Smoked Hanger Steak, cold smoked, sous vide at 134 f° then cast iron sear using bison tallow. Carrot, Gala apple, shallot puree. Chard onion tomato. Basil and red wine chimichurri Long time lurker but first time poster. by willcook4food Culinary Culinary Plating
October 17, 2024Crab Tartlet Amuse Bouche. “Joe’s” Meyer Lemon Mustard Sauce, Old Bay, Spring peas, Italian Heirloom Olive Tapenade
October 17, 2024Surf and Turf. Prime NY, Florida Pink Shrimp, Aji Verde, Chimmi, Sweet Corn, Smashed Fingerlings
