Passion, Expression, Impression...

I always hope I never lose my passion for what I love. I don't think that is possible. When I cook for others, I always cook with passion. When I cook, I inevitably am gifting to those I am cooking for my expression of my thoughts...an expression of taste, of style, of artistry, or flavor, of a culture and so on. An expression is important to have identity, otherwise you are merely a speck of sand in a sea of shit, wandering aimlessly looking identical to everyone else. Why? What's the point? One needs identity and the ability to express as an artist and chef. It is vital to the success. Lastly, I always hope I leave a long lasting wonderful impression for our guests. Leaving one with that feeling of excitement, love, amazement, memories of past and childhood, euphoria, sex, astonishment, overwhelming goodness and crazy great vibe is something that not many things in life can accomplish. Cooking from the soul and the heart is one of them. It is personal, giving, wonderful and special. This sequence of transformation is what takes place in my world of food...or so I trust...
diver scallop tartare, nectarplums, tomatocello pearls, togarashi
sriracha aioli, citrus-nigella vinaigrette, micro arugula

seared foie gras, smoked vanilla, maple, walnut, pear
port gastric

grilled hawaiian opah, bergamot poached shigoku oyster sous vide
radish-heart of palm-pineapple salad, foie gras sauce
crispy pork trotter-black rice-macadamia nut pancake

pluot intermezzo
gold pluot-lime confit, ice wine granite, frozen fennel yogurt
grains of paradise

gingerbread venison loin, corn-chanterelle "risotto"
pine bud sweetbreads, hazelnuts, roasted golden beets
gingerbread dust, bittersweet chocolate essence

syrah beef short ribs, smoked cous cous, golden raisins, squab
caramelized cauliflower, zucchini carbonara
banyuls sauce


Long Day Gone...

As a sequel to all night thing... where did the day go? And so it is written...we continue on as the day turns to night. Long day gone...but not forgotten.
oyster, nectarplum, sturgeon caviar, tomato, yuzu, sriracha

seared foie, smoked vanilla, pear-walnut relish, walnut powder
ras el hanout, tawny port sauce, maple gel

grilled hawaiian opah, crispy pork belly, caramelized pineapple, black rice
heart of palm, coconut emulsion

sous vide venison loin, chanterelles, corn, veal cheeks, peppered nectarines
baby turnips, tayberry essence

glazed beef short rib, white beans, zucchini carbonara, mugolio drizzle

olive oil cake, raspberries, white chocolate-lavender ribbon, peach sorbet
apple terrine, currants, mascarpone, apple jam, porcini caramel, parmesan ice cream
chocolate-peanut butter bar, bananas, banana ice cream
beggars pouch- apricot, almond, conserve, noyaux ice cream

slow braised beef short ribs, smoked barley, zucchini, pancetta, tomatoes,
balsamic-foie gras sauce

grilled venison loin sous vide, corn-veal cheek risotto, chanterelles
cassis pearl onions, shallot roasted turnips, tayberry-banyuls sauce


All Night Thing...

It seems that for several weeks now, the days and nights have just blended continuously without regret or remorse and without break to reflect on what has happened. The abundance of the ever-popular chefs tables have definitely kept the ball rolling. Where did the summer go? Albeit, it has been a great summer. I miss it already. However, that said...I look forward to fall. The nights lately have been late with the cooking moving ahead and the ideas flowing into the wee hours of the early morn. I always seek things for inspiration that keep me going...it is that thought of something wonderful that one could create. I have always been a night person and staying up until birds are awaking is no strange concept. Here is what has transpired since my last set of dishes. It's an all night thing.
scrambled eggs, scallops, truffles, crème fraiche, crispy potato

shigoku oyster, nectarplum-peach salad, sturgeon caviar, yuzu, sriracha
tomato water gelee, tomato-nigella dressing
(revisited dish)

corn-lobster "risotto", chanterelles, garden beans, house cured lomo
rainbow chard, chive oil

slow braised beef short ribs, king trumpet mushroom, quinoa, fava beans
banyuls-maple-foie gras sauce

nectarplum-lobster salad, cilantro, golden caviar, togarashi, arugula
citrus vinaigrette, lemon-herb veil

smoked vanilla basted foie gras, apple jam, pecans, pecan-ras el hanout powder
sauternes-late harvest gelee, maple-madeira gastric

spice grilled cervena venison loin, chanterelles, smoked barley, golden raisins
cassis pearl onions, coffee roasted carrots, chanterelle puree, huckleberry essence


Looks That Kill...

A tribute to one kick ass song by my all time fav metal band...the crue. Our culinary crue kicked ass on yet another taste of umami for a special couple. Umami has become something that I have been searching to interject in our cooking to help build that sense of excitement, taste, flavor euphoria that becomes so ever present in umami laden ingredients. Other than these couple dinners we have done of late, I am not trying to narrow my cooking with full on umami mind you, just include it in the many different tastes and textures and flavors of ingredients that we do utilize for our guests in search of perhaps a new experience for them and us. Some of these combinations are similar to the ultimate taste of umami posted last month as they were simply too amazing to pass up. Enjoy it for what it's worth...

peach-nectarplum tartare, raw shigoku oyster, sturgeon caviar, cilantro, mint
togarashi, lemonade-bourbon vinegar dressing, tomato veil

heart of purple Cherokee tomato, baby sun gold, butter poached lobster
gazpacho, tomato water, tomato-nigella vinaigrette, tomatocello pearls

crispy buttermilk fried duck tongues, saba aioli, black pepper, sherry reduction

sweet corn-truffle "risotto", roasted chanterelles, banyuls glazed veal sweetbreads
truffle crème fraiche, parmesan wafer
umami marinated pork belly, seared scallop, fermented black garlic, lobster mushrooms
soy-mirin glazed thumbelina carrots, spicy pork belly dashi broth

Fall To Pieces...

If I have said it once, I have said it hundreds...Fall is my favorite time to cook. The transition of summer to fall probably more specific as we are still in the thralls of the dwindling wonderful summer produce and entering into the venture of something more hearty and substantial...sublime and amazing!. The dishes of late have been all about this transition. There are many transitions throughout the year and in life. This time of year demands a change in focus, direction, perspective and thought as things get busier for the business. It is a change that we all mentally gear up for here in the kitchen. As I look forward, I cook from my heart and here is what is unraveling as I type. It will surely pave the way for the heartier fare that follows...
pacific shigoku oyster, peaches, radishes, tomato gelee, micro mustard mix
sriracha, lemon pearls

grilled atlantic bluefish, nectarplums, fennel, sun gold tomatoes, mint
tomato-nigella vinaigrette

spice crusted venison loin, spice cake potatoes, coffee roasted carrots
ground cherries, valrhona sauce

slow braised veal cheeks, zucchini "carbonara", caramelized garlic, chanterelles
pine bud glazed sweetbreads, chard, fennel mustard caisson, walnut powder

shigoku oyster salad, nectarplums, yuzu, sriracha, micro greens, tomatoes, sturgeon caviar
smokey jal hot sauce

grilled alaskan sockeye salmon, chanterelles, corn-truffle "risotto"
caramelized cauliflower, arugula, jus de poisson

taste of fall...
apples, currants, cider, cinnamon marshmallow
milk chocolate, hazelnuts, pears
indian summer strawberries, walnuts, smoked wood ice cream