TOM LYNCH
Food Scientist and R&D Chef
Plant-based steak and mushrooms concept I made for Mooji Meats. Plant-based steak fillet, with charred maitakes, roasted shimejis, sauteed chanterelles, fried enokis, and a scored & roasted king mushroom. Served with grilled white asparagus and garnished with porcini mushroom powder, miso butter, red wine mushroom jus, and micro mizuna.
Plant-based summer steak dish I developed for Mooji Meats. Plant-based fillet with roasted sunchokes, sugar snap peas, and heirloom tomato relish. Garnished with pea tendrils, Beaujolais wine & steak jus, Maldon sea salt, chives, and herb oil.
Sunset Over a Mexican Dessert: Sweet corn sorbet with chocolate sable crumble, macerated strawberries, crispy corn silk, goat's milk caramel, corn jelly fluid gel with chipotle powder, freeze dried corn, pigs ear chicharrones, mole powder, and cilantro and sage blossoms.
Steak and Eggs: Medium rare sous vide-cooked New York strip steak, with soft boiled quail eggs, quail egg Hollandaise, blanched asparagus, crispy Yukon gold home fries, Kumato tomato, aged white cheddar, mushroom ketchup, chives, broccoli blossom, and Aleppo pepper.
Spiced pumpkin ice cream with brown sugar pumpkin cake, candied Honeycrisp apples, spicy roasted pepitas, candied bacon, and creme Chantilly.
Key lime pie ice cream with roasted marcona almonds, candied cilantro leaves, kaffir lime foam, coconut milk espuma, and spicy mango coulis.
Savory Ice Cream Course: Roasted red beet ice cream, goat cheese, candied almonds, Danish blue cheese, mache greens, balsamic reduction, shaved red radish, blackberries, and pecorino romano crisp.
Tiramisu In a Bowl: Chocolate ganache gelato, cocoa nibs, chocolate sable crumble, whipped mascarpone cheese, ladyfinger, and sweet espresso rum reduction.
Transmission of Light Through an Heirloom Tomato - 2
Transmission of Light Through an Heirloom Tomato - 1
Transmission of Light Through a Pancake (Macro shot)
Transmission of Light Through an Heirloom Tomato - 3
Peanut butter chocolate pretzel ice cream, Oreo Cookie crumble, graham cracker, toasted marshmallows, cocoa nibs, and Oreo Cookie sauce.
Tea Course! Matcha green tea custard, toasted sesame nougatine, caramelized puffed rice, grapefruit, and mint blossoms.
Ice Cream Flight: Vanilla bean with butter cookie crumbles and Honeycrisp apples, strawberry with tapioca pudding, pistachio with shredded mango, chocolate ganache with chocolate cookie crumble and cocoa nibs.
Caramel ice cream with candied bacon, waffle cookie, whiskey caramel sauce, candied Honeycrisp apples, and cilantro.
Candied Honeycrisp apples and micro cilantro.
Blueberry gelato with candied pecans, french toast, whipped cream, maple syrup, and peach pearls.
Oreo Cookie ice cream, peanut butter powder, caramelized bananas, and Oreo Cookie sauce.
Bing cherry ice cream, macerated cherries and peaches, chocolate cookie sable, Greek yogurt custard, peach fluid gel, cherry fluid gel, and herb blossoms.
Bananas Foster ice cream with banana bread pudding, rum marinated raisins, candied cashews, banana chip, and cinnamon rum caramel sauce.
Macro shot of raw bamboo rice, before inoculation with spores of aspergillus oryzae.
Macro shot of bamboo rice koji (bamboo rice inoculated with spores of the fungus aspergillus oryzae) after 20 hours of fermentation. Note how distengrated the structure of the rice grains has become due to the hydrolysis of the rice starches.
Macro shot of bamboo rice koji (bamboo rice inoculated with spores of the fungus aspergillus oryzae) after 48+ hours of fermentation. Note the white mold filaments growing on the rice grain surface!
Macro shot of barley koji (barley grains inoculated with the spores of aspergillus oryzae) 48+ hours into fermentation.
Barley koji after 48+ hours of fermentation and drying.
Thai Chilis