Brandi-licious...

copper river salmon belly, sumer melon, basil, aioli, togarashi
chilled spring pea boisson, lemon creme fraiche, chives

farmers salad, shiitake-cabecous feuilles "truffle", radishes, peas, micro greens
silky carrot soup, macadamia nut emulsion

seared pleasant view farms foie gras, rhubarb puree, poached rhubarb, saba
gewurztraminer gel, peanut butter powder, muscovado crumble

scallop "bolognese", tomato, morels, truffle, lobster foam
lobster essence, purple basil crepe

seared tilefish, house cured chorizo, green garbanzo beans, baby octopus
olives, polenta, black garlic, oca, quince jus

corn ice tea soda, jalapeno gelee
grape-lavender soda

spice crusted duck breast, fava beans, honshimejii, kumquat sous vide
smoked pecan-apple mustard pancake, huckleberry-chocolate jus

syrah braised shortrib, king trumpet mushroom, walnut potatoes, celery
walnuts, caramelized onions, bourbon-maple vinegar black peppercorn sauce

I am hopeful that this is what our wonderful, delightful, fun and honored guests were thinking by the end of the soire, or at least somewhere in that stratosphere! Sometimes, we notice that our guests are overwhelmed at what we do and yet we are barely stimulated based on the flaws we see in our own work. Other times, we are stoked as hell and our diners seem less-than-excited~maybe they didn't get it perhaps. Then of course, there are those unique and breathtaking moments when everyone involved is so enamored and thrilled with what is created in front of them that it is almost too amazing to comprehend. In the realm of professional cooking in our kitchen, this is what we strive for constantly. When things are firing on all cylinders and the adrenaline is racing through our veins, palates exploding with excitement and emotions of extreme passion running ramped. That is when things are really cooking and at their best. I know the kitchen this night was very proud of what we did, we almost pleased ourselves completely, but actually, we really never do! We always have room to do better! But tonight things tasted great... flavors were exciting... ingredients shined...energy was flowing...passion exuding...and the juxtaposition of it all was like a concerto of cuisine! I truly am hinging on the faith that our guests enjoyed the degustation as much as we we honored and enjoyed cooking for them all. Here lies excerpts from the soiree. Like a night of some cool impromptu music performed by an amazing local music artist...a work of art in it's own right...