KITCHEN CIRCADIA: February 2013

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VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS
— by Winson Duong on

VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS seared steak with okinawan potato & bone marrow butter - short ribs with micr...

Posted by Winson Duong at Tuesday, February 26, 2013 0 comments

Labels: art, beef, food, fries, original, potatoes, short ribs, steak, valentine's day

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KING OYSTER MUSHROOM TREE BRANCH
— by Winson Duong on

KING OYSTER MUSHROOM TREE BRANCH torched with butter - edible soil I experimented with how to make an edible tree branch and came up wit...

Posted by Winson Duong at Tuesday, February 26, 2013 0 comments

Labels: art, cheesecake, dinner, edible, food, mushroom, original, valentine's day

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FOIE & SAUTERNES
— by Winson Duong on

FOIE & SAUTERNES sous-vide rhubarb - carmelized onions - sauternes gel

Posted by Winson Duong at Tuesday, February 26, 2013 0 comments

Labels: art, duck, eat, eating, fine din, foie, food, onions, original, sauternes, wine

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CUBAN PORK BELLY
— by Winson Duong on

CUBAN PORK BELLY puffed conri - plantain puree - plantain chip - black bean puree From Chef JC. Arroz congri is traditional Cuban black ...

Posted by Winson Duong at Wednesday, February 20, 2013 0 comments

Labels: art, bacon, beans, congri, cooking, cuban, fine dining, food, original, plantains, pork, pork belly, rice

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VALENTINE'S 2013 - CHEESECAKE
— by Winson Duong on

For this coupling, we mirrored two cheesecakes to look exactly the same. We played with the sweet and salty levels of each to make the flav...

Posted by Winson Duong at Monday, February 18, 2013 0 comments

Labels: art, cheese, cheese cake, chevre, dinner, fine dining, food, goat cheese, mushrooms, nuts, original, pistachio, romantic, truffles, valentine's day, valentine's day dinner

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TORCHED WATERMELON & FETA
— by Winson Duong on

TORCHED WATERMELON & FETA tomato puree - mint - pine nuts

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: art, feta, fine dining, food, mint, original, palantir, pine nuts, salad, tomatoes, watermelon

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MUSHROOM & CORN BISQUE
— by Winson Duong on

MUSHROOM & CORN BISQUE potato crisps - chervil - truffle oil

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: art, corn, food, mushroom, original, palantir, potatoes, soup, truffles

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FRENCH LAUNDRY'S GRILLED CHEESE
— by Winson Duong on

FRENCH LAUNDRY’S GRILLED CHEESE grilled cheese - tomato consomme - sweet potato chips We took this right out of French Laundry co...

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: bread, cheddar, cheese, chef, chips, fine dining, food, grilled cheese, original, palantir, sandwich, soup, thomas keller

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FAREWELL TO FOIE
— by Winson Duong on

Here are some pictures from our last menu using foie gras before it was banned. KONA BLUE KAMAPACHI & SHAVED FOIE CARPACCIO ciabat...

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: art, ban, carpaccio, cooking, crudo, duck, fine dining, foie, foie gras, food, original, pb j, raw

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SMOKED STRIP STEAK
— by Winson Duong on

SMOKED STRIP STEAK pineapples - peeled cherry tomatoes - dark soy demi

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: art, beef, chef, edible, fine dining, food, original, palantir, smoke, soy, steak, tomatoes

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SHAVED SUMMER SQUASH SALAD
— by Winson Duong on

SHAVED SUMMER SQUASH SALAD truffles - bellwether ricotta - chive blossoms

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: art, chef, cooking, edible, fine dining, food, gallery, garden, original, palantir, salad, squash, truffles

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CURTIS DUFFY
— by Winson Duong on

Stumbled upon this blog by Curtis Duffy, the Chef de Cuisine of the Peninsula hotel in Chicago. His presentation is straight up ridiculous. ...

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: art, chef, chicago, curtis duffy, fine dining, food, peninsula, presentation, restaurants

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JENNA'S SORBETS
— by Winson Duong on

Jenna Leuchak is our pastry chef. She's been doing some pretty awesome things since joining the team. Here are some of her sorbets from ...

Posted by Winson Duong at Sunday, February 17, 2013 0 comments

Labels: beets, dessert, food, fruit, guava, ice cream, jenna, lime, melon, original, palantir, pineapple, sorbet, strawberries, sweets

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BARBECUE
— by Winson Duong on

COFFEE-RUBBED PORK RIBS with house-made barbecue jus These ribs were rubbed with a coffee-spice rub consisting of ground coffee, gar...

Posted by Winson Duong at Saturday, February 16, 2013 0 comments

Labels: barbecue, bbq, beans, collard greens, cooking, food, greens, grill, original, pork, recipes, ribs, sauce, summer, vegetables

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EDIBLE SUMMER GARDEN
— by Winson Duong on

EDIBLE SUMMER GARDEN edible soil - spinach moss - seasonal vegetables - egg cromesquis This dish takes so long to plate...

Posted by Winson Duong at Saturday, February 16, 2013 0 comments

Labels: edible, egg, fine dining, food, gallery, garden, original, salad, summer

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SHAVED SUMMER SQUASH SALAD

SHAVED SUMMER SQUASH SALAD truffles - bellwether ricotta - chive blossoms
MUSHROOM & CORN BISQUE

MUSHROOM & CORN BISQUE potato crisps - chervil - truffle oil
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Blog Archive

▼ 2013 (19)
- ► May (1)
- ► March (1)
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- ► January (2)

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About

Winson Duong: currently : chef de cuisine @ palantir formerly : head chef of catering & events @ google

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WINSON DUONG

currently : chef de cuisine @ palantir
formerly : head chef of catering & events @ google

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