Shimano and his team use theatricality and precision to serve a tasting menu that includes amuse-bouche, wagyu, salade de homarde, and more.
Tag Archives: Eater
Bermuda Seafood: Locals Hunt For Invasive Lionfish
Seafood Insider: Catching Spiny Lobsters In Bermuda
Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. Two large, cream-colored spots on the top of the second segment of the tail make spiny lobsters easy to identify. They have long antennae over their eyes that they wave to scare off predators and smaller antennae-like structures called antennules that sense movement and detect chemicals in the water.
Profile: Pitmaster Matt Horn Perfects ‘West Coast-Style BBQ’ (Video)
Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.
Wine & Spirits: Making Handmade ‘Fire-Charred Whiskey Barrels’ (Video)
Adirondack Barrel Cooperage uses traditional coopering methods to build spirit barrels out of American oak. Their one-of-a-kind barrel charring and toasting process imparts complex flavors in spirits, like smoke, coconut, vanilla, caramel, and more.
Website: https://www.adirondackbarrelcooperage…
Credits: Producers: Carla Francescutti, Pelin Keskin Director: Carla Francescutti Camera: Murilo Ferreira, Carla Francescutti Editor: Carla Francescutti
Foods: ‘Expert Beekeepers Harvesting Honey From Two Million Bees’ (Video)
Zach & Zoe Sweet Bee Farm owners Kam and Summer Johnson started keeping bees after learning how raw and local honey could benefit their son, who suffered with asthma and seasonal allergies. After studying how to best keep bees, harvest honey, and keep up their own bee farm, they were able to sell their local honey to restaurants around NYC, and even have a shop in Chelsea Market. https://zachandzoe.co/
Foods: How Japan Has Been Making Soy Sauce For Over 220 Years (Video)
Masatsugu Fueki uses the same traditional practice of making soy sauce that his predecessors used at Japan’s Fueki Syoyu Brewing over 220 years ago. Fueki takes us through the factory and the multi-step natural brewing process which only uses three ingredients — soybeans, flour, and salt.
Credits: Producers: Carla Francescutti, Pelin Keskin Director/Camera: Tofu Media Editor: Carla Francescutti
Boomers Daily 