Pure Persian Saffron, Handpicked in the Khorasan Province ✨#zaransaffron
Nova entrada: bacalhau confitado lascado, azeitonas, pickles (cebola, cebola-roxa e pérola), hummus de pimento vermelho assado e salicórnia
New starter: chipped sous-vide cod, black olives, pickles (onion, purple-onion & pearl), roasted red pepper hummus and salicornia
: Mul Naengmyun
THIRD DISH OF “REFRESHING/COLD FOODS” MONTH! This wasn’t EXACTLY how I wanted, but then again, I was on a time crunch so I couldn’t slushy the broth all the way. I’m definitely going to do this again and see if the gelatin actually helps... ANYWAY! Next week will be the last installment of cold food recipes for the month... I really really reallllllllly hope the weather cools down because I’m dyingggggg😭😭😭😭😭
I want this now. One of the best blood cake that I’ve tasted in my life and the brown sauce is amazing. @pittcueco @giannis8019 @siando
been dreaming about this and thanks for looking after me the other day.
| Salsify • Smoked ox marrow |
👨🏽🍳 By @oaxenkrog
📍 At @oaxenkrog
Oaxen Krog, Stockholm, Sweden (European/scandinavian/swedish cuisine)
/ 16 oz ribeye / served with seasonal asian greens, soy tomatillo sauce //
Prosciutto Eggs Benedict are always a great idea here.
Balcony to Table at Farm to Table. Roasted potatoes under summer herbs and a fried egg of a young chicken. Placed on top of a bed of hay. Plating and presentation make the dish even more memorable. Reminds me...I have hay at home from smoking lamb chops. #farmtotable #plating #theartofplating
We LOVE grilled asparagus. What’s your favorite veg to throw on the grill?
I miss the woods.
Black garlic, yogurt, pomegranate.
Believe it or not.... this was the actual first mock up of Lickerland. Was about 200 pieces of A4, front and back..... Totally loco..... lol.
The Thai Tropicalé getting the royal glaze treatment. Recipe and technique is in Lickerland.⚡️
Industrialism, heavy, raw and cold. Some unique ceramic pieces I'm working on. More to come
Beautiful night on the river for the parade of lights during the @irishfest
and of course my favorite Irish name!
Preping The Rib-Eyes For The Sou Vide
In charge of the successful Garuharu in Seoul, Korea, Yun Eunyoung has made of the typical éclair, specialty made with Pâte choux, the first star of her business. Crunchy texture and always freshly made, the great variety of éclairs that could be appreciated in her store in Seoul stand out for their color and elegance. People are usually first attracted these pastries because they look so visually appealing 🎂⠀
From October 22 - November 7, 2018, we will be hosting tremendous Chef talent from across the globe in Tijuana, for intimate 18-person workshops focusing on the sweeter side of culinary.⠀⠀
❒ Workshops ✚ Chefs ❒⠀⠀
❉ Tarts ⚬ Miquel Guarro ⚬ 22 + 23 Oct⠀
❉ Plated Desserts ⚬ Lety Otamendi ⚬ 24 Oct⠀
❉ Petits Gateaux + Entremet ⚬ Yun Eunyoung ⚬ 25 + 26 Oct⠀
❉ Eclairs ⚬ Yun Eunyoung ⚬ 27 Oct⠀
❉ Concept Desserts ⚬ David Gil and Joanna Artieda ⚬ 29 Oct⠀
❉ Bean to Bar + Dragees ⚬ Olivier Fernandez ⚬ 30 Oct⠀
❉ Petits Gateaux ⚬ Saray Ruíz ⚬ 31 Oct⠀
❉ Petits Fours + Verrines ⚬ Saray Ruíz ⚬ 1 Nov⠀
❉ Contemporary Savory Pastry ⚬ Jose Romero ⚬ 2 Nov⠀
❉ Additional Dates: Frank Hassnoot ⚬ Entremet ⚬ 6 Nov⠀⠀⠀
❉ Additional Dates: Frank Hassnoot ⚬ Chocolate Decorations ⚬ 7 Nov⠀⠀
❉ Admission is limited to only 18 students, all applicants must apply accordingly ⠀
❉ Registration applications opening 🔜⠀⠀
Source: http://www.sogoodmagazine.com/pastry-chefs/yun-eunyoung/ ⠀
“Timing is everything, call it a plan; there is nothing in this world that can trouble you more than your own thoughts.” For me, Sunday mornings mean lounging, reflecting, and planning. Along with delicious pastries and hot tea of course. Have a wonderful Sunday all. Let’s get ready to take on this week head on.
#ChefShruti #FoodAdventures #SundayFunday