Scraps. Yes. What do you do with them? I usually eat them, feed
them to the dogs, or compost them. What do rockin' chefs do? They
turn them into the deliciousness that you see before you.
Chefs Tim Dornon from Uchiko,
Tatsu Aikawa of Ramen Tatsuya, and
Paul Qui from East Side Kings created this
amazing meal for friends. Thanks to the chefs for inviting us for great
food and great company. |
This was our opening snack. I loved this so much that I'm going to make it at home. Edamame and green beans roasted to a charred smoky goodness and coated with tangy dressing.
Mushroom on a stick? Mushroom pop?
Here we go! Duck pops!
Next up is the jamon kimchi and the duck tartare. This dish combination was absolutely amazing. The savory, rich duck meat combined with the saltiness of the dressing, aromatic bite of the green onions, and toasty pine nuts was pretty much out of this world. This was another dimension of tartare.
That tartare deserved another photo.
This is the snapper ramen served with bamboo and egg yolk. This was being served right as the cold front came in. There's nothing like a hot bowl of goodness when it is freezing outside. The flavor of the broth came from six weeks worth of fish head scraps. It was like tasting the ocean.
Chef Tim takes a minute to get in a bite as a small crowd watches.
Crowd of friends that is. Cheers to a fabulous night of scraps!
Craft Beer, Fine Wine, Artisan Spirits, and Mouthgasmic Food.