Dr. Tim Says...

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4 ways to protect your brain with diet 07/18/17
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Medical technology 03/27/17
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Chef Tim Says...

How to make your own shrimp stock 10/09/17
Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
All "Chef Tim Says..." Columns


Chef Tim Says....

Report from London: The Fat Duck

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Course number three delivered a parfait of chicken liver, jelly of quail and crayfish cream. This whole dish sounds so impossible together, but the added theater of oak moss infused with more liquid nitrogen made me roll my eyes a bit. But once again, it works and works well. The flavors and textures are perfect together and the moss aroma from the nitrogen vapor brings together taste, visual and aroma in a dish that is perfect in every way.

Chicken Liver and Oak Moss

The snail porridge is another dish that seems so impractical. Savory oatmeal? Really? With snails? But it works too with just the right balance of all the flavors – ham, fennel, snails. I can see savory oatmeal recipes in my future.

Escargot Porridge

After a small slice of foie gras and crab biscuit, the theater returns with a presentation of the Mad Hatter's Tea Party. The waiter presents a gold pocket watch detailing a story about the magic of time and then dips the watch in a teapot, swirling to help it dissolve into mock turtle soup.

Mock Turtle Soup

It all sounds hokey when writing about the dish, but it turned out so full of flavor. If you haven't figured it out yet, the attention to detail is spot on, right down to the tea sandwiches and the custom designed tea tray.

Tea Tray

The message over and over was that the dining should be fun.

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