Flying Top Gun...

~scallops two ways~

ceviche, papaya, micro mustard, hearts of palm, citrus vinaigrette

seared, apple-walnut salad, arugula, beet gel, 30 year balsamic

seared foie gras, chocolate marshmallow, kumquats, honey bunches of oats
hazelnuts, cacao nibs, XO-evoo reduction

seared alaskan halibut, sweet pea pancake, braised ramps
honshimejii mushrooms, peas, local asparagus, carrot oil
spring garlic essence

pear-rhubarb roulade, pear-yogurt sorbet, pistachio

stuffed quail with apricot-sweetbread-shiitake stuffing
lentils, fennel sous vide, fiddlehead ferns, trumpet royale, banyuls sauce

~artisan & fermier cheeses~
"greek kiss" chevre, grape-pecan salad, black pepper
fromage de brebis sheep, green olive jam, pears, balsamic
wash rind taleggio, pistachio, apricot-truffle conserve
bayley-hazen bleu, honeycomb, douglas fir honey

orange creamsickle shake, rhubarb, strawberries
cappuccino semi-freddo, flourless chocolate cake, olive oil gelato
dove bar stix
jasmine pot de creme, compressed mango, amaretti

~

mignardise

A recent dinner found me graced with the appearance and humble pleasure of cooking for Viper himself! How cool. Not the first time I met him, but certainly the first time cooking for him like this...it was inspiring to say the very least. He is a humble man himself, or at least he sure was at my table. I enjoy that in people. Arrogant, rude, disrespectful, cocky, full of themselves...save it! At any rate, this was to be a cool night with the famous actor and special guests to converse about the film industry, his career, and his film school and all based around the dishes that decided to serve. Here is how we flew and how high...