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15/01/2024

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15/01/2024

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Ingredients- 2 filet mignon- asparagus- tomatoes- shallots- garlic- butter- fresh thyme and rosemary- red wine (any kind)- salt and pepper- olive oilFollow f...

06/01/2023

Every textures MUST have a flavor.

Every single new cook thinks the herbs, crips and garnishes only play a visual role, for the majority of chef yes for me it must contribute for flavor enhancing any single component of the dish.

Supremes contributes the acidity to cut the strong sea food flavor, foam some silky and smooth texture, in this case a carrot umami chili foam, the freshness coming from the tomatoes and radishes.

Simply perfect, simple ingredients well assembled kisses perfection.

It is exciting sometimes to make simple elevated dishes.

Chefs get lazy do not let the system get you.

22/06/2022

16/06/2022

Pierogi.

Dunplimgs, empanadas, вареники

10/06/2022

Trout.

A very versatile protein, served with a asparagus risotto and a homemade cherry tomatoes beure blanc.

Small explanation about this sauce, there are millions of variations of it but the main thing we have to take into account is the presence of butter, white wine and herbs to infuse our perfect potion, this time I sautéed shallots with the tomatoes then deglazed with white wine and there were have our base ready to finish it with butter.

Voilà, easy and rich sauce.

07/06/2022

Semi-freddo.

It translates to semi frozen, the simple way to describe it will be a Italian traditional mousse.

Eggs, cream and sugar with any flavor you want, this one has a lemon flavor served with a vibrant mint-basil syrup, blue berry compote and a lemon brodo (broth or stock) presented as culinary foam, the best way to make foam is to use an emulsifier so in this case the brodo has egg whites and the eggs have lecithin and that works perfectly, if you don't want to use eggs then just add soy lecithin and after mixed with the brodo use an aerolatte (frother) until you get the foam texture.

31/05/2022

Comfort food.

Pan seared NY strip (med rare), a bed of potatoes and a beautiful nest of a freshly tossed salad (arugula, pickled onions, olive oil, salt, radishes and freshly made coral tuiles as croutons).

The goal of this plate is to show that with the most simple ingredients you can find you are able to create art.

Play with textures, make each bite to have a different feeling and cover every single flavour for making a boom in your palate.

29/04/2022

Sword fish is a mild taste fish so that's when you can enhance the flavor of your dish with more experience.

Roasted fingerling potatoes, with confit baby heirloom tomatoes (cook under oil with fresh herbs), freshly made chimichurri and mussels with clams steamed with white wine and lobster stock.

It is a very lean fish so better served as steak.

14/04/2022

Grilled crispy salad.

Grilled romaine with garlic oil, confit baby heirloom tomatoes, crispy onion chips and house made blue cheese dressing.

Every bite is a punch due to the balance of the 5 main flavors.

Who says a salad can be warm.

14/04/2022

Small treats.

Some of the old classics with a twist. Mini desserts for my opinion the best option for any gathering.

07/04/2022

Dessert special.

A crispy pavlova with macerated strawberries with a coconut crumble.

All the time people thinks that making a dish for restaurant is so hard but to be honest the only thing you need is inspiration, imagination and use what you have on your reach, local products and seasonal products.

07/04/2022

An old classic (canapés).

We always focus on the 5 flavors that our tongue can identify to make every single bite an explosion of flavor.

Puff pastry canape with a cremie chimichurri, seared shrimp and a homemade Chipotle mayo.

Sometimes simplicity is the best way.

28/03/2022

So happy to be doing offsite again! Thank you Hillcrest Education for all your support !

1331 North St, Pittsfield, MA 01201

(413) 442-2777

Can't wait to create a perfect offsite for you.

28/03/2022

Dry aging!!!

In concept is taking a protein and put through a process in a controlled air environment to transform and enhance the flavor, by doing that the moisture of the protein is leaving the cut and enzymes break the muscle and make it tender.

The best way to serve a pork is with some sweet sauce and in this case we used an apple chutney with a pork duet that includes the chop and pancetta served with fingerlings with lemon and haricot verts.

It seems like a big process but trust me, it is so worth it.

23/03/2022

A piece of what we have been doing.

Any kind of cuisine can be taken to a next level.

Quality comes always first, that is what my mentor teaches me everything.

23/03/2022

BIG NEWS!!!!!!

I know the posted have been postponed a lot during this weeks but everything was for a reason and now I am truly happy and excited to give you a big announcement that our page will be have a partner collaboration with the best restaurant on the Berkshire County Zucchini's restaurant, located in 1331 north st Pittsfield MA.

We will not be only working with them, we will be showing you the process of developing a dish, garnish, pasta, production, technically the day a day of a chef life.

You will be involved with the creative process by seeing everything, checking the new coming up special and some other surprises we will be working on.

This year we have achieved something big and buckle up because we will be bringing you more surprises.

Get ready.

21/02/2022

It is not a surprise I am a big fan of pasta, my favorite part is to roll it and shape them by hand, it creates the connections with the food and the fact of making a home made and hand made make it more valuable.

This time we made something fancier and easy, a simple tortellini stuffed with ricotta, spinach and Parmigiano-reggiano.

A simple wine wine - butter sauce with fresh tomatoes, a drops of lemon juice and as a garnish a bit of freshly chopped parsley and black truffle to punch the fragrance.

Another great example of a primo in the Italian cuisine.

There's no taboos anymore, combine cuisines and pull some amazing dishes, the sauce is a basic beurre-blanc but it works perfectly.

17/02/2022

One of the best bar snack.

Here I have a eggroll with braised veal short rib, roasted carrots and homemade saure kraut.

The best part is that you can stuff them with any kind of ingredient, the sky is the limit.

Personally I love when a restaurant have a menu of 2 or 3 courses for the bar and they change daily, on that way you will give you costumers a different experience any time they visit you.

Do not overwork your dishes just go with the flow, tendencies and most importantly go with the seasonal ingredients.

08/02/2022

Atlantic Cod with crusted potatoes (scales)

Sometimes the amount of starch is not necessary, sometimes less is more and this scenario is the sometimes we are talking about.

I started a beurre-blanc and I steamed the clams with it, I set it apart and I seared the beautiful fish on the potatoe side and once the potatoes are golden brown immediately to finish it in the oven.

Before I plated for freshness I made a simple salad as a nest for out fish, added the tomatoes to the beurre-blanc and let it cook for a bit, put the fish righ in the middle, clams around and finish the beurre-blanc with beurre (butter) and pour it over the top.

Something fresh and healthy with a magical flavor (sea).

Sometimes we overwork our dishes but the best thing to do is to keep it simple and keep it fresh .

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A veces la cantidad de carbohidratos no es necesaria, a veces menos es más y este escenario es del que a veces estamos hablando.

Empecé una beurre-blanc y cocí al v***r las almejas, la aparté y doré el bonito pescado por el lado de las patatas y una vez que las patatas estén doradas inmediatamente para terminarlo en el horno.

Antes de emplatar por frescura, hice una ensalada simple como un nido para nuestro pescado, agregué los tomates a la beurre-blanc y dejé que se cocinara un poco, puse el pescado justo en el medio, almejas alrededor y terminé la beurre-blanc con beurre (mantequilla) y viértalo por encima.

Algo fresco y saludable con un sabor mágico (mar).

A veces trabajamos demasiado nuestros platos, pero lo mejor que se puede hacer es mantenerlo simple y fresco.

05/02/2022

Primo.

Primo is one of the Italian cuisine courses, the Primo comes after the antipasto and before the secondo (second), it consist on light hot courses like lasagne, casseroles, gnocchi, polenta and the one we see it here "risotto".

Mainly composed of sauté shallots then adding the arborio rice and cook it with the oil until the edges are translucent the add the white wine and let it cook down while we keep moving the rice, the technic is called risottare that translates to thicken and we keep adding hot chicken stock a bit by a bit and keep stirring to release the starch of the rice, the point of adding the stock in small portions is to not overcook it.

When it is almost there we add some cubes of butter and grated Parmigiano-Reggiano and voila.

The first one is a risotto with a lobster tail cook at 125°F with some lobster my lobster beurre-blanc variation and the other photo is a mushroom risotto with some roasted almonds as garnish, I am sure many people will say why almonds and wells because I like the consistency, there's no limits on cooking take any knowledge you have from your mentor and create something new like the lobster risotto has a beurre-blanc so there we just mixed French and Italian cuisine and the result was outstanding.

02/02/2022

Roulade, the simply translation is roll, originally created in France from the term rouler.

A beautiful veal rolled with green beans, carrots and Applewood smoked bacon. Served with a beautiful vegetable hash plated with a ring mold to give some elevation, the hash consists of roasted fingerling potatoes, grilled brocollini, oven roasted tomatoes and a arrow of pickled radishes.

Sometimes big portions can overwork the dish and it goes the same with small portions.
Quality comes always before quantity.

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Rulade, la traducción es rollo, originalmente creada en Francia del término rouler.

Una hermosa ternera enrollada con frijoles verdes, zanahorias y tocino ahumado con manzano. Servido con un hermoso hash de vegetales con un molde timbal para poder darle un poco de altura, el hash consiste en papas rostizadas, brocollini a la parrilla, tomates rostizados en horno y una flecha de rábanos encurtidos.

A veces porciones grandes hacen que el plato esté muy fuera de balance y va lo mismo con porciones pequeñas.
Cualidad viene antes que la cantidad.

25/01/2022

Honey combs.

Sugar, water, corn syrup or glucose, honey and baking soda.

Simple ingredients make excellent dishes, the history is unknown because in every culture they have this dish and no records of it and that is the beautiful about cooking because it connects us even without knowing.

1 cup of sugar
2 table spoon water
1 tea spoon of corn syrup
1 table spoon of honey for flavor
2 tea spoon of baking soda

Add all the ingridients except for the baking soda and bring it to a caramel point 285°F - 140°C and immediately take out of the heat and add the baking soda the pour the mixture into a tray and right to the freezer, after 5 minutes is ready to enjoy .

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Azúcar, agua, jarabe de maíz o glucosa, miel y bicarbonato de sodio.

Los ingredientes simples hacen excelentes platos, la historia es desconocida porque en todas las culturas tienen este plato y no hay registros de él y eso es lo hermoso de cocinar porque nos conecta incluso sin saberlo.

1 taza de azúcar
2 cucharadas de agua
1 cucharadita de jarabe de maíz
1 cucharada sopera de miel para dar sabor
2 cucharaditas de bicarbonato de sodio

Agrega todos los ingredientes menos el bicarbonato y lleva a punto caramelo 285°F - 140°C e inmediatamente retira del fuego y agrega el bicarbonato y vierte la mezcla en una charola y directo al freezer, pasados ​​5 Minutos está listo para disfrutar.


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13/01/2022

Brownieeeeee.

Home made brownie bathed in chocolate served with raspberry jam, strawberry for the color and a perfect handmade pistachio vanilla ice-cream.

The ice-cream was made with two bowl and the bottom bowl with dry ice and that is why the quenelle is a bit rustic.

Simple stuff platted with a fancy way.

Any ingredient platted the best they could be platted and giving it the respect and love they deserved then the dish will look perfect.

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Brownieeeeee.

Brownie casero bañado en chocolate servido con mermelada de frambuesa, fresa para el color y un perfecto helado artesanal de vainilla y pistacho.

El helado se hizo con dos cubetas y la cubeta de abajo con hielo seco y por eso la quenelle es un poco rústica

Cosas simples plateadas de una manera elegante.

Todo ingredientes plateados de la mejor manera de la que pueden ser plateados, dándoles el respeto y amor que se merecen, ahí y solo ahí el plato lucira perfecto.

-cream

10/01/2022

NY strip steak, easy.

Med rare NY steak served with an old classic scallop potatoes (gratin), served with some olive oil poached baby carrots, grilled tomatoes, parsley coral tuiles, for the crunchy a beautiful prosciutto chips and on the top a perfect demi-glace.

I am a big fan on not stacking all the ingredients and better to serve it in textures because that way in every bite you get a different flavors and textures, if we go to the pricing the most expensive part is the NY strip but all the rest are simple products so with a 10 ounces NY strip steak you may get enough protein for 3 of this dishes.

The tuiles are simply oil, water and flour but in this case instead of the water I used the liquid from the parley stamps.

It is all perspective and imagination.

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NY steak termino medio servido con papas vieiras clásicas (gratin), servido con un poco zanahorias escafaladas con aceite de oliva, tomates a la parrilla, coral tuiles con perejil, para el crujiente unas chips de prosciutto y encima un demi-glace.

Soy muy fan de no amontonar todos los ingredientes y mejor servirlo en texturas porque así en cada bocado se obtienen sabores y texturas diferentes, si vamos al precio la parte más cara es el NY steak pero todo lo demás son productos simples, por lo que con un steak de 10 onzas puede obtener suficiente proteína para 3 de estos platos.

Los coral tuiles son simplemente aceite, agua y harina pero en este caso en lugar del agua usé el líquido de las ramas del perejil.

Todo es perspectiva e imaginación.