Episode 4 - Prosciutto and Melon

March 20th is the start of spring, which means one thing: the updated spring menu. Chef Carsberg shows how to make one of the upcoming dishes, asparagus salad with parmesan ice cream.

In this episode, Chef Carsberg demonstrates the second of his recipes featured in Modernist Cuisine: Pecorino with truffle honey. This dish illustrates the cooking technique of planking: cooking using a smoldering wood plank, used to impart a lightly smoky flavor.

Since its release in March, Nathan Myhrvold's Modernist Cuisine has been called one of the most influential books on the craft of cooking. We were tremendously honored to have two of Chef Carsberg's signature dishes included in the book. In this episode, Carsberg shows how to create one of the two dishes profiled in the book: Dungeness crab cannelloni with honeycrisp apple.

In this cooking demo, Chef Carsberg breaks down how he makes the most recent addition to Bisato's menu, bucatini.

Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.

Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.

Chef Carsberg shows his technique for making parmesan crisps - suitable for a snack or a garnish.

In under 10 minutes, Chef Carsberg makes a poached duck egg with Umbrian truffles, provolone, and brioche.

Chef Carsberg captures the essence of autumn in his latest addition to the menu, Butternut Squash Risotto.

Chef Carsberg makes a classic Italian pairing: prosciutto and melon. (The "Ferrari" of meat slicers is optional.)