A slow Spring Break Thursday

We had a lot of time on our hands tonight seeing as it is spring break in Chapel Hill. We rolled out some cool special items tonight and also had some time to start some experiments. We finalized the Kona Kampachi stuffed with a scallop. Here is the final dish:

Kona Kampachi stuffed with nori wrapped scallop, forbidden and jasmine rice, cinnamon and star anise red wine syrup, and tahini dressed sugar snap beans.














Duck Breast, edamame succotash, thyme oil and port-plum jus


We also started an experiment spawned by the ideas of Aki and Alex at ideas in food (link to the right). They talk about the fact that eggs are porous and the French have been infusing eggs with truffles for I don't know how long. So the idea is what else can we infuse and egg with. We had some porcini powder on hand and really good soy sauce so why not make a paste with these two items. I couldn't think of a better way to try and touch on umami.

We smothered the eegs tonight and will sample on saturday after 48 hours. It should be pretty intense.

Tomorrow's Amuse Bouche: Shrimp Chorizo, Hot Cauliflower Cubes and Chives. Should be interesting.