Canon

Oh yeah. I forgot to mention this.

We opened a little bar. It's called Canon. Take a look...

Mark Bittman

In Bisato's kitchen with New York Times columnist and cookbook author Mark Bittman and Chef Scott Carsberg.

Melon

Melon, amaretto cream, Kilauea black sea salt

I made this last night on a whim. The original inspiration was using the rind of the melon (which would have ordinarily been discarded) as the base for the dish. But it ended up being wasteful as you cut away a large portion of the melon's flesh.

Ingredients

• Melon
• Amaretto
• Cream
• Black sea salt

Preparation

• Melon Base: Slice the top 1/2 inch off of a whole melon. From that, remove a portion of the rind so the base can lay flat on the plate.
• Melon: Slice the melon into 1 inch slices crosswise. From that, use a circle cutter to cut the largest whole cylinder possible. Use the next-smallest circle cutter to remove the flesh from inside.
• Cream: Pour half a cup of cream and amaretto to taste into an ISI whipped cream canister. Charge with N2O. Chill. Fill the melon cylinder with amaretto cream and use a knife to level.
• Plate and finish with sea salt.

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Scott Carsberg: Scrambled Eggs with Umbrian Truffles from Andrew Fawcett on Vimeo.

Think scrambled eggs are dull? Think again. Chef Carsberg shows how he makes scrambled eggs with summer truffles from Umbria.

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