When Inspiration Meets Creativity Greedy Anticipation Idea Library Earl of…(sandwich cart) What is aroma? The Result of Serving Food You Want to Eat Forget Your Neighbors Information clearing house A continued dialog with ideas The formulated irregular: shapes, concepts, dish A Time of Continued Learning What am I searching for? On the Creative Side of Cooking A Dozen Little Things Tiny Ideas Return to simpler History is interesting because it’s history Undiluted Discovery Do things you enjoy doing Creation of an Identity It’s not a matter of decoding, rather it is absorbing and living Tacit Knowledge The Posturing of Life Structure versus Organic Knowledge feeds imagination, imagination feeds creation Explicit Ideas Pay More Attention Elements Working Smarter The Element of Fantasy Modified During the Process of Creation Reverse Interior and Exterior Do Not Forget the Environment How to Organize Stark is Not always Simple Simple is Not Always Clean The Understated Tuning Your Mind Find applications for inventions that are in context When Your Peers Make You Better When Inspiration Bridles Creativity Chaos versus Control The smile did not make it all the way up the face The Net of Ideas The choices people make The Kitchen counter The Visual Appreciation of Flavors The Garden and the Sea Arrangement of ingredients Random applications of an idea Explaining Clearly Culinary eloquence Arrangements I Want to be able to taste and share ideas Kitchen Library Necessary Elements What is and can be a library? The Table What does common sense tell you? • Lemon and olive oil puree • Prosciutto pecans • Jerk sturgeon • Jalapeno popper burger • Almond buffalo yogurt with peach sorbet, smoked roe, borage leaves and almond- juniper • Strawberry terrine • The refinement and polishing of peasant dishes to create a garnish or new dish • Young watercress with shaved cheese, clear ranch and raw fish • Éclair: broth, sauces, soup, doughnut, macaroon • Tamarind sauerkraut • Cornmeal sugar cookies • PB&J French toast • Strawberry-lemon vinegar • Chicken fried hangar steak • Farro with corn, sage and rock shrimp • Glue sturgeon into a roulade then stain the outside • Tuna tartare enriched with garlic oil served with compressed watermelon and tuna carpaccio • Madiera concentate • Smoked duck and bean soup • Chickpea carbonarra • Horseradish and beet juice stained sturgeon • Vadouvan cream for mashed potatoes • Bacon shrimp with jalapeno and cream cheese “super popper” • Bacon brined cod with fresh pork belly • Old bay brandade • Tomato salad with clear ranch dressing • Dill pickled: pears, peaches, nectarines • Marsala wine braised and or brined: pork, veal, beef, fish • Carrot cake tempura batter • Basil-macadamia nut • Foie gras brioche sticky buns • Saba sorbet • Lobster with old bay mashed potatoes • Conch and pesto: ceviche, spread, pasta sauce • Mosaic of seafood: shrimp, tuna, scallop topped with seared foie • Roast banna consomme turn into a jelly with gellan and gelatin: .3% high, .2% low • Artichoke and banana • Spruce and lemon water for finger bowls • Sweet buffalo mozzarella • Stuffed potatoes made with MC and acetate sheets • Gianduja chocolate made with Sicilian pistachios • Smoked orrichetti • Five minute braised kale in the pressure cooker • Whipped coffee: .25% xanthan, 1.5% versawhip 600 and clear cappuccino base • Coffee tartare • Clear Ranch dressing: use .6% gelatin to clarify • Use garlic cream to make creamed spinach • Smoked onion creamed spinach • Smoked soubise • Diced artichoke gel: 446g artichoke braising liquid, 6.69g gelatin (1.5%), .3% 1.33g lt 100 (high), .89g low (gellan f) .2% • Hot apricot gel with sweetbreads, foie, salads • Rhubarb hot gel • Pea hot gel • Molten pea pudding • Molten fried corn with genugel at 1% and gelatin at 2% • Mix egg whites and nut butters for glue as a crust • Egg salad in a bag • Fried key lime pie: genugel and gelatin • Coleslaw consomme • Hot apricot gel wrapped in prosciutto and fried • Rhubarb-plum-miso condiment • Tea smoked apricots with goat cheese and almonds • Cauliflower with brandy and apples • Roast banana broth and goat cheese • When adding xanthan gum to gellan base applications the result is a lighter airier preparation • Grapefruit-ras al hanout panna cotta • Black truffle sauerkraut made in a bag • Shavings of peas, carrots, corn with shaveable gel • Lemon curd zest or shavings • Grated vinegar: balsamic, sherry, raspberry • Grated or shaved brown butter vinaigrette • Guiness cocoa batter • Old bay tater tots • Streusel topped stuffed French toast • Broccoli-seaweed condiment • Guiness ganache • Apricot with clams and almonds • Thicken chestnut or spelt flours with hot water and then fry • Challah of foie gras • Muffin tin baked eggs for sandwiches • Ginger beer and blackberry sorbet float or spiked drink • Chicken in three services • Vermouth hollandaise • Mozzarella hot gel with its whey • Cook provolone in vacuum bags then roll thin and slice (68 degrees C) • Toast ravioli • Poached eggs with smoked groats • Prosciutto salt • Marcona almond bread • Frittata made in muffin tins • Ranch dressing in batter for fried clams, calamari, oysters, or as coating instead of egg • • Jalapeno-peach • Watermelon ceviche • Buffalo mozzarella BLT • Coffee-rum sauce • Pressure cook garlic and balsamic together • Pressure cook soy and garlic together • Roast garlic mosaic • Nectarine caraway gel: 639g nectarine-caraway base, 1.91 (.3%) Lt 100, .639 (.1%) Gellan F and 6.39g gelatin (1%) • Roast garlic and smoked onion puree assisted with .1% xanthan gum • Curried oranges • Maple-burnt sugar pudding • Maple burnt sugar water then thicken with genugel at 1% • Smoked trout skin handrolls • Smoked creamed corn • Smoked onion mayonnaise • Salumi flavored cashews: chorizo, salumi, pancetta, prosciutto • Smoked onion mayo with fish tacos • Gazpacho sphere • Salmon threads and dried horseradish condiment • Calves brain as an emulsifier • Quillaia: from soap bark tree is a great emulsifier .1% • Balance coffee-date-mustard sauce with key lime juice • Nectarine-caraway: sheet, pudding, pearls, blanket • New chorizo puree: pressure cook chorizo for 50 minutes, then puree to form a spread • Oyster lace cookies • Poach oysters for 10 minutes at 48 degrees C then chill • Caraway pork belly • Pork belly in rye bread brine • Lardo draped over: eel, tartare, beer, rice roulade • Coffee caramel • Cream cheese consomme • Healthy foccacia: 1c high gluten flour, 1c semolina, 1c spelt flour, ½ T salt, 1 ¼ c water, 1 ½ t yeast • Grilled fingerling potato ice cream: 704g fingerling potatoes, 480g heavy cream, 60g agave, 560g milk, 8g salt • Smoked pasta around trout for ravioli • Smoked pasta agnolotti with onion filling • King crab legs like bone marrow gratin with creamed spinach and veal • Smoked rice boudin blanc • Lobster-salted butterscotch hot pudding with gellan: perhaps miso or violet mustard • Pressure cook nigella seeds • Smoked or tequila habanero roe with peach sorbet • Roe with key lime pie ice cream • Clear strawberry lemonade • Old bay mashed potatoes with bass cheek and ribeye cap: make old bay milk for cooking potatoes • Strawberries with miso whipped cream • Spelt and herb transparent pasta sheets • Bone marrow jelly made with gellan so it can be diced • Bone marrow sheets • Caviar brine • Diced raisins made with gellan • What should not be diced? Then figure out how to capture the flavor and texture, make a gel and dice • Tuna with pickled watermelon rind • Artichoke gellan topped with shaved truffles for part of a tart • Coffee soda • Glue sausage meat to blanched skins and then sauté for crispy skinned sausage • Side dishes, multiple preparations of a dish component done on the rim of a plate hence the name side dish • Could you use a sandwich as a crust? • Old bay, chemoula, other spice blend breads or noodles • Ranch dressing tartare • Ranch dressing mashed potatoes • Ham salad ravioli with roasted pork tenderloin • Clear german potato salad • Chicken wing cordon bleu • Orange comb • Crispy whipped creamsicle • Fried coffee and banana pudding • Rhubarb loins or quarter loins • Barley: chowder style cooked for twenty minutes in the pressure cooker • Malted tootsie rolls: • Crispy sauternes yogurt • Smoked tootsie rolls • Hot sheets of sweet and sour sauce • Beef with pickled peanuts • Key lime crème caramel • Key lime caramel sauce • Set olive oil jelly with 1.5% gelatin • Black cardamom sorbet: 955g cardamom water, .2% xanthan gum, 205g buttermilk • Rootbeer-tamaind-soy brined short ribs • Clear milk and cookies • Clear oreos to make a soda • Smoked scallion-tender almond and artichoke soup • Graham cracker: spaetzle, gnocchi, cavatelli • Olive oil broth for clear olive oil jelly: 1500g olive oil, 4000g water, 12g salt, 40g light agave, 35g dark agave, 100g olive brine • Smoked peking duck broth • Chickpea spaetzle • Tuna in horseradish consomme • Cherry almond condiment with cheese • Scallop-rhubarb • Rhabarb and buckwheat groats • Use dried flower petals as final garnish for vegetable stews • Grilled cheese soup • Horseradish and rootbeer • Whipped rootbeer • Crispy goat cheese: use crispy yogurt base recipe • Onion Comb • What else could be comb? Truffle, banana, strawberry, pea, ginger, foie gras • Use garlic puree in pasta dough • Pressure cooked garlic cavatelli • Jalapeno-sicilian pistachio condiment • Weigh one T of coffee to figure out what one cup of coffee weighs • Clear dressings: ranch, ceasar, thousand island, Russian • Sprite sorbet • Hot cheese oils on fish: parmesan,