40s Microwave Chocolate Sponge Cake -sqr

Espresso Pasta & Foam with Chocolate Sponge Cake

This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta ...  CONTINUE
isi-whip-line

Goat Milk Gel, Strawberries, Port, Apple Cider

A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powder ...  CONTINUE
Pucker-Free Lemon with Miracle Berry

Pigeon, Foie Hazelnuts and Fallen Forest Leaves

A masterpiece from Chef Eneko Atxa at his 3-Michelin Star restaurant Azurmendi in Spain. A perfectly-cooked pigeon, ...  CONTINUE
Umami rich ingredients kombu, katsuobushi and shiitake mushrooms

Goat Cheese, Bronte Pistachios and Strawberries

The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate cr ...  CONTINUE
4- Cherry Vodka Candy

Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

From 2-star Michelin Chef Jordi Cruz, an elegant dessert with floral flavors. The perfect final note for any meal.  ...  CONTINUE
Belgium Ale - Chocolate, Coffee, Black Olives by Chef Jordi Cruz at Abac - sqr

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ...  CONTINUE
Broccoli Rabe Dumplings by Cristina Bowerman -sqr

Dumplings, Broccoli Rabe, Garlic Powder, Anchovies

This modernist broccoli rabe gnocchi with garlic powder, garlic sauce and a beautiful fried broccoli rabe leaf is a ...  CONTINUE
prosciutto-chips-sqr

Prosciutto Chips, Onion Foam, Roasted Brussels Sprouts

Crispy and translucent Prosciutto chips that can be used as a base for a wide variety of canapés or as a garnish.  ...  CONTINUE
goat-cheese-mousse-sqr

Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream

A modernist dessert that pairs airy goat cheese mousse with grape, yuzu and basil. Flavors are presented in multipl ...  CONTINUE
Jelly of Quail - oak moss dry ice vapor

Caramel Poached Apples, Walnut Soil, Cider Honey Foam

A magical dessert by Chef Steven Cak of Parkside, Austin. Great flavor combination, balanced sweetness and variatio ...  CONTINUE
aladin-smoker-smoking-squar

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with  ...  CONTINUE
SousVide Supreme Chrome

Guava Snow Egg by Chef Gilmore

One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple  ...  CONTINUE
×
View Site in Mobile | Classic
Share by: