It's surf and turf for the scientifically minded. Veal tenderloin was slow poached in a bag with butter in the immersion circulator. The shrimp sheets were made by pureeing raw shrimp with transglutaminase, spreading it between two sheets of acetate and poaching it. We warmed the sheets for service in a brown butter emulsion and draped it over the poached veal. This was paired with a ginger-espresso sauce and a cucumber-Anaheim pepper salad that was lightly marinated in maple vinegar. It seems a bit labor intensive as I write this but the flavors and textures came together beautifully in the final dish.