Roasted Duck Breast

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water; a species of freshwater duck, the Mallard, has been domesticated and is a common livestock bird in many parts of the world. Duck is eaten in many cuisines around the world.

The most common duck meat consumed in the United States is the Pekin duck. Because most commercially raised Pekins come fromLong Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the Mulard duck (a sterile hybrid of Pekins and Muscovies).^[1]Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.

Duck is particularly predominant in the Chinese cuisine — a popular dish is Peking Duck, which is made from the Pekin duck. They are commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a tortilla-like pancake made of flour and water or a soft, risen bun known as gebao (割包). According to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.^{[citation needed]}

Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mulard or Barbary duck that has been force fed to produce foie gras.^[2]

Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras.

Pralines Chocolate

Chocolate Tree Display Stand
~ In house Production

As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598–1675),^[1] early pralines were whole almonds individually coated in caramelized sugar, as opposed to darknougat, where a sheet of caramelized sugar covers many nuts.^[2] Although the New World had been discovered and settled by this time, pecans and chocolate-producing cocoa (both native to the New World) were originally not ingredients in European pralines. The European chefs used local, easily available and relatively cheap ingredients: nuts such as almonds and hazelnuts.

The powder made by grinding up such sugar-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.^[3] When this powder is mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French aschocolat praliné (chocolate praline). The word praliné is used colloquially in France and Switzerland to refer to these, known simply as "chocolates" in English, i.e. various centres coated with chocolate.^[4] In Europe, the word praline is used to mean either this powder or the paste made from it, often used to fill chocolates, hence its use by synecdoche in Germany, the Netherlands, and Belgium to refer to filled chocolates in general.^[5] In the United Kingdom, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.

In Europe, the nuts are usually almonds or sometimes hazelnuts.^{[dubious – discuss]}

Seared Ahi Tuna

Enhance wakame, pearl onion and yuzu-soy dressing

The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.

Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna.^[2] The species name, albacares ("white meat") can also lead to confusion: in English the albacore tuna (Thunnus alalunga) is a different species, while yellowfin is officially designated albacore in French and referred to as albacora by Portuguese fishermen.

The yellowfin tuna is among the larger tuna species, reaching weights of over 180 kg (400 lb), but is significantly smaller than the Atlanticand Pacific bluefin tunas, which can reach over 450 kg (990 lb), and slightly smaller than the bigeye tuna and the southern bluefin tuna.

The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The second dorsal and anal fins can be very long in mature specimens, reaching almost as far back as the tail and giving the appearance of sickles or scimitars. The pectoral fins are also longer than the related bluefin tuna, but not as long as those of the albacore. The main body is a very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines.

Reported sizes in the literature have ranged as high as 2.4 m (94 in) in length and 200 kg (440 lb) in weight. The International Game Fish Association (IGFA) record for this species stands at 176 kg (388 lb)for a fish caught in 1977 near San Benedicto Island in the Pacific waters of Mexico. In 2010, a 184-kg yellowfin was caught off the tip of Mexico's Baja Peninsula, 2.2-metre (87 in) long with a girth of 1.5 m (59 in). The catch is still pending verification by the IGFA.^{[citation needed]}. In 2012, a fisherman in Baja California caught a 193-kg yellowfin. If the catch is confirmed by the IGFA, the fisherman will receive a prize of $1 million.^[3]

Vegetables Catch of The Day

Fresh own pick from farm

Traditional farming (of many kinds) was the original type of agriculture, and has been practiced for thousands of years. Forest gardening, a traditional food production system which dates from prehistoric times, is thought to be the world's oldest and most resilient agroecosystem.^[8]

Artificial fertilizers had been created during the 18th century, initially with superphosphates and then ammonia-based fertilizers mass-produced using the Haber-Bosch process developed during World War I. These early fertilizers were cheap, powerful, and easy to transport in bulk. Similar advances occurred in chemical pesticides in the 1940s, leading to the decade being referred to as the 'pesticide era'.^[9] But these new agricultural techniques, while beneficial in the short term, had serious longer term side effects such as soil compaction, soil erosion, and declines in overall soil fertility, along with health concerns about toxic chemicals entering the food supply.^[10]:10

Soil biology scientists began in the late 1800s and early 1900s to develop theories on how new advancements in biological science could be used in agriculture as a way to remedy these side effects, while still maintaining higher production. In Central Europe Rudolf Steiner, whose Lectures on Agriculture were published in 1925.^{[11][12][13]:[14]} createdbiodynamic agriculture, an early version of what we now call organic agriculture.^[15][16][17] Steiner was motivated by spiritual rather than scientific considerations.^[13]:17–19

In the late 1930s and early 1940s Sir Albert Howard and his wife Gabrielle Howard, both accomplished botanists, developed organic agriculture. The Howards were influenced by their experiences with traditional farming methods in India, biodynamic, and their formal scientific education.^[11] Sir Albert Howard is widely considered to be the "father of organic farming", because he was the first to apply scientific knowledge and principles to these various traditional and more natural methods.^[18]:45 In the United States another founder of organic agriculture was J.I. Rodale. In the 1940s he founded both a working organic farm for trials and experimentation, The Rodale Institute, and founded the Rodale Press to teach and advocate organic to the wider public. Further work was done by Lady Eve Balfour in the United Kingdom, and many others across the world.

There is some controversy on where the term "organic" as it applies to agriculture first derived. One side claims term 'organic agriculture' was coined by Lord Northbourne, an agriculturalist influenced by Steiner's biodynamic approach, in 1940. This side claims the term as meaning the farm should be viewed as a living organism and stems from Steiner's non scientific anthroposophy.^[19] The second claim is that "organic" derives from the work of early soil scientists that were developing what was then called "humus farming". Thus in this more scientific view the use of organic matter to improve the humus content of soils is the basis for the term and this view was popularized by Howard and Rodale. Since the early 1940s both camps have tended to merge.^[20][21]

Increasing environmental awareness in the general population in modern times has transformed the originally supply-driven organic movement to a demand-driven one. Premium prices and some government subsidies attracted farmers. In the developing world, many producers farm according to traditional methods which are comparable to organic farming but are not certified and may or may not include the latest scientific advancements in organic agriculture. In other cases, farmers in the developing world have converted to modern organic methods for economic reasons.^[22]

View From Organic Farm

Organic farming is a form of agriculture that relies on techniques such as crop rotation, green manure, compost, and biological pest control. Depending on whose definition is used, organic farming uses fertilizers and pesticides (which include herbicides, insecticidesand fungicides) if they are considered natural (such as bone meal from animals or pyrethrin from flowers), but it excludes or strictly limits the use of various methods (including synthetic petrochemical fertilizers and pesticides; plant growth regulators such ashormones; antibiotic use in livestock; genetically modified organisms;^[1] human sewage sludge; and nanomaterials.^[2]) for reasons including sustainability, openness, independence, health, and safety.

Organic agricultural methods are internationally regulated and legally enforced by many nations, based in large part on the standards set by the International Federation of Organic Agriculture Movements (IFOAM), an international umbrella organization for organic farming organizations established in 1972.^[3] The USDA National Organic Standards Board (NOSB) definition as of April 1995 is:

“Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."^[4]

Since 1990 the market for organic food and other products has grown rapidly, reaching $63 billion worldwide in 2012.^[5]:25 This demand has driven a similar increase in organically managed farmland which has grown over the years 2001-2011 at a compounding rate of 8.9% per annum.^[6] As of 2011, approximately 37,000,000 hectares (91,000,000 acres) worldwide were farmed organically, representing approximately 0.9 percent of total world farmland (2009).^[7]

Canapes

~ Smoked Duck with Hoisin Air
~ Poached Prawn in Tomato Gazpacho
~ Figs and Cheese Brochette
~ Crab and Avocado Cone-Nectar

A canapé (a type of hors d’œuvre, (“outside the (main) work”)) is a small, prepared and usually decorative food, held in the fingersand often eaten in one bite.

Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a “canopy” of such savory foods as meat, cheese, fish, caviar, foie gras, purées or relish.

Traditionally, canapés are built on stale white bread (although other foods may be used as a base), cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying,sautéing, or toasting. The foods are sometimes highly processed and decoratively applied (e.g., piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé salver and eaten from small canapé plates. The technical composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish. The spread is traditionally either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables,scallions, and herbs to caviar or truffle oil.

Pasta al Arragosta

Lobster Pasta

 Boston Lobsters are New England's Mylan World TeamTennis presented by GEICO (Mylan WTT) tennis team based inManchester by the Sea Massachusetts.

The current Boston Lobsters are a reincarnation of two previous WTT teams. The original Lobsters were a charter member of the league in 1974, and folded after just one season. The second Lobsters team were also a charter member of WTT in 1974, founded as the Philadelphia Freedoms. After the original Lobsters folded, Robert Kraft, current owner of the New England Patriots purchased the Freedoms and moved them to Boston renaming them the Lobsters. The second Lobsters team played in Boston for four seasons (1975 to 1978) before folding at the end of the 1978 season. WTT suspended operations shortly thereafter.

In 2005, local Boston businessman Bahar Uttam relaunched the team. Since then, the Lobsters have made the Mylan WTT league's playoffs four times and Uttam continues to play a vibrant role in the greater North Shore of Massachusetts communities.

The Boston Lobsters play home matches at the Boston Lobsters Tennis Center at the Manchester Athletic Club in Manchester, MA, on Atwater Ave., near exit 15 of Rte 128 and about 25 minutes north of Boston. Seating is approximately 1,700.

65 Degree Celsius Egg

 

 Sous Vide for 2 hours, Cepes Jus, Beluga Caviar and Parmesan Chips 

The shape of an egg resembles a prolate spheroid with one end larger than the other, with cylindrical symmetry along the long axis.

An egg is surrounded by a thin, hard shell. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word χάλαζα, meaning hailstone or hard lump).

Air cell

The larger end of the egg contains the air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases, and the quality of the egg decreases, the grade moves from AA to A to B. This provides a way of testing the age of an egg: as the air cell increases in size due to air being drawn through pores in the shell as water is lost, the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will actually float in the water and should not be eaten.^[5]

Shell

Main article: Eggshell

Egg shell color is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed, from the more common white or brown to pink or speckled blue-green. In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs.^[14] Although there is no significant link between shell color and nutritional value, there is often a cultural preference for one color over another (see 'Color of eggshell', below).

Membrane

Main article: Natural eggshell membrane

The membrane is a clear film lining the egshell, visible when one peels a boiled egg. Eggshell membrane is primarily composed of fibrousproteins such as collagen type I.^[15]

White

Main article: Egg white

White is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg.^[16] It forms around either fertilized or unfertilized yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo.

Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids(fats), egg white contains almost no fat, and the carbohydrate content is less than 1%. Egg white has many uses in food, and many others, including the preparation of vaccinessuch as those for influenza.

Yolk

Main article: Egg yolk

The yolk in a newly laid egg is round and firm. As the yolk ages, it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape.

Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. Lutein is the most abundant pigment in egg yolk.^[17] A colorless diet can produce an almost colorless yolk. Yolk color is, for example, enhanced if the diet includes products such as yellowcorn and marigold petals.^[18] In the US, the use of artificial color additives is forbidden.^[18]

Abnormalities

See Double-yolk eggs and Yolkless eggs.

Self Grown Micro Salad

Micro Mustard Leaf

A microgreen is a tiny vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. Fine dining chefs use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale markets, they are now considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.^[1]

Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants. They range in size from 1” to 3” including the stem and leaves. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves and usually has one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.^[1][2]

Growing microgreens is relatively easy, many small "backyard" growers have sprung up selling their greens at farmers' markets or to restaurants. A shallow plastic container with drainage holes, such as a nursery flat or prepackaged-salad box, will facilitate sprouting and grow out on a small scale.^[5] Growing and marketing high-quality microgreens commercially is much more difficult.^[4]

Black and White Monk Fish

Black Olive Braised Monk Fish enhance with Cauliflower Puree and Albufera Sauce

Members of the genus Lophius, also sometimes called monkfish, fishing-frogs, frog-fish and sea-devils, are well known off the coasts of Europe generally, the grotesque shape of its body and its singular habits having attracted the attention of naturalists of all ages. To the North Sea fishermen this fish is known as the "monk," or "monkfish", a name which also belongs to Squatina squatina, the angelshark, a fish allied to the skates. The north European species is L. piscatorius, the Mediterranean species L. budegassa.

2 Hours Sous Vide Octopus

Enhance Hearty Vegetables and Lemongrass Infused Bonito Nage.

Octopus is a common food in Mediterranean cuisine and Portuguese cuisine. In Galicia, polbo á feira(market fair style octopus) is a local delicacy. Restaurants which specialize or serve this dish are known aspulperías. On the Tunisian island of Djerba, local people catch octopuses by taking advantage of the animals' habit of hiding in safe places during the night. In the evening, they put grey ceramic pots on the sea bed. The morning of the following day they check them for octopuses sheltered there. A common scene in the Greek islands is octopuses hanging in the sunlight from a rope, just like laundry from a clothesline. They are often caught by spear fishing close to the shore. The fisherman brings his prey to land and tenderizes the flesh by pounding the carcass against a stone surface. Thus treated, they are hung out to dry, and later will be served grilled, either hot or chilled in a salad. They are considered a superb meze, especially alongside ouzo.^{[citation needed]}

Seared Red Scorpion Fish

Enhance with Chili Prawn Ragout, Carrot Puree, Poelle Au Legumes and Crustacean Bisque

Scorpaenidae, the scorpionfish, are a family of mostly marine fish that includes many of the world's most venomous species. As the name suggests, scorpionfish have a type of "sting" in the form of sharp spines coated with venomous mucus. The family is a large one, with hundreds of members.^[2] They are widespread in tropical and temperate seas, but mostly found in the Indo-Pacific. They should not be confused with the cabezones, of the genus Scorpaenichthys, which belong to a separate, though related, family (Cottidae).