Breville Presents Beef Encrusted in Lichen by Chef Daniel Patterson

Chef Daniel Patterson of Coi in San Francisco admits this dish is not the easiest to make: "If, for some crazy reason you decide to make this dish, then we'll need to have a talk about the lichen powder..."
However, in this video you will better understand the steps and processes Patterson takes to make his Prather Beef Encrusted in Lichen dish. Get the recipe: foodthinkers.com/2013/10/prath...
For more about Breville, visit www.brevilleusa.com/
To learn more about Chef Patterson, read his articles on Food Thinkers:
www.foodthinkers.com/articles/...
and
www.foodthinkers.com/articles/...
Subscribe to our CZcams Channel:
czcams.com/users/subscription_c...
Like us on Facebook:
/ brevilleusa
Pin us on Pinterest:
/ brevilleusa
Follow us on Twitter:
/ brevilleusa
See Chef Patterson's book, Coi: Stories and Recipes
www.amazon.com/Coi-Stories-Rec...
Breville has a new website check it out!
foodthinkers.com/

[@ManBolo5432]

His menus at Coi were ethereal

[@dp7047]

Amazing attention to detail ! Looks so yummy

[@TheJcanderson360]

Wizard.
This "sense of place" that's adopted by chef menus really blows my mind to the clouds.

[@Amyinblackandgreen]

Looks so delicious:) All those natural earthy flavors.

[@MrDJCoulton]

I wonder what is left of the lichen after so much processing. It's hard to fathom the taste.

[@dukenegju]

Are all lychen suitable for this/eating purpose/s? Best wishes

[@mr.farenheit3960]

genius

[@seanthadondontcom]

I'm not lichen this recipe very much.

[@cakesir]

why lichen?

[@ManBolo5432]

I believe self taught