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The Stew: Phil's Last Meal: A Lucky 13 Courses
Wednesday, November 18th, 2009A dish that chef Grant Achatz originate at Trio some years ago, it consists of tiny ravioli squares filled with liquid black-truffle essence. You pop a square into your mouth, bite gently and thrill to a black-truffle explosion. … For my seafood course I’m going with Bernard Cretier’s classic, a regular feature at Cretier’s wonderful restaurant in northwest-suburban Lakemoor. The thick salmon fillet is encased in a golden-brown, flaky pastry envelope and surrounded by a …
Who needs wine when you have Diet Coke? – San Francisco Chronicle
Monday, November 16th, 2009 San Francisco Chronicle |
Who needs wine when you have Diet Coke?
San Francisco Chronicle As shown in the picture above, the Top Chef judge was pairing a beautifully styled and presented salmon fillet with a diet soft drink. … and more » |
Potato Waffle with Salmon
Tuesday, October 6th, 2009Potato Waffle with Salmon
Eric Frechon
Le Bristol Hotel
Paris, France
Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination is classic. Have everything [...]
La Symphonie Neptune
Monday, August 10th, 2009La Symphonie Neptune
Daniel Bonnot
Consultant
New Orleans/France/Brazil
Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round mushrooms whose caps have [...]
Tea-smoked Salmon
Tuesday, July 14th, 2009Tea-smoked Salmon
Richard Perry Restaurant
St. Louis MO
Rosy smoked salmon is served with traditional accompaniments of sour cream and capers, and the surprise of apple julienne. The salmon is marinated in a mixture of maple syrup, apple, leek, coriander, and tea leaves, then smoked over tea leaves to impart an unusual, delicate taste. This dish uses a [...]
Salmon Carpaccio
Tuesday, June 2nd, 2009Salmon Carpaccio
Ramiro Rodriguez Pardo
Restaurant Catalinas
Buenos Aires, Argentina
It´s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice thing is that you can [...]
phil's last meal: a lucky 13 courses
Wednesday, December 31st, 1969for my seafood course i’m going with bernard cretier’s classic, a regular feature at cretier’s wonderful restaurant in northwest-suburban lakemoor. the thick salmon fillet is encased in a golden-brown, flaky pastry envelope and …
