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Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re talking about a dish created ... CONTINUE

Dumplings, Broccoli Rabe, Garlic Powder, Anchovies

This modernist broccoli rabe gnocchi with garlic powder, garlic sauce and a beautiful fried broccoli rabe leaf is a nice twist on a traditional dish. ... CONTINUE

Prosciutto Chips, Onion Foam, Roasted Brussels Sprouts

Crispy and translucent Prosciutto chips that can be used as a base for a wide variety of canapés or as a garnish. In this case, ... CONTINUE

Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream

A modernist dessert that pairs airy goat cheese mousse with grape, yuzu and basil. Flavors are presented in multiple textures including jelly, sauce, curd, modernist ... CONTINUE

Caramel Poached Apples, Walnut Soil, Cider Honey Foam

A magical dessert by Chef Steven Cak of Parkside, Austin. Great flavor combination, balanced sweetness and variation of textures. Sous vide caramel poached apples, apple ... CONTINUE

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with passion fruit foam, coconut snow, compressed pineapple, mango gel ... CONTINUE

Guava Snow Egg by Chef Gilmore

One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy ... CONTINUE

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy guanciale, crunchy chicharon, fried pasta and a ... CONTINUE

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter infused with juniper berries, jamon and bay leaves. By Chef ... CONTINUE

Eel and Bone Marrow, Eggplant and Pickled Vegetables

This elegant dish by molecular gastronomy Chef Dan Hunter uses the ancient flavors of dashi and fresh vegetables combined with modern techniques to bring you ... CONTINUE

Smokey Forest: lavender smoke, porcini soil, arugula sphere

This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your senses. Lavender smoke, portabellas, arugula spheres, hazelnut powder, ... CONTINUE

Cheesecake – Rhubarb, Lemon, Bay Leaf

Modernist Chef Russell Karath delights us again with an incredible cheesecake with great presentation and flavors. Cheesecake base cream, bay leaf ice cream, lemon curd, ... CONTINUE