The spinning soba plate! Spin it, pop it, eat it! 
With face bacon, soft-boiled egg, ginger, cilantro, peppers, and maitake mushrooms! Dressing has a foundation of kombu / shiitake dashi, a dash of sesame oil, a spritz of lime juice, a smidgen of honey and a friendly amount of ginger juice! 

The spinning soba plate! Spin it, pop it, eat it! 

With face bacon, soft-boiled egg, ginger, cilantro, peppers, and maitake mushrooms! Dressing has a foundation of kombu / shiitake dashi, a dash of sesame oil, a spritz of lime juice, a smidgen of honey and a friendly amount of ginger juice! 

So, I fried some eggs in marrow, pan roasted and smashed baby potatoes and garlic, and topped it with rosemary infused clotted cream. Yeah, that’s it. I also mixed some wasabi powder into yogurt and yes that was a failure. High-res

So, I fried some eggs in marrow, pan roasted and smashed baby potatoes and garlic, and topped it with rosemary infused clotted cream. Yeah, that’s it. I also mixed some wasabi powder into yogurt and yes that was a failure.

To elevate a food culture, you need to honor your artisans, craftsmen and farmers.

Here is an article from the WSJ. Though I’m taken aback by some of the analogies (Mehmet Gurs / Ferran Adria) or the lack of respect for artisans in the brief note on ”cheese from crappy huts”, it’s nevertheless an interesting article. I think to elevate a food culture, you need to elevate your artisans, craftsmen and farmers rather than building holding companies that stretch your attention across multiple companies. It just doesn’t sound convincing, having said that I do admit that I’m not as knowledgeable about what’s going on in Istanbul as I should be. What do others think?

http://online.wsj.com/news/articles/SB10001424052702304906704579115561665549816

Let’s see if I can infuse any flavor into my honey from these super dry cascade hops… (at Rockefeller State Park Preserve) High-res

Let’s see if I can infuse any flavor into my honey from these super dry cascade hops… (at Rockefeller State Park Preserve)

My friend Chef Ryan gave me a boner for Christmas and a Turkish beer. 6 inch boner for a beer! Alcohol makes you smaller, especially this crap. (at Hyde Park Trails / Roosevelt Farm & Forest) High-res

My friend Chef Ryan gave me a boner for Christmas and a Turkish beer. 6 inch boner for a beer! Alcohol makes you smaller, especially this crap. (at Hyde Park Trails / Roosevelt Farm & Forest)

I mentioned I was doing a catering gig for Christmas. This is the opening course. Ragda patties with raita, green chutney, and persimmon and pomegranate chutney.. 
The patties were made with potatoes, homemade paneer and spices (Kashmiri chili powder, whole cumin, fresh herbs, and others). My raita had pickled red onions, cucumbers and lemon zest. The green chutney was mainly Indian green chilies, cilantro, and lime juice. The persimmon chutney had persimmons, pomegranates, and lime juice! 

I mentioned I was doing a catering gig for Christmas. This is the opening course. Ragda patties with raita, green chutney, and persimmon and pomegranate chutney.. 

The patties were made with potatoes, homemade paneer and spices (Kashmiri chili powder, whole cumin, fresh herbs, and others). My raita had pickled red onions, cucumbers and lemon zest. The green chutney was mainly Indian green chilies, cilantro, and lime juice. The persimmon chutney had persimmons, pomegranates, and lime juice!