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Wild Mushroom Grit. 505 Forest. Heritage white corn. Jemez porcinis. Pecos oysters. Piñon smoke. Charred tortilla. Chicharrón crown. Red Dirt was the soil. This is what grows when you respect it. Ice vinegar pickled greens on the finish. 🧠: #NewMexicanRanchCuisine | 🎨: #ChefMQ 📸: @byjoshualara | 🧩: @ansonmills

Tonight’s lamb. Zero waste @restaurantsenia It’s all about preparation. ••••• #cheflife #chefskills #lamb #butchery #foodlover

First test run of the Rotisserie @eatdiamondspur , seasoned these up over night, let them dry under the fan. Roasted them up and served over from fries cooked in our own beef tallow, made a quick jus from the drippings… first run came our great, and just getting started.

Blanches and pan-fried! Couldn’t be easier, however its delivering tender spears with lightly crisp edges in just minutes. Serve them with beet hummus and yogurt. This recipe is fantastic springtime appetizer and side dish. ■Ingredients for hummus: 1 small roasted beet, chopped 1 can chickpeas   2 tbsps tahini 3 tbsps juice lemons  1 clove garlic  1/3 cup olive oil or as needed 1 tsp cumin or more Salt and blackpepper to taste Greek yogurt for serving Steps: Place the chopped beet, chickpeas, tahini, lemon juice, garlic and cumin in the food processor. Blend until smooth. Lower the speed and add the olive oil little by little while continuing blending. Once its become smooth and creamy, stop the process and adjust seasoning to your liking. Set aside. ■Ingredients asparagus: 1 tbsp sesame oil 1 tsp coarse salt ¼ teaspoon ground black pepper 1/2 lemon 2 cloves garlic, minced 250g fresh green asparagus spears, cut hard part. Step: Blanch asparagus for 2mins in boiling salted water, lemon juice. Remove and place them in the ice water to stop the process. Heat sesame oil and garlic in a pan and pan fried the blanched asparagus just for a min. Serve with hummus. #instadaily #instagood #food #foodstagram #foodie

Some dishes just feel right the second they hit the table.. This is one of them. Beef Cheek Tortellini parmigiano fonduta | basil | jus

it’s one thing before the pour.. another after #pastaRAMEN

A little smoke, a little heat, & a little sweetness.. Charred Octo carrot purée | onion rings | calabrian chili 🌶️

Monkfish in acqua pazza 🐟 . . . #monkfish #tomato #finedinning #michelinguide #italianfood

Erdbeere · Sauerklee · Gerstenmiso · Dulcey Erdbeere als Hauptdarstellerin — fruchtig, saftig, auf den Punkt. Sauerklee bringt die Säure, Gerstenmiso die Tiefe, Dulcey das runde, karamellige Finish. Vier Komponenten, präzise aufeinander abgestimmt — kein Element zu viel. Sommer auf den Punkt gebracht. #finediningrs #salach #badenwürttemberg #finedining #michelinstar

Tataki de saumon de Lostallo Céleri/ menthe / petits pois . . . . . 📍@lamaisonduprussien

Red Dirt. 505 Soil. Arugula. Chimayó Red Chile Vinaigrette. Tucumcari Cheddar. White corn tortilla. Oregano condiment. From Chimayó to Tucumcari to my hands. This is New Mexico on a plate. 🧠: #NewMexicanRanchCuisine | 🎨: #ChefMQ 📸: @byjoshualara

POV: My night working the Tandoor breads station during dinner service at @junoonnyc The tandoor runs at over 600°F - there’s no room for error at this station. . . #pov #foodreels #nycfood #tandoor #indianfoodbloggers