Poached Foie Gras...

A more unusual approach and technique for sure, and not one you see often. We have used this somewhat obscure methodry for foie gras on numerous occasions with much success. This is a minimalist glance into our last journey of the technique. Savory, yet subtle. Sweet yet delicate. Notes of spice...nuances of "nice nice". In a word...sublime!

A Taste of South Africa...

Recently, we had a request that tested our abilities, our forethought and imaginations. We were asked by a very great customer if we could and would conger up a menu of South African tones for he and some guests of his that would be coming in to dine soon. The challenge was that it was in two days from then. Not having been to S.A., eaten the cuisine, studied it much at all, or for that matter, knew of only one person that had even been there before...I gladly accepted the challenge! Although we did not get but one photo, it was a great time, and one that pushed our minds and thoughts. Here is our twist on a classic "snack" called a samosa.

Foie Gras, Caramelized Onion and Apple Samosa

Pickled Cucumber-Red Onion Sambal, Spicy Pepper Puree, Poultry Jus

and a Tandoori Spiced Honey Reduction

Savor the Flavor...

Some like it cold...

"RC Jamon", Smoked Maple Cured, Mangoes, Piquillo Romesco,

Shaved Manchego, PX and Smoked Paprika, Marcona Almonds

Some like it hot...

Seared Squab Breast, Diver Sea Scallop, Carrot Polenta,

Black Trumpet Mushrooms, Sea Bass-Winter Squash Matignon


***

Here are but a few new dishes that have been coming out of the kitchen of late. Some for fun. Some for serious diners. Some for the sake of something new. Some to just cook and eat. Enjoy...

Crudo of Wild Japanese Hamachi

Citrus, Mango, Cucumber, Yuzu, Hawaiian Black Sea Salt, Wasabi Pea Dust

Marinated Raw Spanish Mackerel

Shaved Scallions, 3 Caviars...sturgeon, golden whitefish, mango

Trockenbeerenauslese-Wasabi Oil Dressing

Seared Diver Sea Scallop

Crispy Potato Galette, Ricotta Gnocchi, Micro Celery, Truffles, Truffle Nage

Pan Roasted Duck Breast

House Preserved Pickled Rainier Cherries, Leeks, Crispy Crepe Tower

New Bites and Tastes...

just a few shots of things being cooked. Some new, some twists on the old... either way, it's a great day to be alive and cooking...

plating the sea scallop martini

with tapioca, cucumber, golden trout roe, sea urchin nage, potato mousseline

pan roasted american bison with salsify-truffle gratin, crosnes, celery root puree, black trumpet mushrooms, farro

the last of the persimmons...
little dessert "raviolis" with mascarpone, citrus, pumpkin seeds, orange-vanilla jus

plating the crudo...
very fresh john dory, with nuances of cilantro, lime zest, vanilla, smoked paprika
a salad composure of mango, melon, cucumber, preserved ginger, turkish pepper
px and wasabi oil

plating the foie 2 ways...
see cuisinierskitchen for details of dish

Alex's John Dory "Charlotte"...
scallop, j.d., zucchini with somen noodles, braised artichokes, oven dried tomatoes, chervil, carrot broth and dried cauliflower

The New Year...

All I can say is that I am glad to be through with the hell of the holiday season at the club! It went very well, but there were really no time for pictures, blogging, thinking about things other than what production project do I need to work on next, wondering if all the staff scheduled for today will show up, what add-on's, pop-up's or banquet changes will occur in the next 20 minutes to f-up my plan and will it ever end? Sure, I think about a post, or a dish here and there, and then usually about 3am or so, when I finally get an opportunity to work on it, I pass out, as I will be at it again in a matter of a few hours. Enough whining...lot's of new ideas in the works, and at the end of the day...I still love what I do and where I do it! Stay tuned.

A Taste of Autumn...

seared scallop & foie gras/figs/hazelnuts/delicata puree


As we venture into this time of year, coming down from a great season of lusty ingredients like beautiful and sexy heirloom tomatoes, stone fruits dripping with juices, melons ripe and voluptuous and fresh berries that you pop into your mouth like pills, we begin to long for the slow food movement in our cooking. The nurtured and hovered over dishes that give us hope. Hope for a good future. Hope for new visions and ideas. Hope for something meaningful. This is the time of year that pushes us to dig deep in our soul to come up with dishes and tastes that have substance from the heart, in which to bring us closer together. Here are just a few " food porn tastes" of eye candy.

foie gras two ways...

seared/liberty apples/gingerbread salt/30 year balsamic/apricot conserve

silken mousse/squash cake/salted peanut brittle/abbamele/blackberry pates de fruits

olive oil poached cod/controne beans/chorizo/clams/tomato/hot basil gelee/potato-smoked paprika foam/veal-clam nage

fire roasted hudson valley foie gras/spice crust/jus naturale

pan roasted wild striped bass/roast fingerling potatoes/beets/walnut oil/truffles

zinfandel braised veal cheeks/offal/chestnuts/cabbage/mustard cuisson

A Few Good Men...

yuzu-harissa-ginger glazed lobster with coconut

spice crusted duck, parsnip puree, fregola sarda, micro herbs, turnips

***

...and women! That is what it takes to put out great food! A great team. Here are just a few shots that happened to make an appearance before the eye of the mighty Nikon and in no particular order or manner...curried squab "heels", quince jam, crisp ginger
"crudo" of blue nose, avocado, citrus, vanilla, creme fraiche
mustard braised veal cheeks, anson mills grits, artichokes, figs and cepes
portobello napoleon, basil, zucchini "raviolini", parsnip puree, ricotta gnocchi,
seared foie gras, scallop. potato mousseline, foie gras nage, 50 year-old balsamic
artisan trofie, house cured salumi, tomato confit, parmesan, truffle oil
huckleberry sorbet stuffed nectarines, macaroons, manjari pave, plums, olive oil gelato

Crispy Summer Squash Blossoms...

A Taste of Provence, in every way that it can be!

Roasted Black Mission Figs...

Thyme, Black Pepper, Garlic and Late Harvest Zinfandel Vinegar in fuse these beauties...

The End is not the End...

The end of summer as it clearly shows is not the end of all things good in Seattle. Take a look at the latest shipment of local heirloom tomatoes just picked and still warm from the sun...

keep drooling for fall is almost here...

Brulee of Foie Gras...

Brulee of Hudson Valley Foie Gras

Foie Gras Marbre, Truffled Apricot Conserves, Blackberry Gastric, Pence Orchard Peaches and Pistachio Dust

Short and sweet...a dish from our chef's table recently. The post about what is up is on our sister site- cuisinierskitchen. More pictures soon to look at, contemplate and consider. Hope the month of August has been a good one.

Summer in Seattle Eye Candy...

each year, i look forward with much envy to receiving my weekly, and sometimes daily dose of wild mushrooms. in this case today, it was the yellow chanterelles and lobster mushrooms. they grow wild in the northwest and never seem to dull my thoughts of cooking with them. i wanted to share these beauties with you with hopes that it may inspire you to obtain some and get cooking!

small and large lobster mushrooms

fresh yellow button and medium sized chanterelles

a small palmfull of chanterelles moments after they arrived...

moments after that, they were on a dish or stuffed Pacific Skate Wing!

Summer Tastes...

and so it was...in the middle of our summer in the Northwest, the menu inspired by the ingredients that lay before me, crafted and presented for a few colleagues from the past. It reminded me of why I do what I do~cook! I hope you enjoy this little peek of what is happening at the club!

an inspiration by our CIA extern-Richard Ahloo!

asparagus terrine/ goat cheese fondant/ shiitake chips/ black olive oil/ bachelor buttons

house cured bacon wrapped prawn/ corn pudding/ baby fennel/ heirloom tomatoes

plums/ tomato glass/ jus de poisson

seared branzino/ young "new yorker" tomatoes/ basil hot gelatin/ haricots verts/

tomato water/ organic australian olive oil

chilled crenshaw melon soup/dungeness crab/pickled watermelon rind/ trout roe/

lobster-vanilla oil/ bachelor buttons

Sous Vide at Home...

Another little bite for the 4th, was fresh Alaskan Halibut Cheeks, with an applied modern cooking technique, although a bit old for those that have been around longer than Paris Hilton, served up with Oranges, Fennel, Harissa and Olive Oil. Very tasty. Very Moist and tons of flavor. One of the best things about it, as I was cooking for friends at home was that I could marinate them, place them in a zip-lock bag and drop them in a 125 degree bath and practically forget about them for about an hour. Tre-cool.

Spicy 4th of July...

Here is just a little peak of one of the bites served up for the Independence Day Bash at the Beach Pad!

Bold...


Aggressive...


Sexy...


Spicy...


Savory and Intoxicating...


Nothing short of freakin awesome. If you can eat one, you won't stop till' their gone.

Spicy Braised Pork Shoulder "Slider"

Mango-Chili Relish, Orange-Paprika Aioli, Pickled Jalapenos, Cilantro

New Eye Candy...

For those that have just about given up...here are some recent shots of dishes to ponder. Enjoy.

shrimp,watermelon,fennel,lychee,pea blossom, yuzu

ahi tuna,fennel,pea tendrils,pea foam,crottin de chavignol,salmon candy chip

bison,fig pickled ramps,morels,cocoa-espresso foam,micro celery,manjari essence

robiola,cherries,dukkah,anise hyssop,marcona-px caramel

blackberry-tapioca brulee,pistachio chiffon,kumquats,lemon verbena ice cream

chocolate-caramel,feuillatine crunch

foie gras torchon,ras el hanout,rhubarb,buckwheat,apricot,amaranth,sauternes