Sunday, January 30, 2011

"GREENS", MANCHEGO, CHILI, SHERRY

CHICKEN THIGH, POTATO, CHORIZO

The first step is making a chicken thigh pate. From there we cube it. At service we tempura and serve it on a rosemary skewer and served with rosemary infused potato puree and chorizo sauce. The guest is informed to eat the thigh with one bite and follow it up with a spoonful of the sauces.

GNUDDI, VEAL BOLOGNESE

PICKLED PEE WEE POTATOES, AERATED CREME FRAICHE

We pickle the potatoes 72 hrs. At service, we slightly crush them, fry and serve them with creme fraiche that is charged in a co2 canister.


PROFITEROLES, KING CRAB, CURRY

Monday, January 24, 2011

Monday, November 15, 2010

Chicken Coconut Soup



Since my time in Thailand, I have always be intrigued with the flavors from the region. With the traditional flavors of this soup kept in mind, we introduce this soup in a modern simplistic way. The soup is poured table side, the potato-pumpkin gel melts away into the hot soup.
Elements:
Coconut Soup
Micro Cilantro
Curry Oil
Pumpkin,Potato "Gel Strip"
Chicken Breast
Shiitake mushroom

Vosne Romanee Lollipops





To create the soft, subtle tones of the pinot from vosne romanee, we reduce spice, floral and chocolate to recreate the wine from this prestine appellation in this lollipop.

"Pumpkin Pie"


For the holidays we thought we would be festive and incorporate a seasonal "pie" to the menu. We combine pumpkin pie filling and pumpkin ice cream and charge it. Shoot it into a balloon and freeze the exterior in nitrogen. It is placed on top of pumpkin pie mousse and pie crust, served with vanilla ice cream.

Saturday, November 13, 2010

Beef Striploin


Striploin foie gras, black truffle jus.

Fiji Albacore



It wasn't until I received Fiji Albacore that I started liking Albacore. Mikuni Wild Harvest fishes off the coast of Fiji and supplies us with this fish. Black and white comparison to the common Albacore that many sushi restaurants use. The most current dish and most simplistic on the menu is seared albacore, grapes, mizuna and daikon. There is no need to mask the suttle flavor with fried onions, chili oil and other garnishes.

Sunday, September 5, 2010

TASTE OF BEVERLY HILLS FOIE GRAS

Foie Gras, Pakistani Mulberries, Pearl Onion, Fig. Surprised at how many people in LA didnt know what Foie Gras was. Food town???
http://losangeles.grubstreet.com/2010/09/first_look_at_food_wines_taste.html#photo=7x60281

Saturday, July 25, 2009

MOVING

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www.Brianredzikowski.com

Thursday, June 18, 2009

SKETCHES


For me the process of creating a dish starts with notes and quick sketches of the dishes. Throughout the day I write down ideas and flavor profiles as they come to mind. At the end of service, I start sketching the dishes that I would like to start working on the following day.

Wednesday, May 6, 2009

Thursday, April 16, 2009

STRAWBERRY-RHUBARB

SPRING TIME DOMESTIC BEEF



We have recently started to roll out Spring dishes. Nothing says Spring better then morels and fava beans. We sous vide Wagyu striploin and cook 45 minutes at 59 degrees celcius. At pick up, we sear and glaze it with soy-garlic. Being in LA and surrounded by great produce, all the vegetables for this dish are purchased at the Beverly Hills Farmers Market.

Monday, February 16, 2009

"TUNA AND KING CRAB CRISPY"


FUJI, FUJI, FUJI photographed by Christine Chang

I have worked with "C.C." since I started at the Thompson Hotel. Here are a few dishes that she has photographed for me. You can view her work by clicking on the link below.
http://christinechangphoto.blogspot.com/



CHOCOLATE IN A CUP