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Sunday, June 23, 2013. The pastry department was also in charge of the non-alcoholic beverage program. With my bit of knowledge in that department I started to develop a few recipes for Chef to try. I bought some products and started to play at home. Scaling each recipe and developing them before bringing each to the table. Within a few weeks I took over the N/A beverage pairing and started experimenting with some ideas. Blackberry, vanilla, and ginger. 8g - cardamom, green. 2 each - lime peel. 3 each - ...

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IV | ivcooks.blogspot.com Reviews

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Sunday, June 23, 2013. The pastry department was also in charge of the non-alcoholic beverage program. With my bit of knowledge in that department I started to develop a few recipes for Chef to try. I bought some products and started to play at home. Scaling each recipe and developing them before bringing each to the table. Within a few weeks I took over the N/A beverage pairing and started experimenting with some ideas. Blackberry, vanilla, and ginger. 8g - cardamom, green. 2 each - lime peel. 3 each - ...

<META> KEYWORDS

1 back to beverage

2 500g blackberries

3 tt salt

4 toast cardamom

5 10g lavender

6 foe champagne

7 other options

8 jalapeño lemonade

9 to mix beverage

10 strain and chill

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back to beverage,500g blackberries,tt salt,toast cardamom,10g lavender,foe champagne,other options,jalapeño lemonade,to mix beverage,strain and chill,valencia and mint,syrup,soda,currants and pomegranate,2g lavender,pomegranate ice,some thoughts,salt

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IV | ivcooks.blogspot.com Reviews

https://ivcooks.blogspot.com

Sunday, June 23, 2013. The pastry department was also in charge of the non-alcoholic beverage program. With my bit of knowledge in that department I started to develop a few recipes for Chef to try. I bought some products and started to play at home. Scaling each recipe and developing them before bringing each to the table. Within a few weeks I took over the N/A beverage pairing and started experimenting with some ideas. Blackberry, vanilla, and ginger. 8g - cardamom, green. 2 each - lime peel. 3 each - ...

INTERNAL PAGES

ivcooks.blogspot.com

1

IV: My final look at the Aviary

http://ivcooks.blogspot.com/2011/04/my-final-look-at-aviary_14.html

Thursday, April 14, 2011. My final look at the Aviary. The Aviary will without a doubt be the most innovative, interactive, and disaplined bar in the country, if not the entire world. I was given an education like no other. I am so grateful to the entire Aviary staff. Thank you Nick Kokonas, Grant Achatz, Craig Schoettler, and Greg Buttera for allowing me to be a part of this surreal opportunity. It all starts with a plan. A few of the Aviary crew catch a first look at the "bar". View my complete profile.

2

IV: August 2009

http://ivcooks.blogspot.com/2009_08_01_archive.html

Sunday, August 16, 2009. Tasting for Chris Galzin, summer 2009. Heres were it all begins. Plates and service wear used that night. Activa RM bound Yellow Fin Tuna, and Tasmanian Trout (test run). Yellow fin tuna, Tasmanian Trout, sesame rice, nori, fresh wasabi, salmon roe, lemongrass vinaigrette, crystalized ginger. Clarified Miso soup poured table side, tofu, shitake mushrooms, scallions, tobiko roe, sesame seeds, sesame noodles squeezed table side. Sesame noodles squeezed table side. Lime foam, guava ...

3

IV: June 2009

http://ivcooks.blogspot.com/2009_06_01_archive.html

Saturday, June 27, 2009. Playing with Food part 1. Cured Meyer lemons. They will be frozen and thawed out in 3 months. Foam, reverse sphereification, thickening, and jells. Cherry, Pepsi, Jack" Robynn J's 21st Birthday shot. Demo for the Porcini mushroom soup. Porcini mushroom soup poured table side, white and green asparagus, micro sea beans, chive blossoms and deep fried porcine mushrooms. Sous-vide Foie Gras with star anise, clove, and Szechuan peppercorns. Spreads like butter at room temperature.

4

IV: The exotic life of a Trotter's chef

http://ivcooks.blogspot.com/2013/06/the-exotic-life-of-trotter-chef.html

Monday, June 3, 2013. The exotic life of a Trotters chef. The products that I saw come and go through Chef Trotter's doors were truly incredible. I felt extreamly proud to be a part of an ever changing menu. Entire dishes were born each day depending on the freshest and exotic products available. Some amazing grade of Kobe beef. The bottom of a tofu pan, it is then dehydrated and fried. The local prison harvests and contributes gorgeous red beets to the restaurant each year. The gardens micro deck.

5

IV: September 2009

http://ivcooks.blogspot.com/2009_09_01_archive.html

Sunday, September 13, 2009. Johnny Z and Kim's tasting plus suckling pig. Subscribe to: Posts (Atom). View my complete profile. Johnny Z and Kims tasting plus suckling pig. Picture Window template. Template images by peeterv.

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ivcooks.blogspot.com

IV

Sunday, June 23, 2013. The pastry department was also in charge of the non-alcoholic beverage program. With my bit of knowledge in that department I started to develop a few recipes for Chef to try. I bought some products and started to play at home. Scaling each recipe and developing them before bringing each to the table. Within a few weeks I took over the N/A beverage pairing and started experimenting with some ideas. Blackberry, vanilla, and ginger. 8g - cardamom, green. 2 each - lime peel. 3 each - ...

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