Bombay Curry Enrobed Monkfish
A modern take on chaud froid by Chef Paul Liebrandt using the Control °Freak®.
Reimagine any marinated dish and surprise your guests with every smoky bite.
Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves
Make a declicious halibut using Sous Vide.