Monday, Apr. 27 2009 @ 1:10PM
We continue our experiment of challenging local chefs to create recipes that fit in the 140-character space normally reserved for
Twitter with an idea from Eddie Lau. Since moving to the Bay Area from his native Boston, Lau has worked for
Orson and
Poleng Lounge, still cooks for events and private occasions, and was recently named a new co-chef at
Mission Street Food, for which he was also a guest chef this past Saturday. He also produces his own local blog
Hot Food Porn, which is bursting of enticing examples of his cuisine, which he calls "seasonal modern interpreatation."
Uni and Shoyu Gelee in Mint Elderflower Glaze: On cold spoon,
uni, cubed shoyu gelee(reduce shoyu, chx gelee, star anise, five spice,
lemongrass, cane sugar), elderflower mint syrup glaze
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