Chef's Table of the Moment...

Another few shots of some dishes we are crafting at and for the chef's table. These dishes were from the Faris' table last week, which since we have met these foodies at heart, have become very much fun to be around. Whenever I am summoned to cook before our guests in the heart of our culinary atelier, not only is it a great honor, but a huge inspiration(unless of course I am swamped, behind, stressed, exhausted, burned out or otherwise simply dead)! It is exhilarating to say the least. Every now and then, we are guided into one's lives that seem like there is a deeper connection. This is the case for the Faris'. If nothing else, they are just folks that truly love good food and what we do for them. And at the heart of it...the food we cook becomes so very personal for me. Imagine that...a plate of wonderful ingredients transposed into a matrix of emotion and personality laid out for all to see and taste. That is what cooking has become for me...a huge expression of my emotions. I truly believe it always has been. Here is the menu laid out below...

Dungeness Crab, Avocado, Oranges, Meyer Lemon Vinaigrette
American Sturgeon Caviar and a Rose Geranium-Champagne Sabayon
Diver Sea Scallop-Maine Lobster Terrine
with Baby Carrot Gelee, Mango, Lobster Salad, Spicy Scallop Tartare
Fennel-Parcel-Celery Root Composure
Warm Rabbit & Lentil Salad
Pistachio Pesto, Mostarda, Crispy Wafers, Argan Oil
Broiled Portuguese Sardines
House Cured Duck Prosciutto, Smoked Paprika, Marcona Almonds, Tangerine Oil
Pedro Ximenez Reduction
Steamed Atlantic Fluke with Foie Gras
Nappa Cabbage, Sweet Corn Coulis, Peas, Asparagus, Baby Leeks
A Visit to the Anti Griddle...
Sesame-Soy Aoili with Hot, Spicy Calamari
Smooth Avocado, Dark Chocolate, Murray River Salt
Lemony Yogurt, Fennel Pollen, Lobster Candy
Daurade & Veal Sweet Breads
Morels, Fava Beans, House Cured Bacon, Bacon Mashed Potatoes, Mushroom Emulsion
"Duck Rubbed Duck"
Spiced Moularde Breast with Quinoa, Porcini Mushrooms, Golden Beets
Grains of Paradise and Plum Relish
Lemon-Sage Brulee/Manjari Silk Mousse/Anise Hyssop Milkshake
Macaroon-Mascarpone Sandwiches/Raspberry Pates de Fruits
Extra Virgin Olive Oil Chocolates/Salted White Chocolate Caramels


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