Monday, February 21, 2011

Cherrystone Clam

Encapsulated with clam juice, white wine vinegar, brunoise of shallot which is essentially what mignonette is. On top, I garnished with lemon zest, freshly cracked black pepper, blood orange gel, and dill.

1 comment:

  1. spherification? youre insane. come show me how to use my texturas kit, chef.