What we made.

Some of our culinary adventures.
Gua bao buns with sous vide pork belly, Brussels sprouts kimchi, hoisin sauce, and togarashi. 

Gua bao buns with sous vide pork belly, Brussels sprouts kimchi, hoisin sauce, and togarashi. 

Hangar steak, roasted Brussels sprouts, potato puree.

Hangar steak, roasted Brussels sprouts, potato puree.

Sous vide squid, miso cured egg yolk, Meyer lemon powder, Meyer lemon oil, wasabi powder. Adapted from Gourmet Traveler.

Sous vide squid, miso cured egg yolk, Meyer lemon powder, Meyer lemon oil, wasabi powder. Adapted from Gourmet Traveler.

Marinated roast beets, Comice pears, candied walnuts, goat cheese, spinach, arugula, and white balsamic vinaigrette.

Marinated roast beets, Comice pears, candied walnuts, goat cheese, spinach, arugula, and white balsamic vinaigrette.

48-hour short ribs, braised daikon, pickled carrots, pickled mustard seeds, beef demi. Recipe from Momofuku Cookbook.

48-hour short ribs, braised daikon, pickled carrots, pickled mustard seeds, beef demi. Recipe from Momofuku Cookbook.

Crispy chicken breast with chicken liver mousse, braised oyster mushrooms, pickled Shimeji mushrooms, and sous vide egg yolk. 

Crispy chicken breast with chicken liver mousse, braised oyster mushrooms, pickled Shimeji mushrooms, and sous vide egg yolk. 

Blue Point oysters with Nam chim sauce, crispy shallots, and chives.

Blue Point oysters with Nam chim sauce, crispy shallots, and chives.

Bay scallops with Maitake mushrooms, zucchini, pear, brown butter sauce, and watercress. Recipe adapted from Food Arts.

Bay scallops with Maitake mushrooms, zucchini, pear, brown butter sauce, and watercress. Recipe adapted from Food Arts.

Blue point oysters with pear-yuzu mignonette.
Pear-yuzu mignonette
I usually don’t post my recipes, but I’m always on the search for awesome oyster accoutrements and this one simply kicked ass. Even more so because it was just thrown together with what was in my kitchen.

1/2 Diced Pear
2 Tbsp yuzu juice
1 tsp minced chives
1 Tbsp pickled mustard seeds
1 Tbsp olive oil
1 tsp champagne vinegar
Toss together and spoon onto freshly shucked oysters over crushed ice.

Blue point oysters with pear-yuzu mignonette.

Pear-yuzu mignonette

I usually don’t post my recipes, but I’m always on the search for awesome oyster accoutrements and this one simply kicked ass. Even more so because it was just thrown together with what was in my kitchen.

  • 1/2 Diced Pear
  • 2 Tbsp yuzu juice
  • 1 tsp minced chives
  • 1 Tbsp pickled mustard seeds
  • 1 Tbsp olive oil
  • 1 tsp champagne vinegar

Toss together and spoon onto freshly shucked oysters over crushed ice.

Chashu pork belly and sirloin, pork-sake gastrique, cabbage-miso puree, cabbage kinpira, cured radishes and cucumber.

Chashu pork belly and sirloin, pork-sake gastrique, cabbage-miso puree, cabbage kinpira, cured radishes and cucumber.