Sea bass
Act II Pop up dinner
Welcome to Act II
Fried quail
Collard Green Puree
Caviar Deviled Egg
Tex Mex Tartare
Fondant Kohlrabi
Tenderloin Mosaic
Ube Cannoli
Hamachi Kama toast
Ragu d'Anatra / Duck Ragu
Grano Arso Focaccia
Roast Lemon olive Oil Sorbet
Truffle Agnolotti
Dinner at Tatemó
Leek mosaic
Lunch at Gucci
Beet Meringue
Act II: Kanpachi Gazpacho
First Pop Up sold out
Sous Vide Yak Tenderloin
Pappardelle & Peas
Scallion Guanciale Pasta
Pop up Nov 16 HTX
Carolina Gold Arancini
ACT II: HTX 11/16
How Velveting Meat Works
Pumpkin Vichyssoise
Clam tartare.
Elote Creme Brûlée
Preserved Lemon Pepper Wings
Sardinian Gnocchi (Malloreddus)
Thai Shrimp in a Blanket (Goong Hom Pha)
Lemon Pesto Grilled Shrimp
White Asparagus Arancini
Pasta alla Norcina
Lemon Pesto Fusili
Golden Fried Rice
Oxtail Ragu
Norcia Sausage
Boudin Stuffed Chicken Wings
pasta with lemon and truffle
Modernist McRib
Pizza alla Norcina
Jerk Chicken
Oxtail Boudin Balls
Bouillabaisse
X
About
Lawyer by day and chef influencer by night. My work consists of food science, cultural dishes, fermentation/curing and modernist techniques. My hope is that there will be a little bit of everything for all cultures and cooking styles. I remain committed to pushing the boundaries of what is possible for a home chef.
Tags