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Fine Dining
This dish was inspired by the winter seasons and the ever glowing lamb selection. We took the concept of lamb in the forest and tried to interpret the sensual feeling one might encounter when hunting. We used pine and juniper and used some techniques that played well with the texture and balance. We originally wanted to use duck breast but felt the dish would have more to offer with slight game notes as well as the sauce which made the dish.
This is homage to summer and tomatoes. I love to use tomatoes when in season and I couldn’t help ourselves when the thought of tomato water fluid gel came to us. The tomato water/yuzu fluid gel has the bright flavors of tomatoes and yuzu but isn’t all the fuss of runny, water-like liquid. Gelling gives it the body to stand up on its own and is the perfect complement to a summer tomato salad. It also has potential for many protein dishes like fish or meat.
The inspiration behind this dish was to show you how many ways you can use beets. We also wanted to give you a taste of the modern ingredients we plan on implementing in our future recipes. You can buy xanthan gum and coconut extract at any upscale market like Whole Foods. If you don't have a dehydrator, you can easily use an oven to substitute. A juicer is required and we highly recommend one in general.
