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.  

Duck eggs

Sous vide duck eggs from Kiss the Cow Farm in Barnard Vermont. 

Cooked in truffle oil at 65 Celsius for 1 hour. 

Agnolotti

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

Lobster gazpacho

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

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

Pickled vegetable salad

Pickled root vegetables, aerated carrot, seed powder, maple

Italy

 Honored to recive the "Relais & Chateaux 2012 Rising Chef Trophey"

 Florence on the river

 Florence

Wine celar at the Michelin 3 star Relais & Chateaux Enoteca Pinchiorri

House Made Prosciutto

Pack in salt and cured for 40 days then smoked in our smoker by the lake for 4 hours.

After the smoker.

Wrapped in cheese cloth and will go into the wine cellar for 12 months.

Images from service 2/11/12

hudson valley foie gras torchon

vanilla quince ◦ white grapes ◦ valrhona - hazelnut crumble ◦ focaccia

marinated hamachi

meyer lemon ◦ fennel ◦ venta del baron olive oil

rutabaga & apple soup

compressed apple ◦ pine nut crunch ◦ honey panna cotta ◦ sorrel

spiced rubbed elk loin

smoked potato puree ◦ acacia honey glazed turnips

brussel sprouts ◦ tellicherry peppercorn sauce

valhrona chocolate torte

rose cream gelato ◦ strawberry coulis ◦ whipped cream

Atlas Hoofed It Farm - Lake Placid Lodges Pig

First of all the photos can not describe the size of this pig...306 lbs total weight. Each half of the pig weighing 150 lbs. I love this process because not a single piece of the animal goes into the trash. We are making bacon, breakfast sausage, chops, tenderloin, prosciutto (takes 6 months...don't know if i can wait that long) and even head cheese (which is not cheese) pate made out of the meat from the head.
This was such a wonderful process. On a daily basis we save all the restaurant scraps in a separate bin and Sara from the farm comes to pick the food up every day to feed the pigs. It's a good feeling know that your feeding the animals and not wasting any food. We also went to see the pigs at the farm and they live a great life roaming around the pens.
We are very lucky at the lodge to be able to work with such great farmers in upstate NY.

Thank you Sara & Dan from Atlas Hoofed It Farm for your great care of the animals.

Image from service 12/15/12

Poached Lobster, vanilla pumpkin puree, lemon, grapefruit, lobster roe

Lamb Prosciutto

Just got my lamb from brichland farm.
Have to let it hang for the next 5 days.
Can't wait to cook it.

Squash Blossom & heriloom tomato

Our new teaching kitchen.

Sent from my iPhone

Yellow fin tuna, tomato bubbles, charred ramps, grilled artichokes.

Sent from my iPhone

Our New Teaching Kitchen

Food and Wine Weekend - Friday Night Tasting