Pumpkin Seeds
The pumpkin seed (pepita) is a nutritional jewel saturated with proteins, zinc, and linoleic fatty acids. Its flattened structure allows for exceptionally efficient contact cooking. Dry-roasted or lightly oiled, it puffs up (interstitial air expands) and transforms into a plant-based umami concentrate of absolute friability. It provides the necessary texture (the final crunch) to break the monotony of fluid pumpkin veloutés or energize the crust of artisan bread.
Kamado-Smoked Wagyu, Heritage Pork & Potimarron Parmentier
A gastronomic deconstruction of the traditional shepherd's pie. Wagyu chuck and pork collar are slow-smoked in the kamado to develop a bark rich in Maillard reactions, then braised until complete gelatinization of their collagen. Topping it off, a roasted potimarron mash, emulsified with rendered Wagyu fat, offers a silky texture and natural sweetness that balances the meaty intensity.
Pressure-Roasted Carrot Velouté, Brown Butter and Ginger
A spectacular modernist approach: the Maillard reaction is accelerated under high pressure in an alkaline environment to achieve intense roasted notes, bound in a silky emulsion with brown butter infused with fresh ginger.