Wednesday, May 15, 2013
Bombe re-Deux
So I've been tinkering with this thing for a while and this is likely the final (next to final) ideation of the Bombe. The condiments are in the bowl - fresh fruit, fruit caviar, candied nuts, chocolate croquants, and such - the bowl is then filled a fragrant dry ice smoke and the hot caramel is poured over.
Sunday, May 12, 2013
Tuesday, April 30, 2013
Mind your Beeswax!
The two hives on the fifth floor terrace spit out not one, but two swarms into the toppiaries that hang over the valet drive that goes into basement parking decks. Chef Robert, Jack Vaiden (HR Manager, right!) and I managed to wrangle them into two vacant hives from the winter. Thanks to Rachel Owh for the photos.
The larger of the two is just there above Chef's hand.
The first thought was to clip the branch, but it proved to be too large and had to be pulled back and down until it snapped.
The swarm and queen are being shaken into the waiting container. They have been doused with simple syrup to make them a bit less aggressive.
Who said that pastry chefs are...
Once the swarm is deposited, the brood hanging out on the porch.
We did this twice, with the second being a much longer and more precarious reach over a straight drop of about 100 feet onto concrete.
Sunday, April 28, 2013
The Auction at The Destin Charity Wine Event
Truly an amazing spectacle to watch so many patrons and sponsors contribute so much in and around the Destin Community. The wines weren't all that bad either.
Destin Charity Wine Auction 2013
Many thanks to Jack and Candis Wilson, their family, friends, and the remarkable vintners, Joseph Phelps and Paul Hobbs who provided Chef Robert and myself an opportunity to entertain them this weekend. Thanks to Carvel for the invitation, as well as Matt, John, Roberta, and Jennifer. I am looking forward to next year.
Charles
Charles
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