Parting Shots of Summer...

green zebra pave, yuzu dressed crab, heart of palm, sturgeon caviar

yogurt-hibiscus lollipop

A few last shots of the summer ingredients. Found them tucked away on my camera. Use this as a remembrance of the nice weather when you are sick of the squashes, citrus, nuts and roots after the long cold winter.

ahi crudo, peach, avocado, branzino tartare, citrus, lemon aioli

quail salad, foie gras, figs, truffles, potato blini

monkfish, chanterelles, bacon, scallop, caramelized garlic. lentils

walnut-nib-cornflake crusted short rib, "dauphinoise", walnut gel, carrot-celery salad huckleberry essence

Recent Endeavors...

a couple shots of some recent undertakings, both from a curing perspective and a cooking one. Simple, tasty and fun. Enjoy...

The start of a journey of Lonza or Lomo Making...

Lamb Loin Sous Vide
Chanterelles, Caramelized Bacon & Garlic, Potato Gnocchi, Black Olives
and a Wild Huckleberry Sauce

Recent Dishes to Inspire...

chanterelles/gnocchi/baby turnips/farmers onions/chive essence

lamb sous vide/potato gnocchi/chanterelles/salsify chip

here are but a few dishes we have been playing around with of late. Take it or leave it.

maine lobster brulee with citrus dressing, melon-heart of palm salad

chilled melon shooter, frozen elderflower yogurt lollipop

seared scallop martini, peas, corn, bacon, heirloom garlic nage, "up with a twist"

spicy buttermilk battered portuguese sardines, fennel-citrus salad, chili aioli, blood orange dressing

striped sea bass "lollipop", charred baby octopus, fingerling potatoes, chorizo

green olive "vierge"

tuma trifulera "brulee", pluots, hazelnuts, shiitake chips, truffled kettle corn

truffle-late harvest zin vinaigrette

spice crusted muscovy duck, gingerbread pancake, carrots, chanterelles, caramelized fennel

elderflower compressed cherries, chocolate essence

tomato caramel basted heirloom tomato, lavender ice cream, raspberries

olive oil sponge, bacon praline, basil seeds

Various Shot's of Eye candy...

halibut-heirloom tomato terrine, (wrapped with leeks) with garlic, thyme and olive oil

fresh pasta, peas, lobster, shellfish essence and reggiano parmigiano

canary & sharlyn melon boisson, crab-peach "sambal", lobster oil, togarashi

fluke, polonaise crust, fava beans, sweet onion soubise, morels and celery root

halibut terrine as plated
black olive-anchovy butter, shrimp-mussel vinaigrette, asparagus, tomatoes

baby turnips glace...mmmm

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