Mike Paez's Profile

Parsip, Bergamot Orange, Smoked Honey (Improved)

Posted Mar 27, 2013 at Au Pied de Me

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Egg Yolk, Asparagus, Scrambled Egg Spaetzle, Vinegar Powder

Posted Mar 25, 2013 at Au Pied de Me

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Cherry, Chicken Liver, Ash, Fennel

Posted Mar 19, 2013 at Au Pied de Me

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Idea Realized

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

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Evolution of an Idea

Oyster, Orange Crudo, Lemon Roe Continue reading

Posted Mar 17, 2013 at Au Pied de Me

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Sriracha Cookies

Posted Mar 15, 2013 at Au Pied de Me

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Genesis of an Idea

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

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Mike Paez is now following Sheehan McGuirk

Mar 10, 2013

Parsip, Bergamot Orange, Smoked Honey

Posted Mar 9, 2013 at Au Pied de Me

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Chicharrón

Posted Mar 8, 2013 at Au Pied de Me

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Pizza Cannoli

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

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Grilled Scrambled Egg

Scambled eggs, loose custard, grilled. Continue reading

Posted Mar 8, 2013 at Au Pied de Me

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Finding a Voice

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

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Charred Apple

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

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Orange Sorbet

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

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Coffee & Donuts

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

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Mike Paez is now following Aki and Alex

Jan 2, 2012

"Knot" my idea

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

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Mike Paez is now following The Typepad Team

Jan 1, 2012