A Winter Vegetable Menu...

Cooking with vegetables is something not every chef enjoys. I know this because I hear all to often..."oh shit, another damn vegetarian!" or..."why don't they go eat somewhere else"? I do not understand this way of thinking from any chef as vegetables are simply amazing. They help transform any a protein into something profound and unique. They give structure and sustanence. Body and boldness. Depth and personality. So why do we do not cook with more of the beauties from mother earth? Vegetables tend to make up more of the menu than their post-living counterparts. Here is a menu previously conjured up for a chef's table...

Avocado, Citrus, Lime, American Sturgeon Caviar, Yuzu-Champagne Sabayon
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Truffled Ricotta Gnocchi, Crispy Potato Galette, Micro Celery, Curried Cauliflower Nage
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Roasted Organic Beets, Roquefort, Endive, Pears, Wlanuts and Beet Emulsion
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Creamy Farro Risotto, Caramelized Onions, Celery Root "Papardelle", Braised Portobellos, Crispy Shallots in a Onion-Goat Cheese-Walnut Broth
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Fennel & Ginger "Cosmo", Persimmons-Lime Sorbet, Cranberry Soda
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Wild Mushroom & Braised Onion "Cabbage Roll", Yellow Foot, Hedgehog and Black Trumpets, Caramelized Garlic, Sheep's Cheese, Carrot Polenta and Bloomsdale Spinach
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Ratatouille & Creamed Leeks, Roasted Cauliflower, Meyer Lemon Oil, "Hummus" Nage and Fiorito Goat's Milk Cheese
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Praline Chocolate, Preserved Figs, Espresso Ice Cream
Cappuccino "Semi Freddo", Linzer Wafer, Pumpkin Sponge, Orange Sorbet
Warm Apple "Cobbler", Caramel Sauce, Maple-Pecan Ice Cream
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Almond Macaroons, Chocolate-Hazelnut "Sandwiches", Truffles of the Moment, Pates de Fruits
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Alchemies~ Raspberry-Pear, Chocolate-Cherry Mint, Rhubarb-Vanilla Gin, Fig-Black Pepper Vodka, Plum Sake, Huckleberry Basil Eau de Vie, Pear-Licorice Brandy, Golden Beet Vodka, Blackberry-Lemon Verbena Vodka