total posts: 9
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Benu (San Francisco): risotto - sea urchin, english peas, black truffle
Molecular Dinner @ AnQi (Costa Mesa, CA): Champagne & Caviar - nicolas feuillatte champagne gelee, american sturgeon caviar, white chocolate fizzy
Matsuhisa: Yellowtail - with Yuzu, Soy, and Chili
Patina: Seasonal Vegetable Mosaic - "Jus de Cuisson," Lemon Oil
WP24: "Szechuan Style" American Wagyu "Kobe Style" NY Sirlon from Snake River Farms "Au Poivre" - Smoked Chili-Shallot Sauce, Scallions, Cilantro, "La You" Hot OIl
Braised Beef Cheek - kabocha squash ravioli, san andreas
Woodland Mushrooms Ceviche - grilled knob onion, sun-dried tomato, serrano chile
Seared Sonoma Foie Gras - with Caramelized Red Onions and Rhubarb
Wagyu Beef Cured in Meadowood Pine - Hamachi, Scandinavian Flavors