Immersion in Taste...

riesling poached samish bay oyster, american sturgeon caviar, peppercress
tangelos, yuzu-elderflower-champagne sabayon, citrus olive oil
maine lobster & veal sweetbread "bolognese", truffles, hand cut pasta
butternut squash, lobster essence
seared foie gras, blackberry-onion jam paint, hibiscus gel, fig balsamic
pear stuffed profiterole, chocolate-coffee piping
broiled atlantic fluke, cauliflower "caviar", roasted cauliflower, shaved walnuts
pancetta-squash-beet salad, carrot-saba jus
cacao nib & indonesian pepper crusted american bison sous vide
truffle-tripe-hedgehog ragout, celery root pudding, thumbelina carrots, porcini creamed nettles
huckleberry sauce
indian curry macaron, citrus-chili filling, blood orange olive oil chocolates
salted caramels, raspberry-elderflower pates de fruits, root beer "gummies"
spiced root beer "gummies" up close...
Simply put, this is what we have been doing lately. Twists and turns along the road, new ideas, new concepts, and sometimes just a new road and/or different perspective. These last few dishes and posts have been inspired from the cool peeps that have graced us with their presence as well as the tease of spring we have experienced here in the northwest. Hope we didn't disappoint. We all have challenges with personal emotions at times and sometimes hard to get the energy to write, but either way, the food comes out in the form that it does... for better or for worse right?


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