The Digital Kitchen...

Sushi at Sea...

A taste we had while cruising at sea to Alaska. Although some of the floating restaurants on the ship were merely tourist-esque, we did manage to find some tasty eats. One of the memorable meals were at this sushi bar. We connected with the chef and had a fab time.

Summer Cleaning...

Something we can never seem to get enough of. That deep, inner-cleansing. Our summer shut-down is always a good time for this. Not only is it good for the operation, and gives us opportunities that really never seem possible during open op time, but it is also a bonding time between our crew. J...you rock dude!

More Food...

Grilled CR Salmon, Orange & Dill Infused Salmon Agnolottis, Morels, Asparagus, Ramps

Adding a few more food shots to contemplate...

Spice Crusted Duck Breast, Asparagus, Morels, Lemon Emulsion, Crisp Shallots

Drying Salumi...

A quick visual of the newest batch, hanging to develop some fermentation before being sent to the gallows in the depths of the cellar. Tuscan Spicy Pork, Basilicata and Pork-Fennel Salumi.

Last Bites...

Sashimi of Copper River Salmon Belly "Torched"
Peas, French Breakfast Radishes, CR Salmon Agnolotti, Pea Jus and Tuberous Begonia

Here are but a few last tastes that ended up coming out of the kitchen over the past several shifts. Perhaps this can lead us to new heights. I can only hope to achieve a higher plane.

"Prosciutto & Melon"

House Cured Prosciutto, Brioche, Compressed Melons, Mostarda, Mosto Cotto "Paint",

Orange & Ham Dust

Inspirations of the Moment...

Chilled Foie Gras Omelets, Quince Jam, Crisp Shallots

Here are several shots that have been captured of late in various arenas of exploration, travel and taste. Hope they are inspiring to you as they have been for me and the team...

Fresh Meyer Lemons picked from the trees in San Diego

Compressed Cantaloupe Intermezzo, Pineapple Tartare, Pineapple Sorbet and Chorizo Dust

3 Soups...chilled pea boisson, white gazpacho, soft shell crab bisque

Sauteed Soft Shell Crab, Corn, Morels, Bacon and Creamed Nettles

Torched Sashimi of Copper River Salmon, Cepes, Salmon Agnolotti with orange and dill

Peas, Asparagus and Carrot Juice Oil

Seared Duck breast, Foie Gras, Carrot Puree, Caramelized Spring Onions, Rhubarb

and Wild Huckleberry Essence

Eye Candy...

Striped Bass "Cocktail"

citrus, mint, golden caviar, marcona almonds, honeydew foam

warm morel-asparagus salad, scallop, mustard creme fraiche, px dressing, "kat's herbs", bacon

"flash torched" copper river king "sashimi", fava beans, fava-artichoke ravioli
apple-radish salad, avocado oil, duck rub, smoked eel

just a few shots of late. Some good, some so-so. All in all, quite tasty.

Salumi...

smoked molasses cured prosciutto

making various types of salumi and charcuterie is how we roll. I have been doing it for quite some time, and though it never ceases to amaze me that we can still get some sort of shitty bacteria in there and screw up the whole process. After speaking to many a different authorities, such as Armandino Batali, Michael Rhulman, the folks at Sausage Maker or other sources of intel, it seems that this is par for the course in some degree. This is nature in it's purest form. It is a reality that there will always be obstacles, even with the greatest of notes and environments. As one professional put it..."the only difference in what we(large corporate salumi manufacturer) are doing and what you are doing is that when you lose product, it is merely a few hundred dollars...when we lose product, which we do, amounts to tens of thousands." I guess I feel better. Onward!