Spiced Foie Gras...

Seared Hudson Valley Foie Gras
Salted Dark Chocolate Powder/Ufra Pepper Dust/Chili-Fig-Thyme Vinaigrette
Caramelized Pineapple/Crisp Potato Gaufrette/Sel Guerande

a dish inspired and influenced with several spicy notes. Silky...unctuous...hot...sweet...caramelization...crispy...rich...light...ethereal! Indulge your senses and palate.


Potato Wrapped Portugese Sardine...

Wrapped in thinly spiral-cut potatoes, this was served with house cured duck prosciutto, red pepper "caviar", Spanish marcona almonds, smoked paprika, braised baby leeks, tangerine oil and pedro ximenez reduction. Simply luscious.

Salumi in Seattle...

I will not say that ours is even on the same plane as that of the masters such as Armandino Batali of Salumi(yes, in Seattle) or Paul Bertoli, maker of Fra' Mani's artisan hand-crafted gems yet in our own defense and support...I have to say that ours is damn tasty! They kick ass. They are very flavorful and made with care, passion and a ton of love. We are dedicated to it and continue to persevere in our craft and drive to be better. Jim and I spend a lot of time and effort to make good salumi. Sometimes, as with all craftsmen and women, we make mistakes. Things fail, if only due to the mishaps of the environment. We have seen it all before...molding...case hardening...cavity rot...or over dried fuck-ups. That is what learning is all about. If we didn't make mistakes, we would not learn, therefore, we would not be who we are. We would be a damn factory with stagnant people and sterile ideas and unexciting results. Here is our Wooly Pigs Coppa, both sweet and spicy. There is also a shot of a platter we sent out as "snacks" before a tasting. Enjoy!


A Celebration Dinner Party at the Club...

Some recent shots of a special graduation dinner we did for a good friends' family member...
Lobster-Scallop Terrine
Lobster Salad, Calendula, Scallop Tartare, Mango Coulis
Thai Infused "Chicken Soup"
Thai "Hot Gelatin" Noodles, Marinated Breast, Shaved Garden Slaw, Tangerine Oil

Pan Roasted New York Strip "Bites"

Caramelized Onions, Morels, Truffled Mashed Potatoes

Spiced Crusted Moularde Duck
Quinoa, Peas, Plum Relish, Porcini, Grains of Paradise, Black Pepper Essence

Syrah Braised "Painted Hills" Shortribs

Anson Mills Grits, Artichoke-Corn Salad, Sweet Corn Coulis, Argan Oil


Eats for Breakfast...

A couple dishes to savor for breakfast. A bit hearty...A bit savory...Every bit of tasty!

Ruby Grapefruit Gratin/Spiced Banana Sponge/Salted Macadamia Nut Crumble/

Honey Sabayon

Stuffed Brioche "Griddle Toast"...

House Preserved Black Mission Figs/Maple Crema/Pistachios


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.