Recent Culinary Activity in the Ten-01 Kitchen.
That’s right, house made andouille sausage, creamy polenta, sauteed savoy cabbage and sunny side up egg. The perfect snack to enjoy with a frosty beer on a rainy afternoon. Chef grinds, stuffs, and smokes this sausage all in house; the whole restaurant is blanketed in a rich effluent smoke, and heads turn yearning. Pictured below is a little taste of what Chef can do for a special event, in this case a during a dinner to benefit Morrison Children’s Hospital, held in our private dining room. A citrus fennel salad with braised baby fennel, dungeness crab salad, piquillo pepper bavaroise and pickled red onions. As I helped plate this course, I was really excited to see all the components come together, a delicate and crisp balance of bright flavors.
March 18th, 2010 at 11:34 pm
Love the food at Ten-01, but the photos on this blog make it look really unappealing. Not sure if it’s bad lighting, cheap camera, or too much messing with the color/contrast in photoshop, but it really doesn’t do justice to your glorious food.
March 23rd, 2010 at 5:37 pm
@ellie- Hey thanks for reading and thanks for your praise of our food. Unfortunately, most of the food shots are taken quickly before they go out to customers, and the lighting in our kitchen isn’t conducive to getting a good image. We’ll keep trying! Thanks again!