That big news I was talking about… Well, we pulled the plug before we even started. Sarah and I were about to take a job as co-chefs at a restaurant here in Louisville; but started to get a lot of precautionary information from colleagues of ours that made us uncomfortable proceeding any further… In the [...]
Archive for the ‘Menus’ Category
So About That… (as well as Winter Cuisine 2009-2010)
Posted: February 19, 2010 in Avant Garde, Concept, Hydrocolloids, Menus, Modified Starches, Oakroom, Philosophy, Photos, Progressive Cuisine1
More photos from the Double Entendre Dinner.
Posted: July 9, 2009 in Avant Garde, Links, Menus, Photos, PR, Progressive CuisineFlickr: Bon Vivant Savant – Double Entendre Dinner Follow the above link for more.
In today’s Courier-Journal: Surprise yourself at Speakeasy Supper If you’re an adventurous diner who’s never been to a Speakeasy Supper, you owe it to yourself to experience one of these truly non-traditional meals. Put on by Bon Vivant Savant, the “underground dinners” occur outside restaurants in surprise venues and with often wildly creative menus. Foods [...]
Ostrich Tartare
Posted: January 24, 2009 in Hydrocolloids, Menus, Modified Starches, Oakroom, Photos, Progressive CuisineOstrich Tartare beet puree, pickled beet, beet caramel, sweet potato, curried celery root, pumpernickel, buddha’s hand, bull’s blood
