1. Saison Chef demonstrates Ikejime

    01:45

    from San Francisco Chronicle / Added

    2,425 Plays / / 0 Comments

    Saison Chef Joshua Skenes demonstrates ikejime, a technique originated in Japan that is a fast, humane way to kill a fish which preserves flavor and prevents the build up of lactic acid.

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    • Notes From A Kitchen: Volume Three by Jeff Scott: Book Trailer #4

      02:09

      from jeff scott / Added

      2,160 Plays / / 0 Comments

      Artist, Photographer and Filmmaker Jeff Scott Releases the highly anticipated Notes from a Kitchen Volume Three: Part One To see more visit www.notesfromakitchen.com Notes From A Kitchen: Volume Three Part One is a Coffee-Table Book featuring over 1000 full-color original photographs, rare interviews and essays with eleven of the finest Chefs and Artisans working today. These books are Culinary Collector's Objects. Each book in this Limited Edition Collection will be produced with the same obsessive quality of Jeff Scott's 2012 James Beard Award Winning predecessors, Notes From A Kitchen Volumes One and Two. Featured Chefs in Volume Three: Part One ( Shipping Now ) PART ONE: Jordan Kahn, Dominique Crenn, Juan Conteras, Justin Cogley, Joshua Skenes, Shawn Gawle, Alex Stupak, Vinny Dotolo, David Chang, Julian Van Winkle and Forger Jenna Rozelle. This beautiful Limited Edition Notes From A Kitchen book will be printed in a Limited Edition of only 2500 Signed copies of unique Volume Covers and Slipcovers. Order your Signed Copy today at Notesfromakitchen.com Jeff Scott; Photographer/Author www.Notesfromakitchen.com Twitter @_jeffscott

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      • Notes From A Kitchen: Volume Three: Part One by Jeff Scott: Book Trailer #3

        01:19

        from jeff scott / Added

        1,902 Plays / / 0 Comments

        Artist and Photographer Jeff Scott Releases the Highly Anticipated Notes from a Kitchen Volume Three: Part One To see more visit www.notesfromakitchen.com Notes From A Kitchen: Volume Three Part One is an obsessive driven Coffee-Table Book featuring over 1000 full-color original photographs, rare interviews and essays with eleven of the finest Chefs and Artisans working today. These books are Culinary Collector's Objects. Each book in this Limited Edition Collection will be produced with the same obsessive quality of Jeff Scott's 2012 James Beard Award Winning predecessors, Notes From A Kitchen Volumes One and Two. Featured Chefs in Volume Three: Part One ( Shipping Now ) PART ONE: Jordan Kahn, Dominique Crenn, Juan Conteras, Justin Cogley, Joshua Skenes, Shawn Gawle, Alex Stupak, Vinny Dotolo, David Chang, Julian Van Winkle and Forger Jenna Rozelle. This beautiful Limited Edition Notes From A Kitchen book will be printed in a Limited Edition of only five-thousand copies of unique Volume Covers and Slipcovers. Order your Signed Copy today at Notesfromakitchen.com Jeff Scott; Photographer/Author www.Notesfromakitchen.com Twitter @_jeffscott

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        • Notes From A Kitchen: Volume Three by Jeff Scott

          02:33

          from jeff scott / Added

          3,322 Plays / / 2 Comments

          Artist, Photographer and Filmmaker Jeff Scott Releases the highly anticipated Notes from a Kitchen Volume Three: Part One To see more visit www.notesfromakitchen.com Notes From A Kitchen: Volume Three Part One is a Coffee-Table Book featuring over 1000 full-color original photographs, rare interviews and essays with eleven of the finest Chefs and Artisans working today. These books are Culinary Collector's Objects. Each book in this Limited Edition Collection will be produced with the same obsessive quality of Jeff Scott's 2012 James Beard Award Winning predecessors, Notes From A Kitchen Volumes One and Two. Featured Chefs in Volume Three: Part One ( Shipping Now ) PART ONE: Jordan Kahn, Dominique Crenn, Juan Conteras, Justin Cogley, Joshua Skenes, Shawn Gawle, Alex Stupak, Vinny Dotolo, David Chang, Julian Van Winkle and Forger Jenna Rozelle. This beautiful Limited Edition Notes From A Kitchen book will be printed in a Limited Edition of only 2500 Signed copies of unique Volume Covers and Slipcovers. Order your Signed Copy today at Notesfromakitchen.com Jeff Scott; Photographer/Author www.Notesfromakitchen.com Twitter @_jeffscott

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          • Saison, San Francisco - Pasternack's rabbit

            00:28

            from Adam Goldberg / Added

            1,153 Plays / / 0 Comments

            Rabbit meat ground with foie gras and rolled into collard greens. This was gently poached in rabbit bouillon. Also in the bowl were kidney and liver roasted over the embers with herbs. Most of the herbs, leaves, flowers, and tips were wild and foraged, everything else came from White Crane Springs community ranch. Our waiter poured in a reduction made from rabbit bones slowly roasted over the embers of the hearth. This was a gamey, buttery chunk of meat that was enhanced by the vegetables and the subtle depth from the hearth.

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