Fish Heads, Fish Heads, Rollie Pollie Fish Heads...

There is nothing like going to work on a typical Wednesday and have a cooler full of fresh caught cod fish. There is a bit of nostalgia that comes over me when i think of whole fish. I was raised in a poor Portuguese neighbor hood off the New Bedford waterfront. Fish was bounty and we used every part of the fish the "head to tail concept was alive than" Fillets for the obvious, Bones for broth, Heads for soup, and fried eye balls.. Now to the norm thoughts of fried eyeballs don't sound to appealing, But to those that have had them there actually quite great. unlike animal eyes balls , fish are more gelatinous and carry a rich savor of the waters they swim in. This lends to a creamy outside with a sea jello inside perfect for frying.

So this dish is a ode to my child hood, and further more to my heritage.

Battered Cod eyes, Chourico Aiolli, Salted lemon, Paprika

Chocolate In Several Textures.

97 Degree Valrohna Semi Sweet

Caramelized White Chocolate

White Chocolate Gelee

White Chocolate Shards

Milk Chocolate Air

Dark Chocolate Dirt

Frozen White chocolate Ganache

Dehydrated Chocolate Cake

Crumbled Cocoa
White and Dark Mousse

German Chocolate Shards

Thinking Spring..

It's that time of year again. the thoughts of warm comforting flavors and aromas submit to bountiful life and the cleansing lightness of springs cuisine. Gone are the tough skinned gourds that we practically have to force feed to some by winters end, Replaced by the vibrant colors of flowers and delicate ferns all eagerly awaiting some culinary attention. Spring marks the beginning for me, A plethora of amazing produce and life , A gift from Demeter for the return of Persephone... I could go on... "I have found that if you love life, life will love you back" - Arthur Rubenstein.. " I am today, or some future day, What i establish today. I am today what i established yesterday or some previous day" - James Joyce. Something about the thought of spring and the way it relates to art, poetry, music, and food is wondrous to me. ...

Hand Made Pea & Truffle Fettuccine with English Peas, Black Truffle, Grana Padana, Buerre Monte

What's for dinner....?

Chicken & Sausage kunh pao, julienne vegetables, Enokis, Shiatakes, Beet Greens, Burnt Onion and Chili Sauce, Fresh Tofu, Tawainese bbq sauce....Tasty Stuff

Miso Soup, Shiatake, Mountain Yam, Silken Tofu, Mau Faun, Bok Choy , Chili's
Warm potato and daikon salad, Sprouts, Mae Ploy, Onion chili Concoction..

1000 yr. old egg

Inside a 1000 yr. Old Egg , This is not for the faint of hearts, the smell is intense, Like rubbing alcohol poured over spoiled chicken ( i know , right??) the color and texture is cool the yolk is swamp green, the former white is now a see through amber, not unlike a beer bottle but made of a viscous elastic polymer. It felt like a rubber ball in my hand. The flavor when mixed into food is actually pleasing it adds a mouth feel similar to egg salad to a dish. that i didn't seem to mind. just make sure you mix it good.

Grana Padana Stock..

Boiling the rind on my favorite Parmesan , yielded an amazingly fragrant savor, 2 pounds of rind ( a normally discarded crust) and 3 quarts of filtered water yielded over 2 quarts of this liquid gold. I set the "stock" with a 3% solution of leaf gelatin and froze it overnight. The following day i set the stock over muslin lined chinois for about 10 hours. the final yield was 1 1/2 quarts of colorless consomme, But what to do with it???? hmmmmmmmm.....

Happy Heart Day...

Wishing everyone a Fun, caring, and sensual day!

Amuse Bouche..

Sour Dough " Everything" Bagel, Smoked Cream Cheese, Sake Cured River Salmon Roe, Fennel, Meyer Lemon ..

Dry Ice Ice Cream

Strawberry Goat milk and Blue moon Honey Sorbet...

Super Bowl Fiesta

Auntie Julie
Sarah & Jenn
Sarah

Lee lee

Sarah Entertaining the crowd

Johnny & Heather

The Spread

Jarrod & Kristen

Jacoby & Julia

Uncle Bill

Mommy & Jacoby

Jarrod's half time juggling

Mommy & Daddy

Noah being Noah..

One of the funnest nites I've had in a long long time. My wife's family (my) has got to be one of the greatest group of people around and its always fun when Jarrod's around. I love these guys , and always a blast to see my wife cut loose and have a good time .Good food, Great company, Awesome game who could ask for any more?...

Cod Fish....and Sustainable Rambles

Cured Long Line Cod, Slow Roasted Tomato, Saute 'Quick Pickles", Duck Rillettes, Reisling Cream, Crystalized Dill
Sustainability is always a concern in the mind of a conscious Chef. The habits we develop live on the plate of food we serve. To serve a product that gave it's life , and honor it by preparing it properly has to be one of the most satisfying part of my job. To make sure that product was secured righteously is of extreme importance to my cooking philosophy. Cod Fish from are Icy Atlantic Waters have suffered a major hit in the last decade or so, Living a stones throw from coastal waters it appears to always be in abundance and right off the boats, But which boats are the concern. The majority of Fishing fleets Trawl there catch. Tearing up the sea floor and catching god Knows what in there path, the cod struggles to free itself for hours, usually dieing from asphyxiation from the netting, Or being crushed by the weight of the other fish on the pull up. Being in a heavily Portuguese Populated New England Community Cod Fish is on every menu every where, Normally fried well beyond its breaking point, or baked with artificial lemon and crackers until it resembles tapioca pudding. We only use Cod that has been certified non-trawl, Fish that has caught by smaller commercial fisheries using long line, or traps. To find out whats sustainable around you check here, and don't be afraid to ask your fish monger where the product is sourced, Chances are if he has know clue its not a product worth purchasing..

Pekin Duck..

Done in the semi-traditional manner and served traditionally, with mau fun, quick pickled vegetables, Scallion Crepes, Bok Choy, and a reduction of the reserved Glazing lacquer .... Bar food cant get much tastier than ducky tacos!