Chinese Yams with sweet sauce.

This dish is perfect cooling your mouth and helps with digestion after eating spicy food. "Hunan" style dishes tend to be on the spicy side.

Eating Turtles

A small hole in the wall Beijing restaurant, the kind where they spend less on the décor than they do on the paper napkins. As is common in most Beijing restaurants, the menu features photos of the different dishes. I was looking at laminated page after page of classic Hunan style dishes, when, I came across a photo of a turtle, whole, cooked of course and it sat on an oval plate in a broth with a garnish of chilis and green onions.

I have learned that the Chinese have no qualms about eating certain animals, such as red-eared sliders (and other turtles, such as softshells and snapping turtles), that most Americans don’t consider standard fare.

For instance, also in Beijing is the famous Night Market (otherwise known as “Snack Street”), which has achieved notoriety as being a place where one could taste a large variety of food items that would shock or even disgust many people, (I will include pictures of the Night Market soon). I did try the “Grilled Land Snake”, the “Grilled Lamb Kidneys” & the “Braised Sea Cucumber” among many other scrumptious and unusual snack foods. And they were all delicious.

Anyway back to “Turtles”.

The ethical question in regard to the eating of turtles is a sticky one. Red ears are not an endangered species, and many are bred in captivity and shipped to Asia specifically for dining purposes. The revenue that results can help U.S. businesses. However, many wild turtles are also shipped there to be eaten, too, and many people, including myself, believe that this is an important factor in regard to imperiling the world’s turtle populations. Worse yet, the proclivity for turtle eating in Asia does not end with red-eared sliders. Endangered species are also eaten.

Because of this, in my case, when confronted with the Turtle on the menu, rather than try to differentiate between common or rare turtles and whether I thought it was acceptable to eat one but not the other, I decided to order something else from the menu.

However, my guest that evening, a well known Beijing Chef decided that he would order the “Hunan Style Braised Turtle” and insisted that I at least try one small bite. Not to disappoint my Chef friend and also curious, I agreed to at least try it.

And what a delight it was, slightly spicy in the “Hunan” style of cooking, but very tender delicious.

I don’t think it is something I will be serving at my next function or on my menu anytime soon, but quite tasty all the same.

It wasn’t however served on a nice platter with chili’s with a broth as in the picture, it was presented in a basket (Cooked). The waiter then carves the cooked Turtle tableside.

Seared Foie Gras with asparagus & ginger

The ginger add a nice balance to the buttery foie gras.

Seared Scallops with homemade XO sauce and tempura style onion nest.

I adore Scallops, and this is one of my favorite dishes to both eat and make.

For me the best dishes are the one's that allow the ingredients to speak for themselves.

So many young cooks tend to over do a dish with 10/15 plus ingredients. The result is a complicated muddle of flavors.

For best results, use good, fresh, seasonal, local (whenever possible) ingredients and let the food speak for itself. Three or four ingredients are better than ten, fifteen.

There is nothing wrong with simplicity. This Scallop dish looks complicated, however there are only 4 main ingredients on the plate.

The homemade XO sauce is a secret I will never give up. Originally created in Hong Kong & usually associated with Cantonese cuisine, a good quality pre-made version can be found in most Asian/Chinese food stores.

Hint: My version is made from finely chopped dry Scallops, Shrimp & Crab Plus my secret finishing ingredients.

Home to the World's greatest old world vineyards.

Peking Duck at "Da Dong Roast Duck Restaurant" Beijing.

You can see the team of "Duck Chefs" working in the capsule like open kitchen.

This is the finest "Peking" style duck available anywhere.

According to the Chef, they sell on average 150 whole ducks per day.

That works out to be approx 54,600 ducks per year. After the Chef has

carved the duck table side, you can ask for the bone to be used for "Duck Soup".

Which they will make to order for you. And serve after the main course or they

will pack it up to go.

Two Happy Chefs.

Heirloom Tomato Tartare

Perfect combination of ingredients, the crunchiness of the Al Dente cooked "Haricots Vert" with the slow roasted Heirloom Tomato concasse. A drizzle of 100 year old Balsamic & chervil oil finish the dish.

Beets are not boring.

Beet & Goat Salad.

I adore this Salad. And a very simple dish to make. Roasted Red & Golden Beets, Goat Cheese & a buttermilk/Creme Fraiche dressing.

Finish with a fresh Basil oil, a Beet Vinaigrette & a sprig of micro Chervil.

Simply roast the Beets until Al Dente, peel & chill. When cool, dice and gently tossed with crumbled Goat Cheese. Chill until serving.

Before service gently toss with Buttermilk dressing. Using a ring mold on center of plate gently pack the mold. Garnish with a sprig of Chervil and the basil & beet oils.

See complete recipe under recipe section.