Produce

This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.

This video will demonstrate how to prep tomato concasse, a technique that can be utilized anytime you want to serve just the tomato flesh without the skin (which can be tough and catch in your teeth) and the seeds, which contain a high amount of water content.

In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.

Beets are one of my favorite food products to work with during fall and winter. They are extremely versatile, come in all different shapes and sizes, and have an earthiness that just screams “winter comfort food.” Although there are many different ways to prepare and serve beets, one of my favorites, and most classical methods, is roasting.

This video will demonstrate three different techniques for roasting garlic. Also, a brief lecture on the science behind roasting garlic, and why its strong, pungent flavor will become mild and sweet when heat is applied over a long period of time.

Learn how to make a stuffed chicken roulade using a pounded out chicken breast.

Although restaurants love to tempt you with some of their more creative appetizers, sometimes you just want to start your meal with a good, green salad. When I want a great salad, this is the one I crave above all others.

I first fell in love with salsify when working at a French Restaurant in San Francisco. The edible root portion most commonly served in restaurants, looks like a dirty tree branch but when properly prepared, has an extremely unique flavor and texture that closely resembles a cross between parsnip and potato. A member of the sunflower family, salsify is a tuber that can be used just like any other common root vegetable.

The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.