Various Shot's of Eye candy...

halibut-heirloom tomato terrine, (wrapped with leeks) with garlic, thyme and olive oil

fresh pasta, peas, lobster, shellfish essence and reggiano parmigiano

canary & sharlyn melon boisson, crab-peach "sambal", lobster oil, togarashi

fluke, polonaise crust, fava beans, sweet onion soubise, morels and celery root

halibut terrine as plated
black olive-anchovy butter, shrimp-mussel vinaigrette, asparagus, tomatoes

baby turnips glace...mmmm

Sushi at Sea...

A taste we had while cruising at sea to Alaska. Although some of the floating restaurants on the ship were merely tourist-esque, we did manage to find some tasty eats. One of the memorable meals were at this sushi bar. We connected with the chef and had a fab time.

Summer Cleaning...

Something we can never seem to get enough of. That deep, inner-cleansing. Our summer shut-down is always a good time for this. Not only is it good for the operation, and gives us opportunities that really never seem possible during open op time, but it is also a bonding time between our crew. J...you rock dude!

More Food...

Grilled CR Salmon, Orange & Dill Infused Salmon Agnolottis, Morels, Asparagus, Ramps

Adding a few more food shots to contemplate...

Spice Crusted Duck Breast, Asparagus, Morels, Lemon Emulsion, Crisp Shallots

Drying Salumi...

A quick visual of the newest batch, hanging to develop some fermentation before being sent to the gallows in the depths of the cellar. Tuscan Spicy Pork, Basilicata and Pork-Fennel Salumi.

Last Bites...

Sashimi of Copper River Salmon Belly "Torched"
Peas, French Breakfast Radishes, CR Salmon Agnolotti, Pea Jus and Tuberous Begonia

Here are but a few last tastes that ended up coming out of the kitchen over the past several shifts. Perhaps this can lead us to new heights. I can only hope to achieve a higher plane.

"Prosciutto & Melon"

House Cured Prosciutto, Brioche, Compressed Melons, Mostarda, Mosto Cotto "Paint",

Orange & Ham Dust

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

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.

Salumi...

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

Creamy and Good...

Luscious. Unctuous. Surreal. Wicked-Good. Those are expletives and descriptors that describe the dish, but further so, the cheese...or the fromage as we say in the kitchen. This is a double cream goat's milk cheese, slightly aged and ripened to an almost obscene and illegal level. It is called Chevre des Cremiers from France. From the central-eastern region, this cheese that has been bestowed upon us via our cheese monger, has been a great find. Simple in nature, but profound and sexy in taste and texture. The mouth-feel is sublime. Let it gently warm to right above room temp, and you have something ethereal. We paired this with morels, baby white asparagus, green local asparagus, truffles, bacon, creamy potatoes, brioche and olive oil. Awesome to say the least.

A New Panini to Savor...

one of our newest additions to the lunch menu is a new panini, amongst others. Very tasty to say the very least. Brined and Smoked Pork Loin...Pickled Wild Ramps...River Valley Cheese Pepperjack...Ramp Aioli...Wicked Mojo...all served with a pile of Buttermilk laced Onion Rings. Americana you say...perhaps. Tasty...Hell yea!

Random Ideas in Taste...

A few more recent images on food and cooking from the heart. Spring is fun! Flavor is imperative and aiming towards mastery is paramount, even if one knows they can not reach it.

Seared Sea Scallop & Shortrib Ravioli
peas, king oyster mushrooms, watermelon radishes, miners lettuce and beef juices

a few more images of ideas on food and cooking. Spring is fun!

Grilled King Blue Prawns

fiddlehead ferns, miners lettuce, chickpeas, ramp dressing, mango-lemon aioli, bacon

Branzino & Quail-Scallop Roll

ramps, shiitake chips, nettle-potato puree, scallop juices

Quinoa Studded with Peas & Morels

Baby Turnips Sous Vide, Ramps, Lacinato Kale, Compressed Rhubarb, Pea Jus

Vegan Dinner of the Moment...

Here are but a few shots of the vegan tasting menu we were charged with to serve as a welcoming for a wonderful couple celebrating their engagement...I don't care what any chef says about hating vegetarians or vegans...it was cool.

Beet Ravioli, carrot-pear-marcona almond tapenade, 30 year balsamic

beet tapioca "caviar"

Vegetable Crudo

avocado, citrus, mango gel, fennel ribbon, daikon, pummelo vinaigrette, crisp beet

Yellow Foot Mushroom & Asparagus "Antipasti"

radishes, crispy shallots, ramp vinaigrette, savory mushroom-truffle "cappuccino"

Roasted Cipolline Onion "Farcie"

artichokes, hazelnuts, cacao nibs, bucatini "risotto", apple "gnocchi"

and a asparagus juice broth

additional courses not photo'd but not forgotten...

~Yuzu-Ginger Slushy~

~Potato-Vegetable "Tortina", Wild Mushrooms, Ramps, Fiddleheads, Roasted Garlic and Nettle Puree~

~Fruits & Sorbet...Blood Orange-Pear Composure, their Sorbets~

~Dark Chocolate-Hazelnut Pave, Turbinado Sugar Caramelise, Soy Milk-Abbamele-Chocolate "Shake"~

~Grapefruit Confit, Chocolate Dipped Dried Apricots~

Of Wolf and Man...

Seemingly appropriate, a label of which this vicious looking aquatic species fell under the knife in our kitchen only to be laid to rest on various plates of passion. Ugly, but worth every penny. Meaty, full flavored, and texturous, it paired well with the hearty fare of the end of winter/beginning of Spring. Wolf fish...a scavenger well worth the investment.