Tastes of the Moment...

Vadouvan Scented Soft Shell Crab
red ribbon sorrel, mango, spiced coconut emulsion, lemon balm jus, carrot oil

A few recent dishes worth sharing...or not? Still, here they are.

copper river salmon belly "crudo del fuego"

peas, orange mont, shiso, beet tapenade, horseradish crema, aprium ice

bergamot dressing

assortment of house cured salumi of the moment

clockwise from top...

lonza, soppresata, antelope andouille, pork gentille, lamb finocchiono, prosciutto

heather honey lacquered squab breast

porcini, pork cheek ravioli, pea puree, pea blossoms, salsify, pineapple sage jus

Soft Shell Crab...

chili powder cornmeal & chipotle crusted soft shell crab
pickled apple-lovage stuffed squash blossom
grilled king trumpet and caramelized onion
carrot juice oil with poultry jus

a quick shot of a fresh crispy soft-shell crab straight from the Chesapeake and crafted in our kitchen for a couple of good customers. Hints of hot chili spices, sweet, savory, tart and unctuousness all in one.

A Few Good Ingredients...

Purple Mizuna...oh so fresh and cool!

just a splash of garden treasures brought in lately. We loved them...thought you would enjoy them...can't wait to get more!
Baby French Breakfast Radishes...peppery and crisp!



Lovage...fresh and wild like celery!

Spring Dishes...

crudo of daurade
cara cara orange/purple mizuna/cucumber-watermelon radish
yuzu sabayon/meyer lemon oil

here are a handful of dishes that we shot while putting out two different dinners for special folks...All were crafted with the inspiration of Spring, good food and passion!

maine lobster/elderflower compressed cantaloupe/golden caviar
coconut chips/opal basil/coconut-lime granite

braised pork belly & washington ling cod sous vide
fava beans/carrot creamed nettles/walnut vinaigrette/spring garlic jus

maine lobster "slider"
shiso/mango/american sturgeon caviar/lobster-vanilla oil/lotus root chips

slow cooked king salmon "salad"
asparagus "vichyssoise"/heart of palm/bronze fennel/fennel pollen crust/
shiitake chips

sauteed atlantic fluke & foie gras

braised ramps/lemon-parsley panzanella/foie gras nage

sumac marinated wild boar
seared scallop/baby carrot "stew"/honshimejii/grilled king trumpet


lacquered wild boar rib & sea scallop
stewed spring garlic/baby carrot salad/carrot foam/honshimejii/tatsoi

Tribute to Spain...

just a little dish that screamed out spanish flavors...

cuttlefish sous vide...lonza...smoked olive oil...shrimp...tangerines...

Sweet Australian Blue Prawns...

a dish we just did on the fly for a chefs table. Tasty...simple...and fun.

Dishes of Distinction...

staging of my trio of amuse for guest chef dinner at Crush...


flame torched hiramasa, sweet potato, coconut, gingered carrots, bacon


a handful of dishes cooked here and there, served to those that are passionate about eating and ingredients and by those that are passionate and determined about cooking! Enjoy...

lamb sous vide, shallot jam, truffled celery root, turnips

raw kushi oyster, champagne-raspberry gelee, sturgeon caviar, yuzu-elderflower drizzle

roasted bison

mica's pear soup amuse, pork belly-pear lollipop


ahi tuna salad with mango and heart of palm

beef short rib-horseradish terrine


chilled moularde duck salad, truffled vegetables, walnuts, fig-walnut dressing

australian hiramasa

Taste of Bordeaux Dinner...

a few insights to this cool dinner featuring nothing but Bordeaux wines. Very cool...

Pears Sous Vide, Smoked Pecans, Duck Confit-Butternut Squash Composure

Mustard Dressing

Braised Oxtail and Hedgehog Mushroom "Pithivier"

Celery Root Puree, Caramelized Onions, Cider Jus

Cacao Nib Crusted Bison Striploin, Sweet Potatoes, Crispy Shallots

Sunchoke Foam and Manjari Sauce

Shaved Truffle Infused Sheep's Cheese

Squash Cake, Preserved Cherries, Cherry Jus, Heather Honey

Simple Bar Bites...

Roasted Eggplant Crisp
Pears, Goat Cheese, Hazelnut Streusel, Mustard
a'la mode you ask...sure~ Potato-Roasted Garlic Ice Cream

a melange of snacks...bites...noshes & nibbles...savory dishes to soothe your soul whilst sitting in our lounge. Not looking to be earth shattering here, just warming and comforting. Tasty. Thoughtful and fun with a touch of whimsy. Enjoy...

Golden Yam Fries

Elderflower Buttermilk Dip and Douglas Fir Honey

Smooth Pumpkin Puree

Chives, Honey and an abstract of Pumpkin Seed Oil

House Cured Lomo "Bocadillo"

Arugula, Manchego, Piquillo Peppers, Olives, Smoked Paprika Aioli

on grilled Country Bread

Time Lost...

Where has the time gone? What am I up to you may ask? Maybe not. It seems that time slips away during this time of year. Business and all. Crap. Life etc. I have taken a bunch of photos and will post them shortly, as soon as I can sort them out. We have been up to our asses in holiday business so be patient. New thoughts and ideas on ingredients have been conjuring up almost by the moment...just can't seem to get to it in this craziness. Glad when the holidays are over! Sad but true...
a few "bites" to hold you over, or send you on your way...
salmon sous vide, tangerine, butternut, heart of palm
yuzu cured ahi, mango, avocado
shortrib, horseradish, mustard, walnuts
artisan polenta, brussel sprouts, walnuts, wild mushrooms, celery root

Parting Shots of Summer...

green zebra pave, yuzu dressed crab, heart of palm, sturgeon caviar

yogurt-hibiscus lollipop

A few last shots of the summer ingredients. Found them tucked away on my camera. Use this as a remembrance of the nice weather when you are sick of the squashes, citrus, nuts and roots after the long cold winter.

ahi crudo, peach, avocado, branzino tartare, citrus, lemon aioli

quail salad, foie gras, figs, truffles, potato blini

monkfish, chanterelles, bacon, scallop, caramelized garlic. lentils

walnut-nib-cornflake crusted short rib, "dauphinoise", walnut gel, carrot-celery salad huckleberry essence

Recent Endeavors...

a couple shots of some recent undertakings, both from a curing perspective and a cooking one. Simple, tasty and fun. Enjoy...

The start of a journey of Lonza or Lomo Making...

Lamb Loin Sous Vide
Chanterelles, Caramelized Bacon & Garlic, Potato Gnocchi, Black Olives
and a Wild Huckleberry Sauce

Recent Dishes to Inspire...

chanterelles/gnocchi/baby turnips/farmers onions/chive essence

lamb sous vide/potato gnocchi/chanterelles/salsify chip

here are but a few dishes we have been playing around with of late. Take it or leave it.

maine lobster brulee with citrus dressing, melon-heart of palm salad

chilled melon shooter, frozen elderflower yogurt lollipop

seared scallop martini, peas, corn, bacon, heirloom garlic nage, "up with a twist"

spicy buttermilk battered portuguese sardines, fennel-citrus salad, chili aioli, blood orange dressing

striped sea bass "lollipop", charred baby octopus, fingerling potatoes, chorizo

green olive "vierge"

tuma trifulera "brulee", pluots, hazelnuts, shiitake chips, truffled kettle corn

truffle-late harvest zin vinaigrette

spice crusted muscovy duck, gingerbread pancake, carrots, chanterelles, caramelized fennel

elderflower compressed cherries, chocolate essence

tomato caramel basted heirloom tomato, lavender ice cream, raspberries

olive oil sponge, bacon praline, basil seeds