Sunday, May 2, 2010

Heirloom Tomato stuffed with a puree of warm Walnuts & smoked Burrata

This delicate dish is an amazing blend of textures. The tomato is slightly frozen on the "Anti Griddle" and the warm cheese & walnuts are piped inside. The dish is served with a Blackberry Gastrique.
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Executive Chef and Culinary Arts instructor. Trained in Europe. Worked in London, Dublin, Boston, NY & L.A. Among the dozens of Rock Stars, Actors, Politicians, Heads of State & Business I have cooked for, Julia Child was the most memorable.