A New Mountain Cookery

Lardo Dippin Dots

Housemade lardo rendered down in a water bath and emulsified into a vinaigrette.  Yummy with some pork. 

Chocolate Bacon Cake

This dessert's been a long time coming, and we're still trying to focus it some more.  We make a few types of cake with half bacon fat, half butter. 

The bottom is a dark chocolate cake that we cook sous-vide at 65C to help set up the eggs.  It comes out with a beautiful fudgy texture.  That same batter is baked, which makes a nice crumbly cake.  There's also some maple upside-down cake, a bacon and brown sugar caramel sauce, and our bacon dehydrated with some maple syrup.  This is all topped with a milk chocolate bacon cake that we warm up in the oven a la minute-not pictured.  Some really nice thyme grows across the street which we add for some more flavor.  And to keep along with the bacon theme, we made a powder of dehydrated juniper berries, cider vinegar powder, sugar and salt to finish the plate. 

Ancient Ancient Age

This bourbon was suggested to us by a customer at the bar a few weeks ago.  It's 25 dollars a handle and is really, really good.  No one believes it because of the price and because it comes in a plastic bottle, but once they try it, it's game on. 

Chicken Feet

Yum!!!!!!

Mustard Flowers

These grow all over the county along the roadside, and on top of being beautiful, have a delicious mustard/floral combination that are a great addition to a dish. 

And they look nice sitting on my station.  Who doesn't like having flowers at work?

How does he do this?

From the awesome show "After Hours," available on hulu.com.  This show is awesome, and it always has awesome footage of Daniel Boulud expertly making some classic dish like tete de veau, along with everyone at the dinner party-usually some interesting guests (Tiki Barber-repping the Star City and my alma mater)-getting hammered off some super nice wine. 

None of us can really figure out exactly what Daniel does to the lamb to make it look the way it does. 

Uh oh

There's an upcoming class at W+L that is discussing the chemistry of food and cooking that asked us to do some demonstrations for one of the class periods.  Hopefully the professor can teach us a thing or two, and we hope the students enjoy slow-cooked eggs. 

More to come about this once the time comes...