11 Transitions of Taste...

maine lobster, avocado, mango, american sturgeon caviar, yuzu-champagne sabayon

(not pictured- snax- house cured chorizo riojana, truffled popcorn, olives)

north african duck salad, tunisian cous cous, oranges, mint, morels
radishes, ras el hanout, almonds and an orange-pedro ximenez dressing

"foie gras two ways"
cocoa-candied walnut terrine, pears, walnuts, maple gelee, rhubarb, bulls blood
seared, poached rhubarb, pickled baby carrot, curry infusion, hbo dust
(honey bunches of oats, cacao nibs, hazelnuts)

english pea tempura soft shell crab, carrot-potato puree, peas
pea vines, and blossoms, verjus sauce
fava bean tapenade stuffed local zucchini blossoms, crab salad, sauce vierge

grilled copper river sockeye salmon, farmers asparagus, arugula
honshimejii mushrooms, arugula pesto, chive blossoms, red wine jus

(MIA- 1st mezzo; compressed melon, jalapeno, gewurztraminer gelee)

(MIA- 2nd mezzo; grapefruit, baby fennel, ginger salad, hibiscus ice)
(MIA- pine scented lamb, cepes, parsnip puree, caramelized garlic,
onion-bacon pancake, lingonberry sauce)

"light & dark"
lemon cremeaux, rose macerated raspberries, rhubarb, lime puddingcake
strawberry salad napoleon, rhubarb sorbet, creamsickle lollipop
"faberge egg", caramel, espresso, chocolate brownie, pears, cinnamon ice cream
valrhona manjari mousse, pistachio macaroon gravel

mignardise 1~
frozen house made chocolate dove bar stix

salted honey caramels

spanish olive oil chocolates, white & dark macaroon sandwiches with bacon mascarpone

so there we were...the night after a chefs table with one more on the way that evening. The night prior was not a good one for me personally. The food in my mind portrayed in a word...sucked! The food was tasty for sure. The flavors exciting...the ingredients stellar...the ideas exhilarating! So what happened I asked myself? It just didn't click for me in my vision of composition. I don't know why, how come, who or what but I know I came home feeling quite down. Everything started out with the greatest of intentions and philosophy. Not the case in all reality. Sad but true! But then comes the next night...a chance to redeem. A chance to refresh, rethink, relive. A chance to prove to myself that the ideas and thoughts were sound and that they were worthy to place in this humble blog. The photos that lie before you are more of what the vision was the night before, yet with a little more moxie, some kick-ass attitude and some fire inside to conquer the challenge to cook good food under pressure. This menu was for some very special folks who I felt honored and very inspired to cook for...