Toasted Sesame Oil
The aromatic pillar of Asian cuisine, toasted sesame oil owes its power to the deep roasting of the seeds before pressing, developing pyrazinic molecules of unprecedented depth. Its smoke point is anecdotal because it is NEVER used for cooking: the slightest pan-frying would carbonize its residual sugars, generating irremediable acridity. It is used drop by drop (due to its heady power) at the very end of cooking, poured off the heat over stir-fried noodles or incorporated raw into a soy vinaigrette.
Iberian Pork Secreto Kamado Fried Rice
The excellence of Iberian Secreto, enhanced by light cherry wood smoking before being wok-seared. A textured marriage between high-heat crispy fried rice and the melting gelatinous texture of this exceptional pork cut.
Kamado-Grilled Green Asparagus, White Miso Umami Sabayon
A flash cook at very high temperature on the Kamado's cast-iron grates to trigger instant caramelization while preserving the asparagus's cellular crunch. The dish is cloaked in a warm, dense, and deeply umami sabayon, achieved through the incorporation of fermented white miso paste.