Chef Paul Wade |
||| WHAT? ||| PIX ||| MY RECIPES ||| MY MUSIC ||| ME ||| |
Hi, I'm Paul and this is my site. I've decided it's high time to share my music and my recipes as well as my adventures in the kitchen and in my home recording studio. I'm taking a break from my career as a chef to focus on my life and my music.
I must admit, I'm not exactly sure what to make of this site, except that you will find my recipes and my original music posted here. I hope you enjoy!
Tsar Nicoulai Caviar & Champagne G. H. Mumm Present: "A Dinner with Friends” 6:30 p.m. to 10:00 p.m. June 9, 2005 MUMM DE CRAMANT CHAMPAGNE RECEPTION Sturgeon Tartlets Lemon Grass Oil & Gold Pearl Saffron Roe Copper River Wild Salmon & Creole Cream Cheese Salmon Roe & Wonton Wafer, Hackleback Sturgeon Roe Meyer Lemon Panna Cotta ~~~~ Diver Scallop & Hamachi Carpaccio Gravenstein Apple Salad & Green Tea Gel é e Mumm de Cramant ~~~~ Iroquois White Corn Flour Crusted Olympia Oysters Paddlefish Roe & Champagne Sabayon, Quail Egg Mumm Cordon Rouge ~~~~ Warm Lobster, Wild Onion & M â che Salad with Ginger Whitefish Roe Spring Pea Cappuccino & Truffle Beignet Mumm Brut Ros é ~~~~ "A Tasting Of Sea & Land" Select California Estate Osetra with Natural Veal & Ahi Tuna Mille Feuille Heirloom Tomato & Micro Arugula Panzanella "Deconstructed" Mumm Carte Classique ~~~~ California Estate Osetra Lemon Bar & Mascarpone Mumm Joyesse Executive Chef Paul Wade Paul Wade Presents: "A Culinary Demonstration" May 10 th 2005 12:30 pm Movement One: White Corn Flour Crusted Pacific Oysters Meyer Lemon Sabayon & Quail Egg ~~~~~~~ Oven Dried Tomatoes & Bufala Mozzarella Basil Oil, Aged Balsamico, Roasted Garlic & Mustard Tuile ~~~~~~~ Pan Seared Pacific Halibut Dungeness Crab & Orzo “Risotto” Sweet Pepper Emulsion ~~~~~~~ Wood Roasted Beef Chateaubriand Parma Ham, Haricots Verts & Chiogga Beets Yukon Potato & Manchego Gratin Movement Two: Warm Lobster Salad with lemon Pastina, Wild Onions & Mache Spring Pea Cappuccino ~~~~~~~ Forest Mushroom Ravioli Alba Truffles & Slow Braised Pancetta ~~~~~~~ A Cioppino Crispy Branzino, Mussels, Hand Harvested Scallops & Roman Gnocchi Red Pepper Sofrito, Chorizo, Clam, Saffron & Pancetta Fume ~~~~~~~ Natural Veal & Ahi Tuna "Tonnato" Chive & Butter Fonduta with Estate Osetra Caviar Parmesana Reggiano "Tater Tots" with Golden Tomato & Black Olive Puttanesca An Autumn Tasting Crispy Curried Oyster & Sevruga Caviar Champagne Sabayon & Lemon Panna Cotta Seared Maine Diver Scallop Parma Ham, Corn Pudding & Shellfish Crema "Bacon & Eggs" Maple Seared Guancale, Quail Egg & Orange Juice Kona Blue Lobster Pot au Feu Port Poached Sweetbreads, Hand Foraged Mushrooms & Walnuts Sonoma Foie Gras Chestnut French Toast, Caramel Pear Tart & Candy Apple Syrup "Cinnamon & Spice" Duckling Braised Red Cabbage, Strawberry Fritters & Pumpkin Confit Coffee Cured Autumn Red Deer Cranberry Jam, Celery Root Gratin & Gingerbread Sauce A Selection of Artisan Cheeses Farmhouse Jam Tart Paul Wade 99 |