Parker house rolls, pig head & randomness all in one.

Project Parker House Rolls: Before & After

Secret technique, hire an Asian guy

Scaled and ready to be rolled

Ready to be baked

And after.....

Project Pig Head Terrine: Brining Pig head in whiskey and spices.

Not for faint hearts, only for the strong

Miscellaneous

Roasted cauliflower for vegan entree, we have love for you too

Poulet Rouge, seasoned and ready to be marinated in yogurt

What's Poulet Rouge? Old breed chicken, which has more "chickeny" taste, firm but moist meat, and parchment-like thin skin.  Awesome chicken.

Menu Item

Hot appetizer: Charred Octopus: potato, serrano chili, pickled red onion, and garlic confit

In the kitchen

I work with badasses.  Who qualifies to be a badass? Someone that gets his/her ass kicked on a daily basis but still shows up to work the next day for some more pain.  There is no giving up.  Yeah, you can go close down 3 bars but still show up to work early the next day.  This is what I see on a day to day basis.  I am proud to be one of them.  My type of group.

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Butcher, Ricardo, a badass.

Pastry cook

Normandy duck breasts, rendering.

On the line

Basting black trumpet mushroom crusted monkfish.

White Truffle..first of the season.

Grill man

Maryland Crab Festival 2011

August 20th, 2011

Unlimited Maryland blue crabs, corn, cole slaw, and potato chips.
They served only male crabs.  Crabs were delicious, beer was delicious.

Dinner at Dell'Anima & Ellabess

View from Chef's Counter

Some thirst quenchers at the bar!

Chef's Counter

Few of the courses we had

Bone Marrow & Biscuit

Gnocchi & Summer Truffle

Pappardelle, Malloreddus & Heaven.

Waffle Souffle, Warm Chocolate Cake, Cherry Clafloutis, & Peach Cobbler Sundae.

Ellabess NY

From Recipe testing to soft opening to grand opening.  I'll let the pictures do the talking.  I was asked to delete the previous entry I made about Ellabess because it was supposed to be a secret, WOOPS! It's cool, I'll share everything with you now.  Executive Chef Troy Unruh, executive sous chef Ty Kotz, and Pastry Chef Carmine Arroyo.

 
                                           

From Grubstreet