Food Porn 5.27...

As I look at the dishes below and the all the shots on my phone, camera and computer, I realize that I almost need a full time publicist, photograph editor and composition compiler to get this posted in a timely fashion. Yea, and I need an office assistant, a personal helper, a this and a that etc..blah blah blah! I must say it is difficult to stay ahead on blog posting, writing and photo downloading while working my schedule. Nonetheless, when I look at the photos and read the menus that I write for these meals, I can see growth as well as repetition...inspiration and tradition...creativity at the same time as foundation. All in all, I feel the need to keep pushing forward as I keep trying to break out of routine and feed the team with new blood and revitalize our spirits. Hoping that I am keeping them stoked, excited and always learning. That has and will be, a forever and never ending goal of mine to keep our team inspired and feeling great about what they do, where they do it and what they can take with them when they decide to move on.


kona kampachi salad, green apple-fennel jelly, radishes, whipped citrus
wood sorrel, heart of palm, pickled peppered strawberries, meyer lemon oil

seared foie gras, whipped foie gras silk, rhubarb, celery hearts, rhubarb gelee, hazelnuts

grilled scallop, asparagus, pea tendrils, pea-smoked duck pancake
chilled pea boisson, truffle oil

pan roasted striped bass, morels, fiddlehead ferns, braised ramps, purple potatoes
green garbanzo-olive composure, citrus poultry jus

dessert tastes...
strawberry-rhubarb "tart", olive oil gelato, chocolate-peanut butter bar, banana,
beignets, banana pudding, honey pot de creme

seared foie gras and lots of fun flavors
blackberry, hazelnut, kumquats, pears, balsamic, caramel, cacao nibs
mmmmmm!

poached shigoku oysters, rhubarb gelee, apples, micro radishes, chia yogurt
grapefruit confit, manadarin oil, rhubarb vinegar

pan roasted branzino, fava tapenade, ramps, pea pancake
pea tendrils, chive blossoms, pea jus