Snack time

Home made patties and Guiness.

Home made patties and Guiness.

Home made Beef patties and Stout! My heritage,, JAMAICA!

Flavor Excursions #9 Summer in Spain

Tapas:
Sea urchin whip on crouton.
Baby Romain hearts with Olive vinaigrette.
Olive oil poached Tuna with Piquio pepper.
Pimentone & honey roasted lamb ribs.

Seafood Salads:
Chilled Octopus and chorizo
Spiced squid, fennel, fava bean, orange and candied cumquate.

Entree:
Rabbit braised in Almond sauce.
Quail & mushroom paella.

Flavor Excursions 19

Chef Hopeton St.Clair Hibberts

Flavor Excursions
Masterfully anti mediocre!
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We’re baaaaack!

After a little hiatus Oksana and I are ready to take on the new year with more FLAVOR EXCURSIONS!
Our next dinner approaching Saturday March 26th will be ‘UNITED COLORS OF HOPETON’ A seven course collage of vibrant plates showcasing style and color inspired by the fashion house BENETTON.
Every plates ingredients will represent its respected color, WHITE, YELLOW, ORANGE, RED, BLACK, GREEN and PURPLE.
This dinner will include a wine pairing to accompany the deliciousness.

Artist Anderson Smith will be joining us displaying his new project ‘THE HASHTAG SERIES’

Join us for a night of fun as we relaunch our dinner series. Come dressed in your most stylish attire and show off your unique fashion style!

To RSVP please click WE WANT A FLAVOR EXCURSION!

SEE PAST DINNER MENUS

CULINARIA The Caribbean

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CULINARIA has been my favorite go to cook book for years. It’s so much more than a cookbook, more like an encyclopedia to the worlds culinary landscape. Everything from alcohol to deserts are covered regionally in each book be it France or Russia. I own many and The Caribbean is the latest to add to my collection.

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Molecular Gastronomy

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Let me start out by saying that molecular gastronomy isn’t a trend that I’m about to hop on like an amusement park ride. I’ve dabbled a bit here and there with agar-agar and toyed with foams back in 1999 but it has never been a often used tool in my repertoire. Is it cool? Yes. Does it produce yummy food? Sometimes. Is it for every Chef? I’d say NO, because some Chefs barely know how to season their food properly, so trying to turn some under seasoned ingredient into a futuristic space treat is getting ahead of yourself young Chef.
I will say that with the right culinary skills and knowledge this book will take take your presentation skills to another level and also provide your guests with a few new texture experiences.

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