Eye Candy...

Striped Bass "Cocktail"
citrus, mint, golden caviar, marcona almonds, honeydew foam

warm morel-asparagus salad, scallop, mustard creme fraiche, px dressing, "kat's herbs", bacon

"flash torched" copper river king "sashimi", fava beans, fava-artichoke ravioli
apple-radish salad, avocado oil, duck rub, smoked eel

just a few shots of late. Some good, some so-so. All in all, quite tasty.


smoked molasses cured prosciutto

making various types of salumi and charcuterie is how we roll. I have been doing it for quite some time, and though it never ceases to amaze me that we can still get some sort of shitty bacteria in there and screw up the whole process. After speaking to many a different authorities, such as Armandino Batali, Michael Rhulman, the folks at Sausage Maker or other sources of intel, it seems that this is par for the course in some degree. This is nature in it's purest form. It is a reality that there will always be obstacles, even with the greatest of notes and environments. As one professional put it..."the only difference in what we(large corporate salumi manufacturer) are doing and what you are doing is that when you lose product, it is merely a few hundred dollars...when we lose product, which we do, amounts to tens of thousands." I guess I feel better. Onward!
~in action~

tuscan spiced salumi

ready for slicing


Making of the Mole...

a shot in the making of the "liquid orgasm"; aka the mole sauce! It was like sex, harnessed in a liquid state. Enough said.


Food Porn of the Moment...

a handful or random shots of my passion...

foie brulee, duck breast sous vide, pea pancake, ice cream and warm salad, pea boisson

chilled duck breast salad, oranges, compressed rhubarb, lovage, hazelnuts

brebirousse d'argental, preserved cherries, hazelnuts, truffle oil

scallop ceviche, cucumber-lime gelee, grated marcona almonds,

compressed cantaloupe, crisp shallot

lobster-orange mojo, pineapple sage, roasted monkfish, king trumpet

~beef two ways~

grilled tenderloin, caramelized onions, morels, salsify

braised short ribs, artichokes sous vide, claudio corallo chocolate essence

duck 2 ways...
salad with rhubarb, oranges, hazelnuts, pea ice cream
honey bunches of oats crusted foie gras, cacao nibs, pears

duck breast sous vide alternate angle