The End - Pearl Jam

a tribute to the fallen...the loved...the lost...the gone but not forgotten...In remembrance to those that we knew...god bless

Inspirations of Spring...

seared foie gras napoleon, rhubarb, hazelnuts, muscovado-cashew bon bon

rhubarb reduction

garlic-hazelnut-cornmeal crusted soft shell crab
ramps, peas, artichokes sous vide, verjus, lemon potatoes

chervil seared alaskan halibut, carrot creamed nettles
king trumpet mushrooms, fava beans, salad burnett, chive essence

organic chicken breast sous vide, semolina gnocchi
duck confit, caramelized onions, artichokes, micro sorrel
balsamic oil, pinot glaze

pepper & porcini seared "painted hills" flat iron of beef
carrot nettles, king trumpets, crisp salsify,
truffled celery root, charred smoked onion sauce


these are from a handful of shots taken during a few recent chefs table dinners... the vibe was all about the spring and the ingredients that mother nature shares with us. The food was fun, tasty, alive and vibrant in terms of flavor and plate up. Each day we find ourselves with a little something extra to play with and to inspire us by. And each day, hopefully, we find ourselves with a little more spark and sense of on fire to create. Not every day are we on the top of our game, as life does happens to chefs too, yet we act like it doesn't. It is my hope that this food will in some small way inspire you to cook on this wonderful holiday weekend and put a smile of your face as you read and look at the food. Here's to all of our fallen hero's of the military, lost either in action or to some damn disease like cancer or those that simply have left us after many long and wonderful years on this planet...God bless and wishing you all a better life in a better place. Happy Memorial Day...


Eye Candy for Foodies...

seared scallop, parsnip puree, maple, golden caviar, crispy potato

chilled asparagus terrine, goat cheese, prosciutto, wood sorrel, px
white asparagus-lobster salad

spicy walleye pike collar, citrus, chilies, carrot tops, pickled ramps
citrus-fennel yogurt

seared foie gras napoleon, crispy phyllo, poached rhubarb, rhubarb puree
salad burnett, hazelnuts, cacao nibs

pinot poached foie gras, szechuan, rhubarb puree, orange oil
poached rhubarb

garlic-cornmeal crusted soft shell crab, pickled wild leeks, chorizo potatoes
radishes, fiddleheads, ramp coulis
soft shell crab bisque, chives, fava bean tapenade

orange crusted gulf tilefish, pea vines, peas, honshimejii
pea pancake, carrot oil, chianti essence

salt steamed alaskan halibut, lemon potatoes, ramp coulis
peas, pharaoh lemon sherry jus de poisson

compressed granny smith apples, black olive caramel
fizzy, mojito granite

porcini crusted lamb tenderloin sous vide, smoked trumpet royale
fava ban tapenade, carrot creamed nettles, bacon pancake
savory lamb jus

same concept as above...
sub artichoke puree, japanese knotweed, green apple mustard
apple relish, black currant essence

lemon pudding cake, raspberries, szechuan, strawberry sorbet
espresso cappuccino semi freddo, croquant
ricotta napoleon, blood orange, candied meyer lemon
preserved bing cherries, cherry gelee, rhubarb reduction, soil, lemon verbena ice cream

since it is late...long over due...and late in the day, I going with this title. After all, it is nice to look at and arousing for the trained eye of a fellow foodie. Serious foodies enjoy it perusing good food shots. They can't seem to get enough of it. I know cause I am one. I also happen to a chef. One who likes to create...likes to take photos of it...talk it, eat it, dream it, live it and display it as a sexy model high upon the stage showing the world all the beauty that she has to offer, no matter if it is not for everyone. To each their own right? Anyway, these shots of food porn find their way to this site as a reflection of a couple chefs tables in the recent days. Spring has finally addressed it's presence in the Northwest. Thank god I say. This post is about sharing the beauty of that model and wanting all to experience what she is all about. Does she have flaws...of course. That is not the point...the point is to stimulate thoughts and concepts and provoke idea formulation for those of you in this world of all things good and all things food. Keep cooking...


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~