This is Mike Paez's Typepad Profile.
Join Typepad and start following Mike Paez's activity
Join Now!
Already a member? Sign In
Mike Paez
Recent Activity
Image
The final attempt. It started as an idea of making crudo out of fruit, but quickly changed to celebrating an oyster, a food I frankly don't like. The oyster is laquered in a gelee of it's own liqour. Lemon Roe is perfect counterpart to the brine. Continue reading
Posted Mar 18, 2013 at Au Pied de Me
Image
Oyster, Orange Crudo, Lemon Roe Continue reading
Posted Mar 17, 2013 at Au Pied de Me
Image
Grapefruit and Lime Crudo, Lemon Roe. I'm trying to use citrus fruits to create a crudo dish, clarified lemon juice to make a roe. What will this end up as? Will smoked nori yogurt match well? Continue reading
Posted Mar 15, 2013 at Au Pied de Me
Mike Paez is now following Sheehan McGuirk
Mar 10, 2013
Image
Pizza cannoli, I like the idea of sticking two things that are uniquely italian-american together. Pizza + Cannoli= why not? Continue reading
Posted Mar 8, 2013 at Au Pied de Me
Image
Scambled eggs, loose custard, grilled. Continue reading
Posted Mar 8, 2013 at Au Pied de Me
Image
I think I'm closer to finding my own voice. Realising who I am as a cook and what I want to express to the world is becoming easier. I think I'm close. Continue reading
Posted Jan 9, 2012 at Au Pied de Me
Image
I took an apple and hit it quickly with a blowtorch and was really surprised how much I liked the taste, it adds a little bit of charred taste but keeps a crunchy malic acid flavor. If you keep apple brunoise cold over the length of service then torch them... Continue reading
Posted Jan 7, 2012 at Au Pied de Me
Image
There is nothing really special about orange sorbet. But borrowing an idea from our friend Jose Andres (confit an entire orange and use the rind as a garnish), really adds something special. The sorbet is matched with blood orange juice that is mixed a little xanthan gum and just a... Continue reading
Posted Jan 5, 2012 at Au Pied de Me
Image
I had an idea for donut consomme one day. So, I did what anyone would do and took a dozen old fashion dunkin' donuts, dehydrated them in a pilot oven, ground them up like breadcrumbs, toasted the crumbs to a dark french roast, and then ran them threw a coffee... Continue reading
Posted Jan 2, 2012 at Au Pied de Me
Mike Paez is now following Aki and Alex
Jan 2, 2012
Image
Anyone insterested in experimental food should become familiar with Wylie Dufresne. The chef/owner of wd~50 has pushed food in away that only a few others have. People sometimes are quick to judge that experimental cuisine is a parlor trick, not real food, or just too wierd. Wylie has inspired so... Continue reading
Posted Jan 1, 2012 at Au Pied de Me
Mike Paez is now following The Typepad Team
Jan 1, 2012