Foie gras

We had a gentleman requesting copious amounts of foie gras tonight....as much as I wanted to do flavors that were "outside the box" I couldn't help my love of the classics with foie gras ...black truffle ice cream, powdered pippin apple sorbet, hazelnut, long pepper, broken crostada and Foggy Ridge's apple brandy. My good friend Curtis Duffy has a dish called caviar-traditional..untraditional....I suppose this dish could fall under that title.

peach

this is the practice run...tomorrow refined!....but still organic
we've taken the liquid sable idea one step furter by adding it to liquid nitrogen and powdering it. the high fat content turns it back to puree in the mouth. the second powder is a peach crostada that we puree with the liquid from the peaches cooked in the gastrovac. it is also dropped in and frozen on the outside for a coulant effect. bergamont tea ice cream, maca, red bell pepper mousse and citrus marigold