STRMB #2 EatFoo




Food blog by David Barzelay

Is the next exciting installment of STRMB, I can't recall how I stumbled upon this little gem but I love how this bloke presents his food, the colors used and plating techniques, apparently it's old hat to plate on slate but it's still cool in my books.
He cooks in his spare time putting rather intimate 'Lazy Bear' dinners on for those quick enough to book via email.










Located in San Fransisco he's a lawyer by day that recently started up a firm providing his services at a reduced rate to the hospitality industry (whom generally can't afford lawyers)





















































I ploughed through his links when I first browsed his sight and found some great other blogs too.
What a legend!

Comments

Post a Comment

Popular posts from this blog

Never Ending Chestnut Saga

Image
With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che
Read more