A Recent Feast...

Or should I say an orgasm of taste??? I choose the latter, really...as it was a sheer explosion of flavor. I feel quite fortunate when someone allows us that very pleasure to simply procreate ideas and introduce the most awesome of uninhibited combinations, free from normal form and fashion, free from boundaries and traditional approaches... those are honestly one of the most inspiring moments of my professional life. There are others, sure, like when a young cook blossoms into a great sous chef and beyond...or seeing perhaps a challenged "amigo" climb out of the pit an into the prep areas, and knowing it is only a matter of time before he or she can provide a better life for their family...or having the privilege and honor of working with great people who will inevitably change or have a profound affect on my life for ever... or when we as a team have huge challenges of our own as an organization and working perseverely and collectively to overcome them in order to see the positive outcome. Those are all instances of inspiration for me that come and go at different times. But when it all boils down, the cooking is what fuels my fire. Here is a menu of the moment that presented itself to us manifested by the inspiration, known simply as the term~ "just cook for us" that was bestowed upon our team the other day...

Truffled Goat Cheese-Potato Napoleon "Croustillant"
Maine Lobster "en Oeuf"
Mango, Avocado, Sturgeon Caviar, Yuzu-Champane Sabayon
Potato-Brandade Terrine
Heirloom Tomato Jam, Boquerone, Smoked Paprika Aioli, Red Endive
Silky Uni "Cappuccino"
Flash Torched Hamachi Toro, Demi Radishes, Blood Orange Vinaigrette, Togarashi
Roasted Pumpkin Gnocchi
Shaved Truffles, Hazelnuts, Pecorino, Truffle Oil, Pedro Ximenez
Chilled Terrine of Foie Gras, Figs, Cacao Nib Financier, Balsamic
Seared Foie Gras tart, Caramelized Onions, Vadouvan Bananas, Fig Vinaigrette
~Refreshing & Frozen~
Persimmons "Ravioli", Compressed Apples, Pear Sorbet, Elderflower Infusion
Wild Mushroom-Garlic Strudel, Broccoli Rabe, Celery Root Puree,
Crosnes & Demi Thumbelinas
~Pan Roasted~
Atlantic Monkfish, Matsutake, Oca, Farro, Mosto Cotto Jus de Poisson
Coffee Crusted Loin of Lamb
Truffles, Chanterelles, Organic Corn, Creamy Polenta and Douglas Fir Jus
Foie Gras & Diver Scallop "Martini", Foie Nage, 30 year Balsamic, Potato Mousseline
Seared Foie Gras, Caramel, Macaroon Crumble, Gianduja
~Seared & Roasted~
Pepper & Sumac Seared Oregon Elk
Fingerling Potato "Boulangere", Squash Galette, Liberty Apples, Huckleberry Essence
Grilled Sheep's Milk Sandwich, Leeks, Truffles, Apricot Conserve and Potato Gaufrettes
Ancho Chili Panna Cotta, Chocolate Arabesque Croquant
Pumpkin Sponge, Melted Grapes, Banana Sorbet
Lemon Yogurt "Cremeaux", Strawberry-Basil Salad, Lemoncello Gelee, Mint Meringue
Manjari Silk, Caramel, Espresso, Pistachio, Pears and Olive Oil Gelato
Salted Caramels, Strawberry-Champagne Pates de Fruits, Olive Oil Chocolates, Macaroons


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