Cooking is an Expression...

Sometimes an expression of happiness, of love, of hospitality or sometimes an expression of mood and state of mind. Cooking is art. Cooking is personality. Cooking is life. Sustenance and survival. One can express themselves through various means and manner and at times, it is amazing to see how one is doing internally. Take a painter...he or she paints what they feel inside. A musician plays or sings about how they feel and a writer does the same. It is easy to really get in touch with the message. In cooking however, the recipient doesn't always see that since the food takes on a life of it's own. In my cooking, I always try to make things the best I can. To strive beyond perfection, knowing I will never come close. It is what keeps me going and moving ahead in my craft. If a chef is feeling great and the dish is rustic and rough looking(although great tasting), it is not really that evident. If the chef is challenged and troubled inside yet he or she presents a super cool kick ass dish, then it all looks like the creator is doing great and living life. No matter the case, the mind set or the
rabbit and foie gras "two ways"
rabbit-foie gras terrine, bucatini pasta, chanterelles, beet paint, mustard
seared loin, figs, chanterelles, charred corn cob-leek ice cream, px vinaigrette

seared sea scallop & truffles
hand-cut tagliatelle, truffles, guanciale, truffled pigs feet sauce

grilled opah cheeks, donut peaches, heirloom tomatoes, smoked olive oil, micro basil
tomato water, cucamelon

grilled Hawaiian monchong, heirloom tomato, cucamelon, heart of palm
tomato water-bergamot "tea", micro lemon basil

diver scallop, tomato tagliatelle, truffles, guanciale, fava beans, corn, lemon essence

hibiscus & anise braised bison short rib, lobster mushroom-pancetta roulade, beet greens
green garbanzo-artichoke tapenade, scarlet turnips, elderberry sauce and beautyberries

alternate shot with black garlic puree and caramelized heirloom garlic

pickled beets, pickled raspberries, plum sorbet, plum soda

lemon posset, strawberries, lemon verbena, blueberry short cake
lemon verbena ice cream, jasmine pot de crème, chocolate fondant, blackberry gelee, figs
blackberry gelato
 internal state of the chef, food is an expression in all of it's glory and the food will come out how it does...the good, the bad and the ugly. Hopefully for the team, the chef and the guest...the guest is pleased with what was served. In the end...nothing else matters.


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