Cherve Cheesecake



Cheesecake is one of the kitchen’s deceptively simple fine arts. Balance of cheese flavor with recognizable sweetness, presentation of a flawless cake without cracks, crust to cheese ratio, and pairing with garnishes or topping.








clip_image004In this recipe, I use the precision of low temperature sous vide cooking to create a perfectly creamy texture. I choose a high quality goat cherve from a local creamery with an unexpected tang to a recognizable favorite dessert. Additional technology from a whipping siphon aerates the cheesecake to the perfect medium airiness to the final dessert.






Biscuits 2.0

clip_image002I’ve got a pretty good biscuit recipe… people regularly tell me it’s one of the best biscuits they’ve ever had. It’s a classic recipe with a few twists like shredding the fat on a box grater for optimum flakiness. In the interest of continuous improvement, I thought I’d see if I could apply some newly acquired kitchen technology and knowledge to improve upon my trusty biscuit recipe… here’s what I came up with.






A glass of “brandy” for Grandpa Schultz

My grandpa is 93 years old. He drinks a glass of brandy every night. Since purchasing my rotoary evaporator, I’ve wanted to make him some brandy… here’s what happened.

A roatary evaporator (rotovap) is basically a still… as in distillation, as in moonshine. Of course, like many modern cooking apparatus, it got it’s start in laboratories. Mostly scientists use it to boil off solvents thus purifying what remains.

For much more detail on how the system works, read this. But here’s the quick nitty gritty.

Kata Robata

Kata Robata. If you want to know more about Kata Robata, feel free to check out their website… But I hope you’ll enjoy reading about my experience at this culinary gem.

I found out about Kata Robata at the YTAC “Kiss My Grits” competition a few weeks ago. I thought the Chef’s kimchee grits were interesting (in a good way) and made a mental note to try out their restaurant which I had driven by countless times.

A week later, while traveling for business I read through the YTAC program and landed on the Bio pages of Chef Manabu Horiuchi and Chef Seth Siegel-Gardner… Let me hit you with the highlights:

Pho… Salad

I like Pho. I grew up on the national dish of Vietnam. If you’ve never had it, I feel sorry for you. It’s got a light but flavorful beef broth flavored with five spice, lemongrass, ginger, and garlic. When you order it you get a side plate of lime wedges, thai basil, cilantro, jalepeno, and bean sprouts. If you’re at a proper Pho selling establishment, you’ll quickly receive a big bowl filled with broth and rice noodles topped with raw thinly sliced beef. The heat from the broth cooks the raw beef perfectly. I always order Pho with the beef raw and on the side to ensure that the kitchen dosen’t pre-blanch the meat for the american pallete. If your Pho shop won’t serve you this way, find another pho shop.