Benjamin Henion

We are now running a roast night on Sundays featuring herb crusted prime rib, house made porchetta, and while rotisserie roast chicken.

This is Ahi and kajiki that is I bind together, seasoned, seared and sliced. It's pretty cool to have two different fish in the same slice of sashimi. This will give a new look to our weekend buffets.

These salmon stuffed scallops were just for fun tonight to show the guys how to use "meat glue". They came out nice though, with a really great texture and just a subtle salmon flavor. The lemongrass butter adds a citrussy richness that compliments both the scallop and the salmon nicely. This may not be on the menu, but the gears are turning in the heads of my cooks tonight.

Here are a couple pupus I made for a couple clients the other day. Kalua pork tacos and schichimi seared Ahi tacos to start their lunch out right.

One of tonights specials is this braised pork belly. It's served with sauce made from reducing the braising liquid, adding demi and finishing with butter. I served it with creamy polenta balls, grape tomatoes and a roasted hearts of palm and mushroom pico de gallo.

I just got in a few new items to try out some new molecular recipes. I finally got the "caviar" stopper so I don't have to make them one drop at a time. I also brought in more tapioca maltodextrin that i have used in past posts, but would like to do more experimenting with. Powdered agar, pectin, soy lecithin and Carrageenan are also additions to my shelf, so I plan to work on some new, fun stuff for our different restaurants. I am excited to liven up our menu a bit with some unusual components.