The Curious Blogquat :

Foraging Ethics

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I have a secret cattail grove. I'm not telling you where it is. But, our area hasn't seen any precipitation since 2010 and plant life is not flourishing right now. But my cattail grove is doing fine because its spring fed. As I harvested last[...]

Chocolates All Around

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I've been busy as always the past month, but in particular, now I'm selling chocolate bon bons. This is my first collection of flavors and I'll grow it over time. But for now I have a traditional muscovado ganache filling, green cardamom and[...]

Odd things in my kitchen...aka Justin Bieber decapitated

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Here's a glimpse into my kitchen from a non-food perspective. First, let's start with Justin Bieber's head. Why is Justin's head on my cup of local bee pollen? Well, remember my Chocolate Fantasia chocolate sculpture from a month ago? I[...]

Book Review: Design Culinaire

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Some people design couches. Others design cars. Stéphane Bureaux designs food. And what?s a food designer to do when he wants a collection of the best contemporary food design? Why, design a book to feature food design of course! Design[...]

My recent foraging trip

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I don't get out much anymore. I used to get the dogs out for a good walk almost every day and sometimes twice a day. But with my kitchen duties increasing I have much less time out in our wilderness. About a week ago I went to one of my favorite[...]

Scrap

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We try to be eco friendly on our ends of our operation. One way is by recycling our food waste. We used to provide compost to a local organic farmer but we were going through too much citrus which was damaging their compost. So now we're working[...]

Foraged: Popotillo & Salt Bush

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With our foraged dinners, I'm attempting to take the concept as far as possible. I want to move beyond simply using mushrooms and garnishes to intense manipulation of the ingredients - just as I would standard ingredients. So when the foraging team[...]

A little drool and the requested chocolate cake recipe

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Sherry wine poached pear tart with almond cream My March submission to the Deep Plate blog: East meets Old West Four wing salt bush brined fried shrimp, napolitos, daikon, elm bark panko crust Some really puffy croissants that I made last[...]

Book Review: Ideas in Food

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If a book?s worth can be measured by the number of dog-eared pages, then Ideas in Food: Great Recipes and Why They Work could turn around the international financial crisis. In fact, my copy has so many turned page corners that I?m[...]

A few interesting things

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For one of my dishes, I wanted to add flavor without adding food, so I've been making my own lip balms for the customer to apply prior to eating the dish. The primary food is cauliflower and the lip balms come in cocoa, caraway or geranium. It gets[...]