Always loved cooking, so I took a sabbatical and started culinary school, then i got a job working for some talented chefs one of which was the executive chef at Craft Dallas b4 moving on to the place I'm working now. We do lots of sou vide and use the Cryovac to press all kinds of stuff. I get to help prepare a weekly 5 course dinner and they make stuff like this:
roasted monk fish wrapped with prosciutto with ricotta filled ravioli, leeks, lima beans, corn puree, gypsy peppers & lime zest
chocolate terrine with cherry sauce & pistachio ice cream:
Salmon tartare with fried sweet breads w/avocado fennel puree:
Heirloom tomatoes, pressed cucumbers, shaved fennel, avocado, feta & sumac:
Roasted hen of the woods mushrooms, olive oil mashed potatoes, capers, spring onions, asparagus & red wine reduction:
Confit of rabbit with country ham, leeks, heirloom peppers, mustard greens and peach gastrique:
I thought I could cook until I started working for these guys. I never realized the depths taken to construct a dish full of wonderful flavors until I worked for these guys.
If you're ever in Dallas and you want to try the weekly dinner, pm me. Its $75 pp & includes wine, tax and gratuity, pretty good $ imo.
great thread op, keep em coming!