One of Chef Michael’s recent favorite tools are medical pipettes. The chef fills these with various types of oils, vinegars, herbs and other flavors for the final flavor burst. The chef has transformed the traditional Capresse salad into an appetizer and served it using an italian cucumber.
Caprese salad is one of the many salads that you would expect from a 5 star resort. Chef Michael has added his own touch with a Basil Glass created using a technique called molecular gastronomy.
Sous Vide Filet Mignon served at a perfect 132 degrees for medium rare from edge to edge. Sous Vide Filet Mignon served at a perfect 132 degrees for medium rare from edge to edge.
From the left: Sous Vide Tri Tip with Shaved Onion Rings, Crab cake with Red Pepper Aioli, Compressed Watermelon with basil grapeseed Oil and Balsamic Vin., Caprese Skewer
Watermelon Ice Cream is the perfect dessert for those hot Temecula days. This video shows you easy steps that anyone can follow to make this tasty dessert.
The ultimate lunch for a very cold day is Roasted Tomato soup with a Grilled Cheese sandwich.
