Page 9 - Chef Ray News Today

With a drizzle of pilancillo syrup. >> chef ray: ive got one more present for you guys here. a little pre-dessert. eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one weve got foie gras in our butter. weve kind of upped the ante a little bit....

Eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one weve got foie gras in our butter. weve kind of upped the ante a little bit. and then some piloncillo. >> anthony: great, thank you. man, i am loving this meal big time. >> chef ray: thank yo...

Experience thats going to give people value to want to pay more for it? >> robin: i think los angeles is kind of a stage for that next level and chef ray is doing a really good job of that. hes presenting stuff like this, and thats whats going to elevate peoples mindset in terms of what you can do with this food. >> anthony: chicharron, skin on pork, curred and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and raddish sprouts. tamales, a slow-cooked ...

Oaxaco. camote, an okinawan sweet potato with pork. the ears, tail and snout, topped with a drizzle of pilancillo syrup. >> chef ray: ive got one more present for you guys here. a little pre-dessert. eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce....

Favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one weve got foie gras in our butter. weve kind of upped the ante a little bit. and then some piloncillo. >> anthony: great, thank you. man, i am loving this meal big time. >> chef ray: thank you so much. thank you. >...

People value to want to pay more for it? >> robin: i think los angeles is kind of a stage for that next level, and chef ray is doing a really good job of that. hes presenting stuff like this, and thats whats going to elevate peoples mindset in terms of what you can do with this food. >> anthony: chicharron, skin on pork, cured and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and radish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms ...

>> do you have any responsibility to protect the traditional flavors and ingredients of mexico or not? >> of course. everything that you see here in front of you is inspired by something we had as a child. but how do we present that with our training and our experience thats going to give people value to pay more for it. >> los angeles is kind of the stage for the next level. chef ray is doing a really good job of that. in presenting stuff like this, thats whats going to elevate peoples mind set...

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Our training and our experience thats going to give people value to pay more for it. >> los angeles is kind of the stage for the next level. chef ray is doing a really good job of that, in presenting stuff like this, thats whats going to elevate peoples mind set in terms of what you can do with this food. >> skin on pork, cured and salted, cooked for 36 hours and deep fried and served with elephant garlic and radish sprouts. slow cooked lamb with mushrooms and ceso. a sweet potato filled with po...