Food For Thought...

just a few dishes to contemplate, ideas to ponder and flavors to imagine! These were put together on the fly for a dinner for a small group of folks who were dining at the chefs table. Although only a few of the many dishes we created, they pack a punch. Of the ones we didn't capture in that kodak moment, let me just say they were tasty and fun! Bottom line is we have fun when we cook. Isn't that what it's all about in the end anyway? Enjoying what you do...living the dream?...following your heart and living out your passion? Always remember this little slang for something I saw long ago~LISDIN....life is short, do it now!
seared veal sweetbreads & porcini dusted scallop dashi
truffles, lobster mushrooms, corn, chard, soy pearls, micro intensity blend
(savory pork belly & truffle dashi broth- not pictured)

pepper crusted moularde duck breast, chargrilled savory zucchini bread
baby zucchini "carbonara", caramelized garlic, honshimejii mushrooms
crispy shallots, fennel mustard-rosemary essence

pan roasted beef tenderloin, red wine onion-farro risotto
baby turnips, preserved cherries, fried chickpeas, balsamic jus

strawberry-vanilla crisp, graham cracker streusel, noyaux ice cream
porcini custard, fig jam, citrus wafer, apricot sorbet
salted caramel tart, raspberry salad, praline-chocolate flake ice cream
chili scented churros, brazil nuts, chocolate-chili dipping sauce

mignardise (top to bottom)
hibiscus-ginger chocolates
salted caramels, raspberry dove stix
pink peppercorn-lime macaron with coconut mousse, huckleberry pates de fruits


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