion,

lemongrass, verbena, lovage

• Cooking in flavored tea

• Shrimp in a yoghurt, coconut milk glaze with a scallion cucumber garnish

• Duck ham and eggs

• Peaches glazed in almond syrup

• Can you extrude egg yolks to form egg noodles

• Spiced tea glazes with methocel for: foie gras, scallops, sweetbreads, chicken

• Sesame oil brushed grapefruit carpaccio

• Grapefruit and onion condiment with sesame oil

• Braised goat breast

• Jellied poaching mediums sous vide • Potato chips cooked in high temperature simple syrup

• Freeze liquid fillings for mousse: foie gras, chicken liver

• Gravlox condiment: dill, capers, onion, lemon, evo, tomato—beef, veal ,

sweetbreads, smoked foie gras

• Hoisin grainy mustard sauce

•

• Marinated seaweed salad: sauce, minced vinaigrette, emulsion—foie gras,

scallops, sweetbreads

• Vinaigrettes as sorbet: broken, creamy, quick—soy, lime, jalapeno, green onion/

balsamic, sherry, mayonaiise

• Mouli grate frozen flavored mayonnaise

• Mayonnaise: granite, sorbet, ice cream, semi fredo

• Lemon and oregano buttermilk poached chicken

• Buttermilk poached: beef, lamb, squab, fish, foie gras, scallops, lobster

• Butter and buttermilk: sauce, poaching medium

• Dehydrate ginger ketchup sauce

• Parmentier terrine with caviar and sea froth—bound with parmentier jelly

• Poached roulades of asian pear apple stuffed with tartare

• Fatty tuna—50 flavors—tranche, tartare, minced in a paco jet

• Tuna with lovage and vanilla

• Black pepper and honey laquered cod

• Sliced mushroom and poached pear crust or tartlet

• Sushi risotto—hot or cold: parmesan, tuna, truffle, bacon onion and cilantro • Tuna with zuchinni parmesan puree, pickled chanterelle mushrooms and diced

zuchinni

• Poached fruit crumble as crust, then bake in the oven: foie gras, fish, scallops,

sweetbreads, vegetables

• Truffle mayonnaise with soft boiled eggs made into ice cream

• Steak tartare with condiment ice cream: onion, capers, ketchup, Tabasco, soft

boiled eggs—apply to other condiments as well

• Condiment parfait base with tartare on top

• Poached pear and garlic: soup, sauce, crust, marinade

• Cooked and served in cappuccino

• Watermelon salad with shaved white onion and lovage yoghurt sauce

• Use sliced poached fruit as a crust for: meat, fish, game, scallops, crustaceans,

foie gras—apply with paste, egg white, wrap underneath bric dough or rice paper

• Yoghurt and: peach, truffle, yuzu, dulce de leche—sorbet

• Zuchinni, parmesan and crème fraiche puree or soup

• Place froth in bowl on the edge and pour in soup afterwards so it acts as a rim

• Freeze and shave mayonnaise in the paco jet to lighten

• Coconut, walnut, ginger, mint, cilantro, chile (espelette), balsamic/sherry vinegar:

sauce, condiment, glaze

• Crawfish and seaweed salad

• Garlic and peppers cooked sous vide

• Fish with braised baby leeks and pickled chorizo

• Braised leeks with chorizo and sherry/balsamic vinaigrette • Red curry paste: sausage, sweetbreads, seafood sausage

• Harrisa poaching medium: buttermilk, broth, oil, butter, duckfat—fish,

vegetables, scallops

• Fish, scallop, foie gras carpaccio with hot harrisa oil, tamarind maple condiment

and diced apple and shaved onion salad

• Shrimp paste, balsamic vinegar, sherry vinegar, espelette pepper: condiment

• Make fish tartare or mousse in paco jet

• Salt cod condiment: espelette pepper, basil, olives, soy

• Folded rice paper chips with flavors: bacon, herbs, truffles

• Sugar cane skewered buttermilk poached chicken nuggets

• Salt stuffed: fish, chicken, game—try with sugar as well

• Fish cooked under melon or in melons

• Cavaillon or other melon concentrates cooked sous vide

• Balsamic mayonnaise

• Fish poached and served in hollandaise sauce or its derivative

• Apple sauce flavored polenta then set and crust with corn flakes and fry

• Color apple sauce with chlorophyll

• Roasted fish with passionfruit and soy caramel, essence of galangal

• Passion fruit ketchup

• Savory apple pie with cheddar cheese crust and poached apples over flavored

gellan or simplify and serve with grilled elk

• Baba au rhum/tequila with foie gras preparations

• Eggs poached in simple syrup • Slow cooked eggs in their shells cooked in simple syrup or overly salted water

• Last minute marinade: soy, yuzu, chile, sesame oil

• Chicken confit and goat cheese fried balls

• Lamb kidney, tongue, cheeks with curry and coconut basmati rice

• Spruce tip jelly with minced truffle

• Micri and lovage sauce

• Sechwaan pepper and yuzu: glacage, mayonnaise

• Spruce tip and crab apple jelly

• Broken truffle and fleur de sel: garnish, condiment

• Chicken oyster beignets

• Black truffle and cocks comb tempura

• Stew of cocks combs and white truffles

• Cocoa nib and salt crust with roast pork

• Chicoree coffee: sauce, ice cream, froth, soufflé, pudding, gravy, marinade

• Sushi rice with fried rice flavors

• Potato and truffle swirled or layered pudding

• Avocado parfait topped with tomato and onion flavored tapioca pearls

• Potato parfait topped with black truffle tapioca pudding

• Cinnamon candy: sauce, larding—try altoids adjust with vinegar

• False terrine on a plate with sauce as layer breaks and boundaries

• Miso and mussel broth

• Smoked soy sabayon

• Smoked vegetable broths and purees • Dessert scattered sushi

• Pressed fruit sushi with fruit served on top

• Raspberry and yuzu laquer: foie gras, scallops, figs

• Ginger and soy flavored artichokes with sesame seed caramel

• Sushi rice with other vinegars: raspberry, maple, minus 8, sherry, cider, balsamic

• Broccoli and cheese: ravioli, agnolotti, cannelloni—lobster, scallop, chicken, fish

• Poached mussels adhered to sheets of white bread then sautéed

• Yuzu steamed pudding—savory or sweet

• Pecan pie nougatine: scallops, foie gras, sweetbreads

• Sake: froth, monte, emulsion

• Red velvet doughnuts

• Old school cakes as flavor prophile: ice cream, doughnuts, foie gras, scallops,

lobster

• Animal farm brown and natural butter ice cream

• Caramelized Jordan almonds in animal farm butter then use for ice cream or

savory preparations

• Vanilla rum vinegar

• Vanilla scotch vinegar

• Maple vinegar laquered langostine with pear-parsnip puree

• Sautéed peach steak with fish tartare

• Ivory salmon tartare with pear parsnip puree, pear and vinegar syrup, diced

pickled pear apple

• Region and city specific flavors • Treat peas like Edamame—flavor puree with miso, make soup with sake, steam in

pods and salt and drizzle with sour honey

• Shrimp crusted with bread planks: banana, tuna cheek, peaches, apple

• Soy sauce, evo, capers, yuzu, chives, sesame oil—broth, sauce, dressing: poached

chicken, fish

• Oak or other barrel aged soy sauce—apply the balsamic approach as well

• Foams with sashimi: citrus, rhubarb, sour honey

• Ivory salmon tartare with Matsutake mushroom escabeche and smoked caviar

• Salad of sautéed bok choy, onion and shaved asian pear

• Smoked paprika sauce with crème fraiche and stock

• Jasmine scented basmati rice

• Lemongrass infused rice vinegar

• Rice vinegar aged in oak barrels

• Baked bean puree with roasted lobster

• Mousseline poached in beur monte: shrimp, lobster, scallop, fish, chicken

• Swordfish laquered in red wine eel glaze

• Port and red wine eel glaze sauce: scallops, foie gras, chicken, lobster

• Baked bean ice cream or sorbet

• Mousse of baked beans

• Lentils du puy with barbeque eel

• Nougatine with crustaceans

• Baked bean puree with maple flavors

• Garum masala: yoghurt, Fromage blanc, quark, sorbet, spaetzle, sauce • Vanilla scented soy sauce

• Green tea and cardamom sugar doughnuts

• Green tea mousse or froth

• Roasted foie gras in bouillon vinaigrette (star anise, vanilla, lime, soy), topped

with spiced Daikon radish with chives and preserved yuzu

• Pour methocel flavorings on hot dishes for glazes applied to chaud froid—use

misto

• Infuse rice vinegar with fruit: raspberry, strawberry, huckleberry, jalapeno

• Bacon wrapped tofu loins

• Green tea—sugar or salt

• Konbu flavored potato puree—infuse milk with bonito

• Laquered medallions of asparagus

• Almond cream and adzuki beans

• Miso soup foam

• Miso soup and truffle: dipping sauce, cooking broth, vinaigrette

• Broth: dried mushrooms, saffron, soy, lemon zest

• Wakame cured ivory salmon

• Roasted scallops with almond nougatine, caramel/gastrique

• Scallop and balsamic jelly Othello with vegetable brunoise

• Blue cheese salt

• Egg cream palate cleanser—incorporate tapioca

• Constant bliss goat cheese slices with roasted scallops

• Glue lamb belly together then brine and braise—also can role like pancetta • Sauternes and vanilla liquid center foie gras

• Micri and minus eight vinegar sauce

• Make cornstarch molds to set whiskey syrup centers—alcohol and sugar

crsystalize

• Milk, gelan and sheet gelatin base

• Methocel—liquid at cold solid at heat—apply to liquid fillings

• Slow cooked egg tolk rolled out for shell or skin

• Apricot and mustard puree

• Langostine with cavaillon melon vinaigrette

• Yuzu and white truffle vinaigrette

• Exotic ingredients, inventive combinations

• Braise baby octopus for 45 minutes in: soy, salt, onion, pear, ginger, lime,

jalapeno broth

• Grilled white chanterelle mushroom sald

• Grilled Matsutake mushroom salad

• Peach medallion or turnip or other fruits and vegetables roasted with: foie gras,

sweetbreads, pork, scallops

• White cranberry juice cosmopolitan

• Kasu taglietelle with grated ginger sauce

• Kobe beef with sea urchin

• Chawaan mushi with methocel—pour hot liquid on liquid custard and make it set

instantly and as you eat, it dissolves

• Flavored oils and yoghurt sorbets • Caramelized parsnip tartlet bound with gelan to make warm

• Poppyseed and lemon spaetzle: make shrimp spaetzle with lemon and poppy

seeds

• Roulades of flatiron steak with meat glue

• Caraway with roast citrus purees

• Trout cooked sous vide on planks

• Chorizo and frog legs with dill sauce

• Frog legs with yuzu sabayon

• Lemon, yuzu, orange, chocolate meringue pie or pot pie

• Grilled avocado and charentais melon salad

• Almond sorbet drizzled with maple vinegar

• Coconut creamed chicken pot pie: foie gras, lobster and corn

• Hold egg yolks in grape seed oil then confit at 65 degrees celcius and top with

shaved truffles

• Use thermomix to make scrambled eggs

• Grilled baby lamb kidneys

• Confit truffles in smoked butter

• Smoked butter and truffle monte

• Potato puree with smoked butter

• Sauternes and other dessert wine slushy

• Ripe camembert au torchone

• Set goat cheese log in chocolate ganache in a square terrine

• Slice goose egg ravioli and serve as part of a dish • Rabbit terrine with hot snail vinaigrette

• Grilled elk with elk stew sauce

• Shrimp stuffed with smoked paprika butter—pound out as a ravioli and pour hot

broth over

• Tempura confit potato slices

• Dried apricot cake with sauternes infusion

• Rouille liquid croutons deep fried

• Shallots or onions marinated in smoked vinegar

• Marinate meats in buttermilk, then seal in package and poach

• Summer truffle pasta: shave confit of summer truffle and roll into cylinders and

top with cheese and minced truffle and broil

• White chocolate brownie

• Brandy and wasabi sauce

• Sashimi with Indian spices

• Savory stuffed french toast: foie gras, sweetbreads, scallops with leeks and

truffles, onion soup

• Tequila and summer truffle ice cream

• Summer truffle carpaccio

• Foie gras stuffed french toast with maple vinegar, sliced poached pear, duck ham,

seared foie gras, and pear vinaigrette—apply to other fruits

• Lime ginger emulsion

• Sweet potato soup with chestnut foam

• Green pineapple and ripe papaya salsa • Brandade parmentier

• Salmon with ginger oil

• Hot marinade on foie gras: Mginger, ketchup, soy

• Poach roulades oif beef glued together with activa then sear outside

• Old bay cream

• Mole jelly spray: foie gras, chicken, sweetbreads

• Sweet potato jelly spray

• Fried tartare sauce, Ravigote, truffled mayonnaise, ketchup, mustard, hollandaise

• Basmati rice cooked in smoked turkey broth

• Roast chicken with savory apple tart

• Chestnut and water chestnut: soup, sauce, stuffing, vinaigrette

• Softshell crab with sorrel sauce, smoked basmati rice, and marinated tomatoes

• Striped bass with roasted apricot vinaigrette and north African spices

• Togarishi flavored caramel corn

• Tomato and watermelon syrup

• Truffle macaroni and cheese with ditalini pasta

• Ocean, river, forest: vinaigrette

• Black truffle bisquits

• Sashimi with pear bacon

• Brine then smoke fruits then slice like fruit bacon

• Mushrooms and melons

• Other tapenades: anchovy, garlic, red wine vinegar: melon, citrus, fennel, onion

• Chile and maple pecan turtle folded into ice cream • Green perilla sorbet

• Clam vinaigrette

• Lemon verbena and watermelon

• Tomato menu

• Nasturtium menu

• Indian summer menu

• Soy and pine

• Two element menu

• Maple menu

• Vinegar menu

• Chicken wrapped in egg or egg yolk (an omelette)

• Chocolate mayonnaise

• Foie gras or other proteins in: textures, temperatures, flavors

• Rice crispy or other cereal crusted banana

• Chile pecan pie

• Salt roasted apricot and green olives with: rabbit rillette, lobster, veal

• Peach or other fruit pate or rillette

• Dried apricot coulis

• Dried orange sauce

• Bell pepper and lemon verbena cooked sous vide

• Orange sorbet in champagne or champagne sorbet in orange soup

• Elk poached in corn and butter broth: apply to other meats and broths—squab,

chicken, foie gras, scallops • Soy and yuzu flavored french fries

• French fries with espelette pepper

• Popcorn flavored with: espelette, truffle oil, cocoa, yuzu and soy powders

• Banana pickled or preserved in maple vinegar

• Strawberry and balsamic vinegar egg cream

• Corn flake crusted foie gras with banana, maple vinegar, toasted curry

• Foie gras with corn flake crusted french toast or stuff french toast with foie gras

and drizzle with maple vinegar

• Emulsify butter into gelatin: truffle, herb, fruit jus, vegetable jus, roasting jus to

increase mouthfeel

• Purslane and epazote: crudo, tartare, carpacio: fish, meat, vegetables

• Apple roulades with pork stuffing cooked sous vide

• Cepe or other mushroom carpacio with epazote, soy, sesame oil, scallions and

lime

• Lardo cannelloni stuffed with crab, shrimp or lobster remoulade

• Rillette stuffed calamari: pork, rabbit, chicken, fish—try with mousse as well

• Peanut butter and white chocolate ganache

• Sweet onion and espresso: sauce, fondue, risotto, vinaigrette

• Rabbit with chorizo and peppers, basil and ricotta ravioli

• Cepe salad with juniper wood aged balsamic, ground juniper and evo

• Tapenade crusted tuna pave

• Aroma: curry leaf, kaffir lime, toasted spices

• Sweetbreads with vermouth and pickled cucumber dice sauce • Corn ice cream with basil syrup, chips,

• Corn ice cream with truffle chips

• Nine spiced: crab, lobster, fruit, vegetables, meats, sweetbreads, scallops

• Five herb blends

• Melon and jalapeno condiment

• Fruit: chop, steak, t-bone, sirloin, loin

• Yellow tomato manhattan clam chowder, Ceviche, sauce

• Citrus and spice gastrique

• Buttermilk poached chicken with a tarragon crust and a roast lemn cream

• Summer truffle wrapped: scallop, cod, tuna

• Marinate summer truffles

• Smoked sushi rice with tonkatsu of pork or tuna belly

• Candy baby tomatoes

• Saucisson of chocolate served with tete du moine of chocolate

• Dungeness crab with prickly pear tapioca, yuzu tequila froth, and vanilla salt

• Veal with crab ravioli

• Frozen maple and caramelized yoghurt panna cotta

• Curry cured: foie gras, duck breast, squab

• Curry and maple roasted pineapple

• Hot baked soup with crust: rice, tapioca

• Puree skins with meat glue and make tuiles to roast: chicken, pork, squab, duck

• Other fish rolled in smoked salmon skin

• Rhubarb and fish Ceviche: scallops, halibut, sea bass with rhubarb jus froth • Honey and balsamic or sour honey glazed lobster tails or pieces

• Tropical tapioca

• Praline coated pecans

• Brioche toast, cherry jam, tete du moine

• Vanilla and salmon roe

• Caramelized yoghurt cooked in the jar sous vide

• Spiced honey, vanilla honey

• Flavor kasu with vanilla

• Chilled chocolate soup with raspberry granite

• Blueberry soup with lemon granite

• Chocolate tapioca with raspberry granite—soak in chocolate milk

• Rottagrittza: lemon and horseradish flavored beet tartare with buttermilk topped

with heavy cream, raspberry and black pepper

• Camembert with nasturtium leaves, purslane, saba strawberries and guinea pepper

• Szechwaan pepper and pineapple

• French toast with cardamom sauce and maple cream

• Caramelized pecans and cape gooseberries

• Wheat bread crusted tuna with pickles and mayonnaise

• Cilantro, bacon horseradish and sour cream (try with dill as well)

• Black truffle baby squid with risotto

• Ginger and miso rice with foie gras

• Miso and mirin sauce

• Laquered eel or fish with madiera, butter, onion and bacon • Balsamic laquered eel

• Chorizo risotto

• Bonito chipped beef on toast

• Smoked turkey broth and foie gras risotto—explore other risotto made with

smoked turkey stock

• Sea urchin and pernot: sauce, veloute

• Snail and sweetbread farce for braised rabbit shoulder

• Morello cherry: condiment, mustard fruits

• Snails with herb butter, almonds, chanterelles and ham

• Shave slices of cooked and frozen sticky rice (perhaps flavored or smoked) and

use as a crust or cracker

• Roast lemon dressing with or without anchovies

• Diced ham and chanterelle mushroom fricassee

• Kelp seaweed, red onion, rice vinegar cured sardines

• Sardines on savory bacon and egg waffles

• Smoked fish broth poured over rice with pickled fish, ginger, green onion

• Green pineapple and rum vinaigrette

• Sardines in a slow cooked concentrated tomato and basil sauce

• Foie gras, sweetbreads, scallops Bolognese

• Ground fish Bolognese with grilled artichokes

• Smoked potato filets with pickled sardines

• Kanzuri paste and sardines

• Pickled trout with artichoke Barigoule and kanzuri paste • Buttermilk soaked fish: sardines, mackerel, blue fish

• Cocoa and five spice—savory and sweet

• Toasted five spice rice used as a crust

• Shaved raw artichoke over sardines

• Black pepper cereal crust: rice krispies, cream of wheat, potato flake

• Lemon verbena glaze

• Black truffle tapioca pudding: savory or sweet—make with liquor braised summer

truffles

• Buttermilk poached then broiled turbot filets

• Goujonettes of trout with green goddess or ranch dressing

• Make a summer truffle ranch dressing

• Chorizo or other salumi ranch dressings

• Scallop, shrimp, lobster, fish,: greek salad, peking duck garni

• Brush mustard on fish then dry before sautéing

• Finish potato puree or other purees/polenta with brown butter solids

• Fold brown butter solids into: gnocchi, pasta, breads

• Pecan and pear: tart, dessert, condiment, topping, ice cream, sorbet

• Soak pecans in rum then flavor with vanilla

• Star anise and vanilla: infusion, sugar, salt, liquor, tea

• Grand marnier poached apricots

• Brown butter sautéed watermelon as a base for a salad: crab, skate

• Banana and rum mousse or froth with cocoa nib flavors

• Candied cocoa nibs • Grand marnier and strawberry jelly or jellies

• Use mandarin orange syrup in sweet braises, pastry creams or custard/curd bases

• Iced coffee jelly or irish coffee jelly make hot or cold

• Minted coffee cream jelly with irish whiskey syrup center

• Tea ganache

• Fold yoghurt powder into meringue base for tang

• Caradamom banana

• Ginger, scallion and hoisin glazed ribs

• Passion fruit puree and tea: poaching liquid, braises

• Rum jelly

• Rum or other alcohol alginates to make cocktail explosions

• Chicken fried steak with steak Florentine vinaigrette

• Flavored mayonnaise as a casing for fish then bread and fry (use gellan)

• Roast trout with elk chile sauce

• Lobster with elk hangar steak

• Seafood with elk jerky vinaigrette

• Game with asian flavors

• Foie gras and: apple, peach, cherry, plum, pumpkin, mustard fruit—fried pies

• Avocado au torchon

• Pan roasted avocado

• Nachos with lobster chile

• Sesame oil, pears and habanero

• Black pepper and pineapple pina colada • Corn and coconut milk with black pepper

• Parmesan dipping sauce

• Poached fruit soup: plums, cherry, apricot

• Lovage pound cake

• Peaches and cream—foie gras

• Cobblers and crumbles as crusts or bases: foie gras, scallop, sweetbreads

• Make caramel meringue

• Green pineapple and fish sauce vinaigrette

• Iberian ham fat in stuffing: roast chicken, squab, quail, rabbit

• Corn in the cob

• Wrap goat cheese in chocolate ganache

• Foie gras sorbet with fruit steaks: mango, pineapple, apple

• Dessert version of a plateau de mer: dipping sauces etc.

• Habanero scented oils: sesame, pine nut, macadamia nut

• Kielbasa and potato gratin

• Shrimp with pesto mayonnaise, piperade salad, and a bonito infused shellfish

froth

• Lamb with tapenade, potatoes and tomato arugula salad

• Lobster or crab with a buttermilk dressing

• Lobster and buffalo mozzarella parmigana

• Chicken liver crème brulee

• Kasu and mustard: sauce, vinaigrette, noodles

• Pot au feu rillette • Mussels in mustard sauce

• Veal milagnese with braised veal neck

• Pine nuts or pistachios and squid: crust, salad, vinaigrette, pesto, sauce

• Deep fried chickpeas and squid salad: rocket

• Balsamic vinegar and onion soup

• Buttermilk dressed green beans: bacon and ranch flavors

• Buttermilk dijonaisse

• Oysters with soy, lime, scallion, jalapeno sauce and parsley puree

• Chicken fried elk hangar steak with capers, tarragon and ginger

• Tuna dugustation with collard greens

• Duck ham with collard greens and mac and cheese

• Milk chocolate and rum: cake, brownie, ice cream, sauce

• White chocolate and rum spray

• Potatoes with flavors of: India, the orient, pad thai, burgundy

• Duck ham with tuna cheek

• Seafood risotto milagnese finished with fish marrow

• Sorbet of: ice wine, sauternes, nightingale, banyuls

• Ravigote glacage over fish

• Pot au feu of tuna: cheek, belly, loin, : pesto, truffle, sun dried tomatoes,

parmesan, shiitake, summer truffle

• Lobster with a pesto sabayon, arrabiata sabayon, newburg sabayon

• Lobster knuckle beignets

• Crispy sturgeon marrow with caviar sauce • Use smoked soy dust in bread or financier

• Smoked sturgeon marrow

• Pasta and bean soup with lobster, shellfish or truffle broth

• Putanesa risotto with broiled tuna cheek

• Tuna cheek with truffle anchovy mayonnaise

• Smoked risotto with sea urchin fondue, and a ginger, scallion soy lime emulsion

• Asian chile

• Tuna cheek with whole wheat pasta

• Marjoram bread crumbs

• Sausage and sea urchin

• Seafood sausage with sea urchin inside or as a sauce

• Sea urchin and scallop sausage

• Chickpea praline

• Brown butter pound cake

• Blue cheese pound cake

• Lobster with broccoli rabe

• Pernot and saffron: soup, sauce, vinaigrette, marinade, dipping sauce (add soy)

• Watermelon laquered lobster

• Asian spiced potato broth or fricassee

• White soy and banana: condiment, sauce

• Large ravioli of: geoduck, mussels, clams, crabmeat with sauce of the moment

• Squid with xo sauce

• Fig and fresh wasabi condiment • Cashew, honey, lime and soy vinaigrette: shrimp, watermelon, squid, fish

• Charred onion and tahini/miso condiment

• Anago or unagi on honey braised Daikon radish

• Caramelize crème fraiche sous vide

• Smoked risotto with truffled snails, bacon lardons, and a parsley-garlic condiment

(yuzu)

• Suckling pig with smoked basmati rice

• Smoked rice in or as sausage

• Liquid polenta cubes

• Anchovy chile dust

• Arugula salad with a rhubarb vinaigrette

• Tuna cheek braised with Perigord truffles, truffle oil, soy-lime-scallion-jalapeno

sauce, served with truffle and butter braised baby corn on the cob cooked sous

vide

• Tuna tartare with lovage salt and micro white celery

• Seared tuna loin with creamy artichoke vinaigrette

• Tuna cheek with miso and tahini sauce

• Tuna cheek tonkatu

• Pastrami flavored toro

• Tuna cheek pastrami

• Sea urchin and black truffle quiche

• Port rice pudding

• Foie gras with tuna and uni • Sweet tomato curd

• Basil curd

• Rice or tapioca pudding carpacio used as a crust, wrapper or base of dish—make

pudding then set in cylinder and freeze, then slice thin

• Finish potato puree with prosciutto or Iberian ham fat—try foie gras fat or

smoked duck fat

• Cook fall fruits in summer fruit jellies

• Use squid ink in tempura batter: fish, squid, shrimp

• Bacon and fresh prune stuffing

• Maple and lovage

• Sherry and lovage

• Rye bread crusted tuna or fish in a pastrami style

• French toast ice cream: maple, strawberry,

• Cheese broths as poaching or warming medium: eggs, fish, meat, vegetables, fruit

• Sherry or sherry vinegar sorbet

• Horseradish and sun jewel melons

• Candied spice dusted Sicilian pistachios

• Avocado or guacamole fritters or beignets

• Giant squid papardelle with caciucco Bolognese

• Rice pudding arancini

• Honey and champagne vinegar sauce

• Abalone cooked sous vide then make tonkatsu

• Seared foie gras with raspberry of huckleberry vinegar • Explore tuna melt: try with the cheek, pickles, mayonaiise and bacon

• Onion and roast lemon marmalade

• Broccoli or rappini with chinese sausage

• Miso-mustard: sauce, vinaigrette, soup, condiment

• Chinese mustard and asian pear apple: vinaigrette, sauce, glaze, syrup, puree,

condiment

• Watermelon planks with baby tomatoes and melon ball salad, shaved cheese,

black pepper syrup and marjoram (tequila poached summer truffles)

• Tequila cooked foie gras with tequila summer truffle salad

• Yuzu soda

• Seafood mosaic with melons and allium

• Truffle laquered potato ragout with sea urchins

• Candied cucumber and watermelon checkerboard

• Yuzu-yoghurt jelly spray: chicken, scallop, foie gras, smoked salmon

• Tripe cooked in smoked tomato

• Tripe cooked in smoked yellow tomato

• Onion braised octopus

• Tuna and toro meatballs with ricotta, yuzu, herbs and nasturtium leaf puree

• Watermelon glazed giant squid

• Watermelon pickle: rice vinegar, mirin, yuzu, sansho, salt

• Peach and habanero: pie, condiment, salt roasted sauce

• Madiera, sherry, vermouth cola

• Vanilla cream finished with sour cream • Sea urchin and sausage fried dumplings

• Chicken wings stuffed with Dungeness crab leg meat

• Coconut and rum cream pie

• Pina colada pie

• Rau ram and lime butter sauce or brown butter emulsion

• Endive, truffle, and walnut marmalade or salad

• Broccoli rabe with abalone sashimi and garlic oil

• Conch Bolognese

• Bacon wrapped or crusted abalone first cooked sous vide

• Lime pickle, yuzu, lemon, orange, grapefruit—caramel

• Green almond: caramel, milk, ice cream

• Tuna loin and braised veal neck

• Espelette pepper froth with lecithin

• Maple date condiment (serve with buttermilk chicken)

• Roast chicken with a camembert, arugula and potato tartlet

• Zuchinni and roasting jus sauce

• Rhubarb and honey: vinegar/vinaigrette

• Rhubarb marshmallow

• Tamarind and maple sauce

• Smoked japanese rice: tuile, cracker, crepe

• Watercress noodles

• Grasshopper pie individual like tartlet—can you make as a mignardise

• Green tomato laquered sweetbreads with fried green tomato and tomato jam • Yellow tomato and nectarine soup

• White bean chile

• Trout boulabaise

• Harissa and melon: cantlope, charentais, honeydew, watermelon—soup, sauce,

condiment, salad

• Harissa melon sauce with slow cooked fish

• Morel mushroom and sesame oil vinaigrette

• Lobster poached in coconut corn broth

• Kasu and azuki beans: dessert, parfait, ice cream

• Barbeque flavored lamb neck

• Cardamom and chorizo, harrisa

• Hot and sour tapioca: like chinese soup as base for fish dish

• Chorizo sauce or puree

• Buttermilk poached chicken with sweet and sour Daikon radish

• Savory crepe soufflé

• Bean and legume sorbet and ice cream: navy, tonka, lentil, chickpea

• Miso and or kasu caramel

• Tomato-lime pickle: condiment, sauce, gastrique, jelly, glaze, chaud-froid

spray—hamachi, foie gras, frog legs, sweetbreads, scallops, chicken, fish

• Maple, tamarind and orange toffee

• Vanilla bean cured: salmon, scallops, shrimp

• Vanilla rum and coconut milk as base for lobster Ceviche

• Oysters Rockefeller fried dumpling with dipping sauce or part of dish • Porcini mushroom carpacio with hot toasted sesame oil vinaigrette

• Lemon basil infused oil

• Artichokes, poached scallion bottoms, black pepper, lemon basil oil, tomato

nectarine sauce and cocoa nib and maldon salt garnish

• Froth or drink: with pineapple jus, coconut milk, tequila, lime jus, curraco

• Use coconut milk in pastes for applying crusts: macadamia nut, pistachio, walnut,

lemongrass

• Molten vegetable pudding cakes savory or sweet: carrot, celery root, avocado,

peach, parsnip, tomato, pear, beet

• Carrot cake with molten cream cheese center

• Garum masala baked apple, peach or pear

• Molten avocado cake with chocolate or banana filling and yoghurt sorbet

• Tempura baked stuffed apples

• Cassis caramel

• Tequila orzo pudding

• Sweet macaroni and cheese (mascarpone and ricotta) with salt roasted fruit:

peaches, plums, pears, also try and butter braise the fruit

• Pastry cream and almond cream mix together and add fruit and bake, chill, and

slice and use as a base for dessert

• Pickle jus snow cone or granite

• Candied cabbage with butter and bee pollen

• Candied kimchee

• Rosehip and cherry condiment: savory or sweet • Chanterelle mushrooms and maple vinegar a la greque: foie gras, zuchinni,

verbena essence

• Lobster, foie gras, sweetbreads, fish baked in a mallow crust—play off of a salt

crust

• Lobster and pesto with baby tomatoes, zuchinni, and zuchinni blossoms

• Goat cheese sponge cake

• Smoked V-8 juice

• Smoked potato chips

• Potato chips seasoned with smoked soy dust

• Kasu: sorbet, ice cream, condiment

• Cardamom pastry cream

• Savory pastry cream

• Fruit steak (apple, pineapple, pear) and eggs: sabayon sauce

• Hollandaise sauce cooked as a custard

• Herbs and eggs cooked low temperature in mason jars

• Kasu crepes or tuiles

• Striped bass new style sashimi with anise herbs: chervil, shiso, basil, fennel,

tarragon and basil scented oil

• Tomato apricot sauce

• Slow cooked striped bass

• Candied onion with rhubarb: savory or sweet

• Olive oil sorbet or granite

• Foie gras with prickly pear vinaigrette, and salt roasted apricot puree • Foie gras with margarita garnish

• Sour honey and toasted sesame oil or walnut oil vinaigrette

• Ginger scallion fish sous vide

• Use dry ice to flash freeze: berries, egg yolks, fish

• Foie gras torchone panini

• Chicken thighs with olives, pickled chorizo, tomato, sage

• Ginger laquered beef cheek

• Celery soup with gorgonzola sorbet

• White chocolate and sesame oil: ice cream, parfait, milkshake, cake, brownie—

add flavors of coconut and rum

• Chocolate jelly

• Chestnut honey gingersnaps

• Guiness and ginger muffins

• Braised endive dessert with ice cream or an ice cream topping

• Apple and eggplant condiment

• Sweet and spicy pumpkin seeds

• Dried Saskatoon berry: sauce, condiment, compote, gastrique

• Apple and eggplant byaldi: savory or sweet with ginger, pepper, clove, fenugreek

• Dried cranberry condiment cooked in reduced cranberry jus syrup

• Curry sugar

• Espelette pepper sugar

• White chocolate syrup: malted or make white chocolate milk

• White balsamic syrup reduction • Cinnamon and cardamom sugar dusted sweet gnocchi: potato, polenta, Parisian

• Blue cheese cake

• Rhubarb and black sesame seed tuiles

• Corn on the cob with vanilla fleur de sel

• Corn, coconut milk and vanilla: creamed corn, chowder, bouillon/cooking

medium—serve with mushroom ragout

• Sechwaan peppercorn smoked fruit (use jasmine rice, sugar and anise seeds as

well) mango and pineapple, peaches and plums, melons

• Fruit puree gratin based on pastry cream

• Citrus juice and vanilla dressing

• Plum wine poached golden raisins

• Use mycryo in foie gras mousse—also try in fish and meat as well

• Slow cooked salmon with gingered sea beans, huckleberry puree

• Mushroom tart with potato, bacon and pesto

• Spiced Dungeness crab with plum rhubarb soup

• Tomato salad with sous vide honey braised Daikon radish, yuzu dressing and

assorted basils

• Sea beans in a ginger dressing

• Orange water: ice cream, milk, cappuccino, granite

• Split breasts of duck in half lengthwise to create loins of duck for roasting or

poaching

• Sweet polenta or potato rounds as base for a dish dusted with black pepper sugar • Use ideas of flavored stuffings for foie gras or other preparations: chestnut maple,

corn bread, sausage and cranberry, apple sage, oyster

• Butter steamed dover sole with nutmeg scented geranium

• Smoked honey vinaigrette

• Combine smoked honey with soy sauce

• Polenta croutons coated in cardamom and cinnamon sugar

• Dip pastry brush in corn syrup and brush on sil pat and sprinkle with seeds and

spices then bake at 350 degrees for five minutes then cool for thirty seconds and

shape

• Plum wine and raisin sauce

• Roast carrot puree with chinese five spice and vanilla

• Carrot cake flavored carrot puree

• Carrot cake flavored parsnip puree

• Stuffed knish pannini: lobstrer salad, cheese, roast beef, black truffle with taleggio

and mushrooms, leek fondue

• Root beer float ice cream

• Pineapple and chile caramel folded into coconut ice cream

• Juniper scented ice cream

• Garam masala and yoghurt sorbet

• Mango/cardamom/saffron ice cream or sorbet

• Lemon and spice steamed pudding

• Elk hangar steak with corn and coconut milk polenta, jalapeno and green onion,

smoky avocado and tomato salsa • Chickpea batter and lobster or giant shrimp corn dogs

• Passion fruit and rose petal sorbet

• Ginger and mustard mayonnaise for crab salad

• Fold pickled mustard seeds into violet mustard

• Dehydrate pickled mustard seeds

• Remember to add gelatin to broths of crustaceans or clams which do not have

gelling properties

• Smoked scallop: crust, foie gras, cous cous, ravioli, soup, chowder

• Tapioca pudding cooked sous vide in a mason jar

• Scallops in their shell cooked sous vide

• Morel mushroom pot pie

• Make aluminum foil or plastic planks to keep fish flat in sous vide cookery—

explore with meats

• Baked stuffed apple tart tatin served with foie gras

• Rabbit: flavors and tastes of the garden, ricotta gnocchi

• Sea urchin and ricotta gnocchi

• Brined rabbit: Indian spice, asian spice, south western, Peruvian

• Crossaint crusted skate or other fish

•

• Chocolate ganache wrapped around young goat cheese for bulls eye effect

• How to make chocolate brie cheese or perhaps use white chocolate

• Melon soup with smoked trout ravioli

• Trout bologese • Shaved scallop carpaccio put together with meat glue then shaved frozen on slicer

• Raw soppresata (crudo) made with meat glue

• Lime pickle: sauce, broth, vinaigrette

• Kanzuri glazed fruit: mango, watermelon

• Oysters with crab apple jelly and pickled mustard seed mignonette

• Apple dijon vinaigrette

• Puree pickled mustard seeds with crab apple jelly

• Lobster with mountain huckleberries and sautéed baby corn

• Pesto sabayon

• Duck sauces with fish

• Chocolate peanut butter popcorn

• Gelatin to mycryo ratio: 1- 1.6

• Oysters in smoked bloody mary sauce

• Braise sturgeon belly

• Smoked tuna cheeks preserved in olive oil

• Chipped beef on toast with sturgeon jerky vinegar or vinaigrette marinated tuna

cheeks prepared like sardines

• Sangria made with cooked fruits in a jar sous vide then used for: sauce,

vinaigrette, puree, gelato

• Red wine braised: apple, pineapple, pumpkin, parsnip then use as sauce,

condiment, puree, soup

• Spruce tip and maple vinaigrette

• Spruce tip infused fleur de sel • Agave syrup marinated trout: agave, soy, tequila

• Caramelized butter solids and their uses

• Vanilla infused tequila

• Spruce tip infused tequila

• Maple and tequila

• Brown butter hollandaise with crispy crust

• Stabilized flavor with caramelized butter solics

• Melon bruschetta

• Broccoli rabe pesto

• Broccoli rabe and watermelon salad with watermelon and tomato syrup

• Tea infused whipped cream

• Emulsify grand marnier and butter or mycyo and spray as a glaze savory or sweet

on: strawberries, poached chicken, foie gras

• Use mycryo to finish pastry cream, curds, mousse

• Veal neck roulade sealed with meat glue

• Use melted cocoa butter to make savory sprays for: vegetables, meats, seafoods

• Use mycryo to make panna cotta: savory or sweet

• White asparagus with maple vinaigrette

• Maple vinegar jelly candies

• Sturgeon pancetta or bacon

• Cocoa butter monte

• Browned cocoa butter with: oysters, scallops, vinaigrette

• Aged sake with morels and foie gras • Cavaillon melon and crab soup with sake and vanilla

• Melon seed: sauce, drink, vinaigrette, broth, essence, soup, mole

• Black cod with scallion black bean sauce

• Tomato, onion, blue cheese and basil Vietnamese spring roll with balsamic

dipping sauce

• Melon and passion fruit vinaigrette

• Tandori spiced buttermilk poached chicken

• Caramelize sheep’s milk or goat’s milk yoghurt

• Dill scented chicken breast and thigh with a cucumber potato salad

• Soy bean ravioli

• Smoked soy and lemon oil or lemon basil oil vinaigrette

• Smoked balsamic vinegar

• Kasu, maple and smoked soy marinated flatiron of beef

• Chocolate, vanilla, cherry, strawberry—malt—pot de crème, crème brulee,

pudding

• Shrimp, lobster, scallop Ceviche with a yuzu tequila cloud and perhaps passion

fruit tapioca with vanilla salt

• Tapioca: lemonade, ice tea, long island ice tea

• Grilled lemon or lime ade

•

• Squid with rhubarb vinaigrette

• Tuna cheek with black bean sauce and scallion condiment

• Rum and milk chocolate ice cream • Tuna cheek sausage, or flavored like sausage: apply to sausage preparations

• Shaved truffle over tuna cheek cooked en cocotte

• Tuna cheek with foie gras, sweetbreads, beef sirloin or tuna sirloin

• Tuna cheek with a cucumber dill sauce and smoked paprika oil

• Tuna noodle casserole with tuna cheek: hot or cold, raw or cooked

• Tuna cheek goulash, bourgognone

• Tuna cheek tonkatsu

• Creamed fruit

• Sweet creamed corn

• Fruits of the forest, vegetables of the forest

• Finish curds or tapioca or rice puddings with butter or mycryo (cocoa butter)

• Vegetable and camembert or colorouge fonduta

• Dried mango tisane

• Tuna cheek with potato gnocchi

• Pita bread: soup, garnish, crouton

• Dried shrimp vinegar

• Chorizo vinegar

• Broccoli rabe and cheese: gratin, casserole

• Miso and sautéed watercress

• Miso marinated turkey cooked sous vide

• Buttermilk poached miso marinated turkey

• Sweet potato pie ice cream with chunks of pie folded into the ice cream

(condensed milk ice cream) • Cook stock with pearl tapioca to thicken

• Roast fruit sorbet: grapefruit, lemon and spiced dates

• Add pectin to wine syrup reductions to thicken

• Add pectin to shellfish stocks or vegetable stocks or sauces to thicken

• Use dried fruit purees to make intense sorbets and ice creams

• Smoked bloody mary: sauce, condiment, vinaigrette (toasted sesame oil, lovage

salt, soy sauce, horseradish

• Huckleberry blini with buckwheat flour and maple vinegar sauce

• Dehydrate gorgonzola to make a salt

• Add vinegar to egg yolk to set or coagulate

• Lobster or other fish braised in maple wine

• Fruit tempura with a dipping sauce

• Wild rice orancini

• Parmesan semi fredo

• Assorted capponata

• Tomato, basil and mozzarella sorbets: play off rainbow sorbet

• Anchovy paste and violet mustard mixed together for adhering crusts

• Pesto ice cream

• Use powdered pectin in herb emulsions

• Apple jus or cider sabayon

• Mead sabayon

• Add pectin and gelatin to dressings to make slightly viscous

• Corn flake “peanut butter” or praline • Malted candied corn flakes or rice krispies

• Chocolate and balsamic vinegar or black vinegar syrup ganache

• Cashew or brazil nut “mayonnaise”

• Grind nuts and sugar to paste then fold in melted chocolate

• Maple vinegar candied popcorn

• Salt and vinegar pop corn

• Season popcorn with pickled ramp salt

• Maple vinegar chocolate truffles

• Crystal hot sauce pulled pork: salt, crystal, black pepper—cook picnic shoulder in

plastic wrap for 16 hours

• Add lecithin to products being creamed to increase leavening

• Malted candied popcorn

• Basil butter flavored pop corn

• Cook tapioca in honey broth

• Tamarind butter

• Flavor sweet polenta with almond extract

• Buckwheat honey and flour: crepes, noodles, pancakes, cookie, blini

• Cheese course: dipping sauce of cheese with fruit: steak, chop, braise

• Sweet polenta made with fruit stock

• Use pear poaching liquid to make galletes

• Vanilla Rum lace: 3T and 1t rum, 2.4oz sugar, .9 oz flour, .9 oz melted salted

butter—350 degree oven for 4-6 minutes

• Tangerine jelly sprinkled with cocoa nib flecks • Lychee tartare with citrus dressing

• Froth sweet drinks or sauces with ice creams of flavor and spice

• Sweet tater tots (perhaps wrap in phyllo then crust)—chocolate, peanut butter,

mint, banana, coffee—coconut crust, candied potato or potato flake and serve

with a sweet ketchup

• Foie gras tater tots crusted with potato flake and served with ketchup

• Yuzu rice: pudding, cracker, fried, risotto

• Yellow pepper dice bound with mango puree

• Limoncello cream

• Snap pea menu, asparagus menu, potato menu, fall fruit menu, cherry menu,

melon menu, tomato menu, zuchinni menu

• Hamachi saltimbocca

• Coconut creamed corn chowder with Dungeness crab meat

• Wine and food studio: small intimate dining

• Kasu marinated ribs: pork, beef, short, st louis style, fish

• Farro based sake

• Tuna cheek with basmati fried rice

• Summer truffle and razor clam sauce, Ceviche, gratin—white or Perigord truffle

• Huckleberry crepe soufflé

• Toasted sesame oil and violet mustard sauce

• Buttermilk poached chicken with smoked japanese rice

• Kasu mayonaiise

• Kanzuri paste mayonaiise • String beans with yuzu soy butter and steamed trout

• Dashi poached oyster with a bacon and scallion vinaigrette

• Warm fish carpaccio with a hot scallion vinaigrette

• Sudachi lime vinaigrette

•

• Fruit stock: base made like vegetable stock for braises of fruits and other

preparations

• Gooseberry and rice pudding

• Balsamic vinegar, honey and black pepper sauce

• Scallops Rockefeller with arugula, bacon, and onion condiment

• Tuna cheek with sauce gribiche

• Tuna cubes with morel mushroom mayonnaise: soy, ginger, scallion flavors

• Sake and fleur de sel or japanese salt cured salmon or other roes

• Note salt hardens, sugar softens

• Brine octopus or squid before smoking

• Garlic, ginger and onion juices combine and reduce to a syrup then add yuzu juice

or confit

• Giant squid kiev glued together with transglutaminase then cook sous vide

• Broiled toro then brush with smoked pickled ginger ketchup base

• Add juniper branches to a smoker or use them to fish or meat

• Roast proteins or vegetables with lemongrass, dried citrus, dried ginger and curry,

bay or kaffir lime leaves

• Make or locate cherry blossom syrup • Source pear, plum or black thorn woods for smoking

• Carrot cake crepe soufflé which is caramelized and stuffed with coconut cream

cheese pastry cream and served with a raisin carrot citrus sauce perhaps with a

ginger infusion

• Passion fruit pina colada anglaise sauce

• Coconut crepe with a carrot and cream cheese pastry cream and a golden raisin

and lime sauce

• Carrot cake bread pudding brulee

• Burnt orange ice cream

• Burnt passion fruit ice cream

• Sweet chorizo: marzipan, nuts, cinnamon red hot candies

• Soy and balsamic lacquer for: meats, fish, vegetables, rabbit

• Dehydrate various melons then use to make mostarda or other condiments

• Dehydrate melons then puree to make a concentrated sauce or add puree to crème

fraiche and whip to make flavored melon mousse savory or sweet—could use to

top tartares flavored in the style of prosciutto

• Lard melon with sugar dried vanilla bean sticks then dehydrate and serve with

lobster, sweetbreads, foie gras

• Smoke then confit: veal heart, duck heart and gizzard, cocks combs(perhaps brine

first either asian, south american, bacon)

• Cured then smoked anchovies made into a puree: fold into potato salad or puree,

ceasar salad dressing, vinaigrette, ravioli base with cheese or potato—explore,

sauce for fish or meat or vegetables, bagna cauda or make a bagna cauda sauce • Rock shrimp weiswurst made with active—try other fish perhaps tuna but may

not need to cook

• Make Jordan almonds from green almond with a wafer thin caramel and maldon

salt crust

• Serve green almonds in conjunction with Jordan almonds

• Nasturtium, zuchinni or day lily flower fried or steamed rice

• Green almonds in a sour honey sauce

• Dehydrated melon with lemon and marjoram, oregano or summer savory: sauce,

condiment, salad,

• Sous vide chicken breast or lobster, sweetbreads, scallops, foie gras(also try

poaching in sambuca butter) with fig espresso puree(add sambuca), chicken fond

jus, crispy fried rice with scallions and nasturtiums—perhaps with green almonds

as well seasoned with toasted fennel seed

• Violet mustard marinated fish: mackerel, fluke monkfish then cook sous vide and

finish on grill or in broiler—try with lemon oreganata version

• Baby squid: caciucco, cooked in olive oil or duck fat, with bacon chile garlic and

lemon, slow cooked then folded into herbed scrambled eggs

• Meyer lemon and vanilla condiment: fresh segments, oven roasted, marmalade,

zest and beans

• Lard lemons or oranges with sugared vanilla bean then cook sous vide and serve

as a desset

• Creamed morels made with caramelized yoghurt

• Pea and lobster fricassee garnished with sweet woodruff • Almond butter and razor clam gratinee(add spice)

• Clam and green almond fricassee

• Toro and green almonds: hash, relish, soup, sauce, tempura

• Tempura green almonds with smoked soy dipping sauce

• Make balsamic vinegar reductions infused with cherries, junipers, plums, apricots,

truffles

• Fine herbs oil and vinegar infusions

• Pear parsnip soup, sauce, chaud-froid enriched with ginger, vanilla and

lemongrass

• Grilled bread and olive oil ice cream or sorbet served with dark chocolate sauce,

tuile, cookie, oil, ice cream sandwich with chocolate bread

• Monkfish cheek with baby squid and fresh bay leaf caciucco sauce

• Tuna cheek in putanesca sauce

• Make a sauce or a warm ragout from tuna and white bean salad

• Tuna and white bean salad ravioli with lovage puree and seared tuna

• Use dehyrdrator for candied flowers: nasturtium, violet, woodruff, day lily

• Sake vinaigrette made with sake vinegar

• Sake, yuzu and soy vinaigrette syrup

• Infuse basil in oil then strain

• Basil salt or sugar made from dehydrated basil

• Basil, lovage or nasturtium pesto or mayonnaise emulsified into mussel broth for

a mussel soup

• Mix sesame oil and pistachio or pumpkin seed oil • Purple olive oil: made from dehydrating alfonso olives then puree with olive oil

and strain

• Smoked foie gras custard or pudding cooked in egg shells

• Watermelon with goat cheese and summer savory: salad, vinaigrette, condiment,

sauce

• Stew of tuna cheeks with summer savory and a tomato yuzu condiment

• Tandorri langostine served with caramelized yoghurt

• Caramelized yoghurt: zadziki, with spicy cod roe, soup base

• Dollhouse: vegetables, squid, potatoes, herbs, vegetables

• Saddle of fish: remove interior bones through belly, square off and glue together

• Cauliflower polonaise: gratin, side dish, crust, garnish

• Green almond vinegar made from the husk

• Meyer lemon and summer savory flavored tuna: tartare, carpacio, cheek, seared

• Buttermilk dressing with bacon, cilantro and horseradish

• Smoked butter with: creamed corn, corn on the cob, polenta, pasta, beur monte,

maite d’ de hotel butter, dipping sauce for clams

• Mojama: dried basque tuna

• Parmesan or other extracted cheese fats whipped into butter—also try the fat from

black leg ham

• Smoked sardines with sous vide potatoes dressed with violet or espelette pepper

mustard

• Smoked anchovies in putanesca sauce

• Rock shrimp croutons made with active and pureed rock shrimp • Foie gras custard and crème caramel: 12.5 oz milk, 12.5 oz cream, 8oz smoked

foie gras, 8 whole eggs, salt—puree eggs and smoked foie gras then temper in

milk and cream in blender, stain, rest, skim foam—Caramel: glucose, sugar,

banyuls vinegar, salt, black pepper cook for forty five minutes at 275 degrees

• Dehydrate nut purees or praline puree to make nut sheets or tuiles

• Dehydrate lovage and mix with: fleur de sel, honey, sugar, evo—apply to other

herbs like dill, basil

• Smoked tomato and preserved yuzu condiment

• Dried lovage crusted lobster roulade bound with active

• Celery root remoulade seasoned with lovage dust or lovage salt

• Caramel dust

• Dehydrate caramel

• Dehydrate tomolives

• Sour dough starter based on: peaches, plums, apples, pears, figs

• Render parmesan cheese fat and whip into butter

• Use parmesan fat or oil as a: cooking medium, base for warm vinaigrette, flavored

oil

• Sauce on the inside in fish, meat, offal: freeze sauce, vinaigrette, gastrique, in

tablets then insert into product and glue closed

• Dip or coat flavored tapiocas in chocolate or yoghurt

• Chocolate olive oil ganache wrapped in a caramel shell as a sauce base—smash

and allow flavors to mingle

• Baby trout frites • Guiness head jelly

• Guiness caramel

• Chocolate coated raspberry pearls

• Chocolate coated raspberry flavored tapioca

• Pisco sour, mango sour, passion fruit sour, prickly pear sour

• Daube of tuna cheek: sous vide, low temperature, braised, evo low temperature

• Cauliflower soup with marcona almond sabayon

• Morel mushroom espresso with marcona almond cream

• BLT soup: toasted bread foam, tomato tapioca, lettuce soup or puree, smoked

caviar

• Giant squid liver royale

• Use chitarra for making shrimp pasta

• Make shrimp pasta garganelli

• Vin cotto sorbet butter ice cream or sherbert

• Saba sorbet, butter ice cream, or sherbet

• Use milk powder to add extra protein when using active in low available protein

environments

• Almost freeze active products which are to be extruded to allow them to keep

their shape

• Seaweed and cheese gougers: nori, hijiki, wakame, konbu

• Rhubarb and horseradish: jus, dust, syrup, caramel, cocktail sauce

• Smoke and smolder: smoked jalapeno chile pureed with pickled ramps and their

jus • Marcona almond praline ice cream

• Sake and sauvignon blanc sangria

• Marcona almond praline made with glucose, sugar, espelette peppers, marcona

almonds then grind and bake on a sil pat then add water and cook, puree and

strain and use as a sauce or fold into lentils du puy, or use as ice cream base or

serve to coat green beans or fish for almondine

• Herb and garlic baby squid with black truffle risotto

• Giant squid steaks with baby squid fricassee

• Lemon zest infused vinegar

• Sorbets and ice creams from field and forest: corn, blueberry, oxalis, purslane,

strawberry, pumpkin

• Green lentil soup enriched with peppermint extract

• Garden sorbets: tomato, nasturtium, sweet woodruff, lovage, basil

• Goat cheese fondue served with baby tomatoes

• Goat cheese vinaigrette

• Seared tuna with goat cheese and basil ravioli

• Basil scented duck or goose fat for a cooking medium: fish, meats, vegetables

• Tomato jelly dipped in goat cheese topped with basil

• Candied nasturtium flowers or chive blossoms served with :foie gras,

sweetbreads, seafood, soups, squid, nasturtium sorbet

• Zuchinni yoghurt soup

• Gigante beans: soup and deep fried dressed with pesto

• Seven or five basil pesto • Tempura lemon verbena leaves: savory or sweet beignet similar to fresh bay leave

beignet—serve with sorbet, soup, salad, foie gras, scallops

• Arugula flavored veal, pork, chicken, fish or shell fish sausage

• Mayonnaise filled potato: croquette, ravioli, baby potato

• Mint jelly laquered lamb sweetbreads: make agra dolce with baby mint and serve

with a minted pesto

• Lobster with marcona almond praline

• Dehydrate then tempura vanilla beans

• Minced melon(watermelon, honeydew, cantelope, cassava):salad, salsa,

vinaigrette, condiment

• Assorted concentrated melons(dehydrate): sauce, salsa, jerky, salad, soups,

mousse

• Imitate a hershey’s kiss: savory or sweet

• Brandied or sherried crab salad—perhaps a baby quiche

• Make quiche in a sheet pan then punch out

• Japanese eel with risotto, nasturtium leave and flower

• Tapioca cooked in tea—what flavors?

• Dehydrated melons with japanese eel

• Sweet rice crackers with herb and spice infusions

• Dehydrate egg yolks

• Bacon or pastrami flavored caviar

• Foie gras with the flavors of bbq eel

• Spicy trout roe • Roasted foie gras with prickly pear broth, purslane, lemon oil and sous vide baby

onions

• Make shrimp stock with pineapple jus

• Plastic wrap covered glass dish for slow cooking tuna(200 degrees_

• Source or make sake vinegar

• Soy milk skin with truffles

• Strawberry, rhubarb and foie gras trifle

• Black truffle miso soup with baby squid or cockles

• Baby squid tempura with bacon dressing

• BBQ eel and fresh mozzarella tempura

• Fresh horseradish and I+G: water, broth, froth, foam, poaching medium

• Make sauces and glazes with fresh fruit juices in the reduction: green apple and

soy, pear, plum, cherry

• Strawberry and balsamic vinegar syrup

• Sous vide steaks: flat iron, hangar, rib eye

• Scallops roasted in their shell with yuzu soy butter, and a charred green onion

condiment

• Black truffle buttermilk vinaigrette: buttermilk poached chicken

• Chorizo and buttermilk vinaigrette: buttermilk poached fish

• Bacon buttermilk vinaigrette: pork loin poached in buttermilk

• Marcona almond praline soup: savory or sweet

• Sour honey and strawberry rhubarb condiment with: foie gras, scallops,

sweetbreads, scallops • Scallop with marcona almond praline sauce and green almond confiture

• Sake and persimmon: sauce, glaze, vinaigrette, glacage

• Lovage flavored tapioca: savory or sweet

• Strawberry tapioca with lovage puree folded into it

• Mixed drink candies or jellies: mint julep, rum punch, cosmo, gin and tonic, pina

colada

• Foie gras soup with flavored tapioca: rhubarb, truffle, sauternes, port, pear

• Pearl tapioca cooked with prosciutto to flavor then mix with assorted melon

balls(watermelon, cantelope, honeydew, cucumber) to make prosciutto melon

condiment

• Lobster served with a chai tea froth

• Cinnamon tapioca with huckleberries—clove would work as well: sweetbreads,

foie gras, scallops

• Creamed corn with bacon and cilantro(perhaps add jalapeno or horseradish)

• Source salal berries: foie gras, scallops, sweetbreads,

• Blueberries flavored with horseradish

• Giant squid soup dumplings

• Crispy pork with gingered fruits

• BBQ tofu

• Angels on horseback—scallops with foie gras bacon

• Tableside red eye gravy: coffee nib tuile with pan juices poured over the

top(perhaps a caramel or a bursting ravioli)

• Pears poached in fino or other sherries: foie gras, sweetbreads, fish, dessert • Use activa to glue raw oysters together: try clams as well

• Lard roulades of lobster with: truffles, rosemary, nuts, olives

• Smoked foie gras and lobster Wellington

• Smoked foie gras custard served in a duck egg shell

• Harrisa mayonnaise

• Chaud froid or lobster tail roulade: yoghurt, rice, jelly, passion fruit

• Fruit or chocolate quenelles in a rich sauce—play off pike quenelles in sauce

nantua

• Chocolate saucisson with cocoa crusted or blue cheese

• Charred or grilled jalapeno sauce

• Lobster loins cooked sous vide in smoked butter and served with a passion fruit

sauce

• Soy and passion fruit dipping sauce—needs heat

• King crab legs with spicy papaya sorbet

• Cornstarch and egg batter for vegetables, meat and fish

• White salmon with green goddess dressing

• Tempura bacon and peas

• Lemon poppy seed: crepe, cake, muffin, bread with: strawberries, cherries,

blueberries-make savory or sweet

• Rhubarb cocktail sauce

• Foie gras sorbet or sherbert

• Chorizo and pepper fricassee: chicken, fish, rabbit • Dehydrate cocktail sauce and make leather to wrap: shrimp, lobster, oysters,

clams

• Dehydrate mustard sauce and use as a crepe or wrap for: crab claws, crab meat,

veal, sweetbreads

• Bean sprout stir fry with clam sauce flavors: clams, parsley, garlic, lemon, evo,

parmesan

• Use olives or grape leaves as or in stuffings

• Foie gras with xo sauce

• Savory vin cotto or saba: ice cream, sorbet, sherbert

• Squid, abalone, clams in green goddess dressing

• Trout weiswurst then hot smoke

• Truffled rock shrimp weiswurst

• Lard lobster roulade with dehydrated sugared vanilla bean

• Pickled in pickled ginger: abalone, squid, razor clams

• Leek and konbu bouillon use for: risotto, japanese rice, smoked basmati rice pilaf

• Mustard and toasted fennel marinade or glaze for: fish, meat, game, foie gras

• Suckling pig on sugar cane skewer corn dog

• Pork ribs in the style of a corn dog

• Extrude fish sheets or tubular fish pasta

• Glue scallops to a sheet of bacon or glue scallops together and wrap in bacon

• Bind two lobster tails together with TG-GB then wrap in: zuchinni, meat,

vegetables, bacon or portion the bound tails into medallions and butter poach • Tuna, salmon, monkfish served in three or four services: liver, roe/dried, dried

fish,

• Nasturtium leaf sorbet oor sherbert with nasturtium blossoms served with sashimi:

scallop, lobster, tuna

• Enrich white asparagus soup with hollandaise sauce

• White king salmon carpaccio with smoked salmon caviar

• Fried key lime pie

• Frozen key lime soufflé

• Lobster tournedos

• Use dried scallops in sauces for fresh scallops

• Try mouli grating dried scallops over sashimi

• Make brine with: dashi, soy sauce, apple juice, balsamic vinegar, and ginger

• Fresh cherry and olive oil sorbet

• Battered and fried cherries like cherry pie

• Almond scented madelines

• Watermelon tartare with varying jellies: balsamic, sour honey, smoke

• Leek gratin with a mustard sabayon glacage

• Bone marrow and potato tartlet

• Basmati rice cooked in squid ink

• Sesame rounds: preheat oven to 325 degrees, use 1.5 oz butter, 1/8 cup of OJ, 1.5

oz sesame seeds, chile flake, 1 oz flour, 2.5 oz confectioners sugar, salt; mix

ingredients, rest in fridge, spread, bake for 8 minutes

• Balsamic and meyer lemon oil vinaigrette • Nasturtium leave and yoghurt sorbet

• Double breast of squab cooked sous vide then made crispy skinned

• Buttermilk poached rabbit loin seasoned with smoked salt

• Truffled anchovy sauce

• Brandade wrapped oyster fritters

• Watermelon carpacio with chive blossoms, sorrel, evo, black salt: serve with

black bass carpacio

• Celery root and apple puree enriched with lovage

• Foie gras and onion soup

• Roast foie gras with ramps in a casserole

• Pork sauce: fermented black beans with garlic, ginger marmalade, fire roasted

tomataoes, pork jus, soy sauce, white vinegar, red wine vinegar

• Make mignonette sauce with lecithin and froth to top: clams, oysters, mussels,

foie gras, sweetbreads

• Black truffle mignonette

• Calamari with bacon vinaigrette

• Truffle and bone: fritter, beignet, lobster and asparagus salad

• Truffled ranch dressing

• New Orleans style praline: cake, sauce, condiment, milk shake, ice cream

• Turkey egg omlete with sheeps mmik ricotta and truffle puree

• Coconut crusted chicken and truffle fritters

• Chicken liver gravy

• Foie gras gravy • Sweet and sour buttermilk poached chicken with meyer lemon molasses and

green almond and sour honey marmalade

• Dehydrate red onion and use as crust for foie gras (liver and onions)

• Buttermilk poached lemon chicken with meyer lemon sauce

• Creamy foie gras vinaigrette

• Scallion bottom tart tatin

• New style brownie sundae

• Avocado soup with roasted hearts of palm with rock shrimp stuffing

• Black truffle potato skins

• Black bass carpacio with blood orange and meyer lemon oil vinaigrette, grains of

paradise and micro sorrel

• Orange chorizo sauce

• Rhubarb and peanuts: pb+j, sauce, vinaigrette, emulsion

• Parsnip and honey froth

• Smoked salmon and cauliflower: chaud froid, brulee, tartare, sauce, mashed

potato, sausage, terrine

• Giant white asparagus tempura

• Sweetbread and fiddlehead fern gratin

• Crispy fish or langostine with assorted melons

• Cutlet: fish, foie gras, lobster, sweetbreads

• Anchovy butter (perhaps smoke)sauce with old sherry: fish, meat, game, squab,

rabbit • Smoked tomato and buffalo mozzarella lasagna as a fish garnish with a baby

tomato, basil and balsamic salad

• Trout with smoked tomato sauce choron

• Make yellow smoked tomato jam

• Use foie gras cromesquis to stuff doughnuts

• Trout almondine with toasted almond sauce

• Mustard sabayon foam with minced haricot vert risotto style

• Make orancini stuffed with foie gras cromesquis

• Paella orancini with a liquid avocado filling

• Strips of nori underneath batters and crusts

• Truffled chicken croquettes made from thigh meat served with chicken breasts

stuffed with foie gras cromesquis

• Strawberries romanoff for foie gras presentation with a gastrique sauce and a

coffee essence

• Combine cocoa nibs and cracked espresso beans

• Fava bean and chive blossom salad or vinaigrette

• Stuffed french toast(cream cheese or mascarpone) foie gras preparation with

roasted fruits: mango, pineapple, rhubarb, passionfruit

• Crispy avocado served with slices of raw or just cooked fish

• Miso and squid ink marinated black cod

• Foie gras pudding

• Paella risotto with chorizo emulsion

• Lobster press like a duck press for tableside service—what else? • Japanese eel with bone marrow: mousse, terrine, salad, garnish for fish or meat,

sashimi

• Red chile flavored pineapple

• Dashi thinned ketchup base as poaching liquid

• Cook salmon, gravlox, tuna, cod, black cod in 110 degree smoked butter

• Breakfast cereal crusted: softshell crab, pork belly, veal—cornflakes, shredded

wheat

• Peach and corn sauce

• Transparency of:fruit, vegetable, protein cooked in syrup and drizzled with

mustard oil

• Make a caramel or gastrique with olives then put through a food mill for a sauce

or glaze

• Lobster and konbu cooked sous vide—try other fish cooked on konbu planks

• Meyer lemon puree with black strap molasses; try also with roast grapefruit puree

• Cinnamon and mint ice cream

• Espresso sambuca ice cream vinaigrette

• Lobster american sushi or sashimi style

• Steak and lobster: american, bordelaise, navarin

• Lobster or fish pimms cup

• Coffee and cardamom marinade/red eye gravy: fish, meat, lobster, game

• Passion fruit and lovage

• Lovage used in the style of celery: braised with fish or meat

• Lobster and lovage combination • Lovage and blue cheese: dressing, sauce, vinaigrette, salad

• Lovage and apple: soup, puree, emulsion, cure or marinade, condiment

• Nasturtium leaf ice cream: savory or sweet

• Lovage ice cream or sorbet: savory or sweet

• Chive ice cream: savory or sweet

• Orange mint ice cream: savory or sweet

• Garden herb bread or cake: savory or sweet

• Add rum to tapenade—reference Marseilles

• Black olive and dried fig: spread, bread, condiment, palmier, pithivier, clafoutis

• Snails with smoked butter sauce

• Crustaceans and shellfish roasted and basted with smoked butter

• Dehydrate and grind pickled ramps

• Meat cooked sous vide in smoked butter: lamb, duck, fish, scallops, squab

• Roast scallops in smoked butter for flavors like angels on horse back

• Warmed gravlox with sorrel salad, rhubarb lacquer and smoked butter

• Oysters with smoked butter

• Source fish tongues: tuna, hamachi, cod then serve with fish cheeks

• Smoked mushroom powder crepe with truffle cream

• Tuna emince with fava beans, orange mint, pecorino and chili or smoked

habanero hot sauce

• Smoked soy flavored yuba

• Mushroom flavored yuba

• Tuna cheek guanciale • Slow cooked tuna cheeks

• Thinly sliced marinated radishes: black, watermelon, icicle, Daikon

• Bone marrow and spicy cod roe

• Whiskey and yuzu: drink, dressing, sauce, marinade, jelly

• Cardamom ketchup

• Molasses roast lemon condiment

• Spring onion and chickpea condiment

• Salt cod casoulet or fish cassoulet

• Lambs tongue with fava bean pecorino and mint salad

• Layer foie gras and tuna together then slice and roast

• Potato skins with pigs trotter farcie (bubble and squeak)

• Vegetable salts made through dehydration: celery root, carrot, celery, rutabaga

• White chocolate gnocchi with guinea pepper and brandy infusion

• Langostine crostada

• Poached skated and truffle celery salad

• Sorrel and chicory salad with a rhubarb vinaigrette

• Sea urchin and truffle butter oroncini with asian celery dipping sauce

• Pounded grilled crustaceans with mango cilantro sauce

• Chorizo, sea urchin, lemon and oregano: sauce, butter, condiment, vinaigrette

• Sake or sake lees soaked sea food: scallops, shrimp, lobster

• Nasturtium flavors (flowers, leaves, buds) with: potato, risotto, polenta, aged goat

cheese

• Nasturtium leaf pesto • Nasturtium flower pesto

• Ramp and raspberry condiment

• Fiddlehead fern pesto

• Ramp green or smoked ramp green pesto

• Smoked onion soup or sauce

• Nettle or watercress pesto

• Source pure juice concentrates: apple, tangerine, orange, quince to season ice tea

or make tisane for flavored ice tea

• Soy milk dulche de leche

• Black pepper brandy: lobster, foie gras, jelly, pork or beef ribs, truffles, ganache

• Prickly pear soup: savory or sweet

• Sicilian pistachio and cardamom shortbread brulee with powdered sugar

• Tempura japanese eel and watermelon salad

• Tempura dehydrated melons

• Dehydrated melon and black cod

• Miso, sake, and maple trout

• Tuna tartare with bone marrow: fritter, vinaigrette, sauce, emulsion, tempura,

beignet, sausage, roasted in the bone (vitello tonnato)

• Pasta carbonara made with cured and braised pigs ears

• Passion fruit and or rose hip scented marshmallow garnished with rose petal and

passion fruit seeds

• Trout with new style sashimi flavors and siracha sauce

• Lobster margarita flavors: lime, salt, tequila, grand marnier • Lobster saltimbocca: marsala wine, lobster stock, mushrooms, sage

• Fresh wasabi ice cream

• Lobster tonato

• Konb wrapped: lobster tail, fish, meat, tuna, sweetbreads, scallops, flat iron steak,

salmon; then grill, steam, roast, sauté, cook sous vide

• Celery root and apple soup with trout confit and violet mustard ice cream

• Sushi snow cone or gelato

• Horseradish and pear apple: sauce, veloute, vinaigrette, condiment then garnish

with asian celery or lovage

• Clam and miso soup dumpling made with miso pasta

• Foie gras glazed smoked trout

• Tetaki of trout

• Brandy and black pepper caramel

• Sea urchin and black truffle risotto

• Bacala black truffle risotto made with dashi

• Cigar cookie tuile filled with a brandy black pepper mousse

• Stew of truffled snails with foraged herbs and sake noodles or barley risotto

• Sesame seed crusted shrimp gougonettes

• Prosciutto wrapped risotto balls

• Grilled or smoked or BBQ eel jelly roll or roulade

• BBQ eel with smoked soy glaze

• Make japanese omelette with smoked soy sauce

• Smoke white soy sauce • Softshell crabs and veal shortribs

• Smoke powders: yoghurt, milk, truffle, beet, onion

• Green or black olive nibs made in a dehydrator

• Cook tapioca in lobster or shellfish stock

• Savory tapioca pudding: lobster, truflle, foie gras

• Dehydrate flavored rice and grind and use as seasonings and crusts: squid ink,

saffron, soy, dashi, truffle, ginger and onion

• Smoked fried rice

• Smoked sushi rice

• Cocoa nib and green olive nib condiment

• Dehydrate japanese pickled ginger and use as a chip

• Make butter in paco jet: goats milk, sheeps milk

• Snails with maple chestnut ravioli and summer savory

• Miso flavored garganelli

• Béarnaise, hollandaise, sauce choron, spinach Rockefeller cakes such that when

fried crispy with a liquid inside

• Sauce flavored pastry cream: choron, Colbert, hollandaise etc

• Mango and spruce tip condiment

• Puree kimchee then dehydrate as a tuile

• Fried rice with guacamole flavors

• Rabbit and snail sausage with garlic, rosemary and activa

• Note: halibut roe is green

• Surf in turf; turf in surf—foie gras, tuna, lobster • Kobe beef with garlic chips

• Ramp green puree or jelly in fish or meat tartare

• Smoked ramp green soup made with dashi

• Ramp top gnocchi

• Peking duck: sauce, broth, vinaigrette, dressing

• Sake infusions: ginger, lime, buddhas hand, peppercorn, chile, smoke

• Cuttlefish or taglietelle with spicy cod roe

• Try alginates in nitrous or CO2 under water calcium carbonate solution

• Smoke siracha or fish sauce

• Glue raw fish around smoked fish then slow cook in the oven

• Confit shrimp in smoked oil or duck fat

• Confit salmon in smoked fat

• Use sprinkled pectin to glue fruits and vegetables together

• Transglutaminase is an enzyme produced in the body to heal torn muscles

• Try cooking eggs in 147 degree water or vinegar bath heated with an emersion

circulator

• Glue baby fish to crust fish or meat or foie gras

• Sauternes flavor pearls: foie gras, sweetbreads, scallops, blue cheese

• Use flavor pearls like tapioca

• Faux tapioca pudding with sauternes pearls in foie gras cream

• Smoke ramp tops or scallions then put in the paco jet

• Smoke avocado

• Monkfish liver marinated in smoked salt or smoked soy sauce • Black cod marinated in smoked soy sauce

• Smoke soy sauce in misto container

• Source aerosol conainers

• Smoke miso

• Smoke sake lees

• Smoked fat cooked razor clams

• Miso pot pie with truffles, sweetbreads, chicken, clams, squid

• Duck ham cured with smoked salt

• Raw fish terrine with with activa

• 10g activa to one kilo of product

• Chicken ham or prosciutto flavored with salt, sugar, spices then dry, slice or pan

roast

• Bananas foster pot pie

• Backeof of seasonal fruit: kiwi, strawberry, plum, peach, pears, apples, figs,

persimmons, citrus

• Poach chicken wings in coconut milk

• Lime, rice vinegar and jalapeno condiment

• Meringue like dipping sauce cloudlike with flavors

• Yuzu sponge or pound cake

• Lamb with mango, cognac, epazote, yoghurt caramel, fenugreek, ajawan and

mace

• Sashimi with epazote rice and a sake, soy and yuzu syrup

• Roast ginger and epazote sauce • Lobster or mushroom stock for shabu shabu

• Ravor clams with dill vinaigrette and chorizo

• Cocks combs braised then tempura

• Parmesan crackers as an amuse

• Veal seasoned with shaved bonito or a bonito risotto

• Smoke fish sauce

• Sauce: chinese black mushrooms, bacon, red onions, garlic, ginger, five spice

powder, brandy, pinot noir, soy sauce, lime juice, cilantro

• Black cod with tamarind, honey, soy, miso and sake

• Sake and tamarind marinade

• Assorted fish mosaic cooked at low temperature bound with activa—even could

call it sausage

• Soy sauce, and sake marinated salmon roe

• Tamarind and fermented black bean ketchup

• Miso mustard dressing

• Spicy tobiko mayonnaise

• Lychee vinegar

• Pair fermented black beans against pear parsnip puree

• Ginger flowers

• Garlic and corn soup cooked sous vide

• Vermouth and tomolive sabayon

• Tomolive condiment

• Chinese sausage and dried apricot crust for fish • Potatoes flavored with dried shrimp or scallops

• Smoke then dehydrate scallops

• Fermented black bean and foie gras soup dumpling

• Consommé of fermented black beans: sauce, jelly, soup

• Wild rice and foie gras

• Fermented black bean: truffle sauce, BBQ sauce, mustard sauce, vinaigrette

• Smoked chicken pot pie or gyoza: flavored with yuzu

• Fig, coffee, port sauce

• Kaffir lime and lime zest oil

• Foie gras soup dumpling with roasted lobster or vice versa

• Long pepper and orange zest seasoning

• Snail turn over

• Frog leg gratin with potato, dill, bacon

• Snail risotto with escargot eggs

• Avocado ravioli with snail ragout: tequila sour cream sauce, smoked habanero hot

sauce

• Potato, ramp, escargot gratin with morels and gruyere

• White bean stew with snails and chorizo

• Snail toast instead of shrimp toast

• Snail gyoza

• Mix oyster sauce and balsamic vinergar and reduce

• Snail fried rice with truffles

• Escargot rice • Snails and olives

• Bacon and eggs with snails: make ravioli true or faux

• Snails with truffle fondue

• Smoked escargot or season or cook with smoked salt or soy

• Lovage and snails

• Tomato, onion and caper: consome, jelly, condiment

• Knish: foie gras, lobster, truffle, exotic, savory or sweet

• Glue skate wings or lemon sole together for thick slabs

• Tuna and onion in textures: glazed, syrup, crisps

• Braised radish salad in vinaigrette

• Nut puree pastas with activa, gelatin and agar agar

• Use gum Arabic as emulsifier and to froth

• Source polyclear which are micro balls use in filtration systems

• Creamed ramp tops with gruyere and nutmeg

• Use sake lees or miso or fermented black beans in pasta

• Use pectin in making fruit and vegetable sheets

• Smoke soy sauce flavor pearls

• Poach vegetable sheets or stings in flavored broths to focus flavors: vegetable,

juices, mustards, truffle

• Arugula and or other herb sorbet, ice cream, sherbert

• Cook tapioca in Lychee broth

• Tempura, fry or salt green almonds

• Ginko nut or green almond vinaigrette • Pickled ginger ketchup smoked sauce: lamb sweetbreads, scallops, foie gras

• Foie gras and seafood with smoked soy sauce

• Mouli grate raw foie gras and drizzle with smoked soy sauce

• Lime juice, fish sauce, and chile gastrique with fish or meat

• Smoke black or white pepper then grind in mill

• Grind smoked salt in a mill

• Smoke green peppercorns in brine

• Smoke dried: shrimp, scallops, konbu, mojama, rice paper

• Smoke ramp green then puree and dry to make nori

• Smoked fruit rollups use dried or fresh fruit

• Celery noodles cooked with vanilla

• Savory toasted rice with vanilla broth

• Mix dehydrated: celery, onion and vanilla bean seeds to sprinkle on fish or meat

• Vanilla infused fleur de sel or maldon salt

• Shrimp served with fried hot vanilla mayonnaise (shrimp stick out of mayo cube)

• Edamame or fava bean and guinea pepper ice cream

• Dehydrate sweet potato juice and add vanilla and spices

• Smoked vanilla

• Add vanilla to: soy sauce, fish sauce, lime jus syrup, lemon jus syrup, ginger juice

syrup, onion jus syrup

• Ketchup and meyer lemon confiture puree: sauce, lacquer, condiment

• Kimchee sauce: cream, emulsion,

• Skate with fruit kimchee: pears, apple, Daikon • Shrimp and avocado dumplings or ravioli

• Gougonettes of foie gras

• Foie gras and lobster soup dumpling

• Cure fowl eggs in smoked salt: quail, duck, chicken, guinea hen

• Smoked soy sauce in marinade: fish, game, foie gras, sweetbreads

• Smoke ketchup manisse

• Smoked cod brandade: smoke garlic, smoke scallions, smoke fish, smoke potato

• Smoked japanese eel sauce: fish, meat, scallop, foie gras, sweetbreads, vegetables

• Creamed corn flavored with smoked salt

• Try smoking spices: coriander, peppercorns, cinnamon, mace, nutmeg

• Glue smoked salmon skin to raw salmon and make crispy skinned fish

• Tangerine and kaffir lime vinaigrette

• Apple miso puree

• Tempura stewed apricots

• Smoked octopus chowder

• Candied marcona almonds

• Banana passion fruit sorbet

• Pineapple sherbert

• Green almond and endive soup

• Truffle honey with grilled leeks vinaigrette first cook sous vide and serve with a

soy truffle emulsion and toasted walnuts

• Snail, garlic, parsley and truffle risotto

• Best end of striped bass roasted over: lemongrass, citrus rind, rosemary • White Bolognese of rabbit for cannelloni filling

• Vanilla cake with milk chocolate ganache rolled in chocolate crunchies with

cherry, vanilla and almond ice creams

• Raisin, cider, caper, nutmeg and mustard soup, froth, sauce marinade: scallops,

foie gras sweetbreads

• Salmon brined with smoked salt or soy, maple syrup, rum, clove, white pepper,

ginger, dill and mustard

• Dehydrated squid ink

• Shad roe ravioli wrapped in lardo

• Mince tempura and mix with flavored spices and mayonnaise

• Charred jalapeno mayonnaise

• Salmon crudo with apple, ginger, and chile glaze

• Miso, soy, honey and mustard

• Jalapeno, onion, pepper, vegetable, citrus: roasted, charred, smoked, blistered,

blackened: vinaigrette, sauce, puree, condiment, mayonnaise

• Truffle honey glazed chicken wings with chinese mustard, soy truffle honey

emulsion

• Sweet and sour eggplant with grated bonito

• Seasonal vegetable: water, broth, stock, bouillon, jelly

• Potato nori crust or wrap for terrine

• Puree grenadine cherries with mustard oil and champagne vinegar for puree or

sauce • Aromatic fruit and vegetable sauces with ginger, butter, kaffir, lemongrass:

melon, plum, apple, pear, persimmon, cider, apricot, peach, raspberry then enrich

with coconut milk

• Coconut creamed: corn, mushrooms, peas

• Smoke fortified wines: madiera, sherry, port

• Mango or passion fruit tapioca: savory or sweet

• Yoghurt powder dusting add spices, honey powder

• Sesame seed crusted foie gras

• Glazed watermelon salad with eel sauce and BBQ eel

• Vanilla sunchoke puree

• Fruit infused dashi: apple, pear, pear apple, ginger, onion, peach, apricot

• Ponzu jelly

• Sun dried tomato powder: mix with assorted salts

• Dehydrate and grind meyer lemon puree

• Razor clams oreganato

• Bacon wrapped razor clams with a black bean and meyer lemon puree sauce

• Noodles made with: sake lees, miso, fermented black beans, pickled ginger

• Smoke dehydrated soy sauce and fold into noodles or use smoked soy crystals in

the pasta

• Honey, lemon jus and olive oil emulsion: baste or drizzle meat, fish, vegetables

then garnish with thyme flowers

• Gingered lamb with soy, garlic, lemongrass: sauce, ragout, marinade, ragout

• Smoked paprika egg noodles • Pesto carbonara

• Use fruit and vegetable purees to bind legumes: lentils, beans, spelt

• Espelette pepper vinegar

• Toasted pine nut oil

• Make stock or sauce or an emulsified puree with cracklins: pork, duck, chicken

• Source tellines: tiny clams from province

• Savory curds: foie gras, parmesan, fava bean, white bean

• Pasta with lamb meatballs, and a cucumber, yoghurt, mint and lemon dressing

• Black pepper and honey poached potatoes sous vide

• Indian spiced stew of squid

• Vichyssoise with smoked trout ravioli

• Chicken with lemon and tarragon sauce and risotto

• Duck ham stuffed with foie gras torchon then make crispy skinned and slice

• Smoke salted anchovies

• Toasted parmesan broth with seafood

• Crispy parmesan tuile folded into butter or used as a salt on the table—must

eliminate grease

• Kasu marinade: hangar steak, short ribs, spare ribs, lamb neck, duck breast, pork

shoulder

• Make a fondue of shad roe slow cooked not in its sac

• Marinated cockles with yuzu, jalapeno, shiso flowers, sesame/olive oil blend

• Whiskey flavored sausage

• Prickly pear and ginger: margarita, vinaigrette, hot sauce, jelly candy • Prickly pear and tequila sorbet

• Prickly pear pound cake

• Lobster with parmesan cromesquis

• Tofu and marcona almond puree

• Kasu and buckwheat: penne, noodles, a la chitarra

• Kasu macaroons

• Ballotine of trout glued together and served with smoked trout roe and lovage

sauce

• Prickly pear cactus soup with pearl tapioca, yuzu margarita froth and vanilla salt

• Trout newburg

• Honey and celery seed dressing

• Trout almondine with green almonds and a toasted almond and asian pear apple

puree

• Celery Victor: braised celery with a chervil and olive oil vinaigrette, tarragon

vinegar is also used—perhaps add mustard: oil, dust, dijon—serve with lobster,

trout, sweetbreads or scallops

• Trout saltimbocca

• Foie gras strawberries romanoff: cointreau, vanilla salt, strawberries in saba, foie

gras mousse

• Trout with a celey and rhubarb salad: chopped celery leaves to dress rhubarb

• Rhubarb and sorrel sauces for fish, meat, vegetables

• Trout prepared in the style of pickled herring

• Ginger and scallion trout • Baby shiitake or crimini mushroom cap tartlet

• Spiced nut or spiced nut praline made with hot sauce

• Caramel popcorn made with hot sauce

• Maple and habanero caramel corn

• Honey and jalapeno caramel corn

• Tempura pickled ramps with gougonettes of trout

• Salt cod ceasar salad or bagna cauda

• Vanilla flavored sugar in the raw

• Smoked rice vinegar or smoked kasu vinegar

• Add a vinegar mother to sake to make sake vinegar

• Add rum to maple syrup to increase alcohol then add vinegar base to make a

maple vinegar

• Honey or maple vinegar can be made by adding champagne yeast to convert to an

alcohol then adding vinegar base to convert to vinegar

• Vinadaloo of: pork, beef, veal, lamb cheeks try also sweetbreads

• Use soy and other powders in dry rubs for ribs

• Mango and fresh savory

• Razor clam and toasted almond gratin with a shaved cepe, green almond and

purslane salad

• Sweet and sour trout

• Vin santo vinaigrette

• Whole roasted foie gras tandorri style

• Marinade then roast foie gras or sweetbreads in yoghurt • Caramelized yoghurt with: scallops, foie gras, sweetbreads—passion fruit essence

• Chocolate sausage with cherries

• Chocolate stuffed caramelized marshmallow

• Elk in three services: carpacio with smoked foie gras, Bolognese, hangar steak

• Trout in three services: caviar, smoked, saltimbocca

• Rum raisin bon bon

• Chocolate peanut butter bon bon

• Confit melon balls in gingered syrup

• Cherry pistachio: condiment, ice cream, soufflé, pithivier

• Plantains cooked in rum, butter and maple syrup sous vide

• Spice bread: tuiles, crackers

• Coffee with rice pudding

• Quince mustard fruits

• Sweetbread blanquette

• Ruby port braised rhubarb

• Dulche de leche cappuccino

• Tomatillo jam or conserve: savory or sweet

• Truffle pebbles

• Sweetbreads cooked on the rotisserie

• Toasted nut puree and sauces

• Score duck breast or other thick fats with a deep v-cut

• Lime pickle kimchee

• Trout reuben • Lobster reuben: pastrami spice crust, rye bread crust, Russian dressing,

sauerkraut, swiss cheese

• Saffron stained monkfish cooked sous vide

• Sesame trout

• Lobster with smoked anchovy bagna cauda sauce

• Chicken with a chickpea sauce and a lime pickle vinaigrette

• Scallops with sour honey, baby turnips and three pepper mignonette

• Lettuce soup with smoked anchovy sabayon

• Brandied button mushrooms

• Trout chowder

• Ginger and scallion trout with black bean sauce and mint

• Smoke vinegar: balsamic, red wine, rice vinegar

• Braised short ribs with kimchee: garnish, salad, puree, vinaigrette, bouillon

• Onions or shallot confit in brown clarified butter

• Explore sweet sushi rice

• Smoke risotto

• Smoke sushi rice

• Smoke ricotta for gnocchi or gratin

• Make cheese with sake lees and shiso

• Melon jerky and hot sauce

• Fingerling potatoes with bacon ranch dressing

• Kasu cured salmon loins then smoke

• Crab spring rolls with concentrated melon dipping sauces • Three melon salsa

• Dried melon and prosciutto

• Dried melon salad

• Dried melon puree

• Dried melons with goat cheese

• Dried melons with a dipping sauce

• Sous vide fennel then use in a gastrique sauce with tomato, orange and yuzu

• Pickled cherry tomatoes

• Infuse fresh cheese with nasturtium

• Roasted apple apple sauce

• Candied ginger nougatine

• Potatoes cooked in hay with shellfish (try also seaweed)

• Potato and rock shrimp sausage salad with chive blossoms

• Potato puree with yuzu confit

• Sous vide potatoes then lard with herbs and butter, wrap in bacon and grill

• Potato, bacon, olive and herb stew

• Caper and rosemary potato salad

• Bay leaf scented potatoes

• Tempura dried melons

• Smoked anchovy sauce with steamed cauliflower and parsley

• Smoked anchovy sabayon

• Sechwaan pepper and caramel bananas

• Habanero marinated watermelon • Turkey breast cut into rectangles and poached in buttermilk then slice

• Marshmallow brulee stuffed with foie gras cromesquis or chocolate ganache

• Sous vide lobster at 128 degrees

• Pickled fennel sauce

• Shiitake mushroom rectangles poached sous vide

• Braised celery tempura

• Whole wheat cocoa pasta cannelloni

• Vinegar and smoked paprika mayonnaise

• Onion custard with gruyere cheese, pickled onions and sherry—onion soup

• Salt roasted fruit cappuccino: apricot, plum, cherry, apple, orange—top with sour

honey froth –make savory or sweet

• Add dried rose petals to garum masala

• Rabbit in three services

• Variations of tripe cooked sous vide

• Angels on horseback: sautéed or roasted scallops or even a Ceviche with smoked

trout caviar

• Spit roasted trout

• Tonnato ranch dressing

• Pork with port cherry and onion compote

• Celery victor: celery soup with pickled trout, trout ravioli or gugonette and

mustard ice cream or mousse

• Raw fish with smoked soy sauce and citrus granita ponzu

• Potato ravioli stuffed with cabbage, bacon, caraway, potato puree and onion • Sautéed clams with young spruce buds and yuzu

• Serve fish with its own: dumpling, meatball, stew, rillette, Ceviche—put scraps

through a food mill to make fillings or base

• Bonito and seaweed infused soy citrus broths: wakame, kelp

• Scallops with rhubarb: carpaccio, jus, froth, jelly

• Scallops with Australian finger limes

• Ajowan and tomato: sauce, chutney, condiment, ketchup with dill

• Maple, ginger and tamarind: vinegar, glaze, sauce, condiment

• Pear and pickled ginger: sauce, condiment, puree, soup, vinaigrette, marinade,

glaze—make sous vide; perhaps introduce soy

• Tuna and avocado rilletes

• Blanch clams for 15-20 seconds in the shell for shucking and using in a

deconstructed dish

• Buckwheat crepes or blini with nutella

• Make nutella flavored crepes or crepe cake

• Make puddings with agar agar then set and puree to pudding consistency:

butterscotch water, chocolate, vanilla, prickly pear, margarita

• Tequila caramel: foie gras, custard, sweetbreads, shrimp, lobster

• Jerk flavored tuna or black cod

• Dill and horseradish condiment

• Sweetbreads, olive and tomato stew

• Chickpeas with sorrel emulsion based on soft boiled eggs • Prune and armangac: lobster, chicken, rabbit, sweetbreads—accent with mustard

oil

• Lemonade granite with raw fish tartare served in a bowl like crushed ice – also try

with sashimi

• Salt roasted apricot granite—other salt roasted fruits

• Caramelized yoghurt sorbet

• Maple pickled wild brook trout

• Salt roasted apricot and sherry soup with nasturtium leaf and yoghurt sorbet

• Puff pastry with cheese

• Chicken marsala with morels

• Trout marsala

• Chicken poached in ranch dressing

• Ranch dressing with micri, powdered buttermilk, spices and flavors then bread

and deep fry as a base for a dish

• Malic acid—normally found in green apples

• Meat or fish with maitre d’ de hotel butter ice cream: try other savory butters like

fine herb, mustard, Colbert

• Celery and blue cheese ice cream or soup—make soup and serve with gorgonzola

ice cream

• Tuna tartare wrapped in caramel tuile –make a starchless fish taco

• Fish with olive oil ice cream

• Smoked ricotta custard

• Ham hock grits • Foie gras meringue

• Halibut with its own BBQ ribs

• Pork porterhouse en cocotte with chorizo, peppers and onions

• Sweetbread and morel mushroom marsala

• Rhubarb meringue pie or tartlet perhaps made with marshmallow meringue—

make savory or sweet and flavor with black pepper or five spice and serve with

foie gras

• Tartare of tuna, lobster or beef with southwestern flavors

• Lobster or rock shrimp and foie gras ravioli

• Burger trio: tuna, lobster, beef or serve as three tartares

• Maple trout with grilled and minced scallion hash

• Maple liquor or wine

• Soy and maple glazed eel or melons

• Maple and basmati rice pudding

• Indian flavored and braised: lamb neck, beef cheek, skate—cook sous vide

• Sweet potato tater tots: make creamy, flavor with spices, vanilla and lime

• Assorted roasted citrus butters or butter ice creams: grapefruit, lemon, lime pickle

• Watermelon with balsamic pickled watermelon rind (dice or use Parisian scoop)

• Maple or ice wine vinegar sabayon

• Minus 8 vinegar sorbet

• White soy sauce sorbet

• Rhubarb and parsnips: soup, parfait, sauces

• Maple vinegar sorbet: palate cleanser, foie gras, sweetbreads, fish • Use isomalt caramels to make shell for trout roe—flavor: dill, horseradish,

paprika, yuzu

• Foie gras mousse or seared in an isomalt caramel shell

• Sous vide potato fondant then crust with isomalt caramel

• Creamed corn alginate

• Soy chile caramel made with isomalt then wrap around: squab, fish, meat, peking

duck with green onions

• Set soups or broths in alginate then warm or serve chilled: base—soup, gelatin,

alginate—let set then dip in calcium chloride

• Orbs of dessert—set forms then dip in flavored alginate and finally calcium

chloride: rice pudding, chocolate pudding, tapioca, butterscotch, foie gras

• Lobster cocktail with mustard oil mayonnaise: cardamom, mace, coconut milk,

ginger, chile

• Grill then chop lime pickle

• Lime honey yoghurt marinade

• Tamarind yoghurt marinade

• Honey jelly topped yoghurt panna cotta

• Tequila and lime marinated razor or butter clams served hot or cold and cooked

sous vide

• Frozen margarita mousse in egg shells made like key lime pie with condensed

milk

• Squid with ranch dressing

• Pork belly with ranch dressing • Tomato, tamarind and fresh curry leave sauce: squid spaghetti

• Lemon oil and pomegranate dressing

• Dried red onion and fennel seed crust for fish

• Dried apricot puree as sauce base with onions and tomato: clove, pepper,

coriander, cumin, cinnamon

• Fiddlehead ferns with kasu vinaigrette

• Morel mushroom tempura

• Condensed milk and fruit ice cream: apricot, cherry, plum, add appropriate

alcohol

• Kasu or miso bread: brioche, pain perdue

• Fried or dried onions or shallots then puree into a paste and use: sauce, braises,

marinade, vinaigrettes, flavor yoghurt

• Mace and cardamom: powder, coffee, vinaigrette, condiment, sugar, salt, oil

• Dip avocado in savory caramel for texture, try also with melon balls

• Dill ketchup, onion ketchup, maple syrup in ketchup, lovage ketchup

• Cornbread financier: truffle, morels, maple

• Calamari chile: red or green

• Sangria sorbet

• Dry chocolates on packing bubbles for texture

• Sangria granite: savory or sweet

• Tacos to begin a meel

• Sweet gazpacho: tomato water, dried melons, vanilla, sechwaan pepper corn

• Sugar coated sweet woodruff flowers • Summer savory and prickly pear: jelly, vinaigrette

• Make sweet tacos out of bric dough as mignardise

• Use block of black, white, guanduja or milk chocolate on the girolle

• Lemon poppyseed: blini, pancake, crepe, macaroon

• Use paint sprayer to coat: fish, meat, vegetables with gelatin thickened sauces:

bitter cocoa, herbal, parsley, lovage, truffle

• Egg yolks baked in polenta or potato puree

• Pickled and candied orange rinds: garnish, sauce or glaze

• Sashimi of mushrooms with pine, spruce or savory ponzu sauce with ramps or

spring onions

• Mushroom shabu shabu or hot rock cookery

• Clams casino: pork dish, soup, miso soup

• Cognac or brandy onions

• Foie gras cooked and flavored like a tuscan steak

• Miso cod flavored plantains or bananas: broil serve sweet or savory

• Chiles rellenos squid

• Glaze poached eggs in squid ink sauce

• Savory curds as a gratinee for fish, shellfish, meat, offal, crustaceans: yuzu, citrus,

ponzu, soy, ginger, margarita, toasted almond

• Three services of tuna

• Minced tuna tartare with smoked soy sauce, lemon granite, grilled green onion

• Bonito flavored foie gras with ponzu jelly, tuna cubes and perilla pesto • Tuna noodle casserole: slow cooked tuna cheek, pasta ala chittarra, oven roasted

onions, sweet pea puree

• Season sweetbreads with bonito broth seasoning

•