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Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche
Tuesday, June 30th, 2009Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche David Burke Park Avenue Café New York NY Towers of tuna, salmon, capers, caviar roe, and crème fraiche make elegant but relatively simple appetizers. Chef David Burke, one of the most creative chefs on the culinary scene, called this dish ‚“one of my [...]
Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce
Monday, June 29th, 2009Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce Guillermo Thomas The Hermitage Hotel Nashville, Tennessee Guillermo Thomas takes the South´s humble grits and gives them a maximum upgrade to accompany seared scallops and pretty roses made of summer squashes. There are many parts of this recipe, like the [...]
Lobster Salad on a Bed of Potato with Confit of Crispy Leeks
Wednesday, June 24th, 2009Lobster Salad on a Bed of Potato with Confit of Crispy Leeks Julian Serrano Masa´s San Francisco CA A lobster salad based on French techniques and exquisite ingredients makes a showstopper first course. Serves 4 Truffle Vinaigrette 3/4 cup extra-virgin olive oil 1/2 cup truffle oil 3 tablespoons sherry vinegar 2 tablespoons truffle juice Salt [...]
Haute Blog: LANAKILA- The Good Table Benefit
Saturday, January 21st, 2012Caviar Palatte (Chef Rick Tramonto). Black, wasabi, whitefish and salmon roe with accoutrements, egg whites, yolk, caper, onion, crème fraiche and toast points. (Magnum of 88 Dom Perignon Champagne). Explosion (Chef GrantAchatz) …
