It’s a bold statement but I’m sure garlic is my favorite ingredient.  Here we have versatile garlic chips that work wonderfully with meats, fish, poultry, and vegetables.  Blanching the sliced garlic in fresh milk and sugar helps to remove the aggressive  heat from the...

Here we have a very special ingredient, the succulent halibut cheek.  It is further enhanced by barding (or studding) with batons of perigord black truffle and slow poached in duck fat.  By folding in black truffle butter to the already decadent sweet corn we create an...

Olive oil poaching the cod adds to the lush and meaty texture of the fish.  Here we showcase spring with a myriad of vegetables with shots of acid coming from the pickled ramp and heat from the mustard oil.  Hints of vanilla bring out the sweetness of the passion fruit...

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Tenderloin Of Beef With An Assortment Of Sunchokes, Horseradish Cream & Beef Jus

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© Chef Perry Pollaci.