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