In The End part 1...

creamy pumpkin polenta, crispy duck tongues, brussel sprout leaves, port glazed shallots
smoked apples, parmesan chips, hazelnut-parmesan nage

 

seared foie gras "club sandwich", pumpkin sponge, caramelized apples, onions
persimmons, hazelnuts, syrah-cassis emulsion

carrot butter poached sea scallop, oca, fennel, onions, micro chives, saba-brown butter dressing
fennel pollen crusted fluke, lentils, foie gras fat, honshimejii, golden raisins, marcona almonds

mustard marinated grilled quail, black garlic pancake, smoked pecans
compressed pears, crispy plantains, black garlic puree, cider-herb dressing

sous vide cooked duck breast, creamy horseradish potatoes, walnuts
crosnes, brussels, beets, chanterelles, huckleberry sauce

Just a fun collection of shots, dishes, juxtaposition of ingredients and passionate thoughts laid out before you on white china as it unfolded for some of the last guests in 2012. This puts closure for me on cooking professionally for 2012 as I will not most likely be doing any more real cooking until the new year as we are closed for business and i foresee myself out and about with friends and family. It has been a good year with many new ideas, emotions, visions, contemplations and frustrations alike. I can see 2013 as a positive, successful breeding ground for the new and all that remains. Cheers to all and Happy New Year!