Don't know if I would even call it that, and yet I just did. Borderline uber creative. Basically, a simple night at the stove. Some of the food lately has been cool and imaginative yet needing a new breakthrough. The taste of fall that we have began to experience is definitely getting new ground. Refreshing and fun, sensual and heartwarming. Comforting and soothing...my favorite time to cook. Here lies the truth of the moment. All of it...the good, the bad and the ugly.
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warm rabbit salad, pedro ximenez gel, pistachios, arugula, king trumpet mushrooms
pears, root beer pudding, sherry xo reduction |
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pearl jasmine gelee, licorice poached celery, pickled orange
nectarplum ice |
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slow braised veal cheeks, chanterelles, parsnip puree, cassis mustard
coffee roasted carrots, port essence |
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lamb loin sous vide, baked celery root, caramelized cauliflower & garlic
juniper & fir roasted lobster mushrooms, pine bud sauce |
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