NEW INSPIRATIONS

It has been a very challenging time trying to find the right group of young chef to join me at the Rancho Bernardo Inn. I'm convinced that I have finally done it.....We haven't been together for more than a few days but I already feel the creative drive coursing though me. We were given the last minute photo shoot to complete...this is what we created.


(Per Dessert) Agar White Chocolate Noodles, Tomato Strawberry Sauce, liquid "CoCo" Meat Balls, Shaved White Chocolate, Miro Basil.


Seared Scallops, Black Garlic, White Onion, Red Radish, Turnip, Meyer lemon

Origami Sashimi, Spanish Sardine, Toro, Ahi, Opa, Cucumber, Heirloom Tomato, Meyer Lemon, Apple, Crushed Herbs

Lamb, Romesco, Prosciutto, Chard, Brown Butter Pomme Puree, Lettuce

Vegan Affair "Food with Roots"

A Behind the scenes look at El Bizcocho's Vegan Affair Dinner



http://www.sandiegofoodfinds.com/San_Diego_Food_Finds/Food_Reviews_%26_Recipes/Entries/2010/3/17_Food_with_Roots._A_Vegan_Feast!.html



Barely cooked tomato, truffle, chive

Tofu cheese cake, Dark chocolate consomme

Farro porridge

Agadashi Tofu, maitake dashi

Water melon Sashimi, shisuku sake, shiso