GRANT ACHATZ's RECIPES

LOBSTER Yellow Indian curry butter, Earl Grey gel, cauliflower custard, lobster foam and coconut pudding

Photography by Christian Steel

Serves 10

INGREDIENTS

Lobster Meat 3 whole lobsters, tail and knuckle removed

Yellow Indian curry butter 6¼ oz yellow onion, sliced 8¾ oz yellow tomato, diced ½ oz tamarind ¼ oz tumeric ½ tsp sweet curry powder 2¼ oz carrot juice 2¾ oz butternut juice 3¼ oz apple juice 1¾ oz pineapple juice ¼ tsp fennel seed ¼ tsp allspice ¼ tsp coriander ¼ tsp cardamom Long pepper, to taste ¹/³ tsp cinnamon ¾ oz butter

Earl Grey Gel 9¼ oz earl grey tea, cold steep

1¹/8 oz sugar Salt, to taste

¹/8 tsp citric acid ¹/³ tsp agar agar ¹/8 tsp gellan gum

Cauliflower custard 10½ oz vanilla seasoned 1/2 and 1/2 4¼ oz blanched cauliflower

³/8 oz sugar

³/8 oz salt 0.075oz iota carrageenan 0.025oz kappa 0.0025oz xanthan gum

Lobster Foam 10½ oz reduced lobster stock 0.1oz salt

³/8 oz lemon juice

³/8 oz gellan gum

Indian Crack Rock 1¾ oz ghee or brown butter

FOUR I 1 GRANT ACHATZ's RECIPES

1½ oz fried raisins until fragrant. Deglaze the pan with the store in a piping bag until required. 1½ oz fried pinenuts juices. Simmer until reduced by half. Purée 1½ oz freeze dried yogurt chips and pass through a chinois, then add the Grapefruit vinaigrette 1½ oz puffed wild rice butter. Season to taste with salt and reserve Combine ingredients bring to 200F, remove 7 /8 oz tapioca Maltodextrin until required. from heat, then steep for 20 minutes. Strain Salt, to taste and reserve until required. Earl Grey Gel Coconut pudding Blend all of the ingredients together and Lobster Meat 2½ oz coconut water bring to the boil in a pan over a medium Poach the lobster tail and knuckle in the 5¼ oz coconut milk powder heat. Then, pour into a container to chill. grapefruit. Reserve until required. ½ oz simple syrup Once chilled, cut into small dice. To serve Grapefruit vinaigrette Cauliflower custard Arrange all of the components around the 1¾ oz pink grapefruit juice Blend all the ingredients together and boil in plate in a circular formation, like numbers on

¹/8 tsp fennel seed a pan over a medium heat. Pass through a a clock. Start with 2 half dollar-sized pools of 0.0175oz sugar chinois and then place into a small bowl to curry sauce and continue by adding: 3 pencil

¹/8 tsp salt chill over ice. eraser-sized dollops of coconut pudding; 3

¹/8 tsp saffron medium dice sized cubes of earl grey gel; 0.0175oz yellow mustard Lobster Foam 1 piece of broken Indian crack rock; ²/³ oz 0.0175oz green cardamom Blend all of the ingredinets and boil in a pan of grapefruit vinaigrette pearls, 1 heaped 0.0175oz fenugreek over a medium heat. Pass through a chinois spoonful of cauliflower custard and 1 piece

¹/8 tsp coriander seed and place into an ISI container and charge of dried fennel frond on top of the cauliflower 7 /8 oz ghee with 3 cream chargers. Reserve in a hot custard on each plate. Garnish each of the water bath until required. earl grey cubes with a bergamot flower, a To serve cilantro leaf and a mustard flower. Place one Bergamot flowers Indian Crack Rock piece of lobster on each curry sauce pool. Cilantro leaves Combine all of the ingredients and compress To finish, dispense half a dollar-sized amount Mustard flowers in vacuum bag, then chill and separate into of lobster foam from an ISI canister in the portions. center of the plate. METHOD Coconut pudding Yellow Indian curry butter Blend all of the ingredients in a blender until Sauté the onions, tomatoes, and spices smooth. Then, pass through a chinois and

FOUR I 2 GRANT ACHATZ's RECIPES

Duck board Duck neck rillettes, duck confit, duck breast and duck mousseline

Serves 10

INGREDIENTS

Duck confit 8 duck legs, boned Salt Sugar Thyme Rosemary

Duck neck rillettes 4 duck necks, split

17³/5 oz duck stock 1¾ oz butter Pepper, to taste Salt, to taste Sherry vinegar, to taste

Duck Breast 2 duck breasts, skin on 1¾ oz rendered duck fat

Duck mousseline 8oz of duck breast meat 13oz heavy cream ½ oz salt 1 egg white 1 egg yolk

Foie mousse 3½ oz foie torchon, passed through a chinois

1¹/5 oz crème fraîche

Sassafras Cookie 8½ oz butter

1³/8 oz sugar 5oz root beer 1oz sassafrass root

10¹/5 oz flour

¹/5 oz salt

³/8 oz sassafrass powder

METHOD

Duck confit Cure the duck legs in the salt, sugar, thyme and rosemary for 8 hours. Rinse the cure, then place the legs in a vacuum pack bag with the duck fat and thyme. Cook at 185F for 6 hours, then remove and fry skin side

FOUR I 3 GRANT ACHATZ's RECIPES

down in a pan until the skin is crispy.

Duck neck rillettes Place in a pressure cooker and cook for 30 minutes under pressure until the neck meat begins to fall off the bone. While the meat is warm, separate the meat from the bone, removing any sinew at the same time. Reduce the duck jus by half and emulsify in the butter. Then add the braised neck meat. Season to taste with black pepper, salt, and a few drops of sherry vinegar.

Duck Breast Cut the breasts in half crosswise. Place each half in a small vacuum bag with the duck fat and seal on high setting. Cook in a water bath in a large pot of water at 138F for 42 minutes. Remove and submerge in ice water until cold.

Duck mousseline Place diced duck breast (skin removed) into food processor , blend until smooth paste. Add the eggs slowly, then the cream and finally the salt. Pass through a chinois. Using a quenelle spoon, make quenelles with the mousse. Then place in the hot duck stock and poach.

Foie mousse Soften the foie torchen over a double boiler, add in the crème fraîche, season to taste with salt. Roll into barrels using cling film. Then chill until required.

Sassafras Cookie Cream the butter and sugar together. Reduce the root beer and sassafrass to 80 grams. Whisk into cream mixture then fold in flour. Roll into sheet. Chill. Then punch using cookie cutter.

To serve Plate the dish from right to left, starting with the duck confit then the duck neck rillettes, spooned into a sphere, two slices of duck breast, duck mousseline and foie mousse.

Where does the sassafras cookie go? What are the various garnishes on the glass?

FOUR I 4 GRANT ACHATZ's RECIPES

DUCK BOARD GARNISHES

14 oz grapeseed oil Sugar Serves 10 ¹/³ oz salt Salt 4 oz saffron water INGREDIENTS Cilantro salad Capers Leaf stems Mint Jelly Caper berries, whole Salad leaves 3¹/³ oz water Salt Micro Cilantro 4 /5 oz ice Oil, for deep frying Flowers 3½ water Coriander buds 3 oz simple syrup Honey ¹/5 oz salt 1½ oz airborne honey Red Onion Marmalade 10½ oz mint, blanched 2½ oz water 2½ oz red onion, small dice

³/5 oz ultratex-3 ¹/5 oz versa-whip 1½ oz sugar ½ tsp kosher salt 1½ oz red wine vinegar Saffron 5¹/³ oz water Walnut Eggplant ½ tsp saffron Walnuts 1 eggplant, cut in half 2 egg yolks Water 2 cloves garlic

FOUR I 5 GRANT ACHATZ's RECIPES

4oz olive oil 7 oz ice water 2lb 3¹/³ canola oil 1 sprig rosemary 4 oz 1:1 simple syrup 1lb 1½ oz sunflower seed 1 sprig parsley ½ tsp salt 10½ oz chopped walnuts 4 sprigs thyme 12¹/³ oz fennel juice ½ oz salt 4 3½ tsp sherry vinegar 1 /5 oz pernod ½ tsp ground black pepper 1 tsp salt 1oz ultra tex 3 ½ oz walnut oil

½ tsp sugar 1lb 5¹/5 oz honey King Trumpet 1lb 5¹/5 oz chopped dried cranberries Pain d’epice 12¹/³ oz clarified butter 1lb 5oz AP Flour ½ oz king trumpet mushroom caps Brioche ½ oz baking soda 1 clove crushed garlic Brioche 2 tsp ground cinnamon 4 sprigs thyme Thyme 1 tsp ground ginger 2 sprigs rosemary Rosemary ½ tsp salt Butter ¹/5 tsp nutmeg Beets ¹/5 tsp clove Mixed beets, candied, red and yellow Apricot ¹/5 tsp cracked black pepper Salt 9½ oz dried apricot ½ tsp whole fennel seed 3½ oz white wine 2 oz butter Sambuca 5oz sugar 4 ¹/5 egg 16oz sambuca /5 oz white wine vinegar

10½ oz honey 3¹/5 oz water ½ oz orange zest 2½ oz ultra tex 3 Caraway 7 oz water Sorrel Brioche crumbs 4½ oz rye crumb Red Cabbage Pickled Turnip ¹/³ oz caraway, toasted and ground 4 10½ oz port 8 /5 oz white wine vinegar ½ oz salt 4 10½ oz red wine 8 /5 oz water 10½ oz red wine vinegar 1½ oz sugar Celery Root Choucroute 10½ oz sugar ¼ oz salt 60oz white wine vinegar

¹/5 tsp red cabbage 8 Tokyo turnips 20oz duck fat Celery root Basil Rum Petite opal basil 16oz spice rum Cherry Tomatoes Green basil ¹/3 oz cinnamon 8 cherry tomatoes

Oil, for frying ¹/5 oz allspice 3½ tsp olive oil

¹/5 tsp clove ½ tsp balsamic vinegar Cinnamon 4 oz 1:1 simple syrup Salt, to taste 4 1 /5 oz maldon sea salt 1½ oz water Black pepper, to taste ½ tsp cinnamon, toasted, ground 2½ oz ultra tex 3 Rosemary Thyme Tomatoes Fig Salt Tomatoes 7oz cognac Black pepper Extra virgin olive oil 7oz sugar Red wine vinegar Garlic 7oz water Rosemary Smoke Pudding Thyme Lemon 2lb 3¹/³ oz smoke water Salt lemon 3oz sugar Black pepper 1:1 simple syrup 3¹/³ oz salt Red wine vinegar Raw cane sugar ½ oz white wine vinegar 3¹/³ oz agar agar Smoke Pudding Cherry 2lb 3¹/³ oz smoke water Dried Cherries Fennel 4 3oz sugar 20oz apple brandy 7 /5 oz fennel fronds, blanched 3¹/³ oz salt 20oz water 7 oz ice water ½ oz white wine vinegar 20oz sugar 4 oz 1:1 simple syrup 3¹/³ oz agar agar ½ tsp salt Granola Fennel 2lb 3¹/³ oz rolled oats Red Pepper 4 7 /5 oz fennel fronds, blanched 2lb 3¹/³ water 2lb 3¹/³ oz red pepper juice, extracted with

FOUR I 6 GRANT ACHATZ's RECIPES

juicer Rosemary ¹/³ oz cinnamon 4 /5 oz agar agar 8oz grapeseed oil ¹/³ oz star anise ¹/³ tsp cayenne pepper, ground 2½ oz rosemary ½ tsp whole black peppercorn ¹/³ tsp kosher salt 3oz tapioca maltodextrin 3¹/³ tsp sugar 2¹/³ oz rosemary oil 5¹/³ oz duck fat Bay Leaf ½ oz salt Endives 2lb 3¹/³ oz water ½ oz California bay leaves Black Garlic White Bean Purée 4oz sugar Peel and quarter the black garlic and 1lb 1½ oz white beans 2oz salt reserve for plating. ½ oz salt 1lb 1½ oz base 2½ oz glucose ¹/5 oz agar agar Red Wine 10½ oz water ½ tsp gelatin sheets 3lb 1½ oz red wine 7oz grapeseed oil 7oz sugar 2½ oz olive oil Roasted Brussels Sprout Ultra tex 3 3½ tsp lemon juice 8 brussel sprouts, quartered 4 /5 oz grapeseed oil Peach Salt, to taste 1lb 1½ oz dried peach, diced into small Madeira Black pepper, to taste pieces 1lb 1½ oz madeira 2oz sugar 2½ oz ultra tex 3 Blueberry 1lb 1½ oz sugar Sweet Potato Tamarind 1lb 1½ oz red wine Large sweet potato, diced into small 4½ oz shallot, thinly sliced 1lb 1½ oz red wine vinegar pieces ½ oz garlic, thinly sliced 1lb 1½ oz boiling pickle 10½ oz sugar ½ oz Thai chili thinly sliced with seeds 6 oz blueberries 3½ oz light brown sugar 5¹/³ oz grapeseed oil 10oz water ½ oz salt 6¹/³ oz tamarind 4¹/5 oz 1:1 simple syrup Yogurt Star Anise Fish sauce 10½ oz yogurt Pâte de fruits Lime juice ½ oz ultra tex 3 3oz star anise, toasted Salt ¹/5 oz salt 2lb 3¹/³ oz water ¹/³ oz salt Pumpkin Thyme 2lb 3¹/³ oz star anise tea 1lb 1½ oz pumpkin seeds 8oz unsalted butter 7oz glucose 3½ oz pumpkin seed oil ½ oz chopped fresh thyme 2lb 7oz sugar 3lb 5oz half cream and half milk ½ oz salt 1oz yellow pectin 1oz salt ¹/³ oz fresh ground black pepper Citric acid ½ oz agar agar Almonds Raddichio 3oz almonds Broccoli Raddichio ½ oz almond oil Broccoli Grapeseed oil ¹/³ tsp salt Grapeseed oil Salt, to taste Grapeseed oil Pepper, to taste Blackberries Olive oil Blackberries Salt Fried Chickpeas Crème de cassis Black pepper Chickpeas Sugar Oil, for frying Pomegranate Arils Shallot Rings 3½ tsp pomegranate juice Licorice Tea Shallots ½ tsp red wine vinegar 3½ oz molasses Flour 1 tsp grapeseed oil

3½ oz star anise Oil ¹/5 tsp salt 4½ oz licorice extract ¹/³ oz cracked black pepper 3lb 5oz water Endives 2½ oz pomegranate arils 10½ oz licorice tea 14oz port ¼ oz agar agar 7oz raspberry vinegar Pickled Mustard Seeds ¼ oz locust bean gum 3½ tsp red wine vinegar 3¹/5 oz mustard seeds

FOUR I 7 GRANT ACHATZ's RECIPES

½ tsp Dijon mustard Lime zest Cilantro salad ¼ tsp white wine vinegar Cinnamon Mix together the leaf stems, large leaves, ½ tsp grapeseed oil Salt micro cilantro, flowers and green coriander ¹/³ tsp salt buds to form a salad. West Indies Distillation Pistachio 10½ oz tomato juice Red Onion Marmalade 8oz pistachio 7½ oz pineapple juice Combine the red wine vinegar and sugar in 3½ oz pistachio oil 3½ oz ginger juice a small pot. Add the red onion, then simmer

4¹/5 oz trimoline 10½ oz yellow pepper juice until they are completely pink and sugar has 3½ oz glucose 2oz fresno chili juice formed a glaze. Chill and reserve. 10½ oz water 1oz cinnamon ¹/³ oz salt ½ oz star anise, whole Eggplant ¹/8 tsp gellan gum LT100 ¹/5 oz turmeric, whole Combine all of the ingredients and place in a Oregano ½ oz brown mustard, whole vacuum pack bag. Seal to 100 per cent, then Anise Hysop ¹/³ oz cumin, whole place in water bath and simmer on very low Cauliflower ¹/5 oz coriander, whole for approximately 45 minutes until eggplant ½ oz allspice, whole is fully cooked and tender. Chill in an ice bath Petite Spanish tarragon ½ oz fenugreek, whole to prevent the eggplant from over-cooking. Clementine Once chilled, remove from the bag and Plums METHOD remove the skin and seed. Then, dice the Sorrel flesh into medium-sized squares. Pickled Turnip Mint Jelly Vinegar Start by making a mint water by bringing Pain d’epice Salt unsalted and un-sugared blanching water to Combine all of the dry ingredients and spices. Sugar rolling boil, drop mint into water and wait for Mix together the butter, egg, water and orange Turnips water to come back to boil and set timer for zest. Mix in the dry ingredients in three 90 seconds. Remove mint, shock in ice cold batches. Place in a pan lined with butter and Spaghetti Squash water. Wring out mint then place in blender coated in flour. Bake at 350F for 15 minutes, 1 spaghetti squash with ice, water, simple syrup, and salt. Blend then rotate and bake for another 15 minutes then remove and pass through large chinoise until a knife inserted into its center comes Squash Confit three times and small chinoise. Reserve in an away clean. Cool and remove the outer crust. 1 squash airtight container in the cooler. To make the Dehydrate and crush into crumbs. Rosemary pudding, add 7oz mint water to the ultratex 3 Thyme and allow to set. Red Cabbage Salt Chiffonade the cabbage. Combine the Black pepper Saffron port, red wine, red wine vinegar, and sugar. Place the saffron water in a pan over a Cook the cabbage until tender. Remove Butternut squash purée medium heat and reduce to ¾ oz. Whisk the the cabbage and reduce the liquid until it 1lb 7oz butternut squash, sliced egg yolks, then slowly work in the grapeseed becomes a glace. Cool and season with 3oz butter oil. Fold in the salt and saffron water. Use the clove, salt, pepper and red wine vinegar. saffron threads as garnish. Coconut Pudding Basil 18 brix coconut water Capers Fry the green basil in the oil and reserve, 3:1 simple syrup Fry the capers in the oil at 375F until all the along with the petite opal basil, for plating. 2lb 12oz coconut milk powder bubbles are gone. Season with salt and place 1lb 1½ oz seasoned liquid in the dehydrator until crispy. Cinnamon Mustard flowers Combine the cinnamon with the salt and Muscovado sugar Honey reserve until required. fingerlime cells In a stand mixer, combine the honey, Ginger ribbon water, versa-whip and salt. Using the whisk Tomatoes attachment, mix on high-speed until the Blanch the tomatoes and remove the yellow bell pepper twist mixture forms stiff peaks. Transfer to an seeds. Confit in extra virgin olive oil, garlic, Fried squash seed airtight containers and reserve. Cook the rosemary and thyme. Use the tomato seed Coconut pudding walnuts in a simple syrup of sugar and water packet as garnish and season with extra Sungold tomato until translucent. Then, fry them at 350F and virgin olive oil, salt, black pepper, and red Fresno pepper twist season with salt. wine vinegar.

FOUR I 8 GRANT ACHATZ's RECIPES

Smoke Pudding Fig Strain using a chinois and place in a clean, In a large hotel pan, set up a smoker with ice Reduce the cognac by ½ then stir in the medium-sized saucepan, along with the in the perforated half of the pan and wood sugar, water, and poached fig. agar agar, cayenne pepper, and salt. Place chips on the other. Heavily smoke the ice over a medium-heat and bring to a simmer, for 30 minutes. Melt ice and season with Lemon whisking constantly. Simmer for 2 minutes, sugar, salt and white wine vinegar. Add the Create a wedge of supreme with a spiral then strain using a chinois into a bowl. agar agar. Once set, purée until smooth twist of the lemon zest. Confit the zest in Refrigerate for about 2 hours, or until set. and pass through a chinoise. Garnish with 1:1 simple syrup then drop in raw sugar, Cut into cubes. Then, transfer to a blender smoked salt. wrap around plastic hose and dehydrate and blend on high speed for 2 minutes, until crispy. or until smooth, using a ladle to ensure all Fennel of the cubes are blended. Strain using a Blanch the fennel fronds in boiling water for Cherry chinois. Transfer to a small squeeze bottle 20 seconds then shock in ice water until Mix the water, apple brandy and sugar with a fine tip and refrigerate. cold. Strain fronds then combine with simple together and cover the dried cherries in the syrup and salt and blend in a Vitamix. Add mixture. Bring to a boil then allow to cool. Bay Leaf the pernod to the fennel juice. Then add the Boil the water and pour over the bay leaves, ultra tex 3 and blend quickly for 20 seconds Granola sugar, and salt. Let the mixture steep for half and pass. Fry the seeds and nuts in the walnut oil an hour, then pour in the agar agar and mix and season with salt and black pepper and with a blender for one minute, then boil for King Trumpet reserve. Combine the oats and water and one minute. Add bloomed gelatin then pass Melt the butter in a large sauté pan until hot. refrigerate overnight. Strain and drain the through chinoise. Using a 6oz ladle, ladle Add the thyme, rosemary and crushed garlic. oats. Fry in 325F canola oil in small batches the mixture on top of a sheet of acetate. Work Add the trumpet caps and season well with until golden brown. To make the granola, mix the acetate back and forth until the mixture is salt, cap side down until nicely caramelized. 2lb 10¹/³ oz of the fried oats with 1lb 12¹/5 oz evenly distributed. Layer sheets of acetate Finish roasting in an oven heated to 350F, of the toast mix, honey and chopped dried on top of each other and allow the mixture to if necessary to finish cooking. Cool the cranberries. Combine the fried oats, honey dry. Using a rolling cutter cut ¾ inch pieces mushroom in the butter, then transfer to an and chopped dried cranberries with the toast then roll and reserve. airtight container and reserve. mix and toast in an oven heated to 325F until golden brown. Roasted Brussels Sprout Beets In medium sauté pan over medium to high Place the red beets on a bed of salt and Brioche heat, sear the brussel sprouts until heavily cook at 400F for one hour, or until fork Use two small ring cutters to punch 1/2” thick caramelized and cooked through. tender, cool completely. Dice into small rings into the brioche. Pan-fry them until pieces then mix with the candied beet and golden with thyme, butter, garlic, rosemary. Blueberry yellow beet with salt and grapeseed oil. Cool and reserve in an airtight container. Place the sugar, red wine, and red wine vinegar in a pan and bring to the boil over a Sambuca Apricot medium heat. Pour the boiling pickle water Bring the Sambuca up to a boil. Remove Combine all of the ingredients in a vacuum over the blueberries and cover for 1 hour. from heat and let cool then add water pack bag and cook them in a water bath Pour off and reduce by half, then add the and stir in ultra tex 3 until pudding like heated to 200F for one hour. berries back to the mixture. consistency has been achieved. Caraway Yogurt Sorrel Combine all of the ingredients together and Blend all of the ingredients together in a Chiffonade the sorrel and reserve until reserve. VitaMix. Pass through a chinois. Then lay on required. a sheet and dehydrate until crispy. Celery Root Choucroute Pickled Turnip Slice the celery root into ¼ inch long ribbons Thyme Combine vinegar, salt, sugar and bring to with a slicer. Then cook in the vinegar and Whip the butter with paddle until soft, fold a simmer. Pour over cleaned turnips, then duck fat until tender. rest of ingredients in. Place mixture into refrigerate overnight. piping bag with large tip and pipe Hershey’s Cherry Tomatoes Kisses onto Pam sprayed deli tray. Place in Anise Hyssop Combine all of the ingredients and toss in the refrigerator. Finely chop and reserve until required. bowl until well coated. Place on silpat lined sheet tray and bake at 250F for 3 hours. Raddichio Rum Sear the raddichio in the grapeseed oil and Bring all of the ingredients except for the Red Pepper season with salt and pepper simple syrup, water and ultra tex 3 to a boil Place the red pepper juice into a medium- in a pan. Then steep, strain, and stir in the sized pan and place over a high heat. Bring Fried Chickpeas simple syrup and water to complete pudding. the juice to a simmer and reduce by half. Fry at 350F until crispy. Place in a

FOUR I 9 GRANT ACHATZ's RECIPES

dehydrator until required. glucose and sugar. Increase the heat to high with 35oz of the liquid. Set until it reaches a and heat to 228F. Remove from heat. Pour purée-like consistency. Licorice Tea into 7x9 inch sheet trays or shallow pan. Boil and steep all of the ingredients together, Refrigerate the pan, taking care to keep it Broccoli excluding the agar agar and locust bean, for level, for about 30 minutes, or until the gel Blanch the broccoli until tender. Place into 20 minutes. Combine the agar agar and locust is set. Cut into small pieces then pour liquid a blender and purée on high speed with the bean gum with the licorice tea and blend the nitrogen into mortar and pestle then shatter. grapeseed oil. Strain over an ice bath to mix, then boil for 1 minute. Pour into a small Reserve at room temperature. Combine 3½ cool. Garnish the blanched florets dressed tip squeeze bottle then cool for half an hour. oz sugar with yellow pectin. with olive oil, salt, and pepper. Fill a styrofoam box with liquid nitrogen and drop liquid out of bottle into liquid nitrogen to Almonds Pomegranate Arils create spheres. Strain and allow to thaw. Bring Fry the almonds in a pan heated to 350F Combine all of the ingredients together. tea and agar to a boil then cool over ice. Once then toss in the almond oil and salt. completely set purée until smooth and pass. Pickled Mustard Seeds Toss pearls into pudding to coat. Blackberries Cover the mustard with the white wine 5:1 crème de cassis and sugar. Bring to vinegar and sugar. Bring to a boil. Let the Oregano boil and remove from stove then cool and mixture cool and season with the dijon, white Reserve the leaves for plating. compress with blackberries. wine vinegar, grapeseed oil and salt.

Rosemary Plums Pistachio Steep the rosemary in the grapeseed Blanch the plums in hot water for 30 Combine all of the ingredients together, oil overnight in a vacuum seal bag in a seconds. Remove the skin and dry in a adding the pistachio oil last. Then allow to cooler. Then strain. Combine the rest of the dehydrator until crispy. Dice the flesh and set. ingredients together with the rosemary then reserve. Slice the shallots using a mandolin. pack into pill press. Dredge in flour and fry at 350F. Keep in a Spaghetti Squash dehydrator until required. Split the spaghetti squash and remove the Red Wine center. Fry at 300F until all bubbles are gone. Reduce the red wine and sugar by half. Endive Thicken with ultra tex 3. Combine the liquid ingredients with the Squash Confit endives and place in a vacuum pack bag. Place the squash into bag with butter, Peach Cook in a water bath for 30 minutes. rosemary, thyme, salt, and black pepper. Add the sugar and cover with water, cook Remove the endive from the bag and reduce Cook until tender then cool. until almost dry. Blend half of the mixture the liquid to a glaze.Madeira Stir to achieve with an immersion blender and then combine a pudding-like consistency and reserve in an Butternut squash purée the two parts together. airtight container. Cook the butternut squash in pan with the butter. Once cooked, blend into a purée. Sweet Potato Tamarind Cure the sweet potato in the sugar mix for Bring the tamarind and simple syrup to the Coconut Pudding 30 minutes. Dry and sear on all sides in a boil then take off the heat and let steep for Combine the coconut water and 3:1 simple pan over a medium heat, add the butter and 20 minutes. Pass through a tamis then syrup, then combine the coconut milk powder thyme then finish in an oven and cook until combine shallot base and blend with 7oz of and seasoned liquid. Blend and pass. tender. tamarind paste. Purée, pass, and reserve in airtight container. Season with fish sauce, Yellow Bell Pepper Star Anise salt, and lime juice. Slice the top and bottom off of the bell Place the pâte de fruits, toasted star anise, pepper. Slice into vertical strip and water and salt in a pan. Bring to the boil and Pumpkin remove the pith. Julienne and shock in ice steep. In large saucepan, stir together the Toast the pumpkin seeds in pumpkin seed cold water. pectin, sugar, and citric acid. Add the star oil. When toasted mix together with the half anise tea and combine with an immersion cream and half milk mixture with the salt. West Indies Distillation blender. Bring to the boil over a medium Let the mixture steep for one hour. Strain Place all of the ingredients into a rotary heat. When the mixture boils, add the out the seeds. Set liquid with the agar agar evaporator for 45 minutes.

FOUR I 10 GRANT ACHATZ's RECIPES

LiLY BULB Finger lime distillation and cells and begonia petals

Serves 10

INGREDIENTS

³/8 oz juice of caviar limes, lemon, and ginger, distilled

¹/8 tsp caviar lime zest

³/8 oz trimmed lily bulb

¹/8 tsp cherry blossoms

¹/8 oz rambutan

³/8 oz gelled distillation of caviar limes, 7 lemon, ginger (¼ sheet gelatin per /8 oz of distillation)

METHOD

Preset the super chiller to 25F. Meanwhile set the bath to 122F and place an ice bath around the receiving flask. Pour 13¼ oz of the liquid into 25oz containing flask and turn on to 120 revolutions per minute. Turn on vacuum and bring down pressure to .5 mBar while the flask is rotating in the bath. Bring up to first boil then drop the pressure to 1.5 mbar then drop back to stable .5 mBar and distill until containment flask is almost dry.

To serve Spoon finger limes into the middle of the glass then place lily bulbs across the plate. Spoon in distillation and place begonias on the lily bulbs.

FOUR I 11 GRANT ACHATZ's RECIPES

PISTACHIO LEMON CURD, Pistachio Gelato, Black Walnut Cake, ROSE pate de Fruit and Crystallized Pistachio and Lemon mascarpone

Serves 10

INGREDIENTS

Lemon curd 2½ oz lemon juice

1¹/5 oz egg yolk ½ oz sugar 1 sheet gelatin

Pistachio Gelato 10½ oz 1/2 cream and ½ milk

4³/5 oz Sicilian green pistachio

1³/5 oz sugar ¹/³ tsp salt

Black Walnut Cake 2¹/8 oz butter

1¹/8 oz sugar

2¹/8 oz egg yolk

³/8 oz egg white 7 /8 oz black walnut reduction

³/8 oz cocoa powder ¾ oz cake flour ½ tsp salt

Rose Pâte de Fruit ¼ oz rosewater 8¾ oz water 7oz sugar 7 /8 oz glucose ¼ oz yellow pectin

¹/5 tsp citric acid

Freeze-dried Strawberry Marshmallow 7 1 /8 oz freeze-dried strawberry powder 3½ sheets bloomed gelatin

8¾ oz sugar ³/8 oz sugar in ice water to set. After the curd is set in ¹/8 oz corn syrup ¹/³ tsp lemon juice balloon, use a torch to pop the balloon and 2¾ oz egg white remove the curd sphere METHOD Crystallized Pistachio Pistachio Gelato 1¾ oz Sicilian pistachios Lemon curd Bring all of the ingredients to the boil in a 1¾ oz sugar Bloom the gelatin in the lemon juice, then pan over a medium heat. Purée until smooth 1¾ oz water add rest of the ingredients. Heat over a and strain over an ice bath. Then, place into double boiler to 165F, then strain. Use a pacojet containers and freeze. Lemon mascarpone syringe to transfer the curd mix into small Black Walnut Cake 2¹/5 oz mascarpone balloons. Fill and tie the balloons with warm Cream the butter and sugar together, then

³/8 oz lemon zest curd, then immediately place the balloons add the egg yolks and whites, then the flour

FOUR I 12 GRANT ACHATZ's RECIPES

and cocoa and lastly the walnut reduction, corn syrup and gelatin mix to the egg white heated just before adding. Pour into a cake and strawberry powder. Continue whipping pan and bake at 350F until done. Then, cool the mixture until all of the syrup has been and portion into 0.25 x 2 inch rectangles and combined, then cool. Place the marshmallow reserve until required. into a piping bag and pipe onto sugar dusted sheet tray. Rose Pâte de Fruit Blend all the ingredients with a hand blender. Crystallized Pistachio Place in a pan and heat until it reaches 404F, Combine all of the ingredients in a pan and then pour into a dish to chill. Once cooled, allow it to reach boiling point over a high chop into shards with a sharp knife and heat, stirring constantly until pistachios are reserve until required. crystalized.

Freeze-dried Strawberry Lemon mascarpone Marshmallow Combine all of the ingredients together and Place the egg whites in a mixer and whip whip until the mixture forms soft peaks. until they form medium peaks, then add the strawberry powder. Heat the sugar and To serve corn syrup to 242F and slowly add the Arrange components on the dish according gelatin and mix until cool. Slowly add the to image

FOUR I 13