Resident Foodies say: Chef Homaru Cantu of Moto in Chicago is at it again. In this video, he transforms sweet potato chain with cheddar and broccoli into a truffled sweet potato pie. Amazing!
Flavor Tripping Sweet Potato Chain with Cheddar and Broccoli that transforms into a Truffled Sweet Potato Pie from I am the walrus on Vimeo.
Resident Foodies say: Chef Thomas Keller of French Laundry and Per Se gave a TED talk recently on “The Reach of a Restaurant.” Enjoy.
Resident Foodies say: Moto in Chicago is putting out some pretty innovative dishes. Here’s a video by Chef Homaru Cantu explaining the Italian biosphere dish.
Italian Biospere Course from I am the walrus on Vimeo.
Thomas Keller’s famous buttermilk fried chicken at Addendum
Resident Foodies say: Thomas Keller is known for his 3 Michelin-star restaurants The French Laundry and Per Se. But his buttermilk fried chicken (click here for the recipe) is just as famous. One of the highlights of our year was making a trip to Addendum in the parking lot of Keller’s Ad Hoc restaurant in Yountville. The buttermilk fried chicken is so tender and juicy, our mouths water just thinking of it. The coating has just the right crisp, which gives way to the tender white meat when you sink your teeth into it. The taste is perfection.
Resident Foodies say: Chef Geoffrey Zakarian and Chef Anne Burrell were in the bottom two this week and had a cook-off with Ponzu and Panko bread crumbs. The twist was that they had to make a dessert, instead of a savory dish with the two Japanese ingredients.
Zakarian made a soufflé, while Burrell made a zucchini involtini. The judges really liked both dishes (as Michael Symon said, both were Iron Chef worthy dishes), but ultimately decided to keep Chef Zakarian based on his technical skills, which all three judges have continued to rave about. The judges also thought he had one of the top dishes earlier that evening, so that probably helped. Zakarian was in the bottom two only because Chef Burrell was given the vote, based on her victory last week in the NYC challenge, to pick the least risky dish of the night. She picked Zakarian because he cooked wagyu beef in the least risky way of the remaining chefs. Ironically, Burrell had the most time to cook her dish (based on her victory last week), but ended up in the bottom two, pitted against the chef she selected for the bottom. She picked her poison.
The competition is now down to the Final Four: Chef Zakarian, Elizabeth Falkner, Alexandra Guarnaschelli, and Michael Chiarello. Two men, two women. Two West coasters, and two East coasters.
Raspberry sorbet, with delicate wafers of hazelnut praline crisp and vanilla ice cream
Vanilla ice cream on surfboard wafer and rhubarb tart
Resident Foodies say: The Farmhouse Inn Restaurant is a delightful place, one Michelin-starred, tucked away in the Russian River valley in wine country in California. After a sumptuous meal of lamb chops, soft-shell crab, and halibut, we were treated with dessert. It was heavenly.