The rock Lobster has a sweeter flavor profile than its counterpart, the Maine Lobster. It also has more meat — generally around 25% more per pound. And unlike Maine Lobsters, they don’t have claws, and instead use their spine and tail as their sources of defense
Wagyu beef is highly revered for its vast fat deposits, commonly referred to as marbling. When examining Wagyu beef, it will appear rich in large fatty streaks throughout every cut. For beef to qualify as Wagyu, it must be graded as such. In Japan, this is done by the Japanese Meat Grading Association. Wagyu beef typically outshines all other forms of beef thanks to its rich, tender, and unparalleled taste. The abundance of fat (or marbling) found in Wagyu directly contributes to these aforementioned characteristics.
This salmon is cold smoked. This is a slow and exacting process in which the fish is carefully infused with a secret blend of wood essences in a special oven where the temperature never rises above 83 degrees Fahrenheit. This traditional process creates the silkiness of smoked salmon.
Cultivated and cured on the Bourbon Island of Madagascar, each vanilla bean is hand-selected for its freshness and rich fragrance. The full, sweet, creamy and mellow flavor with velvety after-tones is long-lasting and found in both the bean and the seeds.
White pepper comes from berries that are picked at full ripeness. The berries are soaked in water to ferment, and then the outer layer is removed, leaving only the inner, light-colored seed. This is why the texture of white peppercorns is smooth compared to that of black peppercorns. Aside from the way they are produced, black and white peppers differ significantly in flavor. Black pepper imparts a spicy, piquant undertone to foods. It is bold and floral. Black pepper can make your mouth tingle! White pepper is generally milder in heat compared to black pepper. It is grassy and more earthy.