Goin' Beast Mode...

A big Hell Yeah and CONGRATULATIONS to our Seattle Seahawks,  the NFC Champions who are now going to the Superbowl to take on the Denver Broncos after defeating the SF 49'ers...Way to go guys. Go beast mode and get er done! Show no mercy and take no prisoners...



Turn the Page...

One say's as one does...we have closed the books on last year and have started a new chapter for 2k14. As we came to the close of the annum, we cooked with our hearts and presented with our souls. It was what we had in front of us and did what we could and what we felt. Cooking at it's finest. With the new beginning, we ask ourselves...what shall we do now? How shall we proceed? How do we do better and what will that entail? Will we have the resources and abilities? The staffing? The clientele? How will the new year present itself fiscally and sustainably? So many questions and yet, so little time as we need to keep rolling. Time doesn't wait for anybody, it only keeps ticking. The longer it ticks, the farther we can get behind, or further ahead. It is up to us as chefs to forge ahead and not fade to black. Here are some of the closing statements of 2013...Cheers!

rabbit loin, figs, beet paint, beets, maple gel, pistachio
brown butter powder, banyuls vinaigrette

scottish grouse sous vide, grilled foie gras, porcini pancake
hidden rose apples, hazelnuts, cacao nibs, sherry-foie gras sauce

triple beef filet, apple confit, seared foie gras, potato croustillant
potato puree, aged balsamic reduction

marinated flank steak, celery root puree, harissa carrots, fennel
duck fat roasted fingerling potatoes, cacao nib vinaigrette

seared diver scallop, duck tongues, pumpkin agnolotti, truffles
brussels sprouts, pumpkin seed granola

pumpkin semi freddo, chocolate pop rock wafer, pumpkin, pears
spices, gingerbread dust, crème fraiche, pear sorbet

praline chocolate silk, caramel apples, compressed apples, cinnamon ice cream
cranberry coulis, hazelnuts

Cooking For Pleasure...

When passion's a pleasure, it is hard to resist the temptation to pursue it. Such is the case when I am blessed with the opportunity to "just cook" for our guests. It is a unique and wonderful thing when a guest places their trust in you as a chef to just perform what one does...to cook with your heart and soul without restraint and regard for anything but goodness. We should all be so fortunate. Here is one of our last chefs table dinners in the kitchen before the close of the year.

"rabbit salad:
confit terrine, matsutake salad, celery, veal emulsion, micro celery
seared loin, figs, hidden rose apples, walnuts, saba, maple gel

broiled spanish mackerel, brussels, black trumpet mushrooms, pumpkin
turnip greens, pumpkin agnolotti, vermouth essence

grilled idaho sturgeon, truffles, lentils, bacon, crosnes, chanterelle-px sauce

buddahs hand, fennel, finger limes, citrus gelee, orange-tea ice

spice crusted moularde duck breast, seared foie gras, beet, oca,
gingerbread potatoes, smoked persimmons, pecans, glazed parsnip tips
pomegranate sauce

chocolate tasting...
deconstructed white chocolate napoleon, cranberry, pistachio, cinnamon ice cream
triple chocolate torte, caramel, pears, pear sorbet,
chocolate-foie gras bon bon, cherries, fennel gelato
manjari-banana pave, red wine jelly, banana, banana-peanut butter ice cream