The last post on this blog

Hello Readers!
I am excited to announce that this will be the very last post on this blog. I have moved all of the previous posts to my new website, EatDrinkEXPERIENCE.com!

At EatDrinkEXPERIENCE, you’ll find ALL of the content you enjoyed here plus some very new and exciting posts… It’s gonna be a whirlwind over the next few months and I am sure you will enjoy it!

Thanks for all of the support you have shown and thanks for reading!

Be sure to check out the new site and say hi in the comments!

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Kata Robata

Kata Robata. If you want to know more about Kata Robata, feel free to check out their website… But I hope you’ll enjoy reading about my experience at this culinary gem.

 

I found out about Kata Robata at the YTAC “Kiss My Grits” competition a few weeks ago. I thought the Chef’s kimchee grits were interesting (in a good way) and made a mental note to try out their restaurant which I had driven by countless times.

 

A week later, while traveling for business I read through the YTAC program and landed on the Bio pages of Chef Manabu Horiuchi and Chef Seth Siegel-Gardner… Let me hit you with the highlights:

 

Chef Horiuchi, or “Hori” as he likes to be called, served as the Consulate General of Japan’s Official Executive Chef – preparing family meals and cooking for large social events…

 

Chef Siegel-Gardner was Sous Chef at Marcus Samuelson’s Aquavit, he worked for Scott Conant at Alto, opened Maze with Gordon Ramsey – first as sous, then executive chef, opened C-House with Samuelson, and staged at The Fat Duck with Heston Blumenthal…

Continue reading

Pho… Salad

 

I like Pho. I grew up on the national dish of Vietnam. If you’ve never had it, I feel sorry for you. It’s got a light but flavorful beef broth flavored with five spice, lemongrass, ginger, and garlic. When you order it you get a side plate of lime wedges, thai basil, cilantro, jalepeno, and bean sprouts. If you’re at a proper Pho selling establishment, you’ll quickly receive a big bowl filled with broth and rice noodles topped with raw thinly sliced beef. The heat from the broth cooks the raw beef perfectly. I always order Pho with the beef raw and on the side to ensure that the kitchen dosen’t pre-blanch the meat for the american pallete. If your Pho shop won’t serve you this way, find another pho shop. Continue reading

Chicken, Waffles, and Team Blais!

I like Chicken. I like waffles. I LOVE the combination of the two on one plate. The perfect forkful`– a balance of sweet, hot, crispy, salty… like American “Thai/Vietnamese” food.

 

So here’s a recipe… It’s the best version of this “classic” combo I’ve ever made… I dedicate it to Richard Blais who I was rooting on in the finale of Top Chef All stars while eating it tonight. Continue reading

Wonders of extraction: Pressure

Wonders of extraction: Pressure.

Check out this awesome technique for quickly infusing liquids (water, ALCOHOL!!!!!, or Oil) with unique flavors…the process literally takes 60 seconds!

Reading the article above was enough to send me over the purchasing edge for a iSi whipper I’ve been wanting…I got a thermo whip which will allow me to do both hot and cold foams/espumas…but this infusion method can be done in a normal “cold-only” whipper…about $40 from your local kitchen store.

My first go was toasted coconut Vodka…shots started off tasting like ordinary vodka, but right at the end…BAM! Toasted Coconut flavor explosion!

You’ll like this one Steph!