Savory Fennel Kimchee...
State of Transition...
pork salumi/ quince/olive risotto croquette/castellvetrano/smoked paprika
pan roasted halibut cheeks/porcini/hazelnuts/pumpkin flan
Transition~this is so where I am right now, yet totally in denial for sure! I admit it...I simply do not want summer to be over...not just yet. Hell, it didn't even really start for us here in the NW, but I have to man up and quit whining already. In the kitchen, we are fortunately still getting great summer fruits and vegetables; ripe with great tasting lusciousness. We are all over it... but are we? With the great "end of summer love", comes the wonderful sexy beauty of fall! Sexy? Really?...yea, for sure! Who can resist the beautiful "first of the season" baby chanterelles, or the voluptuous porcini, or the amazing potatoes, roots and squashes, or the first of the lobster mushrooms or...yea, you get it. It is a state of euphoric inner sanctum from a culinary perspective for some. Truffles and potatoes...is there anything more arousing than this? Ok, well maybe, but I am talking cooking. But not much right? This is where I am at...in this newly found inspiration for something warm and hearty...slow and rendered...caramelized and sensuous...roasted and wonderful! As I sat and planned our last chef's table menu looking at the most sexy looking sheet pan of heirloom tomatoes from Garden Treasures Farm and freakin awesome OMG peaches from Pence Orchards, I could not get past the thoughts of something more seductive to cook like, oh I don't know...a beef short rib or a veal shank!!! Shit, this is what I am talking about peeps. It is an intoxicating roller coaster of gastronomic addiction fueled and fulfilled by a culinary passion and foundation. All I am trying to convey is that although we complain about the loss of fun in the sun or a party in the pool, and no matter how much I enjoy the summer foodstuffs, the fall always has a special place in my heart. Here are some crafted dishes of late...so stay warm, eat fresh and enjoy the art of cooking for the soul~your stomach will thank you later!
chilled early girl tomato-lime boisson/hot lemon verbena-black pepper foam
frozen fennel pollen-yogurt lollipop
pan roasted american bison/glazed sweetbreads/pecan-blis maple potatoes
caramelized heirloom hardneck garlic, baby carrot-apple confit/
Cramming For Finals...
Shot of Inspiration...
a couple simply dishes made by one our team...fitting of the change of season into fall. You can almost taste the flavors and smell the aromas over the web. Now...go cook!
savory burgundy burger
red wine simmered onions, braised beef shortribs, aged bleu, french mustard
on tender brioche
Quest for Cure...
juniper, thyme, pineapple sage, black pepper
A salumist's mission. An artist's vision. A passionate cooks dream. Just a few shots of some things hanging around...as it were. After a trip in the upper forest region of the state and some amazing, breathtaking views it reminded me of time in Italy and Switzerland and the kick-ass salumi and air dried meats so painstakingly and personal to those that hold the passion for the technique and are willing to share in the dream. In a word...sublime. Enjoy...
bresaola...cardamom, spice and spice
the box of love...
bresaola and guanciale