January 30, 2015 Lamb: Boneless Leg 8h 130F Sous Vide: Pistachio Puree: Slow Roasted Onions and Shallots
September 25, 2014 Crocodile Tail Steak Sous Vide 55C 3h : Vanilla : Fennel : Pedro Ximenez Vinegar Reduction
September 24, 2014 Pan Roasted Sablefish (from British Columbia) : Asparagus Puree : Saffron Potatoes : Paprika
