Food Porn

Korean "Fried Chicken"

This dish consists of rice wine marinated daikon radish, carrot and mung bean sprouts, and chicken thighs (fried and tossed in gokuchang, Korean hot pepper paste) wrapped in green lettuce, accompanied by a soy/ginger reduction and a sprout salad on top (didn’t have a different color combination for the salad when this was taken, unfortunately).

Zucchini With Goat Cheese, Sweet Peppers, Greens and Simple Remoulade

This is a simple grilled summer appetizer.  Eggplant, crookneck squash or even cucumber could also be used if desired.

Centerpiece for Charcuterie Platter

This is the centerpiece I created for the charcuterie platter I two other fellow students created as part of a class project.  The “vase” is a carved butternut squash which I hollowed out with a pineapple corer, and the “daisies” are leeks and shaved carrots.

Full View of Charcuterie Platter

Full on view of our charcuterie platter project, showing individual plate, centerpiece, platter, sauce, and menu placard, left to right.

Mother's Day Fruit Display

This is a Mother’s Day Fruit Display which I did for the Mash House’s Mother’s Day Buffet in 2009.  The lighting was very dark, so the picture is not as clear as my small camera would allow.  In the rear is a watermelon carved into a Baby’s Buggy, and two honeydew melons are carved into swans in the front, at left and right.

ACF Competition Charcuterie Platter

This is a photo of the Charcuterie Platter created by the New England Culinary Institute’s American Culinary Federation Competition Team in March, 2010.  I was privileged to the be the Captain of this team, and worked with fellow students Bart Clark, Peter Varkonyi, Tunney King, and Adam Monette.  We worked as a team to create this platter, and it was the culmination of five months of experimentation and practice in the kitchen.  I was proud and honored to work with these fine gentlemen and great cooks.

 

White Wine Steamed Mussels with "Pepperonata," Creme Fraiche and Red Pepper "Roe"

 

 

This is a dish I created for a “quick fire” challenge at NECI.  The mussels were steamed in white wine and shallots, with a bit of fresh thyme, and the sweet peppers used for the “pepperonata” were a fine brunoise, and tossed with a sherry vinaigrette.  A dollop of creme fraiche and red pepper cut to resemble fish roe completed this dish, and it was served on a bed of coarse salt.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s