Friday, November 28, 2014

Thanksgiving turkey

Sous vide the brined turkey for 4 hours and it came out amazing. Deboned the legs at turned them into a roulade with the application of activa powder.
What an exceptional we to produce a juicy flavorful turkey.  

Wednesday, March 12, 2014

Duck eggs

Sous vide duck eggs from Kiss the Cow Farm in Barnard Vermont. 
Cooked in truffle oil at 65 Celsius for 1 hour. 

Tuesday, July 30, 2013


Herb & ricotta agnolotti, baby squash, heirloom tomato & garlic scape butter. 

Lobster gazpacho

Lobster, gazpacho gelee, cucumber, radish, red pepper, lemon gel & clearly hearts. 

Wednesday, March 13, 2013

Amuse bouche

Mushroom gel, Parmesan cream, house made prosciutto, candied pine nuts, chive & burgundy truffle.

Vermont rabbit.

Vermont rabbit confit, gnocchi, coconut milk, whole grain mustard, arugula, candied citrus & Parmesan

Friday, January 18, 2013