a spin on prosciutto and melon...compressed cantaloupe/house cured prosciutto/opal basil/yogurt sorbet/pine nuts
Alex, our PM sous chef, who is our photo ready cuisinier, has been working in some new dishes with various nuances, filled with this or that, or from a different angle with a different twist or spin on a classic. Sometimes a riff on one of my styles or philosophies, or a completely altered view in it's own right. Some I enjoy immensely, some, are great yet not really my style(which is ok in the right place)after all, everybody has their own style for the most part, but what is most fascinating is that there is life! He has passion. He is trying different combinations and testing other schools of thought. It is very inspiring to see others do this in addition to yourself. Nice to have a different perspective to help show our team that there are many ways to approach cooking. Here are but a couple dishes...
a vegan dish...
roasted whole abalone mushroom/artichoke/pickled heirloom tomatoes/"raw roll" of garden vegetables/black sesame essence/pea puree
3 shades of duck...
House Cured Duck Ham/Seared Foie Gras/Poached Wooley Farms Duck Egg Yolk
Sugar & Salted Hazelnuts/Fresh Lettuces/Pedro Ximenez
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