Or so it would seem...in the last month we have cooked some amazing dishes, meals and ingredients and for some truly amazing people! This dinner was for a special foodie guest who is always, always inspiring me to cook for him and pushing us to try new thoughts, explore different themes in which to present to him and with different dimensions. This was a mix up of several different themes, yet playing to the whim of his guest...
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| asparagus-parsley juice broth, razor clams, green harissa, meyer lemon oil |
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warm dungeness crab "toast", citrus, tarragon, rye, arugula
roasted red & gold beet salad, aged bleu, walnuts, arugula, beet paint,
gewürztraminer ice |
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seared foie gras, rhubarb gel, poached rhubarb, roasted truffled squab salad
peppercress, whipped cacao nib-pepper honey, bourbon sugar brulee, pine bud syrup |
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| Asian pears, begonias, hibiscus gelee, bergamot, licorice ice |
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grilled wild halibut, morels, truffles, miners lettuce, asparagus
fava bean tapenade, nasturtium sauce |
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~grapes~
roasted, grape nuts, grape-lavender soda, fleur de sel |
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wild boar loin, garlic nettles, cardoons, walnuts, sorghum-pepper brushing,
king oyster mushrooms, sassafras bitters |
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earl grey chocolate fondant, caramel, frozen raspberry drupelets, almond milk powder
almond milk gel, raspberry bitters sherbet |
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| freeze dried corn gelato |
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lemon-pistachio macaron, strawberry-prosecco jellies
vanilla caramels, dove bars, dark chocolate langue du chat sandwiches |
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