Blogs about: Progressive Cuisine
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Thoughts on underground dinners.
A friend of mine asked me to give her a few sentences of my thoughts about underground dinners (and why I think they are important.) for an article she’s writing… A few sentences turned in… more →
the.ironic.chef
Cafe Mocha
lumixsway wrote 2 days ago: Since I love coffee and everything about it, I thought it was a good thing to experiment with. I wan … more →
'Spaghetti'
lumixsway wrote 3 weeks ago: Another experiment with Agar. Orange ‘Spaghetti’. I came out really well and I was very … more →
Shperification
lumixsway wrote 3 weeks ago: Seared Scallops, Mango Ravioli, Turnip Chips, Prosciutto, Pomegranate Balsamic Reduction After sever … more →
First Attempts at Incorporating 'Progessive Cuisine'
lumixsway wrote 3 weeks ago: Seared Salmon, Red Pepper Foam, Buttermilk Dill Whipped Potatoes, Creamed Spinach So this was my fir … more →
Thoughts on underground dinners.
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theironicchef wrote 1 month ago: A friend of mine asked me to give her a few sentences of my thoughts about underground dinners (and … more →
Old inspirations from Daniel: The value and economics of employing a pastry chef/Understanding the differences between savory and pastry cooks.
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theironicchef wrote 2 months ago: Sarah was reading Daniel Boulud’s Letters to a Young Chef the other day, and pointed out a cha … more →
Tomato Rose Caviar
lumixsway wrote 4 months ago: So earlier in the week I was searching the web and came across an interetsing technique. Much like t … more →
More photos from the Double Entendre Dinner.
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theironicchef wrote 4 months ago: Flickr: Bon Vivant Savant – Double Entendre Dinner Follow the above link for more. … more →
PR for Speakeasy dinner.
theironicchef wrote 8 months ago: In today’s Courier-Journal: Surprise yourself at Speakeasy Supper If you’re an adventuro … more →
Ostrich Tartare
theironicchef wrote 10 months ago: Ostrich Tartare beet puree, pickled beet, beet caramel, sweet potato, curried celery root, pumpernic … more →
The New Black
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theironicchef wrote 1 year ago: I read this post by Aki and Alex at IdeasinFood and one sentence really jumped out at me, and i thin … more →
Crudo
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theironicchef wrote 1 year ago: Ahi Tuna Crudo: Flavors of Nicoise … more →
Words of Wisdom.
theironicchef wrote 1 year ago: ‘Remember when you reach beyond your sleeve your elbows will always show. That is what being a … more →
What we have, what we create.
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theironicchef wrote 1 year ago: I was looking through previous entries I’ve posted, and I marvel at the progression I’ve … more →
Days Between.
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theironicchef wrote 1 year ago: Where to begin? It’s been over a month since I last wrote. I suppose i could attribute this to … more →
Coconut 'Panna Cotta'
theironicchef wrote 1 year ago: Technically, not a true panna cotta by definition, because it doesn’t use gelatin. So, it … more →
We all scream for ice cream.
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theironicchef wrote 1 year ago: The long wait is over and i finally have a workable ice cream machine again. First run was a batch o … more →
Replate.
theironicchef wrote 1 year ago: It’s been far too long since my last post. In the time since, i’ve done re-worked the ma … more →
Dinner for Bobby.
theironicchef wrote 1 year ago: Tonight we prepared a meal for Bobby’s closest friends and family. Here is my personal homage … more →
