Inspirations of the Moment...

Chilled Foie Gras Omelets, Quince Jam, Crisp Shallots

Here are several shots that have been captured of late in various arenas of exploration, travel and taste. Hope they are inspiring to you as they have been for me and the team...

Fresh Meyer Lemons picked from the trees in San Diego

Compressed Cantaloupe Intermezzo, Pineapple Tartare, Pineapple Sorbet and Chorizo Dust

3 Soups...chilled pea boisson, white gazpacho, soft shell crab bisque

Sauteed Soft Shell Crab, Corn, Morels, Bacon and Creamed Nettles

Torched Sashimi of Copper River Salmon, Cepes, Salmon Agnolotti with orange and dill

Peas, Asparagus and Carrot Juice Oil

Seared Duck breast, Foie Gras, Carrot Puree, Caramelized Spring Onions, Rhubarb

and Wild Huckleberry Essence

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