Ping Island Strike.Com

Ping Island Strike has a new Home

2008-02-17T19:23:00.000-05:00

please click the link below

http://www.seanbrock.wordpress.com/

Society Room

2007-06-17T02:00:00.000-04:00

thanks again to sara and jason for taking the time to photograph and edit the pictures for this dinner

In case you were wondering................................

2007-06-17T01:39:00.000-04:00

this is what happens when you put garlic whistles through the juicer........the flavor was insane....just like papa john's garlic dip.....thanks to daniel heinze for this idea......we serve it with grass fed beef and local marble potatoes

Days Off

2007-06-17T01:37:00.000-04:00

what a great place to wind down.......the smell of the ocean and the taste of margaritas

Products and Ingredients

2007-06-11T00:03:00.000-04:00

Late Spring 2007

Chef's Table

2007-06-02T20:00:00.000-04:00

This dinner was so much fun, more pics to come...Thank you Sara and Jason for such great pictures

More Eggs

2007-05-29T01:36:00.000-04:00

Four Story Hill Farm

2007-05-29T01:34:00.000-04:00

This will be roasted and presented whole for our first chef's table dinner on Wednesday.

Fresh Quail

2007-05-29T01:31:00.000-04:00

These quail are so fresh that they still contain eggs!

Cryoblanch

2007-05-29T01:29:00.000-04:00

Biodynamic Agriculture

2007-05-29T01:16:00.000-04:00

www.jpibiodynamics.org

Winburn

2007-05-27T12:35:00.000-04:00

Whipped Beet Juice

Saturday Night

2007-05-27T12:33:00.000-04:00

300 covers.....smooth as silk, sometimes we get lucky

Rita's Beets

2007-05-24T00:29:00.000-04:00

These things taste amazing......

Old Skool

2007-05-24T00:26:00.000-04:00

This wonderful piece of equipment grades the eggs.....

The Real Thing

2007-05-24T00:22:00.000-04:00

A picture really says a thousand words.....

We put these things thru the ringer at the restaurant......They are also put thru the ringer before they even leave the farm....

Phase II

2007-05-24T00:16:00.000-04:00

Today the Ping Island Garden was extended....The soil is being prepped for biodynamics and we shall see how things unfold in the next couple of months....

Revenge

2007-05-22T22:35:00.000-04:00

Never Start a practical joke war with a man that owns 165 liters of Liquid Nitrogen....kinda hard to put your shoes on after work when they are -270 degrees C...

Liquid Nitrogen

2007-05-18T23:45:00.000-04:00

Foie Gras

2007-05-18T23:43:00.000-04:00

Fingers Crossed

2007-05-15T19:24:00.000-04:00

I can't wait to cook the vedge from this garden......

This appeared on the Food and Wine Magazine Blog "Mouthing Off"

2007-05-15T12:58:00.000-04:00

How to Cook Like an Avant-Garde Chef
By Ratha Tep, Assistant Features EditorRelated Categories: Restaurants, Ingredients, News, Chefs
In our July issue, you'll see the results of our third annual "What Chefs Know Best" poll, a survey of 100 top chefs around the country. Included in the questionnaire: "What food trend do you want to see disappear?" Many of the chefs said molecular cuisine; Todd Gray at Equinox in Washington, D.C., even replied, "Space-age cooking à la George Jetson." The founders of Gastrotek resoundingly disagree. Launching in about two months, Gastrotek will be the third retail company to sell the chemical powders (methylcellulose, tapioca maltodextrin and the like) beloved by avant-garde chefs. Gastrotek's Web site (up soon, at Gastrotek.com) will offer video clips that demonstrate the basic uses of each chemical, and a DVD will explore more esoteric preparations beyond the now seemingly ubiquitous "caviar balls." One partner in the company (no surprise here) is the superexperimental chef Sean Brock, who's taken over the legendary Charleston, South Carolina restaurant, McCrady's. The other is more unexpected: Tyler Gray of Mikuni Wild Harvest, known for supplying wild edibles to the likes of top chefs like Thomas Keller. "I work with 700 restaurants, and I get calls every day about where to find these chemical powders," he says. "They're not going anywhere."

The Garden

2007-05-15T12:50:00.000-04:00

My home garden is complete and should be biodynamic by the fall......very exciting...I"ll post pics when things start growing....I have purchased seeds from Italy, France, Virginia and Japan....should be very interesting in deed.

Check It Out....

2007-05-12T22:58:00.000-04:00

check out Jeff Allen's new blog....

some mighty fine writing..

enjoy

http://cuisine.ccpblogs.com/

Gifts from the Garden

2007-05-04T16:26:00.000-04:00

Haikuri Turnips from this morning...

Foie Gras Marshmallow Terrine

2007-05-03T22:54:00.000-04:00

Foie terrine layered with foie marshmallow. We served it with compressed apples and licorice

Crispy

2007-05-03T22:52:00.000-04:00

making the squash blossoms crispy

Rita and Celeste

2007-05-03T13:43:00.000-04:00

Very few things in life bring me this much joy..........stay tuned for more pics as the growing season progresses....we are very lucky

Local Farmers

2007-04-27T14:40:00.000-04:00

We are able to get these squash blossoms delivered 6 days a week from a local farm...They are picked in the morning and delivered to the restaurant the same day...We are currently working on a

new tuna dish for our current menu using these wonderful products

Olive Oil Snow

2007-04-17T23:21:00.000-04:00

Foie Gras Marshmallows

2007-04-17T23:18:00.000-04:00

Inspired by Asbel

Beet Wrapped in Beet Wrapped in Beet

2007-04-17T23:16:00.000-04:00

Liquid Nitrogen

2007-04-09T00:03:00.000-04:00

this is what happens when you secretly throw a large amount of liquid nitrogen into the pot sink

on the new dishwashers first night

Smoked Salmon Bagel

2007-04-09T00:02:00.000-04:00

these cream cheese pearls were served with salmon tartare, smoked sea salt and crispy bagel

cubes

Lamb Rack

2007-04-08T23:59:00.000-04:00

we cook this with marjoram, thyme, really good olive oil, grains of paradise, juniper, allspice, green sczechuan peppercorns, tasmanian peppercorns, and fennel pollen.....this cooks for several hours at 49 degrees C.....it is then finished on the plancha and served with huckleberries, local spinach and a cauliflower blanket

You never know who you are going to run into

2007-04-08T23:58:00.000-04:00

That's me with a gin and tonic and Jeff Corwin from the Animal

Planet

Spring is Here

2007-04-08T23:56:00.000-04:00

My friend Tyler Gray hooked us up with the most amazing ramps ever.......we turned them

into vichysoisse and served it with smoked steelhead roe

Sundays>>>>>>>>>>>>>

2007-04-08T23:48:00.000-04:00

seeing as though we have to work on sundays...........we try to make it as enjoyable as possible........we eat like kings and listen to wonderful country music.....today we ate eric's scrambled eggs, brioche-tonka bean french toast, travis' famous hash browns, ben's biscuits, timmy's sage-sausage gravy, jimmy dean's sausage, hand cut bacon and we listened to merle haggard, willie nelson, johnny cash and waylon jennings......these things make me look forward to working on sundays

Our new Ribeye Dish

2007-03-24T23:39:00.000-04:00

Duck Meat

2007-03-24T23:35:00.000-04:00

Clear Seaweed Broth

2007-03-24T23:32:00.000-04:00

Inspiration

2007-03-23T01:18:00.000-04:00

Toro

2007-03-17T00:06:00.000-04:00

This came from a 600 pound fish

Local Stuff

2007-03-17T00:04:00.000-04:00

we braise these with glucose and grapefruit

Winecap Mushrooms from France

2007-03-17T00:01:00.000-04:00

JUMBO Lump

2007-03-17T00:00:00.000-04:00

Ebay.....$99

2007-03-16T23:58:00.000-04:00

The Food and Wine Festival

2007-03-08T03:11:00.000-05:00

Bob Carter and Bradford Thompson

My newest book.....

2007-03-08T02:34:00.000-05:00

what a great subject to write such a large book on, this thing is huge!

Amuse

2007-03-08T02:32:00.000-05:00

Peekytoe, Sea beans, buttermilk-preserved lemon panna cotta,

espelette

The Bradford Thompson Dinner

2007-03-05T22:51:00.000-05:00

Production

2007-02-27T17:59:00.000-05:00

Beef

2007-02-27T17:57:00.000-05:00

Slow cooked beef with carrot confit, caramelized fennel and sauce perigord

pics from andy c

2007-02-27T13:03:00.000-05:00

some pics from andy c

2007-02-27T12:37:00.000-05:00

Sweetbreads

2007-02-19T17:51:00.000-05:00

Restructered Sweetbreads with marinated maiitakes, scrambled cauliflower and black truffle jus

Pictures from The Charleston City Paper

2007-02-19T17:50:00.000-05:00

Egg Yolk Caviar

2007-02-18T17:20:00.000-05:00

2007-02-18T17:10:00.000-05:00

Rabbit

2007-02-17T11:26:00.000-05:00

The rabbit was deboned, glued and rolled.....It is then cooked in duck fat at 60 degrees C for 1 hour....We then wrapped it in swiss chard and served it with mustard consomme

Flavor Pearls

2007-02-12T18:49:00.000-05:00

Chorizo

2007-02-12T18:45:00.000-05:00

Eggless Saffron flan, eggplant puree, chorizo and olive poached artichokes

Peas and Carrots

2007-02-06T17:06:00.000-05:00

Lobster with vanilla and bay laurel

2007-02-06T17:05:00.000-05:00

Some old pics of the Kitchen

2007-02-06T12:34:00.000-05:00

Sunday

2007-02-06T12:20:00.001-05:00

Our Current Foie Gras Dish

2007-02-06T12:20:00.000-05:00

We brine the foie gras whole and the sear it on the plancha....we serve it with granola, whipped raisin and brown butter-cider poached pears

Plating

2007-02-06T12:14:00.001-05:00

photo by Andy C.

Foie Gras Bacon

2007-02-06T12:14:00.000-05:00

After three days in the brine we cold smoked the lobe. Then seared it on the plancha......We served it with Blis elixir, apples, and hazelnuts.

photo by Andy C.

Sweet Shrimp from Maine

2007-02-03T23:25:00.000-05:00

We served these tasty little shrimp with salsify gnocchi, celery, saffron and apple...

Getting to know your product

2007-02-03T23:23:00.000-05:00

peekytoe

Blue Prawn

2007-02-03T23:22:00.000-05:00

Seared on the plancha with radish, fennel and bergamot

Hawaiian Snapper

2007-02-03T23:21:00.000-05:00

Service

2007-02-03T23:17:00.000-05:00

Green Truffles from Mars

2007-01-27T00:55:00.000-05:00

Creamed Spinach

2007-01-27T00:52:00.000-05:00

these are some of the components that we are working on for a new lamb dish......mustard broth and eggless spinach flan.

Crispy Leaf Garnishes

2007-01-22T21:44:00.000-05:00

Trying to figure out the best temp for these crispy baby swiss chard leaves....

Methocel

2007-01-22T21:30:00.000-05:00

These are sheets of lobster sauce for a ribeye dish we are working on. Here we are trying to choose the correct methocel for this particular application.
We use a blowtorch to set the methocel.

Vadouvan

2007-01-22T21:27:00.000-05:00

This is my new favorite spice thanks to my friends at le sactuaire...

Here we serve it with lobster, cauliflower and apricot.....we finish the dish with crispy arugula

Our Current Ocean Trout Dish

2007-01-22T21:26:00.000-05:00

fennel, radish, citrus

Bubble Gum

2007-01-22T21:20:00.000-05:00

We have wanted to make chewing gum for quite some time now. It is really easy
and lots of fun. We are thinking about making bacon, foie, meyer lemon, spruce, mastic, vadouvan, menthol, tarragon to name a few

Waiting

2007-01-21T20:33:00.000-05:00

This is going to be tasty.

Puffed Chorizo

2007-01-21T20:32:00.000-05:00

this is the dough before it is steamed, dehydrated and fried

Mustard

2007-01-18T23:43:00.000-05:00

tommorrow this will be clear....

Crispy Leek

2007-01-18T23:39:00.000-05:00

This is our first attempt at a new technique that our friend Asbel was kind enough to explain.....the texture is amazing, the vegetables shatter and then melt away when consumed. thanks Asbel, we are currently working with lots of different vedge, herbs, etc

Roasted Lamb

2007-01-18T23:37:00.000-05:00

This is our current lamb dish.....Braised pistachio cassoulet, carrot confit and
bay laurel jus....we are currently putting the finishing touches on our new lamb dish....

Charred Onion

2007-01-18T23:33:00.000-05:00

This is an onion puree that has been set with gellan gum and cooled. It is then charred with a blowtorch and cooled. It is then cut into perfect rectangles and served alongside roasted diver scallops.

Puffed Olive

2007-01-08T17:01:00.000-05:00

Solid/Liquid

2007-01-05T22:27:00.000-05:00

The chocolate appears to w
be solid but is actually liquid. We serve this with peanut butter ice cream, burnt marshmallow fluff and thai basil

Manipulation

2007-01-05T22:24:00.000-05:00

Cauliflower puree in blanket form. I draped these over some potatoes just to show the effect.

Raw Tuna

2007-01-05T22:21:00.000-05:00

Apple, Yogurt, Celery, Smoked Steelhead Roe

Grouper Cheek

2007-01-05T22:17:00.000-05:00

grande

Frog Legs

2007-01-01T13:58:00.000-05:00

we served these in medallions with mastic, broccoli, and matsutake mushrooms

New Trick

2007-01-01T13:56:00.000-05:00

we are always looking for ways to make food lighter....

we stumbled upon this by accident...

the flavor is mastic

Onion Glass

2007-01-01T13:55:00.000-05:00

Saffron Cream

2007-01-01T13:51:00.000-05:00

olive poached artichokes, chorizo, safrron, eggplant

Slightly Busy

2007-01-01T13:50:00.000-05:00

this is how we spent our new
year's eve....

Snap, Crackle, Foie

2006-12-29T01:14:00.000-05:00

foie gras flavored pop rocks with Blis elixir

Cap of Prime Beef

2006-12-24T01:20:00.000-05:00

hollandaise, duo of potatoes, black trumpets...we serve this on
our tasting menu

Raisin Bubbles

2006-12-24T01:15:00.000-05:00

reverse sferification...

we use calcium gluconate, calcium lactate and sodium alginate to achieve this...