Pursuit of Food first dinner part 1

The thought behind this dinner was to cook dishes never tried, and pair together similar ideas: i.e. Uni, Wagyu, Bone Marrow (fatty + rich), iberico (cured land animal) versus fresh sea animal (yellowfin tuna tartare), two types of fish.  In other words, there’s no continuity and just wanted to make a fun dinner from stuff hunted, caught, foraged, or brewed.  Enjoy the menu, I enjoyed making it.  More pictures to come~

-homemade caramel and chocolate belgian amber

-Kumamoto oyster
-Amaebi sweet shrimp – half cooked, half raw, mâché & fennel salad, wasabi mayonnaise
-cured & fresh: 24 months aged jamon iberico, diced yellowfin tuna belly tartare, aged balsamic- seared yellowfin tuna belly w/ Spanish baby tunas in garlic, parsley, chili flakes oil
-Duo fish: sheepshead & seared sargo w/two types fish veloute(cream, vermouth, white wine) broth
-Surf & turf – squid ink pasta w/ pork jowl amatriciana sauce
-Mushroom dough w/ baby California wild boar ragu
-Uni, wagyu beef, & bone marrow
-Belgian chocolate& almond flour cake

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Palos Verdes, Calfornia – 25 fresh sea urchin caught in 40 ft+ munching on kelp, some fish speared for a velouté/fish & cream broth with two types of fish

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Plating dishes…baby tunas…very delicate & delicious flavor.  the inspiration for this dish was to blend land and sea in a cured vs fresh way.  a very expensive Jamón ibérico Bellota cured for 24 months with a fresh yellowfin tuna belly tartare, then a seared yellowfin tuna + baby spanish tunas cooked in garlic, parsley, chili flakes

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Australian Wagyu beef short rib, Uni, bone marrow, “macaroni + Uni”