Wild Halibut...

a contemplation of tastes in a new dish...

a bit monochromatic~ Pan Seared Alaskan Halibut...Sweet Pea Pancake...Morels...Braised Ramps...Balsamic Laced Slow Roasted Cipollines...Shiitake Essence

Wild Porcini...

a couple shots of foraged & found edibles wildly harvested funghi...Thanks Jeremy!

Wicked tea...

Here are a couple shots of what became the making of a dish we did for the guest chef dinner at Rover's Restaurant featuring one of my favorite foodstuffs...FOIE GRAS! It was savory tea bag that we made ourselves. Made up of various aromates...star anise, thyme, orange, peppercorns, bay, cinnamon, it gave a whole new dimension to the foie gras and whatever else we chose to serve with it!

A Taste of Spring...

just a simple dish of Spring Lamb to get things going...

Spring Lamb Chop/Farro/Thumbelina Carrots/Truffle/Micro Radish

Service...

just a few shots of service in the here and the now...nothing over the top. nothing out of control(yet). nothing shy of just damn good times!

More Food for Thought...

Sea Bream in Three Represented Fashions...

Sake Steamed with Edamame/Crudo with Radishes & Golden Pea Tendrils

Broiled Collar in Pouch with Golden Caviar

An Intermezzo of Golden Beets...pickled, raw, and marinated

Here are some more shots of dishes inspired by various things. From the season to staff, from the chef's table to ingredients, from equipment to frame of mind...it all boils down to cooking from the heart. Enjoy!

Poached Foie Gras/Lardo Wrapped White Asparagus/Crispy Shallots/Bacon

Tobago Black Fin Tuna/Celery Root/Watermelon Radish/Crystal Lettuce/

Passion Fruit "Caviar"

Seared Squab/Diver Sea Scallop/White Asparagus/Parsnip/Micro Chives

New Inspirations part 2...

Napoleon of Yogurt and White Chocolate/Crisp Feuillatine/Pistachios/Blood Oranges/Honey-Orange Sorbet

Stuffed Saddle and Braised Neck of Spring Lamb

Creamy Parsnips/Oyster Mushrooms/Horseradish-Smoked Paprika Streusel/Onion Cuisson

Here is a second preview in our series of new thoughts and inspirations of the moment. Not necessarily in order, in preference, or even at the top of our list of great dishes, yet more so and importantly a progression and investment of time and thought in our forward movement of cooking. This is for us to simply document our steps and thoughts as we look at food in various ways, and it is that process that I hope to perhaps in some small way inspire others as they read this site.

Croustillant du Jour/Potato/Leeks/Yogurt/Hot Smoked Salmon

Japanese Sea Bream/French Horn Mushrooms/Duck Prosciutto/Malloreddus/Pinot Noir

Squab/Scallop/Oxtail Ravioli/Melted Leeks/Shallot Essence/Potato

Foie Gras Torchon/Frisee/Figs Gelee/Creme Fraiche/Fleur de Sel

"Croque Madame"

Inspirations of Late...

Seared Foie Gras/Charred Pink Lady Apples/Vanilla Sponge/Salted Caramel Powder/Saba

A Degustation of Spring Lamb...

Alex's rendition of an Assiette

This will be one of a multi-part series, as Alex, one of our great sous chef's, has recently purchased a new camera and it has enabled us to take much more of an advantage, and inspire us to take more shots of our food at the height of the moment. The climax of the dishes' entrance into the world as it's own...right before consumption! Here are some of the new ideas and inspirations we are dabbling in currently...enjoy!

Galantine of Duck/Foie Gras/Cherries/Reisling Gelee/Micro Crystal Lettuce/Honey Creme Fraiche

Wild Black Fin Tuna/Mango/Baby Coconuts/Fennel/Red Onions/Mango Coulis

Ahi Tuna & Scallop/Oyster/Golden Trout Roe/Tartare/Beignet

Braised Bison Short Rib/Horseradish Potato Napoleon/Braised Cabbage/House Cured Bacon/Roasted Portobellos/Syrah Cuisson

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