The Digital Kitchen...

Wild French Asparagus...

attainability this year sucked bad! Tried and tried to get it, only to be told that the delivery guy was scared to cross the border with the "contraband". Oh well, we can look at new ways to smuggle it in next year. Wonder if we can just grow the stuff ourselves???

Wild King Salmon...

just a shot to highlight the emphasis and importance of freshness. Nothing else matters if it is not fresh! This beautiful fish was line aught from a local fisherman with whom I just met about a couple months ago from Washington. He is fishing off the coast and pulling in some crazy good kings.

Wild Halibut...

a contemplation of tastes in a new dish...

a bit monochromatic~ Pan Seared Alaskan Halibut...Sweet Pea Pancake...Morels...Braised Ramps...Balsamic Laced Slow Roasted Cipollines...Shiitake Essence

Wild Porcini...

a couple shots of foraged & found edibles wildly harvested funghi...Thanks Jeremy!

Wicked tea...

Here are a couple shots of what became the making of a dish we did for the guest chef dinner at Rover's Restaurant featuring one of my favorite foodstuffs...FOIE GRAS! It was savory tea bag that we made ourselves. Made up of various aromates...star anise, thyme, orange, peppercorns, bay, cinnamon, it gave a whole new dimension to the foie gras and whatever else we chose to serve with it!

A Taste of Spring...

just a simple dish of Spring Lamb to get things going...

Spring Lamb Chop/Farro/Thumbelina Carrots/Truffle/Micro Radish

Service...

just a few shots of service in the here and the now...nothing over the top. nothing out of control(yet). nothing shy of just damn good times!

More Food for Thought...

Sea Bream in Three Represented Fashions...

Sake Steamed with Edamame/Crudo with Radishes & Golden Pea Tendrils

Broiled Collar in Pouch with Golden Caviar

An Intermezzo of Golden Beets...pickled, raw, and marinated

Here are some more shots of dishes inspired by various things. From the season to staff, from the chef's table to ingredients, from equipment to frame of mind...it all boils down to cooking from the heart. Enjoy!

Poached Foie Gras/Lardo Wrapped White Asparagus/Crispy Shallots/Bacon

Tobago Black Fin Tuna/Celery Root/Watermelon Radish/Crystal Lettuce/

Passion Fruit "Caviar"

Seared Squab/Diver Sea Scallop/White Asparagus/Parsnip/Micro Chives

New Inspirations part 2...

Napoleon of Yogurt and White Chocolate/Crisp Feuillatine/Pistachios/Blood Oranges/Honey-Orange Sorbet

Stuffed Saddle and Braised Neck of Spring Lamb

Creamy Parsnips/Oyster Mushrooms/Horseradish-Smoked Paprika Streusel/Onion Cuisson

Here is a second preview in our series of new thoughts and inspirations of the moment. Not necessarily in order, in preference, or even at the top of our list of great dishes, yet more so and importantly a progression and investment of time and thought in our forward movement of cooking. This is for us to simply document our steps and thoughts as we look at food in various ways, and it is that process that I hope to perhaps in some small way inspire others as they read this site.