To Provoke Thought...

This post is just simply that. A thought. An emotion. A culture. A vision. A passion. An addiction, one that has taken it's toll in my life in more ways than one. I offer this to you merely as a means to hopefully inspire. I am a giver...that's what I do. So, without any further adieu...start looking and start cooking! Cheers...

elderflower-fennel pollen frozen yogurt, American sturgeon caviar, crispy potato
shaved french breakfast radish-citrus salad, sriracha aioli

flame torched copper river salmon belly "nobu style"
asparagus, morels, fava bean-purple potato-shallot dressing, lemon pudding
mugolio brushing, pinot noir pearls
~
MIA...
seared foie gras, cacao nib-pistachio waffle, rhubarb-strawberry pudding,
grains of paradise-olive oil caramel

hazelnut-garlic-cornmeal crusted soft shell crab, ramps, peas, truffled nettles
pea coulis, lobster "bolognese", truffles

lime-honey emulsion, hibiscus gelee, grated macadamia nuts, hibiscus-rhubarb soda

braised and saba seared short rib, sautéed sweetbreads, roasted porcini mushrooms
coffee thumbelina carrots, farro porridge, cassis essence

wild berry cobbler, muscovado streusel, mascarpone sherbet
lemon posset, pistachio, grapefruit confit, rhubarb sorbet
strawberry-lemon short cake, poppy seed sponge, crème fraiche, strawberry-lime sorbet
coffee cremeux, coffee soil, caramel, peanut butter espuma, raspberry sorbet
hazelnut-chocolate milkshake (not pictured)

Savory Spring Shellfish...

a couple dishes that were crafted this week...some just for fun, some in transition, a work in progress and an inspiration on the fly....looking to inspire the taste buds and the ideas that will surely follow...

pan roasted diver scallop, sautéed veal sweetbreads, morels, peas, pea vines, walnut-argan oil potatoes
chives, bacon-pedro ximenez dressing

alternate view

seared scallops, carrot-ginger coulis, panisse, peas, pea vines
watercress-pea nage

cornmeal-garlic-hazelnut crusted soft shell crabs
creamy polenta, nettles, fresh garbanzo, pea blossoms, king trumpet mushrooms
sherry-poultry essence

crispy soft shell crab sandwich, charred grilled tomatoes,
pickled ramps, ramp pesto, honey roasted cipolline onions
side of kohlrabi-radish-kimchee slaw

Sweet, Salty and Satisfying...

a few descriptors of taste and flavor as it is pertaining to some new dessert dishes recently crafted for our dessert menu. A nuance of the now in the heart of spring. Fun, tasty, simple, fragrant and flavorful, delicious! Anything is better with a little dessert right?...


hazelnut praline infused valrhona manjari silk
huckleberry jam, coulis, hibiscus gelee, malt crumble, compressed pears
hazelnut macaron, praline-chocolate flake ice cream

lemon posset, spring fruits~citrus, strawberries, rhubarb, blueberries
pistachios, strawberry-lime sorbet, chocolate feuillatine crunch, rhubarb gel
cornmeal cookies

macerated strawberry shortcake, poppyseed sponge, crème fraiche
strawberry "pudding", mascarpone sorbet, jasmine pot de crème
lemon puddingcake pops

salted caramel ganache tart, milk and white chocolate
candied peanuts, peanut butter foam, coffee cremeux, cherries, cherry caviar
anglaise, coffee crème fraiche ice cream

rhubarb-vanilla buckle, poached rhubarb, minted celery, celery syrup
graham cracker streusel, rhubarb sorbet, fennel gelato, strawberry chips

Fade to Black...

If I have said it once, I have stated it many...that it is not always when I am in the best of spirits that I do some of my best cooking. And as well, at some of those moments, I should not be cooking at all. It is just not fair to the guests or my team. As the infamous song will attest, life can be tough and roads can turn on you in a moments notice. Another story for sure. At any rate, I had an opportunity to cook for a newer guest and strangely, the ideas and food seemed to flow. Maybe this will be great I thought? It was difficult mind you. Difficult in the sense that I was distracted with the business and having a very hard time concentrating, feeling passionate about the food, the dinner and the moment. The dishes that transpired seemingly were enjoyed by the new foodies I had stumbled across. A cool thing. They are well traveled, exposed to the obscure and the elite and excited about experiencing new pleasures. As I spoke to them throughout the night, that approach reminded me so much of the need to keep focused and passionate. Cooking is a blessing. A gift. A journey. A passion. A life experience. A way of life and culture. I am not boasting that this food is phenomenal or even great. It is just personal and a viewpoint of my own at that moment and a reflection of a state of mind. As indicated in the mission statement of cuisinierskitchen...

silky foie gras mousse "horizontal mille feuille", oven dried strawberries
pistachios, peppered pears, pine bud syrup, hibiscus gelee

porcini rubbed veal sweetbreads, local asparagus, fresh garbanzo, bacon
king trumpet mushroom-thyme essence, arugula, romesco

herb crusted atlantic fluke, peas, pea pancake, pea vines, snow peas
heart of palm, vadouvan emulsion

verjus-honey gelee, grapes, compressed melon, navarro gewürztraminer ice

fennel pollen lamb tenderloin, white bean puree, spaghetti squash, fennel sous vide
purple potato-cauliflower-ramp salad, fava bean tapenade, sherry reduction

spice crusted moularde duck, smoked salsify quinoa, honshimejii, garlic creamed nettles
crispy salsify, cassis jus

sautéed diver scallops, spice sautéed duck hearts, celery root puree, smoked abalone mushrooms,
salpicon of green olives, red wine onions, citrus, olive oil

lemon posset, blood oranges, tangerine sorbet
strawberry shortcake, rhubarb, maple blossom ice cream
brown butter pot de crème, caramel
praline valrhona manjari cremeux, hazelnuts, cherries, praline-chocolate ice cream



Smoky Bunny Stew...

A play on words...yes smoked. yes fresh rabbit. yes a stew, or kinda sorta. Just wanted to post this photo of a dish we did a prelude course for a wine luncheon for Lachini Vineyards from Oregon featuring a stellar Pinot Noir. It was a dish that highlighted some fresh local rabbit, in which we took the hind legs, cured them, cold cherry wood smoked them, cooked the legs sous vide until nice and tender. Then seared gently and sliced. It was served atop a dried porcini mushroom-ramp green biscuit, king trumpet mushroom relish, toasted pecans and a porridge of toasted farro, local farmer asparagus, spring garlic and finished with a roasted rabbit braisage scented with maple. Top off with some micro arugula, sea salt and late harvest vinegar gastric brushing. Tasty way to start a pinot meal!

Meaty, Succulent and Juicy...

The fourth in a series of variable tastes, textures, flavors and presentations. This one based on the more  heartier of the fare. The meat courses...mostly the main or more final courses of the bold savory menu,  before the sweets come into play. As a lot of tasting menus tend to go, the meat course is not always the most sexy and captivating as we have just experienced so many tastes and textures before then and with fun, lively, typically more exciting dishes and vibrant flavors with pop and pizzazz. I try to not allow the let down come at that point and make the whole experience of taste and flavor run the gamut and actually come to a striking point with the meat course, only before being aroused again for the series of sweet tastes climax. I must admit however, as much as I love to eat meat dishes, I find the fish courses, shellfish and foie gras more interesting and satisfying. But in the end, a great dish is a great dish, a great meal is a great meal and a great chef & team is a great chef & team. Carry on...

spice crusted duck breast, hedgehog mushrooms, truffles, prune puree, baby turnips
pea vines, elderberry sauce

braised beef short ribs, fava beans, farro, butternut,
cipolline onion-golden raisin agro dolce, black currant essence

72 hour beef short rib, quinoa, walnuts, walnut powder
glazed baby carrots, honey glazed cipolline onions, black pepper sauce

ras el hanout duck breast, baby turnips, spring onions, pea pancake, peas,
pea vines, saba, crispy potato, black currant-banyuls sauce

cacao nib crusted lamb, coffee roasted thumbelina carrots, carrot nettles
smoked abalone mushrooms, green garbanzo beans, golden raising essence, micro chard

lamb in succession