Sunday, May 2, 2010


Sweetbread with elements of spring

As a chef, I get a lot of inspiration from numerous sources which includes books, internet, blogs and such. Recently, I went to Chicago to do one week stage at Alinea. I learned so much by doing, cooking, watching, hearing, and eating. This particular dish was inspired by Sturgeon dish at Alinea.

Crispy deep fried Sweetbreads are served with ingredients which I associate more with spring and even slightly to summer. Tomato, rhubarb, lemon, olive, basil, extra virgin olive oil, orange, bloody dock. Some of the ingredients are manipulated to give more interesting and different textures and some are kept simple to retain its integrity.

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