Tribute To One...

One...meaning singular. Sole. Individual. Alone. Apart from the rest. It is the person or thing that can complete another. It is the thing that matters. It is a song by Metallica that my friend Matt and I loved and always conversed about and got into a rhythm on as we rocked through a busy service or we cranked up in my ride as we drove here and there a few times restaurant hopping. Matt Farrer was a great cook, chef, person and friend. He worked for me for a couple years as I hired him out of cooking school, and then again later on for a bit. We shared many a nights on the line. Cooking, laughing, sweating it out through the busy times, taking our punches as one will, yet all the while having fun, learning, growing and being passionate about what we do...making good food and pushing our creative abilities. I would like to think that our time spent together in the kitchen rubbed off on him in some small way and made for a better time in the future for him and brought him as many great pleasures and memories as it did myself. I will never forget them. Matt loved foie gras, as do I. He and I always enjoyed talking about the many preparations we had had in the past, or the new ones we were reading about from this chef or that chef and the ones we got excited about to make in the future. We created so many. He shared ideas with me and I shared ideas with him. Together we enjoyed our passions of foie gras and dining. I will always be thankful to him for turning me onto a wonderful restaurant called Crush, where Matt went to work after working with me. I was fortunate enough to enjoy many foie gras dishes that Matt, Jason(the owner) and their team prepared. I have so many great memories there. Especially with the one woman I love(another story). Matt passed away yesterday evening from a long battle of cancer. He was so young. It is a sad, tragic story. He will be missed by so many. I was very fortunate to be included in one of the fund raising dinners for Matt as a guest chef at Canlis. It was one of the last times I saw Matt. Matt my friend...this collection of foie gras dishes are a tribute to you..to ONE of the fallen few...to ONE of the most passionate people I knew...ONE of the great cooks and chefs whom I have had the great pleasure of working with....ONE who I will see again on the other side someday...to a true friend! Cheers amigo...this foie's for you...

foie gras, huckleberries, cherries, waffles, streusel..
a dish I cooked for a special woman in my life on a special day...

seared foie, caramel, cacao nib financier, walnuts, celery, rhubarb

seared terrine, maple gelee, rhubarb, pudding, seared, poached rhubarb

silky mousse vertical napoleon, dried strawberries, hibiscus gelee, pistachios

torchon, whipped citrus honey, apples, rhubarb pearls, coffee soil, pistachios
fig mostarda, syrah gastrique

torchon, minted celery, figs, pedro ximenez dressing, potato-walnut crumble
honeyed brioche croutons

rabbit, sweetbread, foie gras terrine, rabbit loin, smoked ice cream

seared, apricots, cherries, apricot conserve, grains of paradise caramel

torchon sliced and ready for plating

port cured pave, apricot marmalade, apples, hazelnuts, saffron poached carrots

foie gras martinis...30 year balsamic, potato mousseline, foie gras nage, scallop

seared, muscovado profiterole, graham streusel
pear salad

layered terrine, gewürztraminer gel, pears, pecans, black pepper caramel