Brandy Snaps.

Icing sugar x 200g
Butter x 75g
Milk x 75g
Flour x 50g
Pectin (x58) x 5g
Salt x pinch

Melt butter and milk.
Hand blend all the ingredients together.
Put in the fridge to rest for atleast 2-3hours.

Using a piping bag or a spoon make circles roughly the same size remembering they will melt and spread so leave some space.

Cook at 170’c

170’c 3fan 0%

Add 6g off cocoa powder but also take away 6g from the flour for a chocolate brandy snap, works with any flavored powder. For a pistachio paste add 9g and take away from the butter, also works with any flavored paste and for a flavored liquid take away 10g from the milk.

ChefsEye eating out at Genki in Oslo.

(on the right) Chicken taco, smoked eel, onion and kale.  Tempura halibut, cauliflower and wakame (on the left)
Cucumber, beets and chilli and miso haddock soup with oxtongue.
Apple sorbet yuzu and chocolate cherry mousse.

We have heard a lot of great things about the new restaurant Genki in Oslo city centre. For only being a couple of months old we were very surprised to see how popular the restaurant is, Genki is a Japanese inspired restaurant with a very modern interior .

Genki offers a weekly 3 course menu, a Maki menu and also a tasting menu of 14 courses for an incredible price 825,- Nok (£82.50 approx) for being in Norway this is considered cheap.

We started of with a glass of yuzu sake and a plum sake which were enjoyable and awoke our taste buds. Then we chose to have the 14-course tasting menu and a bottle of Riesling.

To start with had an appetizer of Rice crisps with pepper and a lemon mayo, which were pleasant and easy to eat followed by maybe the star dish of the night textures of mushroom, great techniques and taste it was creamy, pickled fried and dried perfect combinations. The tuna tartar and wild halibut came next both dishes were very nice possibly the best halibut ceviche we have tried unfortunately we could not taste the miso in the dish but we didn’t mind, the tuna tartar was carefully constructed with fresh shisho and roe. The next course was the chicken taco with smoked eel onion and kale, its a spicy dish full of flavour but i thought it was the least favourite dish of the night, smoked eel is something i personally dislike but im always willing to try it. The tempura halibut with cauliflower and wakame was very nice, light crispy and the seaweed was really good.

The next dish that stood out was the dessert, the apple sorbet was outstanding, as was the chocolate mousse, the yuzu cream cut through the dish perfectly however the cherry flavour was lost.

We both would recommend Genki to anyone who is looking for culinary experience with a innovative twist, good price, good food and a wonderful evening.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 5/5

#ChefsEyeChefsTable winner Ryne Harwick @ryneharwick.

 

We at ChefsEye caught up with the winner of our monthly competition Ryne Harwick who works at The Hunt Club Steakhouse in Lake Geneva Wisconsin, U.S.A.

Not only does the restaurant look beautiful, the food Ryne is producing also looks amazing. When we spoke to Ryne he made it clear that one day he would like to gain a James Beard Award. A James Beard Award is given to a chef that has good practice, innovative and to celebrate food, like a rosette award in the U.K.

We asked Ryne some questions.

ChefsEye: Give one piece of good advice?

Ryne: Love what you do or find something you love, but don’t waste your time with anything less.

ChefsEye: What do you inspire to be?

Ryne: A good teacher for others.

ChefsEye: Who is the best chef alive in your eyes?

Ryne: Grant Achatz.

ChefsEye: Why do you enjoy being a chef?

Ryne: I enjoy being a chef because its never come easy to me. Everyday i get to try something or do something that challenges me, working together as a team to get a service out has always been my passion.

ChefsEye: Who inspires you?

Ryne: Tom Colicchio and Dan Barber.

ChefsEye: Whats your favorite dish on your menu?

Ryne: Favorite dish is the locally sourced chicken, we confit the leg and roast the breast, its served with fava, asparagus and peas grown at our farm, and comes with a tarragon jus.

 

Make sure to follow Ryne on Instagram @ryneharwick for some stunning dishes, also make sure to subscribe to the blog and follow us @chefs_eye for monthly competitions, recipes, amazing chefs and much more.

 

Derrick Reed & Jaqueline Mearman the chefs behind 4TenFoods private dining experience in Baltimore

 

Apple pecan sorbet, micro bacon sponge cake, orange bubbles, candied pecans, shaved coffee beans, chilli dust and chocolate ganache.

 

Preparation time.
Derrick Reed and Jaqueline Mearman.

ChefsEye had the pleasure to speak to Derrick Reed from the new private dining company called 4TenFoods in Baltimore, U.S.A. He works along side his girlfriend Jaqueline Mearman who shares his passion and knowledge for food and culinary experiences.

ChefsEye came up with a few questions to ask Derrick on behalf of 4TenFoods.

 

ChefsEye: Why do you enjoy being a chef?

Derrick: Love for the never ending artistic and creative side as well as the impact food has on our day to day lives.

ChefsEye: what do you inspire to be?

Derrick: Inspire to be someone who in 10-20 years people can say they really helped push Baltimore forward in all aspects.

ChefsEye: Who is the best chef alive in your eyes?

Derrick: Masaharu Morimoto.

ChefsEye: Who inspires you?

Derrick: Bryan and Micheal Voltaggio.

ChefsEye: How did you start your private dining company?

Derrick: Company started from doing little private dinners of 4 at my studio for my neighbors and friends. Meanwhile Jaqueline (old pastry sous at the time) was also doing little dinner parties. Then we talked all night and realized we both wanted the same things in life, from then on we became partners in life and business.

ChefsEye: What challenges do you have?

Derrick: The biggest challenge i see us having would have to be just gaining more a solid following while my partner.

ChefsEye: Give one piece off good advice?

Derrick: Never stop learning, go home and read some books and constantly seek to create the next.

 

We wish Derrick, Jaqueline and 4TenFoods all the best in a great adventure. Make sure to follow @4TenFoods on Instagram for more amazing creations. Also make sure to subscribe to the blog and follows us @Chefs_Eye for much more.

 

Ginger beer Sorbet by Paul Downes, @chef_mutley. (paco-jet)

Ingredients:

  • Caster sugar  x  250g
  • Ginger beer  x  400ml
  • Lime juice & zest  x  1
  • Glucose  x  1 tblsp
  • Grated ginger  x  1 inch
  • Granny Smith apples  x  100g (peeled and chopped)

Method:

  • Simmer all ingredients gently till the apples are soft.
  • Strain and keep the liquid.
  • Blitz into a puree and add the liquid.
  • Sieve and pour into the pacojet tins and freeze overnight.
  • Churn 1 hour before service.

ChefsEye Eating Out @bokbacka in Oslo.

Mackerel, Elderberry, Rapeseed &Rheinhessen White Asparagus.
Peas, Asparagus from Hvassar, Lemon & Bone marrow.
Langoustine from Midsund, Penny bun & Cress
Goats cheese Ice cream,Taragon & Beetroot from Havnahaga.

We have been planing to eat @bokbacka for some time now and were lucky to get a table on a Thursday night. BokBacka is a small restaurant with a capacity of only 31 customers at once, which suggests that they are more focused on the quality of the food and eating experience rather than the quantity.

We got a table at the bar where we could see the open kitchen and the chefs hard at work. We decided to go for the tasting menu with a few extra additions as we wanted to try as many items on the menu as possible. The live plating and the interaction with the chefs made the experience more personal and more memorable. The food itself was flavorful and original. The dish that stood out the most was the beef chuck, juniper, radish, malt & rosemary, the beef was succulent and packed with flavor and accompanied with malt and rosemary just melted in our mouths. The pea, asparagus from hvassar, lemon and bone-marrow dish was delightful would have liked more grated bone-marrow on top but all in all a great dish. The langoustine was cooked in front of us on a hot salted stone and served with a dried penny bun crumb and cress. The dish wasn’t included in the tasting menu but it’s a must try. The only criticism that can be pointed out is our sweet tooth craving that wasn’t fulfilled by the dessert. Personally we felt the goats cheese ice cream and beetroot would be amazing for a starter rather than a dessert as it is more savory than sweet.

All in all, the dining experience was great, it introduced us to new flavors and their parings as well as a masterclass in execution. It is definitely not a cheap night out, however, we feel the price is well justified.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 4/5

 

Peach pate de fruit by chef @m_mchugo. 

Method:

  • Sicoly Peach puree x 1kg
  • Caster Sugar x 200g
  • Pectin jaune x 26g
  • Red food colouring 0.2g (sosa)

Mix’s the sugar and pectin together and boil all, keep whisking.

  • Caster sugar x 1kg
  • Glucose syrup x 200g

In 3-4 stages add to the pan and keep whisking and reach 107’c. 

  • White balsamic vinegar x 20ml

And boil again to 107’c and pour into silicon moulds. Move quick when setting the pate de fruit and dont move the moulds till set for atleast 4 hours. Otherwise you will cause wrinkles or uneven shapes.