Tomato

This is my newest version of tomato dish.  My wife and I just went up to Lancaster, PA to visit Farmers Market.  The place was filled with a mountain of fresh local produce and which is what has inspired me to create this dish.  This is my interpretation of classic Caprese salad.  

Of course the main focus of this dish is going to be the tomato, even though some may say mozzarella and that's true and I can't argue.  As my wife and I were walking through different venders, I have noticed this heirloom tomato which I had never seen before and instantly caught my attention.  It is called "Indigo Rose".  It was bred by Oregon State University to create a type of tomato which contains  high level of antioxidant, I found out as I researched afterward.  Pretty interesting.  It tastes just like heirloom tomato but it looks like a jewel.

This beautiful indigo rose tomato from Lancaster Farm Fresh Cooperative is served with fresh mozzarella from Blue Ridge Dairy Company in Sterling, VA, various greens and sprouts are from Tulip Hill Farm in Holtwood, PA, black garlic and rye crumb, black pepper, Cyprus black lava sea salt,  basil glass, and I placed a balsamic vinegar and extra virgin olive oil into a tube and placed within the dish so that one can use as much or as little as needed.  Simple preparation, classic flavors, focusing onto each and every ingredients and execution with high precision is sometimes all it takes.  

Squab

Squab

corn, blueberry, lemon balm

Chicken

Flavors of Spring in Maryland, 2012.

White asparagus, radishes, ramps, peas, wood sorrels, friddlehead ferns

Pickled, glazed, blanched seasonal vegetables

Served with white asparagus veloute served table side.

Melon bread

Today, on my day off, I made this bread which is very popular in Japan known as Melon pan. Baking on my day off is so relaxing for me, no need to be in a hurry, no yelling, no worries. This is one of favorite bread at the same time. I remember growing up eating these guys ever since I can remember. Immediately, I took them out of the oven and smell the bread, when I took a first bite, so many memories came right back to my head so vividly. Memory associated with food is so strong anyone can even remember the small details when aroma and/or taste triggers your sense. For example with me and melon pan, I remember going to bakery after school with my mom and sister before going to grocery stores and getting few of melon pans. Memories, maybe that's one of the key ingredients in every delicious meal.

Veal tongue

Beet, sweet potato, malt

Lamb Breast

Cocoa, soy, sesami

Cube of Aerated Dashi

What would you do if you could manipulate something that is so fragile such as a foam? This is a beginning of new idea which just came to my mind as I was staring and playing with foam in a bubble bath. It may seem like whipped gelatin foam but if you look closer, size of bubbles are larger and more uneven in comparison and as you put it in your mouth and press it in-between the roof of your mouth and your tongue, individual bubble pops and you can hear a little popping sound. This is a first trail and I am definitely going to be testing furthermore in order to achieve better result.