“Special guest chefs John Shields(Townhouse), Michael Voltaggio(ink, ink.sack), Alex Talbot(Ideas In Food), and Bryan Voltaggio(Volt, Range, Family Meal, Lunchbox) join chef Johnny Spero for a one-night-only eight course dinner at Suna, his restaurant in Washington, D.C.”
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@Meadowoodnews: Course 5: aged duck grilled on the bone, dates and spice sugar. @jamessyhabout #commisrestaurant #12days2012 http://t.co/QDiIPD0Q
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“Winterleeks roasted for 1 hour, leek juice fermenting since may (7 months), autumn radish flowers.” In De Wulf.
Kobe Desramaults.
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@davidchang ”Nu rung ji evolves into congee w/ doughnuts, earl grey broth, preserved egg yolk. @Momofuku Sydney rejuvenates brain”
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Tmaz Tacqueria, Ann Arbor - Torta Ahogada - pork, onion, avocado drowned in chile de arbol sauce
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A Better Potato Pureé with Diastatic Malt Powder
This powder converts starches to sugars.
Typically used in baking to promote a strong rise, improved texture, brown crust, and extended shelf life, it can also be used when making potato pureé to eliminate gumminess and graininess per Modernist Cuisine at Home. Adding cream/milk is optional rather than necessary and the pureé needs to be heated to 167F.
Ingredient Source: King Arthur Flour.
“Vinegar matured in the burnt-out trunk of a spruce tree.” A spruce trunk is hollowed and toasted slowly like an oak barrel. It is then filled with vinegar. A few months later, roughly half will have gone and should be refilled. Over the course of a year it should be topped up every few months and then bottled.
Nilsson, Magnus. “Root Vegetables.” Fäviken. New York: Phaidon, 2012.
