Tuesday, August 9, 2011

Snapshots: W92 Test Kitchen

Fairytale eggplants seared in olive oil

Bone Marrow from the Chelsea Market

Chef Bing testing his home-made circulator 

Duck Breasts (we suspect force-fed from the large size)

Pan searing the duck -- no oil added, just pure duck fat!

Basting the breasts in duck fat

Sous vide black bass from the Lobster Place at Chelsea Market

Duck. Done.

A medley of seasonal vegetables. Components of a deconstructed ratatouille. 

Shaved fennel salad, treviso, chervil, sherry vinaigrette 

The spread -- complete with oysters on the half-shell garnished with julienned cucumbers

Chef Bing pouring the Champagne (Moet)

The black bass featured a sauce made of ValBeMar Kopi Luwak Kayumas and roasted bass fumet. A Meyer lemon puree added acidity and livened the plate. While the fennel slaw kept the dish light and summery.

Duck breast with roasted pepper couscous, roasted red peppers, artichokes, cherry tomatoes,  fairytale eggplants, and shaved pickled squash.

Lady fingers soaked in pear brandy and sugar encasing layers of fresh peaches and hand-whipped cream.

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