Gastronome_Az

25/11/2022

Always thankful🍁

Have a blessed Thanksgiving weekend, y’all!

28/10/2022

"People who love to eat are always the best people."

-J. Child

15/10/2022

“I really hate dessert” said no one ever.

15/10/2022

A bad day eating pasta is better than a good day doing anything else😉

14/10/2022

Coral Tuile
90 g Water
10 g AP Flour
Color Gel

10/10/2022

Pumpkin Bread upgrade🍁🎃

10/10/2022

Tasty bites💯

Madras Curry Shrimp Toast
Confit Shrimp | Madras Curry Beurre Monte | Pickled Jalapeño | Brioche

09/10/2022

Shrimp Confit

EVOO, peppercorns, garlic, thyme, lemon
275 degrees 15 min

02/10/2022

Smashed & Roasted

02/10/2022

Without alcohol, brunch is just breakfast. That’s why you need someone like to keep the drinks flowing🍾

02/10/2022

Brunch is always a good idea.

Profiteroles | Chantilly | Candied Bacon | Butterscotch

29/09/2022

Ok Fall, you’re officially here. Feel free to get colder anytime now🍁

21/08/2022

One of the best things about being invited to teach a cooking class is when the class turns into a conversation. When a group is completely engaged, genuinely curious and not afraid to try and do the very things you’re teaching is the moment you realize you wish there was more time in a class. Thanks to and his family for welcoming me into their home.

Coolest thing last night was when they insisted their group pitch in to clean as a family. We talked food, favorite places to eat in town and I listened to their playful banter. One of the coolest groups ever.

21/08/2022

The Chef’s Knife is the first tool in any cook’s arsenal. Taking the time to know how to maintain it and use it properly will save you time in the kitchen, giving you more time to entertain guests and enjoying each other’s company.

22/06/2022

| Sisig |

One of my favorite Filipino dishes that feature simple ingredients and can be enjoyed in all meals of the day. Pork belly, tomatoes, onions & jalapeños. Finish with lime juice and serve with sticky rice. Ice cold beer is a must🍻

20/06/2022

Cheers, Dads🍻

11/06/2022

French toast upgrade🌊

03/06/2022

Summer is finally here☀️
If you’re from Hawaii, like us, or have visited, maybe you’ve been to the North Shore and tried some of the Kahuku Shrimp Trucks in the area. Local shrimp & LOTS of garlic smothered in rice🍤 So Ono!

02/05/2022

Reminded of “where roads less traveled by” can take you from while taking a team of culinary students to compete in. The subtle look of anxiety & worry transforming into fierce competitors once their bearing is found always amazes me. Getting to know students as they reflect on graduation in a few weeks and working with colleagues like make long trips well worth it, whether we win or lose.

It’s is sweeter bringing home a win, though🙏🏽

19/04/2022

If you’re making a proper po’boy, make sure there’s extra sauce left for the shrimp that fall out. ☀️
Win-Win

14/04/2022

Can’t get any better than a spring Az night in Arcadia

28/03/2022

Completely ecstatic for ! This launch will be huge!
Proud of you, my friend☀️

26/03/2022

I was told I eat the most pastries in my family…

…well, if the choux fits…⏲

10/03/2022

The simplest task: 6 non stick pans, clarified butter, 7 doz or so eggs, sheet trays & parchment.

Kinda turns into a dance: heat pans, add butter, add eggs to parcook on 1 side, return to parchment layered sheet trays. Constantly turning to get your mise, crack eggs into bowls, season etc.

85 Sunny Side up Eggs in 40 min.

20/02/2022

If Sundays were a category of food, it would be brunch☀️ Happy Sunday, ya’ll.

14/02/2022

This Perfect Phoenix weather got us like☀️

27/01/2022

27 layers of dough & butter…but who’s counting at this point?
🥐🥐🥐🥐

27/01/2022

Trust the process🥐

11/01/2022

Sunshine & Malasadas☀️

We didn’t get get much sunshine back home during our visit, but got our fix of ! Since we don’t have it here in Az, we make our own, inspired by the kine we grew up with🤙🏽

09/12/2021

Thank you for the shoutout and feature! 🙏🏽

http://voyagephoenix.com/interview/inspiring-conversations-with-frank-coloma-of-gastronome/

03/12/2021

Tis’ the Season🎄

26/11/2021

One of the best things about the holidays is the eating! Definitely needed a break from cooking.

Hope everyone had a wonderful Thanksgiving surrounded with friends, family & good food🎄Bagel & Lox kit from .woodworking

23/11/2021

Keep it simple for your Turkey! Salt, pepper & finish with an herb butter🍁

To baste or not baste?
Don’t do it! It’ll slow down the cooking process and make the skin leathery. Also, if you wanna speed up the cooking time, pre-fabricate the turkey rather than roast it whole. It’ll also save a ton of time on carving.

22/11/2021

Wanna level up your dishes? Anything you use stock in, use homemade! Stuffing, gravy, soups etc

Turkey Stock 101
Here are the basics: Turkey bones, mirepoix, cold water, sachet of herbs & spices. Simmer for 4 hours & strain.

For added body, add chicken feet. It adds great flavor and gelatin, which you can turn your stock into a glacé but further reducing it.

21/11/2021

1 weekend out before Thanksgiving🍁
Save yourself from the stress of cooking multiple dishes by prepping ahead! Turkey stock, mirepoix, pie dough etc can be done way ahead of time!

For the pie dough, I like to use butter-no substitutions! If you’re worried about overworking the dough and developing gluten (that’s a no-no), add a splash of vodka to your dough. This denatured proteins, giving gluten a hard time developing.

A few late nights of prep will save you a ton of stress. By Turkey day, all you should be doing is focusing on the Turkey, finishing gravy and warming up sides with a glass of wine in hand. Cheers to no stress cooking!

11/11/2021

To my fellow Veteran brothers & sisters. Cheers!

10/11/2021

Up your Bechamel game and transform into Soubise. Caramelized the onions for a richer, deep flavor. Low & slow but well worth it.

29/10/2021

Almost got a high schooler…

27/10/2021

23/10/2021

Trick or Treat yo’ self🎃