Squid Dinner

Accompanied by further exploration with modernist cuisine.

"Melon Soup Spheres" You have seen this dish before, but on this second attempt, the reverse spherification technique has been perfected.

Caviar? I think not!

That caviar was actually Balsamic Vinegar Pearls. These and the Arugala "spaghetti" were both created with the technique of gelification using Agar agar. Served as part of a Insalata Caprese. In case you were wondering, that's not cayenne; its tomato skin I dehydrated then pulverized.

Squid stuffed with 'Nduja sausage (a spicy spreadable pork salami from Calabria Italy) and toasted pine nuts. This was served with Spaghetti al nero di seppia and EVOO. This was my attempt at recreating one of the signature dishes of Chef Zamparin at Bricco Kitchen and Wine Bar in TO. Squid of course was prepared sous vide then marked on the grill.