Looks That Kill...

kneel down ya sinners, to streetwise religion...

and yet another tribute to one of the most kick ass metal bands I have ever seen and heard...
motley crue! Grew up with their music and have lived by it and will probably die by it~ as I carry my crucifix under my death wish! For the final farewell show about to be seen this weekend, the future performances left in the tour and to the ones we've missed...from girls, girls, girls to 10 seconds to love...too young to fall in love to shout at the devil...primal scream to live wire...if I die tomorrow to wild side...these guys and their music, although calling it quits for good in terms of the band, will always have a special place in my heart like home sweet home! The music inspires me, drives me and gets me amped whenever I hear it and thus propels my cooking in a very positive, electric way. And thus it is so written that these dishes are in part derived from the energy in my head and in my soul. Here's some Dr. Feelgood for you to kickstart your heart...
revision of duck tongue dish...
sous vide egg, glazed asparagus, sautéed duck tongues, summer truffles
chervil, pea blossoms, grated toasted walnuts, truffle broth
pan roasted local albacore tuna, dungeness crab, shelling peas
heirloom sungold tomatoes, grapefruit, nasturtium leaves & emulsion
meyer lemon olive oil

tuscan inspired mezzo...
shaved sous vide fennel, peppered local raspberries, salty parmesan chips
frozen olive oil emulsion with fennel pollen, toasted pine nut-saba soda

roasted muscovy duck breast, carrot-mascarpone ravioli
honshimejii mushrooms, blueberry braised baby turnips, maple-bourbon gel
cardamom-coriander-juniper foam

syrah braised veal cheeks, grilled farmer zucchini, garlic scapes
marcona almonds, smoked cous cous, morel-mustard sauce

valrhona manjari chocolate-praline silk, coffee cremeux, dove bar
cherries, plums, cherry pearls, smoked wood ice cream
local fig-frangipane tart, fig tartare, fennel gelato, caramel
apricot profiterole, mascarpone sorbet, truffled apricot conserve, muscovado
lemon posset, tayberries, strawberry-mint sorbet
spruce tip milkshake

public enemy #1...


Feels Like Home...

A tribute to the few I have cooked for... Like my never ending commitment in my cooking, my craft and my passion, I am forever committed to doing my best...

slow poached egg, asparagus, sautéed duck tongues, crispy shallots
sliced truffles, chervil, truffle nage

spice rubbed alaskan king salmon, walnut potatoes, smoked corn
chanterelles, shaved walnuts, sautéed rabbit liver, red wine-plum gastrique

alternate version with sea scallop
fresh locally grown bergamot dressing

better shot of the summer foie gras crisp
brioche, peppered cherries, apricots, cacao nib-almond crumble
seared, pan roasted sustainable, "happy duck" foie gras


Feels Sumptn' Like Summertime...

Warmth...vibrancy...inviting...sensual...alive...these are but a few descriptors that one could potentially conjure up in their mind about the flavors, tastes and ingredients of summer. I can think of a few more, but perhaps best to leave those in my thoughts as they might be perceived as a little risqué..., probably because they are. Cooking in the summer is definitely an amazing time of year to explore the world of tastes and flavors. I do love it. It is a fraction of hair right behind fall for me, but if hard pressed and persuaded, I might give in. Summer is in full force here in the Northwest, and yet we still have yet to see some of the great ingredients...in time, my friends, in time. Until then, we will cook and explore the journey that lie ahead with what we have at hand, albeit, fresh from the farmer himself. As a cook, you get by with what you have and make it stellar. Start with the best and let it shine and you end up with greatness. Start with shit and you end up with shit. Plain as that. Here are a handful of dishes that were inspired by summer, tasty fresh ingredients, good peeps on our team of cuisiniers, fun, friendly guests and the thought of cooking for special people. Giving of oneself is one of the best gifts god can give you and that you can give to others. I have always tried to do that. Mom would be proud of at least that. More to follow as we cook our way through the season...until then.
watermelon-peach terrine, peach pearls, watermelon parisienne, dungeness crab
frozen fennel yogurt, sriracha aioli, chive blossoms, micro arugula, crispy potato
bergamot dressing

hibiscus & togarashi crusted local albacore tuna, baby tomatoes, arugula
spicy clam salad, peaches, gazpacho vinaigrette, lemon balm

seared foie gras "crisp", peppered cherries, apricots
toasted brioche, almond-cacao nib crumble, natural jus

brined & smoked halibut, corn, house bacon, pickled shallots
crab-pea hummus stuffed squash blossoms, spanish olive oil, nasturtium sauce

apricot tartare, grains of paradise, plum sorbet, catmint flowers
frozen olive oil, apricot water boisson, whipped tayberry

slow braised veal cheek, carrot ravioli, morels, truffles, garlic scapes
glazed thumbelina carrots, fennel mustard jus, crispy potato angel hair

rustic platter of sous vide lamb rubbed with vadouvan curry, spiced duck breast
charred rosemary aioli, fava beans, roasted cauliflower, porcini mushrooms
crisp salsify, pine bud-argan oil drizzle


carrot -walnut cake, grated macadamia nuts, mascarpone mousse
lemon posset, apricot, cherry pearls, rainier cherries, rhubarb sorbet
salted caramel ganache tart, chocolate feuillatine, plums
smoked wood ice cream-cornmeal cookie sandwich


More Than You Know...

There is always so much new to learn~learn about life, learn about yourself and learn more about what you do in and of your work, and most importantly how you can help others. There is always more to experience in your walk that furthers your identity who you are as a person and perhaps why you were put here on this earth. For me, I sometimes wonder. You make mistakes and hopefully learn from them. Maybe you get a second chance at life's greatest adventures...maybe not. There is always so much more to learn in terms of ideas, thoughts, passions, desires and things to be shared with friends and family. Life for me these days are really good...soft spoken, gentle, full of good times. God will only give you what you can handle each day...or so I've been told. I seek happiness in all that I do and try to inspire others in my life and around me in my work. My passion is my cooking. My love are my two sons. And, my work is that of a chef...I learn more and more every day about all of them. I always try to please. To help. To inspire and to share. My inspirations are challenged but I keep forging ahead, searching for clarity with much hope and faith. My strong sense of belief along with that hope and faith is what has always kept me going. The ideas of my dishes thankfully come from somewhere deep and I always hope they please those that I and those on my team are cooking for. These dishes are but a handful of inspirations based on summer flavors, local and regional ingredients, fun combinations and tastes that are both fun to cook and fun to eat. They are inspirations that are based on the folks who are dining, the cooks who are cooking, the farmers, fishermen and foragers who brought us the wonderful foodstuffs. Enter into these dishes with an open mind...and enjoy the journey of taste, texture and flavor, for it is my world...

dungeness crab & plum salad, preserved ginger, cured lemons, green harissa
cucumber-radish salad, micro arugula, elderflower-champagne-yuzu sabayon

seared scallop, carrot ravioli, heirloom tomato-peach relish
walnuts, beet vinaigrette, pea blossoms

pan roasted sea scallop, warm duck salad, tayberries
pickled gold beets, beet paint, maple-bourbon gel, walnut rappe

english pea hummus stuffed zucchini blossom, carrot-mascarpone ravioli
morels, truffles, truffle nage

grilled atlantic bluefish, tomato stuffed squash blossoms, morels
corn risotto, house bacon, nasturtium sauce and petals

hibiscus-orange marinated bluefish, orange oil braised purple potatoes
baby heirloom tomatoes, snap peas, nasturtium sauce and petals, celery root

watermelon pave, rhubarb gelee, yellow plum sorbet
orange oil-fennel pollen-grains of paradise brushing, tomato water boisson

roasted duck breast, baby turnips, porcini mushrooms, pearl onions, cherries
truffle nage, truffle potatoes

slow braised veal cheek, smoked cous cous, corn, bacon
garlic scapes, caramelized garlic, chive blossoms, fennel mustard jus

lemon posset, raspberries, rhubarb sorbet, caramel crisp
almond financier, marionberries, strawberry-hibiscus coulis, olive oil emulsion
spruce tip ice cream

Scharffenberger dark chocolate coulant
praline ice cream sandwiches, fruits of the moment, sorbets
apricot brulee, minted milkshake

chocolate dove bars, lemon puddingcake pops, linzer ice cream sandwiches
hazelnut macaron, bacon, tayberry-basil pates de fruits
lemon verbena white chocolates, salted caramels