Episode 13 - Asparagus Salad
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.
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Explore "bisato" with insightful episodes like "Episode 13 - Asparagus Salad", "Episode 12 - Pecorino with Truffle Honey", "Episode 11 - Dungeness Crab Cannelloni", "Episode 10 - Bucatini, celeriac sauce, and salmon roe" and "Episode 9 - Chocolate Feuilletée" from podcasts like ""Bisato: Inside the Kitchen", "Bisato: Inside the Kitchen", "Bisato: Inside the Kitchen", "Bisato: Inside the Kitchen" and "Bisato: Inside the Kitchen"" and more!
Episodes (13)
Episode 12 - Pecorino with Truffle Honey
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.
Episode 11 - Dungeness Crab Cannelloni
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.
Episode 10 - Bucatini, celeriac sauce, and salmon roe
In this cooking demo, Chef Carsberg breaks down how he makes the most recent addition to Bisato's menu, bucatini.
Episode 9 - Chocolate Feuilletée
Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.
Episode 8 - Pineapple Ravioli
Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.
Episode 7 - Parmesan Crisps
Chef Carsberg shows his technique for making parmesan crisps - suitable for a snack or a garnish.
Episode 6 - Poached Duck Egg
In under 10 minutes, Chef Carsberg makes a poached duck egg with Umbrian truffles, provolone, and brioche.
Episode 5 - Butternut Squash Risotto
Chef Carsberg captures the essence of autumn in his latest addition to the menu, Butternut Squash Risotto.
Episode 4 - Prosciutto and Melon
Chef Carsberg makes a classic Italian pairing: prosciutto and melon. (The "Ferrari" of meat slicers is optional.)
Episode 3 - Scrambled Eggs
Think scrambled eggs are dull? Think again. Chef Carsberg shows his technique for making scrambled eggs with summer truffles from Umbria.
Episode 2 - Summer Berries
Chef Carsberg shows how to make one of the current desserts on Bisato's menu: Summer berries with ewe's milk cheese.
Episode 1 - Geoduck
Watch how Chef Scott Carsberg creates two dishes based off of the Pacific Northwest's famed geoduck.