David Quintana

[David Quintana @charQterie]

@HeidiCooks so many good dishes !!

[David Quintana @charQterie]

@CheersCLT haha..I like that I had a blast

[David Quintana @charQterie]

@SouthminsterNC calls out @fahrenheitCLT on social media for ALS

[David Quintana @charQterie]

@CompDiningNC I must say I get pumped watching fire in the city unravel on social media. Good luck to everyone .

[David Quintana @charQterie]

Country ham after it has brined,soaked,dried. Now it's gonna age

[David Quintana @charQterie]

Fire in the city....sold out @SouthminsterNC @fahrenheitCLT ready to put on a show!
Let's do this thing

[David Quintana @charQterie]

Brined and gently cooked steelhead, everything bagel broth ,toasted sesame ,crispy cream cheese, smoked to order

[David Quintana @charQterie]

Crispy trotter,poached egg,red peas,chicharones,asparagus

[David Quintana @charQterie]

Short rib,compressed vegetables,porcini,corn pudding

[David Quintana @charQterie]

Tater trots : egg yolk,sea island red peas,vegetable ash

[David Quintana @charQterie]

Foie gras with port inlay, artichoke barigoule ,pumpernickel,tomato in its own juice

[David Quintana @charQterie]

200+covers within 1.5 hours. Just another day. 500 for the day ...easy peasy

[David Quintana @charQterie]

Country ham after initial cure. Next it will be soaked, then cold smoked for about 20 hours then hung to dry

[David Quintana @charQterie]

Salt and time #passion8bistro this is for you

[David Quintana @charQterie]

Looking forward to this. We know how to grind

[David Quintana @charQterie]

Berkshire bacon cooked at 170f with 60 % rh Smoked with oak wood

[David Quintana @charQterie]

Meat

[David Quintana @charQterie]

#CompDiningNC when are we going to allow chefs to bring in food grade powders. Let's kick it up a notch for the diners

[David Quintana @charQterie]

Local melon first compressed then my 7 month ham equals this

[David Quintana @charQterie]

We need to get food grade powders admitted into competition dining#