posted by Dave Arnold We have a new ingredient that we really like—raw tuna spinal jelly. We were introduced to it by our Ike Jime sensai, Chef Toshio Suzuki of Sushi Zen, when he was breaking down a whole Kindai Tuna (post on that soon). When fresh, the raw jelly tastes like fresh sea water. […]
posted by Nastassia Lopez (photos courtesy of John M. Sconzo) Dave and Nils brought down the Star Chef’s house with the final demo of the International Chef’s Conference: High-Tech Delicious.  The Mokume-Gane Dish They started the demo off with a mokume-gane of lamb and yellowfin tuna. After molding together the two proteins with meat glue, Dave […]
