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Soups | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Tableside Golden Chanterelle Soup. 8220;Treviso and Truffled Ricotta “Crepe” Smoked Fingerling Potato,. Golden Chanterelle and Blue Chanterelle “Confit”,. And Honey Lavander Froth”. 8220;Butter Poached Lobster, Roasted Avacado,. And Grapefruit and Kaffir Lime “Air”. Tableside Local Yam Soup. 8220;Vanilla Pickled Peaches, Cocoa Espresso Grind, Chevre Mousse, Peach “Chip”,. And Lavender Oil “Powder”. Cream of Broccoli Soup.
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The Power of a Passion | A Driven Passion For Haute Cuisine | Page 2
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. November 16, 2011. Squab Apicious, Smoked Swiss Chard Custard, Wheat Vinegar Jus, Frisee. Chef Joe West. Bluestem. Kansas City. Herb and Parmesan Gnocchi, Braised Oxtail, Salsify, Crispy Parsnip, and Fresh Burgundy Truffle. Chef Justin Hoffman. Broadmoor Technical Center. Kansas City. 8220;Fallen Tree”. Trunk, Snail, Moss, Root, Spore, Funghi. Chef Brad Kilgore. Azul. Miami. Tree Stump: Leek root. November 9, 2011. The othe...
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Paradise Farms | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. January 7, 2012. Recently we were invited to do a dinner at Paradise Farms in Homestead Florida. The best way to describe what Paradise Farms is its a smaller more hippy version of Chefs Garden in Ohio. They grow everything from vegetables, lettuces, herbs, flowers, to star fruit and squash. My Favorite part of the day was being able to just go out and forage whatever we wanted to use for that nights menu. Chef Joel went ar...
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Amuse Bouche | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. 8220;Clam Chowder Espuma, Pickled Celery, Shrimp Hache’,. Yukon Confit, and Crisped Shallot”. Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower. A Homeage to Early Citrus. 8220;Hot Grapefruit and Yuzu Gels, “Unpickled” Cardamom Blood Oranges,. Meyer Lemon Vinaigrette, and Local Basil. Mussel with Fennel and Coconut Consomme’,. Pineapple Jerk Noodle , and Toasted Key Lime Bread. May 23rd, 2008 at 2:52...
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“Golden Egg” | The Power of a Passion
https://thepowerofpassion.wordpress.com/2011/12/17/golden-egg-2
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. December 17, 2011. 8220;Golden Egg”. Crab and White Harissa Mousseline. Proscuitto Consomme’. Endive Marmalade. This entry was posted on Saturday, December 17th, 2011 at 10:40 am and posted in Uncategorized. You can follow any responses to this entry through the RSS 2.0. Paradise Farms ». Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).
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September | 2011 | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Monthly Archives: September 2011. September 25, 2011. Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower. September 23, 2011. You Gotta Have The Chicken. An that is just the proteins! Sous Vide Guinea Hen Breast, Leg Confit Roulade, Inverted Sweetcorn Chowanmushi, Legumes, Dill. Guinea Leg Confit, wrapped back in its own skin. Legumes, Fresh Favas, Cranberry beans, Lima Beans. Toasted Garlic Hen Jus.
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Roots of the Passion | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Roots of the Passion. After working at Santa Fe Cafe I started working at another restaurant at the same time washing dishes. This time it was at a turn and burn fried chicken joint called K.T. Fryers. There were several people that I worked with there that I would be reconnected with later on in life when I attended Broadmoor Technical Center (but more on that later). I had a lot of fun there and learned a lot too. Aft...
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November | 2011 | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Monthly Archives: November 2011. November 29, 2011. Smoked. Salmon. Chorizo. Radish. Smoked Salmon, Tartare, Chorizo, Red Miso, Radish. Smoked Salmon Hache: Smoked Salmon Finely chopped folded with an aioli of red miso and chorizo drippings, sliced chive. Smoked Salmon and Compressed Radish Terrine. Edemame puree with scallion greens, parsley, and garlic ginger confit, Hidden underneath the chorizo crumbs. November 16, 2011.
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Archives | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Familiar Flavors of Pie. 8220;Key Lime Pie Ice Cream, Lime Shortbread Crumbs,. Fresh Blueberries in Blueberry Gel,. Blueberry and White Chocolate “Ganache”,. The second dish with a more complex presentation than originally presented. 8220;Amaretti Panna Cotta, Amaretti Tuile,. Marinated Apricot, Salty Burnt Honey Caramel,. Apricot Puree, and Tarragon and Apricot “Zabione”. There is a third dish that I will post later. I hav...
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October | 2011 | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Monthly Archives: October 2011. October 17, 2011. Alaskan King Crab, Mosaic, Purple Potato, Black Garlic Pudding. Alaskan King Crab, Glazed in its own Consomme’ (iota caragenean). Mosaic, Avocado, Peruvian Purple Potato, Butternut Squash, Ascorbic Acid, Lime Zest. 8220;Spring Roll” Knuckle Meat seasoned with, Aji Amarillo Aioli, Citrus Zest, Rolled in Daikon. Pickled Ginger Fluid Gel, Low Acyl Gellan, Agar Agar,.
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