Slideshow: In the Kitchen with Alex Stupak: The Empellon Push Project

Trout Roe: Rice Pudding, Quince, Succulents (Kahn)
Trout Roe: Rice Pudding, Quince, Succulents (Kahn)
Trout Roe: Rice Pudding, Quince, Succulents (Kahn)
Trout Roe: Rice Pudding, Quince, Succulents (Kahn)
Cold Pork Loin: Sea Urchin, Achiote, Sour Orange Mayonnaise (Stupak)
Cold Pork Loin: Sea Urchin, Achiote, Sour Orange Mayonnaise (Stupak)
 Cold Pork Loin: Sea Urchin, Achiote, Sour Orange Mayonnaise (Stupak)
Cold Pork Loin: Sea Urchin, Achiote, Sour Orange Mayonnaise (Stupak)
Beef Fibers: Mustard Juice, Fermented Tea, Pistachio, Arrowgrass (Kahn)
Beef Fibers: Mustard Juice, Fermented Tea, Pistachio, Arrowgrass (Kahn)
Beef Fibers: Mustard Juice, Fermented Tea, Pistachio, Arrowgrass (Kahn)
Beef Fibers: Mustard Juice, Fermented Tea, Pistachio, Arrowgrass (Kahn)
Kahn building his Sorrel dish
Kahn building his Sorrel dish
 Rabbit: Argan Oil Mole, Chorizo, Almendrado (Stupak)
Rabbit: Argan Oil Mole, Chorizo, Almendrado (Stupak)
Sorrel Curd: Pear Skins, Yellow Sweet Clover, Oak Moss, Yarrow (Kahn)
Sorrel Curd: Pear Skins, Yellow Sweet Clover, Oak Moss, Yarrow (Kahn)
Jasmine Custard: Black Tea, Banana, Brown Butter Sorbet (Stupak)
Jasmine Custard: Black Tea, Banana, Brown Butter Sorbet (Stupak)
Milk Chocolate Make in the Japanese Method (Kahn)
Milk Chocolate Make in the Japanese Method (Kahn)
Buckwheat, Cucumber, Redwood
Milk Chocolate Make in the Japanese Method (Kahn)
Milk Chocolate Make in the Japanese Method (Kahn)
Dark Chocolate Ganache
Dark Chocolate Ganache
Finishing details.
Dark Chocolate Ganache: Black Cardamom, Licorice, Peppermint Ice Cream (Stupak)
Dark Chocolate Ganache: Black Cardamom, Licorice, Peppermint Ice Cream (Stupak)
Vanilla Ice Cream: Kahn and Stupak
Vanilla Ice Cream: Kahn and Stupak
"It's the most shocking thing we could do; the last thing you would expect for your last course is vanilla ice cream."