Summer Tastes...

and so it was...in the middle of our summer in the Northwest, the menu inspired by the ingredients that lay before me, crafted and presented for a few colleagues from the past. It reminded me of why I do what I do~cook! I hope you enjoy this little peek of what is happening at the club!

an inspiration by our CIA extern-Richard Ahloo!

asparagus terrine/ goat cheese fondant/ shiitake chips/ black olive oil/ bachelor buttons

house cured bacon wrapped prawn/ corn pudding/ baby fennel/ heirloom tomatoes

plums/ tomato glass/ jus de poisson

seared branzino/ young "new yorker" tomatoes/ basil hot gelatin/ haricots verts/

tomato water/ organic australian olive oil

chilled crenshaw melon soup/dungeness crab/pickled watermelon rind/ trout roe/

lobster-vanilla oil/ bachelor buttons

Sous Vide at Home...

Another little bite for the 4th, was fresh Alaskan Halibut Cheeks, with an applied modern cooking technique, although a bit old for those that have been around longer than Paris Hilton, served up with Oranges, Fennel, Harissa and Olive Oil. Very tasty. Very Moist and tons of flavor. One of the best things about it, as I was cooking for friends at home was that I could marinate them, place them in a zip-lock bag and drop them in a 125 degree bath and practically forget about them for about an hour. Tre-cool.

Spicy 4th of July...

Here is just a little peak of one of the bites served up for the Independence Day Bash at the Beach Pad!

Bold...


Aggressive...


Sexy...


Spicy...


Savory and Intoxicating...


Nothing short of freakin awesome. If you can eat one, you won't stop till' their gone.

Spicy Braised Pork Shoulder "Slider"

Mango-Chili Relish, Orange-Paprika Aioli, Pickled Jalapenos, Cilantro