Night in November...

Just another night cooking for the chefs table. Some good ingredients... some great guests...some damn good times. November was a month of special cooking, tasting menus and chefs tables. This month is nothing short of crazy business, large corporate events and sheer volume. It pays the bills. We are only as good as our last meal cooked. May they all be this tasty. May we all be so fortunate in which to make it so. Already looking forward to our next endeavor.
sweetbread-rabbit terrine, cauliflower mushrooms, compressed hidden rose apples
celery-walnut salad, veal emulsion, saba-banyuls dressing

seared scallop, hot nasturtium panna cotta, black trumpet mushrooms, demi turnips
almond crumble, peppered strawberry relish, bergamot oil

broiled Spanish mackerel, oca, matsutake-truffle-skate nage, leeks, lemon panzanella
parsley-orange salad

seared foie gras, grouse breast, maple gel, figs, smoked salsify
brown butter powder, pumpkin seeds, bourbon jus

bison loin, gingerbread-mushroom "gratin", pumpkin puree, crosnes,
Brussels, persimmons, black peppercorn sauce

peanut butter-chocolate pave, banana, red wine pates de fruits, banana ice cream
chocolate dove stix, pears, fennel gelato
pumpkin, walnuts, spices, dulce de leche ice cream
dark chocolate pot de crème, chocolate-foie gras bon bon, quince, quince sorbet


Breath of Life...

Each day, it is easy to lose sight of why we should be thankful and grateful for what we do have, as it is easy perhaps to become jaded about about what we don't. Life is and can be too short. We see it all too often. One passes and leaves behind a family or loved one and yet didn't take the opportunity to say the things that mattered, or  to spend the quality time with them they should have, or they simply spent too much time worrying about things that really don't matter instead of focusing on what truly does. Each day, I try to look at life in a positive and invigorating new light...a breath of fresh air...a breath of life. I have many things to look forward to and for. I have so much to be thankful for in my past. I am blessed and fortunate. I put forth my passion and creative energy into my work and my life. I post these dishes in honor of my blessings. Just breathe...
scallop ceviche, heart of palm, watermelon radish, yuzu, frozen sriracha aioli
crisp potato, togarashi, viognier vinaigrette
seared rabbit loin, foie gras, maple gel, beet paint, pumpkin seed-oat granola
figs, hidden rose apples, brown butter powder, maple-bourbon dressing

fennel crusted fluke, oca, truffle, butternut agnolotti, black trumpet mushrooms
Brussels sprouts, sweetbread-matsutake nage

buddahs hand, fennel, finger limes, citrus-sweet cicely gelee, tea sorbet

american bison, cauliflower mushrooms, potato mousseline, garlic chips
crosnes, persimmons relish, celery-walnut salad, pickled huckleberry essence