Late Summer~ Early Fall...

Seared Foie Gras/Vadouvan Spices/Pickled Nectarine/Curried Spinach

Salmon Two Ways/Cauliflower Puree/Konbu/Dill Powder/Golden Caviar

Roasted Fingerling Potatoes/Organic Chicken Sous Vide/Truffles/Melted Shallots

shots of food. New tastes and perspectives on ingredients. A couple chef's tables...one in which I did and the other Alex was in charge of.
Grilled Duck Breast/Roasted Turnips/Spiced Pumpkin/Choucroute
Fall Salad of Braised Celery/Chestnut/Apricot-Truffle Conserve/Truffle Coulis
Black Bass/Brussel Sprouts/Chanterelles/Short Rib "Debris"/Braised Salsify

Grilled Matsutake Mushrooms over Douglas Fir/Pine Nuts/Mayonnaise/Bamboo Bed

Lemon Brulee/Raspberries/EVOO Gelato/Lemon Jus