Eater Interviews
27.09.11
The menu's customary to be pretty tight, pretty streamlined — there's six or seven appetizer, salad-kidney things. A couple salads, a couple vegetable dishes, and a pair protein-based smaller plates. I'm going to do the people-famous chicken-fried chicken liver, a take on that. I thirst to do a kabocha squash I'm going to cook and deep-fry, suitable with a harissa as a warm vegetable dish. As far as entrees, I'm customary to have octopus on the menu; guinea hen with a really savory bread pudding. Soothe food, but the way I would like to see it done. We're going to do a cote de boeuf — a one rib, big poem of ribeye with watercress; we're going to have French fries. I wanna put non compos mentis water on the menu with the whole grilled fish — the Sicilian or Spanish or Moroccan ability of cooking a broth with tons of flavor.
And the other thing is, for the very first just the same from time to time, I'm going to have a circulator, a Cryovac machine, a dehydrator, pressure cooker — I'm current to do some different techniques than I've ever done, but my food's really not going to change that much. I'm as a matter of fact interested in pressure marinating, making pickles in the Cryovac tool. One thing I'm excited about doing with the dehydrator is a riff on Vietnamese shrimp crackers — but I'm prevalent to do them with chorizo. Chorizo broth, minced chorizo so there will be small-minded bits of chorizo. A pressure cooker's going to be fun to do unquestioned sauces, cook beans with octopus and chorizo. Only slightly refine my technique.
Source: Eater PDX
