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Although my clients may request ingredients that are not in season, I strive to use sustainable, local and in season ingredients. Ingredients when in season are more flavorful and affordable.
So here’s the list of fall foods.
Just to note, certain items on the list may not be available in your region. For a more accurate list, please check your region's seasonality list.
So why modernist cuisine? The people that inspired us during our culinary careers were the greats like chef Thomas Keller, Ferran Adria, Rene Redzepi, Marco Pierre White, David Kinch, and Heston Blumenthal. They taught us that food could be more than something you just enjoy to eat, but it could be art. We learned from their books and their protégés that it was about the whole experience. They showed us how we can layer textures, flavors, aromas, and turn food into something much more profound.
Foraging seemed to be a logical thing for us to do. What better way to showcase the Paleolithic philosophy then by taking the gathering aspect of the name, and...
A fluid gel is a substance that is somewhere between a solid, and a liquid. When at rest the gel takes the form of a solid but during the shearing process becomes a liquid. I like to place it in the category of ‘pudding’ but it can vary in texture from thick to thin.
