Many thanks to Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica California’s highly-acclaimed Mélisse, Charcoal Venice, Dave’s Doghouse in the Staples Center in Downtown Los Angeles, the Philips Arena in Atlanta,
Ingredients: 2 green apples 10 ml white rum 20 g sugar 1 bunch of mint Water (as required) Lemon ice cream 2 peaches 10 cl Bourbon whiskey 30 cl maple syrup 50 cl sugar syrup 5 speculoos spiced biscuits Preparation: First, peel the apples and dice into 2 cm cubes. Blanch the mint and cool
Sammic Team in Singapore would like to share The Burning Oak‘s experience with SmartVide by Sammic. Located within The Bedok Market Place, the veredict of Mr Dennis Han & Mr Jeremy Han, who are running the restaurant, is clear: “We have tried other brands of sous-vide machines, and those that promise 10,000 hours of usage break down
