1.21.2008

New Bites and Tastes...

just a few shots of things being cooked. Some new, some twists on the old... either way, it's a great day to be alive and cooking...


plating the sea scallop martini
with tapioca, cucumber, golden trout roe, sea urchin nage, potato mousseline
pan roasted american bison with salsify-truffle gratin, crosnes, celery root puree, black trumpet mushrooms, farro

the last of the persimmons...
little dessert "raviolis" with mascarpone, citrus, pumpkin seeds, orange-vanilla jus

plating the crudo...
very fresh john dory, with nuances of cilantro, lime zest, vanilla, smoked paprika
a salad composure of mango, melon, cucumber, preserved ginger, turkish pepper
px and wasabi oil
plating the foie 2 ways...
see cuisinierskitchen for details of dish

Alex's John Dory "Charlotte"...
scallop, j.d., zucchini with somen noodles, braised artichokes, oven dried tomatoes, chervil, carrot broth and dried cauliflower


1.09.2008

The New Year...

All I can say is that I am glad to be through with the hell of the holiday season at the club! It went very well, but there were really no time for pictures, blogging, thinking about things other than what production project do I need to work on next, wondering if all the staff scheduled for today will show up, what add-on's, pop-up's or banquet changes will occur in the next 20 minutes to f-up my plan and will it ever end? Sure, I think about a post, or a dish here and there, and then usually about 3am or so, when I finally get an opportunity to work on it, I pass out, as I will be at it again in a matter of a few hours. Enough whining...lot's of new ideas in the works, and at the end of the day...I still love what I do and where I do it! Stay tuned.