SPUR Gastropub...

Just a note to mention that a local restaurant in Seattle simply ROCKS! If you don't know it...you got to check it out...it is called SPUR gastropub. Chef's Dana Tough and Brian McCracken are rockin the food there, as well as their other local eateries (the coterie room and tavern law)...have had several very KICK-ASS meals. Inspiring...fresh...unique...tasty...fun. If you haven't yet been there...go. You won't be disappointed. And if you are, then whatever. Go try Cheesecake factory or something like that. If you can't...then at least check out their website. In good food and cooking...


Good Times Celebration...

"P B & J" Spoons..

muscovado jelly, peanut butter mousse, candied croquant

lobster-pumello-avocado salad, american sturgeon caviar, yuzu sabayon

caramelized carrot soup, fingerling potato-pancetta salad
walnuts, chervil, olive oil, sherry vinegar

foie gras two ways...
terrine gelee, gewurztraminer, apple-pecan salad, chocolate, pecan oil
seared, poached quince, hazelnuts, cacao nibs, cherry syrup

carrot butter poached lobster sous vide
hand cut black linguine, leeks, lobster essence, golden caviar

pan roasted canadian whitefish
baby octopus, chick peas, panisse, herb streusel, green olives, almonds, px

syrah braised beef short ribs
hedgehog mushrooms, truffle potatoes, beets, baby carrot oblique
onion "gratin", truffles, blackberry jus

jasmine pot de creme, curried carrots, fennel, tangerine sorbet
honey ganache, cassis pears, bacon ice cream, smoked chocolate sorbet

matcha green tea macaron sandwiches, cardamom chocolates,
salted caramels, madelines

So here we are...back where we began...toe to toe I stand, in front of you...again! A little rip off of lyrics of a staind song I have in my head at the moment. It seems fitting though...standing at the pass at the chefs table, directly in front of our guests, where it all started, pouring my heart out in front of them in my cooking...giving all of our team as we lay down the ingredients and give them love...the love that they so desperately deserve before being consumed. So many passed before today...so many yet to be explored. The cooking is never ending..always evolving and continuously refining. The guests we had the privilege of cooking for this time are regulars...amazing and simply awesome. They deserve our attention, our commitment and our dedication to the craft. For fuel in order to make good on this quest?...Good music, tasty wholesome fresh ingredients, extreme passion and excitement and a warm solid buzz of adrenaline rushing through our bodies! Above are the dishes of the night as it played out...good times!


Sensual Soul Food...

smoked scallop terrine, horseradish collee, pumello-apple-albacore salad

sriracha aioli, tangerine reduction, tangerine ice

MIA- foie gras lollipops, lobster-caviar-avocado eggs

seared foie gras, cacao nib waffles, poached quince, hazelnuts, chocolate sauce
cherry dressing, fleur de sel

plating uni and pasta course

seared scallop, kusshi oyster, black noodles, winter spinach foam
uni nage, leeks

pan roasted mediterranean branzino, squab-lentil ragout
chanterelles, cider braised cipolline onions, lobster froth

pink peppercorn braised fennel, yogurt-fennel pollen "curd"
fizzy, blood orange-chai sorbet

spice crusted duck, douglas fir-smoked pecan lacquer, truffle mash potatoes
hedgehog mushrooms, artichokes, crispy beets, cassis jus

cameo cows milk cheese, compressed asian pears, pain perdu
bourbon maple, maple gel

"ice cream"
bacon ice cream sandwich, graham cracker sablee wafers
bombolini, apricot-truffle marmalade, blood oranges, tangerines
truffle-honey bunches of oats milkshake

honey ganache bar, dove bar lollipop, cassis pears,
chocolate a'la taza, langue du chat, smoked chocolate sorbet

wild berry pates de fruits, salted caramels, hazelnut-mascarpone macaroon sandwiches
jasmine pots de creme spoons

This is all about the art, love and passion for cooking...and eating! This group came to dine...we came to cook! Each had their game face on..ready, anxious, waiting, hungry, passionate, heightened senses and desire. As chefs and cooks, when you have the opportunity to cook for another valued, noteworthy, respected and proven chef, it gets you amped. Stoked. On fire! Stimulated. Or at least it should. If it doesn't, then perhaps look into selling real estate or something dude! Here is a menu that just went down for a close friend...she rocks the pastry palette. She rocks period! Hoping J that you enjoyed it as much as we did cooking for you. Best...

Business or Pleasure...

Or is it business at the cost of pleasure? I think the latter these days. Everything is business, business, business. And I get it. It has to be. It needs to make sense...it needs to be profitable...it needs to make money! So...at the end of the day, one looks back and asks.."did it and was it worth it?" Did it fucking make money while being kick ass or did it just get by and in the wake of things, suck all the life from us chefs and restaurateurs only to cut costs and quality and drown out the creativity, passion and freedom to do what we love to do and what our inspiration drives us to do and hopefully what our passion is? Unfortunately for some...these are dark and dismal times in the restaurant world and that window of uninhibited creativity, cooking with a free spirit, and crafting dishes and flavors is closing only to come knocking on the door to reality. A chef is not just a cook, i know this. He or she is businessperson, a marketing director, a catering manager, a sales generator, a human resources manager, a craftsman, a teacher, a mentor, a priest, a father or mother, a coach, and the list goes on. Chefs are visionaries. Creators. Somewhat psychotic but giving. They create memories. They see the need to serve and to create and to make people happy. That is why we do what we do. That must never die. Once it has, the vision is lost, the love is gone, and the passion and desire to make the best possible meal and memory for someone can not happen because it is then all about the numbers...aka the dollars! A vicious cycle for sure and one that will most surely always exist as long as the economy is where it is. I myself understand both, have a good head for both, but also the desire, the passion and the commitment to make sure one does not favor the other. To all the chefs out there...keep the faith and hold onto your dreams. In good food and cooking...