Modern Nothwest Tapas...

A cool night bar none! To be able to cook for a very accomplished, talented, popular, famous and worldly traveled chef such as Jose Andres, is nothing short of a complete rush. Inspired, motivated and completely full-on excited is what the vibe was for our team and I last week. Jose Andres is coming to Seattle! Enter the SLS hotel. Jose and his team will be managing, operating and crafting the food scene inside the luxury boutique style hotel in the heart of the business/financial district on 5th avenue. Thursday we were honored with an opportunity to craft some cool dishes of our own in which to welcome Jose to town while he was speaking to the media and investors about the upcoming new venture here. I used this time to reflect on ideas that I have about Spain while using modern techniques, local northwest ingredients and my own sense of taste, flavor and style. This was in honor of Chef Andres, Spain, springtime, the northwest and my own upbringing, thoughts on food and vision. Although he was quite exhausted or so it would appear from his trip, he did seem to really appreciate the food, our kitchen, culinary team and what we are doing. To say the least, I am looking forward to becoming neighbors with him in the near future as I am sure he will need to borrow some eggs at some point.

our guest for the night...

chilled white gazpacho, white grapes, marcona almonds, bread, garlic
verjus, sherry vinegar, spanish arbequina olive oil, borage blossoms

warm sunchoke "sopa", walnuts, truffles, smoke-roasted morels,
arugula, yacon chip, charred walnut-truffle pesto

my twist on a spanish omelet...
seared foie gras, pimenton, manchego, herbs, eggs
with truffled apricot conserve, burgundy amaranth

"asparagus escabeche"
marinated spicy razor clams, green harissa, smokey jal, green & white asparagus
kumquats, dried chorizo, golden char roe, meyer lemon pearls, pea blossoms, asparagus juice

frozen foie gras lollipops, burnt orange caramel, fleur de sel

the alien...
spicy chorizo fat frozen aioli, marinated baby octopus, radishes, piquillo, olive oil

slow cooked bison loin, preserved cherry-fennel relish, smoked-pickled ramps
red ribbon sorrel, , sexy syrah salt, hazelnut powder, elderberry sauce

up close and personal with the northwest coca...

my coca...
fresh fennel pollen flatbread, spring garlic romesco, ramp pesto, micro celery
boquerones, duck prosciutto, idiazabal, smoked dauro olive oil powder, dried olives

blood orange custards, pedro ximenez vinegar caramel, begonia petals
dark chocolate-toasted and salted sorghum bark

arbequina olive oil dark chocolate, cacao nib cookie
oven dried black olive brittle

our honored team with our new guest and neighbor


Anonymous Mark said...

Great Photo! Nice.

1:49:00 PM  

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