Autumn Eye Candy...

A Tribute to Thierry Rautureau of Rover's Restaurant and every other great French Chef...
Scrambled Eggs, Lobster, Truffles and Creme Fraiche with Brioche-Chevre "Croustillant"

Porcini Seared American Bison, Hazelnut-Horseradish Potatoes, Fig Jam, Corn-Bacon Beignet
Matsutake Mushroom, Wild Huckleberry-Douglas Fir Essence

Pumpkin Sponge, Malbec Pears, Caramel, Maple-Pecan Ice Cream
Jasmine Pots de Creme, Spice Tuile
Pumpkin-Praline Ice Cream & Chocolate-Ginger Whoopie Pie Sandwich, Quince
Dark Chocolate Manjari, Huckleberry-Citrus Composure, Pear Sorbet

Citrus-Fig Salad, Fennel Pollen, Spicy Cool Citrus Boisson, Blood Orange EVOO

Torched Atlantic Fluke "Sashimi", Beets, Compressed Apples, Chili Threads, Walnuts, Bergamot Olive Oil Dressing

Spice Crusted Hawaiian Opah Belly, Scarlett Runners, Squash, Chanterelles, Cipolline Onions
Wild Mushroom Tapenade, House Cured Guanciale, Sherry Jus

Seared Sonoma Foie Gras, Pickled Pears, Cacao Nibs, Pear Gastric, Pumpkin Crouton
Anardana Broth(dried pomegranate)(not pictured)

Ok...more food porn...here is some here and the now that is taking place in the kitchen this fall. It is about flavors and tastes...textures and ingredients...methodology and technique. And of course...it is about having fun and fulfilling your passion and dreams as a chef. I am thankful for the gift that has been bestowed upon me for my cooking. Not because I feel myself to be good, (hell...I'm just a lucky cook) but because I love what I do and that I enjoy making others happy! Hope you enjoy the visual. Happy Halloween Weekend!!!


Blogger Frank said...

I’m also gifted at cooking and last year I found a job in one of the best Galapagos tours . I also had an amazing time there, and made lots of friends!

4:36:00 PM  

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