Gourmet Society - Battle Duck!

Fig Stuffed Turkey Breast

If you look close, its impossible to tell how i got the figs in there and when you slice the turkey the figs don't fall out.

We took fresh turkey breasts and butterflied them. Sprinkled them with Transglutimase ( a fermented protein powder that works as a binder, also know as "Meat Glue.") Then we rolled the breast and wrapped very tight in saran wrap, Vacuum sealed them under pressure, then slow cooked them in a water bath at 165 degrees. The slow cooking took about 3 hours after which we place them in a hot oven to give a littler color. Results were perfectly cooked with a nice presentation.

This has opened up a lot of new ideas, maybe next time we add some cranberries sand maybe some fresh herbs.

Gourmet Society - The Food

Homemade Ricotta Cheese

Olive Bread Crustini, Local Honeycomb, Dried Fruit

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Caprese Soup

Tomato Water, Mozzarella Spaghetti, Basil Caviar, Balsamic

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Butter Poached Maine Lobster

Brown Butter Powder, Lemon Aioli, Lobster Gelatin

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Study of Pork

Belly, Butt, Tenderloin, Pickled Vegetables

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Deconstructed Banana Split

Nitrogen Ice Cream, Banana Powder, Chocolate Syrup, Cherry

Gourmet Society - Behind the scenes

Kevin makes the Mozzarella Noddles with Agar
Oswald putting the finishing touches on the Caprese Soup
Nitro Dip-n-Dots

Enver loves getting his picture taken!

Preparing for Liquid Nitrogen!!!

This will be the well where we can hold the liquid nitrogen. The bowl is nestled in some spray insulation to help slow the evaporation. Liquid nitrogen is always converting back to a gas, but this will help slow the process. We will be preparing dip-n-dots for our next gourmet society dinner. If...... i can get my hands on some liquid nitrogen!
Thanks Mike.

Whipped Hollandaise

During a discussion with Chef Mike Ramsey (Jacksonville Country Club) and Chef Marcos (San Jose Country Club), they spoke of a whipped Hollandaise, cooked sous vide, and charged in a whipped cream canister. Well I figured I would try it out at my gourmet dinner. We vacuum sealed 1 lb of butter with 4 egg yolks a squeeze of lemon, and a dash of Tabasco. Droped it in the water bath at 144 degrees for 30 min. the fill the canister. We charged it with 2 nitrous charges and...... presto, Whipped Hollandaise.

Gourmet Society Members

Culinary Academy II

Molecular Gastronomy

Menu

Trio of Popcorn

A Demonstration of Tapioca Maltodextrin using Truffle Oil,

Bacon Fat, Nutella

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Fruit Salad Soup

Sperification Techniques using Sodium Alginate

And Calcium Chloride

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Surf and Turf

Flounder and Hanger Steak Prepared Sous Vide

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Panna Cotta

Techniques of Agar, Vegetarian Gelatin

Chef Brook Adams

Chef Brook executed an Incredible Dinner this evening.

Menu

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Carrot Ribbon Salad with Aromatic Spices, Mint,

Orange and Toasted Hazelnut Vinagrette

Genesis by Hogue Cellars Chardonnay

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Polenta Crusted Scallop with Yukon Potatoe Rissotto

Applewood Smoked Bacon

Hogue Cellars Reserve Chardonnay

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Seared Colorado Lamb Loin with Roasted Cherry Demi,

Red Beet Poato Puree & Baby Vegetables

Hogue Cellers Reserved Cabernet Sauvignon

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Cypress Grove Chevre Cheesecake, Strawberry Jam, Toasted

Cinnamon Brioche

Genesis by Hogue Cellers Syrah

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Chef Joes Apple Trio

Hogue Late Harvest Riesling

Gourmet Society Group Picture in the Dark!

Goutmet Society August cont.

"Duck Crusted Ahi Tuna"
We took the Duck skin and binded it to some ahi tuna with Transglutimase (formented protien powder) and then seared the skin side to render the fat. The Tuna was then sliced and served with seaweed salad, Papaya Puree, and Soy Sauce.


Pork Tenderloin "Sous-Vide"
We marinated the Tenderloins in Sake and Miso for 12 hours. We cooked them "under vaccum" for 2 hours at 128 degrees. Finally we pan seared them and served the Tenderloin atop Gingered Spinach, Sushi rice, and Guava BBQ.













Dessert Sushi; Compressed Pineapple Roll;
Vitamin Water Cavair; Watermelon Sashimi;
Warm Chocolate Soy

Gorgonzola Cheese Marble

Gorgonzola, Boursin, Fontina, Pistacios, Macadamia Nuts, and Black Peppercorns and Pounded together to take on the appearance of Marble. Garnished with Figs, Balsamic Reduction, and Micro Greens



"The Gourmet Society"