Bisato: Inside the Kitchen Scott Carsberg
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James Beard Award-winning chef Scott Carsberg takes you inside the kitchen of
his new Seattle restaurant, Bisato.
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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. -
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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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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. -
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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.
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Episode 9 - Chocolate Feuilletée
Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.
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Episode 8 - Pineapple Ravioli
Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.