Additions to Winter Degustation...

These are the dishes for the previous post of Winter Degustation. For some reason, I could not for the life of me get them uploaded onto my blog. So when I tried to start a new one, and just for the hell of it, tried to bring them up on a new post without any text yet written,... voila! At any rate, there they are. If anyone can see these, I would love your comments. The cheeks are so awesome. They are definitely the most sought after dish on the tasting menu right now. A wonderful marriage with any nice merlot, cab or burgundy.

The Kampachi is a succulent, oily fish that lends itself well to most savory, bold preparations to be found in the heart of winter. It's own richness holds it's own against the nuances of fresh Perigord Truffles, Foie Gras, Wild Mushrooms, such as these Maple caps, onions, parsnips, artichokes and the like.

If we can ever make it beyond this weather, we can start to look into spring. After about 4 months of crosnes, oca, although I totally enjoy the use of these tubers, winter squashes like kabocha, hubbard, red kuri and the sugar pie pumpkins, it is nice to turn our thoughts onto the new, the fresh, the lighter side of ingredients. But one thing is for sure, whatever we are cooking, we will be having fun and creating great flavors and tastes for those that grace us with their presence. If for those that have never had Oca Root, Mashua or Crosnes, you have to check them out. They are simply awesome.