Last in Line...
shellfish, citrus, hearts of palm, tangerine reduction, meyer lemon oil
Just found a couple of the last stragglers of shots hiding out in my phone. These were snapped at the last chefs table of the year. A wonderful couple and their close friends...there to enjoy anything and everything we care to dish up and out. They are two of the kindest souls I know. They truly enjoy what we do for them and what we cook. What I cook comes from my heart and soul and it shows. When that creativity is stifled, it also shows...it lacks passion, lacks imagination... it starts to lose it's flame...therefore, it dwindles. It is a fact. Fortunately, these folks always get me inspired to cook and create the new. We were a bit preoccupied so not many shots were taken, but a closing view of 2011...cant wait till next year!
Carnival of Thoughts...
bacon mayo, chervil
seared foie gras "slider", perimmons, scallop, hazelnuts
pumpkin puree, saba
oca, crosnes, micro greens, sherry jus
hedgehog mushroom ragout, squash cake, thumbelina carrots
caramelized garlic, smoked pecan-bacon crackling "rappe"
tumalo farms "jewel", bloomy soft rind sheep/cows milk, oregon
jasper hill farms "moses sleeper", soft ripened cows milk, vermont
pave de l'averyon, double cream washed rind sheeps milk, france
queso de vare, dry, aged nutty goat's milk, spain
cashel bleu, buttery, sweet cows milk, ireland
chocolate pave, evoo gelato, frangipane cakepop,