Chilled Foie Gras Omelets, Quince Jam, Crisp ShallotsHere 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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