A Bright Light...

When I feel myself get down about life or feel like I am not fulfilling my potential, I seek refuge in my work, my boys and my heart. My inner light. On any given day or night, I can be cooking passionately, digging deep within my soul searching for that special spark and touch in which to place respectfully and wholeheartedly on the plate for the guests to enjoy. I want to make a god damn difference in my time here, for if I don't, it will be all a waste. If I am able to function and breathe, then I want to exude my inspiration for others. I am only too fortunate that I am
 constantly uplifted in spirits and in my vision when I think of how lucky I am as a person. This way of thinking has helped me through tough times and helped me see the future with hope and clarity. This is what became of that search...

poached shigoku oysters, radish, fennel, sturgeon caviar
peppercress, rhubarb gelee, rhubarb-meyer lemon vinaigrette
honey bunches of oats crusted foie gras, cherries, shallots, anise hyssop
apricot-cognac jelly, cacao nibs pancake
hazelnut crusted soft shell crab, crispy duck tongues, cuttlefish salad
fava tapenade, tomato sofrito
rabbit three ways...
crispy trotter, pears, pistachio, saba
braised leg, lentils, salsify, tripe, morels
roasted saddle, porcini, chick pea, truffle potatoes, huckleberry

american wagyu, baby turnips, celery root puree, beets
brussel sprout-walnut hash, black garlic paint, cipolline onions
asparagus salad, pea jus, pea blossoms, white & green asparagus, shiitake chips
white asparagus gelato, morels,duck tongues

seared foie gras, cocoa-pecan pancake, honey gelee, cherries, grains of paradise
banyuls-cherry vinaigrette
roasted monkfish, cuttlefish, peach-chorizo-tomato sofrito
green garbanzo beans, smoked olive oil, mustard blooms
pickled nectarines, micro celery, fennel, corn tea
roasted rabbit saddle, braised leg-lentil ragout, truffles
porcini, zucchini puree, carrots, green apple mustard sauce

Inspiration of Another Art...

An amazing display of artistry through another means of materials and a platform in which to present them. A vision as seen through the eyes, or eye as it is of the craftsman. Enter Dale Chihuly. Master glassblower, designer, painter and thinker in the art of another medium and realm. As my youngest son and I journeyed through the abyss of the theatre, I became inspired and immersed in the images of food I saw in my mind. Here as they are, enjoyed by thousands.
summer garlic scapes, bulbs and shoots

roasted walla walla onion shells

collage of summer fruits just picked from the farm

platter of pristine seafood "au naturel"

symphony of dessert spherification "le circque"

various tartares, crudos and sashimi of local fish

cotton candy coated jalapeno

tomato and bacon carbonara

fusion of flavors juxtaposed

orange-chocolate pastry tuile

fall harvest of forest mushrooms and autumn nasturtium leaves

pomegranate pipettes

lavender jungle

rock candy...hard, sweet and sticky!


An Indian Summer...

~hors of the Indian Summer~
tandoori lamb, apricot-truffle conserve, tomato jam
spiced king salmon, peppercress, basil, nigella seeds
spicy vadouvan curry-yogurt dipping sauce
lobster-cucumber salad, mango, coconut panna cotta
spicy carrot-curry soup, coconut-chili foam

marinated lemonbalm shrimp salad, grilled peaches, mint, baby tomatoes
micro greens, tomato-fennel seed dressing

chilled tomato shooter, black mustard, chia seeds, lemon oil, chili

alaskan halibut sous vide, cherry relish, pepper jam, zucchini puree
sriracha aioli, mint

kashmiri spice braised short ribs, chick peas, lentils, carrot vadouvan
zinfandel-spice braisage

tasting of sweet bites
lemon bar, strawberry, fennel meringue
pistachio biscotti, coconut custard, pineapple, spice
chocolate-peanut butter bouche
 Wedding that is! We were contracted to do a tasting for an upcoming Indian wedding that has yet to be unveiled. I have never been to India. Don't even know if I know anyone who has. Sure, I have eaten in some good Indian restaurants. Had many bad meals in some too. I enjoy the flavors and when approached to craft a "fusion menu", at first I scofted. Fusion is not my cup of tea. But, since I knew there was really no way around a fusion, or infusion of sorts, I dug my naan into my repertoire and started thinking. Here is a few shots of what I conjured up. The bro o' the bride dug it. Now on with the show for 200 please.

Playing Catch Up...

Sometimes, it is what we do. We get busy, get sidetracked, find oursleves in limbo when inundated with projects, work and life. That focus seems to get a bit jaded and hazy. Mine has been crazy for the last 4-6 months. Way too crazy! Can't wait for a breather where I can see straight, relax and enjoy. It is coming, I can see it on the horizon. Warm sunsets and blue skies in the future. All good though. Here are a few shots that have been collecting dust in the drives as I continue to move ahead in work and life. We have been working on many new ideas and dishes but they are merely in queue for my digital undertaking. Hope you enjoy...
asparagus salad, cuttlefish, peas, pea blossoms, asparagus gelato, pea boisson

foie gras tartine, duck confit salad, arugula, duck tongues, px reduction, potato gaufrette
crispy almond-cornmeal crusted softshell crab
fava bean tapenade, chorizo-tomato-peach sofrito, green garbanzo beans, mustard blooms

saba-pistachio crusted lamb sous vide, tripe, morels, truffles
eggplant, ramp coulis, peppercress, carrot juice, lamb jus

strawberry crisp, spruce tip gelato, jasmine custard, rhubarb sorbet, fruits
dove bar, beignets, banana p[udding, warm bread pudding, chocolate soup