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“Basically I’ve taken bits and pieces of kitchens that I’ve worked for and I’ve created my own kind of process. I think that’s the only way you can do it. Each kitchen is different. You’re never going to replicate exactly the same kitchen anywhere. I’ve hopefully created a kitchen and a restaurant that are both consistent and produce high quality food within an atmosphere that people like to work in.”
I always found salmon tartare to be you know if you get a good quality salmon, a simple tartare is stunning. We would dress it with Ponzu sauce, grated ginger over the top, fresh chillies and then serve it with some lettuce leaf you know like a baby lettuce and put it down the middle and eat it like that you know sprinkled with sesame seeds and micro coriander. I just love like that kind of sashimi kind of raw salmon.
For the homemade Ponzu sauce: take any citrus, sugar, soy sauce, vinegar of some description, some Bonito (which is like dried fish) and then you just basically incorporate that with a little bit of water and just make a little dressing with it. You can reduce and make sure the sugar is basically dissolve. It’s a very simple dressing.
Ehren Ryan – We don’t tend to limit ourselves to French cuisine or anything in particular, we like to take influences from the entire globe.
You have to be disciplined to get consistency. You also have to be creative. It’s a fine balance between all three. – Ehren Ryan
Ehren Ryan – I want my team to be involved in the hiring process because we basically spend more time with the people in the restaurant than we do with our families.
Common Lot in Millburn, NJ www.commonlot.com
Ashley Palmer-Watts
The Fat Duck
Pierre Ganiere
Sketch London
Pig & Kaho
Nose to Tail cookbook
Takuma
Chin Chin cookbook
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!
Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
CLICK HERE to download you free pdf. Easy!
By Emmanuel Laroche - Show Host5
3232 ratings
“Basically I’ve taken bits and pieces of kitchens that I’ve worked for and I’ve created my own kind of process. I think that’s the only way you can do it. Each kitchen is different. You’re never going to replicate exactly the same kitchen anywhere. I’ve hopefully created a kitchen and a restaurant that are both consistent and produce high quality food within an atmosphere that people like to work in.”
I always found salmon tartare to be you know if you get a good quality salmon, a simple tartare is stunning. We would dress it with Ponzu sauce, grated ginger over the top, fresh chillies and then serve it with some lettuce leaf you know like a baby lettuce and put it down the middle and eat it like that you know sprinkled with sesame seeds and micro coriander. I just love like that kind of sashimi kind of raw salmon.
For the homemade Ponzu sauce: take any citrus, sugar, soy sauce, vinegar of some description, some Bonito (which is like dried fish) and then you just basically incorporate that with a little bit of water and just make a little dressing with it. You can reduce and make sure the sugar is basically dissolve. It’s a very simple dressing.
Ehren Ryan – We don’t tend to limit ourselves to French cuisine or anything in particular, we like to take influences from the entire globe.
You have to be disciplined to get consistency. You also have to be creative. It’s a fine balance between all three. – Ehren Ryan
Ehren Ryan – I want my team to be involved in the hiring process because we basically spend more time with the people in the restaurant than we do with our families.
Common Lot in Millburn, NJ www.commonlot.com
Ashley Palmer-Watts
The Fat Duck
Pierre Ganiere
Sketch London
Pig & Kaho
Nose to Tail cookbook
Takuma
Chin Chin cookbook
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!
Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
CLICK HERE to download you free pdf. Easy!

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