Last night I had the huge pleasure of dining at Broadway by Amar Santana
, one of the top restaurants in Southern California started by one of Charlie Palmer's proteges. Chef Amar spent a good amount of time with me and discussed one of his passions, sous vide.
I had a delicious Octopus a la Plancha
, octopus cooked in the sous vide for 24 hours and then grilled to finish.
I also had his delicious Balsamic Glazed Duroc Pork Belly, also cooked in the sous vide to make the meat melt-in-your-mouth tender.
He told me he also cooks his Grilled Smoked Kurobata Pork Delmonico in the sous vide after smoking and before grilling. He also took some chicken out of the sous vide in front of me, to be made into a dish called Mary's Farm Free Range chicken, with chantarelles, ricotta cavatelli, peas, pickled ramps and roasted garlic au jus.
After tasting what sous vide can do in the hands of a master, I have new respect for the technique. PNWChef, I can hardly wait to taste something of yours made sous vide!
<message edited by EdSails on Thu, 02/6/14 4:46 PM>