Top Chef in the House...

Wow...this week has proved to be simply wicked good! Food, many chef's tables, cool thoughts and a surprise special guest...last season's Top Chef Winner; Stephanie Izard! What started out as a normal Monday morning...bringing my son to camp, go to the post office, bank or some damn thing like that, ended up being totally awesome. It began with some uber loud music in the car...Godsmack...the faceless cd to be more exact. I love it all. It gets me pumped. It set's the tone and the mood for the day to follow. Exciting food, lot's of energy etc. You get the idea. Then, I get this call that Stephanie is going to be a guest at the chef's table. So, what do I do? DO I freak? Panic? Freak out? Hell no...I head directly for my great friends at Mutual Fish Company for some cool ingredients. Harry and Kevin and all the team there always take care of me. They are the best! The fresh daurade looks cool. I'll take it. Oh, there's some nice looking branzino. Ok, got it. Scallops...for sure. And...Oh My God...look at the live local Spot Prawns! The are the shit. Grab me some. Off to the club. As I am ordering some local chanterelles on my cell as I pull up, I already have a plethora of ideas. Here is what was planned and went down from about 330pm on...the mood was calm. The guests were scheduled in around 7pm. Kitchen team buzzing but quiet. No worries, we cook like this whether we have chef's in or our normal guests...everyone is important! The guests arrive with another local hero...Charles Smith, a wine producer for K Vintners in Walla Walla. Crazy hair and wild dude. Several other foodies who are anonymous for various reasons. Cool group. They are somewhat quiet and composed and into their own vibe at the moment. That will change. Hard to read actually. Not sure if everyone even knew what to expect. Did I? If it is one thing I do know...is that I am going to cook with our team and do it as best as we can with lot's of passion and love for the craft and to inspire others. Hopefully this was accomplished. The menu played out as this...

~snack #1~

House Cured Salumi, Truffled Apricot Conserve, Mostarda

~snack #2~

Frozen Foie Gras Lollipop, Caramel, Sea Salt

~amuse #1~

Chilled Santa Clause Melon "Boisson", Minted Creme Fraiche

~amuse #2~

Maine Lobster Salad, Avocado, Mango, American Sturgeon Caviar

Yuzu-Champagne Sabayon

~

"Crudo" of Alaskan Halibut

Peach Relish, Togarashi, Heirloom Tomato-Opal Basil Salad

Tomato "Toast", Blood Orange Olive Oil

~

Live Local Spot Prawns

Grilled with House Cured Bacon, Corn, Corn Nage, Shiitake Chips

~

Honey Bunches of Oats Crusted Foie Gras

Hazelnuts, Cacao Nibs, Apricots, Late Harvest Zinfandel Gastric

~

Frozen Yogurt-Fennel Pollen Lozenge, Elderflower Infusion

~

Pan Roasted Daurade

Fingerling Potatoes, Chorizo, Baby Clams, Olive Dust, Smoked Paprika

~

Seared Scallop & Foie Gras "Martini"

Potato Mousseline, 30 year Old Balsamic Condiment, Foie Gras Nage

~

Compressed Cucumber, Macerated Melon, Grains of Paradise, Cucumber Sorbet

~

Spice Crusted Squab Breast

Gingerbread Pancake, Compressed Cherries, Farmer's Onions

Lobster Mushrooms, "Claudio Corallo 80%" Sauce

~

Syrah Braised Painted Hills Beef Short Rib

Anson Mills Grits, Artichokes "Sous Vide", Grain Mustard Cuisson

&

Oregon Lamb Tenderloin "Sous Vide"

Cepe Seared with Sweetbreads, Chanterelles, Potato Gnocchi, Black Peppercorn Jus

~

"Street Food"

36 Hour Brisket, Spice Rubbed, Spicy Buttermilk "O-Rings"

Chimichurri, Chipotle Aioli, Smoked Salt

~

Lemon Verbena Shake and Lollipop

Olive Oil Sponge, Strawberries, Mosto Cotto

Valrhona Manjari, Peaches, Lavender Ice Cream

~

Salted Caramels, Blackberry Pates de Fruits, Bacon-Mascarpone-Macaroon Sandwiches

~

Spiced Bittersweet Chocolates