Inspired to Cook...

cabecous feuilles "truffle", shiitake, IPA gel, pretzel dust

dungeness crab "parcel", mango, chilies, celery root remoulade
preserved ginger, heart of palm, lobster vinaigrette

scallops "two ways"...
ceviche, red papaya, micro mustard, citrus, american sturgeon caviar
seared, creamy walnut potatoes, celery-walnut salad, potato croustillant
30 year balsamic condiment

warm quail salad, arugula, morels, compressed apples, pistachio
maple gelee, mustard dressing

hudson valley foie gras, caramelized pineapple, passionfruit marshmallow
cacao nibs, hazelnuts, pedro ximenez

maine lobster "porridge"
fava beans, truffles, pea vines, local asparagus, fava bean tapenade
truffle broth

roasted atlantic monkfish, honshimejii mushrooms, pliable beet
peas, parsnip milk, poultry essence

poached rhubarb, black pepper, lemon verbena ice, whipped rhubarb

american bison sous vide
carrot creamed nettles, artichoke flan, lentils,ramps,
abalone mushrooms, black peppercorn jus

"greek kiss" chevre, grape-pecan salad, bourbon-maple vinaigrette
grilled cheese sandwich, bethmale, apricot-truffle conserve, pears, palm sugar
fourme d'ambert, marcona almonds, douglas fir honey

lemon puddingcake, citrus shortbread, citrus salad
lemon brulee, rhubarb sorbet
szechuan pepper-ricotta napoleon, raspberries, mojito granite, crunchies
chocolate-praline silk, dove bar stix, preserved cherries, pistachio gelato
douglas fir caramels, langue du chat sandwiches, strawberry jellies
earl grey chocolates

This post is all about the inspiration to cook... brought on by a visit from a special friend, guest, fellow foodie and gourmand! Hell...I am long overdue for this post, and many peeps I know have been asking about it. I knew I just needed to put up or shut up! Better late than dead. When this guest informs me of his intent to dine, it sends me into a world of inspiration...a passion of pleasured cooking and the need to create something that will kick his ass, or at least cause him to stop and think...hmmmm, or provoke a thought of contemplation about ingredients. This is a very cool thing when this happens, and really, it doesn't happen often enough in this world. Sure we as cooks can say we get inspired everyday, and we do, but there is something about when a special foodie who is simply all about all that you can do with a "bring it on" attitude towards eating that sends us into overdrive. When he or she wants to experience all you can offer up, quite honestly just because that is you is euphoric and intoxicating. No menus...no ordering...no bullshit, just killer cooking from the heart, just as one experiences when asked to dinner at a friends house. Here is an overview of what became of my own humble inspiration that day...in some small manner...I hope it might just inspire you~


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