It’s been since August that we have had a proper photoshoot. Life got in the way. Our chef got married (cheers Chris & Lauren!), then we had the holiday craziness … and now we are finally getting back in the swing of things. Next Monday & Tuesday, we’ll be in our photography studio (ahem, my little kitchen) shooting away.
Chris has been cooking for us for two years now … we get together with him about monthly. Every shoot, I’ll send Chris a list of things that I want to work with. Sometimes, the shoot list will be pretty straightforward: “Let’s do a dozen dishes with fresh truffles”. Other times, I send him a challenging list of products … lot’s of uber-unusual items. He always steps up to it.
This month’s task list might just have been the craziest:
bianchetto truffles, dragonfruit, ground kangaroo meat, shishito, maple sugar, squid ink, kobe hot dogs, quince, poulet rouge, truffle honey, halibut cheeks, ice cream sauces, alligator tenderloin, meyer lemon, shucked oyster meat, wild boar racks, uni, quail airline breasts, elk stew meat, and savory dishes using vanilla beans.
And, below is the menu that I received back. Quite a wild menu. Based on his track record, just about everything will be delicious. Chris is the man!
Parsnip & vanilla soup with beet oil and fried capers
Kangaroo crepinette with kale, garlic and apple puree
Squid ink pasta with uni sabayon
Fresh pasta demo
Vanilla crème anglaise
Quince butter
Homemade caramel
Mint syrup
Sauteed shishito peppers with sea salt
Truffle & orange blossom honey roasted whole poulet rouge
Kobe dogs on brioche buns with kimchee and siracha aioli
Kobe dogs with yogurt, cucumber, celery, pepper bacon and celery salt
Roasted alligator t-loin with brussel sprouts and carrot puree
Grilled alligator with grilled chicory salad
Halibut cheek sandwich with butter lettuce and meyer lemon emulsion
Quinoa salad with tuna, preserved meyer lemon, parsley, shallots
Oyster chowder with bacon, potatoes, fennel and chives
Sous vide boar racks
Pan roasted quail over faro with pomegranate glaze and pearl onions
Quail with lettuces, radish, walnuts, lemon and an herb vinaigrette
Elk stew with red wine, mushrooms, gunciale, vegetables and olives
Elk stew with corona beans, leeks, parsnips and turnips
Vanilla infused olive oil
Kangaroo burger with camembert, onions and roasted garlic
Maple crème brulee
Dragonfruit pate de fruit
Hi Justin. A blogger friend game me your name because I had a quiestion on the Szechuan Buttons. I asked Rebecka if they can be grown in a garden but she wasn’t sure. I also asked her if there was a way I can get a sample of a couple of the buttons before I order. Can you give me information on this? I’d appreciate it and thank you.
http://athomewithrebecka.blogspot.com/2011/02/bite-my-sweet-tarts-tini-marxfoods.html