one before work

asian steak frites: szechuan crusted ribeye | tempura sweet potato fries | kimchee ketchup | nappa stir-fry | soy-ginger emulsion

Yak loin. Good to keep the Yang up.

on wednesday, my chef had me come in a couple of hours early, because our specialty produce and cheese vendor was coming. This was a really cool experience on a couple of levels. first, it gave me an oppourtunity to start to get to know our vendors, and second, we get to taste/smell/feel everything, and buy shit straight off the truck.

one of the coolest things we bought, was a case of dry farmed organic pears. dry farming is agriculture without irrigation, and is dependent solely natural precipitation. it takes sustainable/organic farming another step further. and you can taste that extra step. they're the most intensely pear flavored pears i've ever had.

this restaurant is definitely affording me some opportunities and experience i've never had before. i got to try my first meyer lemon on wednesday, and now i understand why they're the most highly valued lemons in the world. a few days before that, i had my first taste of a real black truffle, not just truffle oil. amazing funky funky goodness.

i'm stoked that spring is pretty much around the corner...i'm hoping for some ramps, fiddlehead ferns, and maybe some softshell crabs.

(from top: dry-farmed organic pear; the haul: hedgehog mushrooms, dry-farmed pears, meyer lemons, cherimoya, a giant purple japanese radish, chocolate covered figs, cheeses; two of the cheeses we bought: Beemster X.O. - a 26 month aged gouda that is flaky, crumbly and incredible, and Formaggi Rossini - a redwine soaked blue cheese, it was....distinct...and would be really good with a malbec and some honey and walnuts.)

for a rainy day

grilled pork tenderloin | roasted sweet potatoes | fennel cream | red pepper emulsion

Ribeyes and riding home at 3 am

ribeye | cauliflower puree | andouile & roasted beet hash | andouile oil

piñones en orlando

Monfungo Relleno con Camerones al ajillo y Monfungo Relleon con Carnes Fritas / Vasitos al King Crab

hands down the best latin food in town (excluding El Cocqui Mexicano cuz they're never fucking open).

i think one of my favorite parts of the PeO experience is the disbelief/appreciation that someone non-puerto rican is eating there, let alone that stoked on the food. and it gives me an oppourtunity to cautiously try out the spanish that i am slowly learning (apparently my pronunciation is good, but i need to work on my accent).

either way, the food coming out of a little trailer parked behind a gas station on Conway/Curry Ford is putting out better latin food than anywhere else i've been in orlando...and possibly even dallas.

chipping away

diver scallops | handmade gnocchi | asparagus | soy-caper brown butter | red pepper relish | roasted red pepper emulsion

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making a dent in the archive

pan roasted grouper | cinnamon & clove spiced couscous | grilled asparagus | citrus fried chickpeas | cilantro chermoula

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