strictlyfinedining.blogspot.com
Strictly Fine Dining: June 2012
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Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.
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Strictly Fine Dining: March 2010
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Sunday, 28 March 2010. My apologies for lack of regular posting recently. Due to a number of projects taking up my time at work and out at the moment i will post when i can. Here is a consolidation of some dishes wev'e done recently. Beef and goose liver spring roll, vegetable galette, caramelised parsnips, sauce Bordelaise. Pan seared sea bream. Ricotta gnocchi, citrus and chickpea shoot salad, Jerusalem artichoke, hibiscus foam. Poached lemon sole roularde. Sous vide Hyden Farm duck breast. Acacia hone...
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Strictly Fine Dining: February 2010
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Monday, 22 February 2010. Early last Monday fire severely damaged the kitchens at Mugaritz, the world-famous restaurant in Spain's Basque Country. Luckily, no-one was hurt. For the management and staff of Mugaritz, the destruction of their workplace was a tragedy. But for three other young people, this was also a calamity. Many of you will be familiar with John Sconzo of Docsconz - The Blog. Posted by Craig Dryhurst. Tuesday, 9 February 2010. Febuary 9th du jour menu. Scallop and rosemary brochette.
tempertemper-sam.blogspot.com
Temper Temper: The Lobster and the Pig
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Monday, 11 March 2013. The Lobster and the Pig. Here at the restaurant we just had a dinner for 100 very important Visa Infinate customers. We also had the pleasure of having 2 guest chefs with us from 'Charcut' restaurant in Calgary. The dinner was a huge sucsess and the food was outstanding! Many thanks to John and Connie. Creme fraiche panna cotta, B.C caviar, mango carpaccio, white chocolate sable, yuzu curd, lime meringue and white chocolate lobster! 24 March 2013 at 11:53. View my complete profile.
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Temper Temper: October 2010
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Thursday, 28 October 2010. Festive this one, just in time for halloween! Pumpkin bavarois, maple syrup jelly, caramalised seeds, rum reduction, micro-celery. Monday, 11 October 2010. So I took a really early Fat Duck recipe for carrot toffe and made a caramel sauce, then took Mr. Kellars carrot cake and tweaked it a little to suit my needs, added a few orange segments and some candied zest. A little quinelle of Grand Marnier ice cream and some peanut croquant later made this. Subscribe to: Posts (Atom).
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Temper Temper: August 2010
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Tuesday, 31 August 2010. So the Plums on my Hotels Estate were ready for the picking last week. So here is a little trio for the tasting menu. Cant get more local than that! Golden Plum Crumble, Plum Sorbet, Almond and Plum Tart. Subscribe to: Posts (Atom). Im an aspiring young Pastry Chef currently working at a 5 star Hotel Downtown Vancouver. Im always trying new ideas and pushing dessert cuisine. View my complete profile. Playing with fire and water. The three friends of winter. The End Of This Blog!
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Temper Temper: Special
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Wednesday, 26 September 2012. So here is my first special for the Restaurant. If you know me you might recognise it. Something I worked on before the move. Popcorn Panna Cotta, Peanut Crumble,. Chocolate Creameux, Caramalised Popcorn. 30 September 2012 at 17:14. Nice to see you are back in the creative groove Sam. well done! Subscribe to: Post Comments (Atom). Im an aspiring young Pastry Chef currently working at a 5 star Hotel Downtown Vancouver. Im always trying new ideas and pushing dessert cuisine.
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Temper Temper: September 2012
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Wednesday, 26 September 2012. So here is my first special for the Restaurant. If you know me you might recognise it. Something I worked on before the move. Popcorn Panna Cotta, Peanut Crumble,. Chocolate Creameux, Caramalised Popcorn. Monday, 10 September 2012. After nearly 2 years slaving away in London, with not too much space to be creative, I have up and moved to Vancouver B.C. Over the coming year I hope to get serious with my food so watch this space for updates on my Canadian adventure.
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Temper Temper: January 2013
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Wednesday, 16 January 2013. Here are the 2 desserts we sent out in the restaurant for New Years Eve. Milk Chocolate Praline Tart, White Chocolate Ice Cream, Salted Caramel Ganache, Dark Chocolate Moelleux. Exotic Fruit Pavlova, Malibu and Mango Sorbet, Passion Coulis. Crazy night for everyone involved, fed almost 300 but all our guests had a great night. And there was champagne of course. Subscribe to: Posts (Atom). View my complete profile. Playing with fire and water. The three friends of winter.
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Temper Temper: Jumping Through Hoops
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Wednesday, 14 November 2012. Here is the newest addition to the menu at the restaurant. This one was in development for a while! My chef had a very strong vision of what he wanted, and I also had mine. Eventually we settled on this. Cox Pipin and Liberty French Apple Pie, Farmhouse Cheddar Ice-cream, Grape Puree, Orange Roasted Hazelnuts and Shaved Cheddar. Fancy shot thanks to Mr. Dryhurst. Subscribe to: Post Comments (Atom). View my complete profile. Playing with fire and water. The End Of This Blog!
