Five dishes developed and plated by @pmcgee88 for @casperscaviar
Bluefin Tuna Tostada with Caviar, Avocado and Serrano Chilies
Potato Pavé with Uni, Bone Marrow, and Caviar
Kombu-cured Ora King Salmon with Caviar Cucumber and Meyer Lemon Creme Fraiche
Fried Chicken and Waffles with Caviar and Ranch Dressing
Creme Fraiche Ice Cream with Caviar, Crispy Parmesan, and Pickled Shallot
Yes, they were delicious. It was a great day on set.
Photography and Direction @keithgreenbaumstudio
Produced by @auw.productions@jefffff_._
Chef @pmcgee88
Props @sashaveryovka
Thank you @nicolaszilkha@kasperartist
Here's the scene-I was 19 years old and I had been in the restaurant industry for a couple of years. I was green, but I knew I wanted to be a chef and I was prepared to do what I had to do to make that a reality.
At the time, if you brought up the subject of great restaurants in Westchester, Ocean House was always one of the first names to pop up. A Bixler railcar diner on a nondescript corner in Croton, Brian and Paula Galvin had converted it into a temple for oysters and New England seafood.
I had barely eaten fish up to this point. But my first meal there was a revelation. I tried my first oyster and immediately fell in love. And from that night on, I KNEW I had to work there.
I didn't have to wait long. Brian, the chef, needed help on the weekends and reached out to my boss at the time, and just like that, I was in.
I was in awe. It was a tiny restaurant, but the food that Brian and the team managed to make in that shoebox of a kitchen was like nothing I had ever seen. The fish was extraordinarily fresh. The dishes were simple but perfectly executed. It's where I first learned that great axiom of cooking- get the best ingredients you can and don't mess them up by making things overly-complicated.
I was hooked, but also in way over my head. But Brian and the team were patient with me. Slowly, I got up to speed, and while it wasn't easy, before I knew it I was holding my own.
I would've been happy to stay forever. But I had told myself that I would eventually go to culinary school, so in 2011 I applied to The New England Culinary Institute and was accepted. At the end of the year, I cooked New Years Eve dinner service with the OH gang and the very next day I was off to Vermont.
I could say so much more, but I will leave it at this. Without Ocean House, without Brian and Paula, my life wouldn't have happened. School, the Big City, Le Bernardin, everything else that came after. None of it. I owe them everything.
When I heard they would be closing, I knew I had to be there for the last night. So the OH gang had one last, epic service, with copious champagne, a few tears, and endless laughter, just like we'd always done.
See you back in Vermont!
There's a kind of absurd and hilarious thrill that comes with beholding so many truffles all at once. The job has its challenges, but c'mon, this is pretty cool.
#truffles #michelin #souschef #lebernardin
Killer haul of wild hops and sumac this year! Foraging just never gets old. It's amazing to be able to live in New York City but also have such an incredible bounty of wild foods available just a couple hours north. You might see some of this making an appearance in a dinner soon with @astoriabbqguy@coffeepluscakeny and @miabrody
#foraging #wildedibleplants #sumac #hops #naturespantry #hudsonvalley #falliscoming
Beyond thrilled to be collaborating with @astoriabbqguy , @coffeepluscakeny , and @miabrody on our first live fire supper club on 10/20. One R&D session in and we are already feeling great about the direction we are headed in. It's a great feeling to be surrounded by so much talent. I can't wait to see what comes next.
Shout-out to @cluperi for the amazing photos
