1.20.2013

Eat! Cook! Live!...

lobster-cara cara salad, heart of palm, sturgeon caviar, orange yogurt, taro roulade
grilled mustard marinated quail, maple gel, compressed pears, pumpkin pancake
hazelnuts, black garlic aioli, cassis vinaigrette
pan roasted monkfish, charred cara cara oranges, braised heart of palm,
thumbelina carrots, micro arugula, verjus-raisin sauce
seared albacore tuna, grilled baby octopus, chick peas, leeks, prosciutto powder
jus de poisson, saffron crosnes
chocolate & peanut butter, peanut semi freddo, chocolate-banana bread pudding
fruits of the moment, prune-armagnac ice ceam, tangerine & cranberry-red wine sorbets
poached fennel & celery salad, meyer lemon confit, buddah's hand sorbet
seared local foie gras, banana bread, caramelized bananas, muscovado jelly
peanut crumble, saba swipe
grilled quail & seared foie gras salad
banyuls compressed pears, hazelnuts, cassis jelly and gastric
sous vide center cut wagyu rib eye of beef
celery root puree, oca, crosnes, black trumpet mushrooms, salsify chips,
blackberry-syrah sauce and sexy syrah salt

another version of our foie gras PB & J
our fear factor survivors
The week has come and gone. Now, almost a distant memory. But with it, came some good food and cooking. Love and passion stemming deep from within our souls and presented with honor for some special peeps. Not the inertia of chaos that so frequently develops, yet a calm soothing progression of tastes and ideas gently brewing with passion and excitement. Thought, emotion and desire to present that which is unique and tasty and ultimately creative and exciting for all. Sometimes, that is just how it unfolds. We had a smattering of cool groups in this week...a VIP large party for a business gathering... a fun, lively group of young ladies at the chefs table on their way to a show, another kitchen dinner of special folks who are regulars at the chefs table and were entertaining some friends and guests and lastly...a sort of fear factor tasting of a group of 16 y.o. girls in which one was celebrating her 16th birthday. Not a blindfolded deal, but tasting blind nonetheless....told them after they they got back in the limo that the bite in which they had, and REALLY enjoyed mind you was none other than duck testicles wrapped in spicy tuna tartare and fried. Add in some sriracha aioli and truffled apricot marmalade for a touch of sweetness...voila!(instead of "ooohh...gross"). This collection of tastes and dishes is but a handful of all that took place. This will be a good addition to the culinary scrapbook.

2 Comments:

Anonymous Mark said...

Your desserts are sick. Really beautiful all arounnd...

6:08:00 PM  
Blogger cuisinier said...

this one was ours. thanks...

9:32:00 PM  

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