Epiphany of Taste...

chilled foie gras torchon, poached rhubarb, peanut butter powder, candied walnuts
apricot-truffle conserve, aged balsamic
pan roasted diver scallop, pea-morel raviolini, house bacon
morels, peas, shallot-mustard jus
seared scallop & foie gras, rhubarb, muscovado, chervil
copper river salmon, pea-morel raviolini, spring onions, black garlic
farmer zucchini, morels, rosemary essence
grilled albacore tuna, honshimejii, olive-black garlic pancake, garlic scapes, sherry
corn, hazelnuts
tale of two sodas...
roasted corn with jalapeno & grape-lavender
compressed summer melon, basil gel, watermelon salad, frozen yogurt

braised beef short rib, corn, fava bean puree, baby turnips, honshimejii
sweet corn agnolotti, wild berry-chocolate essence
braised short rib, foie gras, truffled grits, zucchini, fava beans, pine nuts, artichokes
syrah braisage
sous vide lamb loin, quinoa, asparagus, tomato fondue, caramelized garlic
aromatic jus

sometimes, that is what takes place in our humble kitchen...a thought becomes a more in depth idea. An idea morphs into some scribble on a notebook over coffee and some jostling of ingredients together on a plate when figuring out the days dishes. That scribble finds it's way onto a list which transcends to a working pad and board that then becomes live in queue. Those ingredients in which to craft that idea are procured and solidified, or perhaps already on hand. It is communicated as to what is to be prepared and we start applying heat, refrigeration, technique, technology, science, imagination, passion, commitment, dedication, ingenuity, experience, wisdom and memory. Many other things happen as well, but those are the most on the forefront. The ingredients are ready, then the magic begins. It is seasoned, tasted individually, contemplated and applied to the canvas. Swipe this puree there, lay the fingerlings there with the artichokes on top...no wait, let's strew them around and place the artichokes under...lay the fish to the side with the salad next to it to show it off...don't like it..scrap it! This looks like shit. Start over...how about fry the salsify? Need a crisp element...build the meat, foie and fruit as one to create complete harmony of taste...wow...an epiphany! Didn't see that coming! Cool.."What do you think?"..."did you taste it?"...right on, this rocks!...next...


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