Heirloom tomato caprese with sauce vierge and dehydrated basil is demonstrated. For more information, including supporting recipes, please refer to this episode's show notes.
This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an am
We discuss how to garnish food and some concepts to take into consideration when planing a completed dish. This video was inspired by a question posted by a YouTube viewer regarding our "Composed Cauliflower Soup" video.
This video brings together many different techniques that we've covered in past videos on Stella Culinary to challenge your knowledge and what you've learned so far.
Learn how to take the chicken roulade that was demonstrated in Kitchen Prep Episode 11, and turn it into the same completed dish we're currently serving at Stella.
In this video, learn how to make one of Chef Jacob's all time favorite salads, the butter lettuce. Although this salad was served during the Summer of 2011 at Stella, you will find it on our menu almost year 'round with different ingredients sw
Learn how to make Stella's top selling appetizer for the 2011 summer menu; a+1 ahi sashimi, pickled cucumber, wakame salad, cantaloupe "caviar" and dehydrated sesame oil.
This video will teach you how to make one of Stella's top selling entrees of 2011; pan roasted halibut, baby tomato panzanella, lemon caper beurre blanc.