Tastes of Summer by Alex...

a spin on prosciutto and melon...

compressed cantaloupe/house cured prosciutto/opal basil/yogurt sorbet/pine nuts

Alex, our PM sous chef, who is our photo ready cuisinier, has been working in some new dishes with various nuances, filled with this or that, or from a different angle with a different twist or spin on a classic. Sometimes a riff on one of my styles or philosophies, or a completely altered view in it's own right. Some I enjoy immensely, some, are great yet not really my style(which is ok in the right place)after all, everybody has their own style for the most part, but what is most fascinating is that there is life! He has passion. He is trying different combinations and testing other schools of thought. It is very inspiring to see others do this in addition to yourself. Nice to have a different perspective to help show our team that there are many ways to approach cooking. Here are but a couple dishes...

a vegan dish...

roasted whole abalone mushroom/artichoke/pickled heirloom tomatoes/"raw roll" of garden vegetables/black sesame essence/pea puree

3 shades of duck...

House Cured Duck Ham/Seared Foie Gras/Poached Wooley Farms Duck Egg Yolk

Sugar & Salted Hazelnuts/Fresh Lettuces/Pedro Ximenez

Summer Tastes...

Wooly Pig Tenderloin/Baby Turnip/Shiitake/Garlic/Pear Puree

A modest handful of tastes shot by Alex. His camera...in a word...rocks! My little guy does nice work, when I can get all the lighting nailed and am not too rushed, but his kicks some serious ass. I gotta get one.

a spin-off of Keller's Oysters and Pearls...

just canned local cherries...mmmm!
Spiced Duck/Fava Beans/Quinoa/Almonds/Cherry Jus

Spiced Foie Gras...

Seared Hudson Valley Foie Gras

Salted Dark Chocolate Powder/Ufra Pepper Dust/Chili-Fig-Thyme Vinaigrette

Caramelized Pineapple/Crisp Potato Gaufrette/Sel Guerande

a dish inspired and influenced with several spicy notes. Silky...unctuous...hot...sweet...caramelization...crispy...rich...light...ethereal! Indulge your senses and palate.

Potato Wrapped Portugese Sardine...

Wrapped in thinly spiral-cut potatoes, this was served with house cured duck prosciutto, red pepper "caviar", Spanish marcona almonds, smoked paprika, braised baby leeks, tangerine oil and pedro ximenez reduction. Simply luscious.

Salumi in Seattle...

I will not say that ours is even on the same plane as that of the masters such as Armandino Batali of Salumi(yes, in Seattle) or Paul Bertoli, maker of Fra' Mani's artisan hand-crafted gems yet in our own defense and support...I have to say that ours is damn tasty! They kick ass. They are very flavorful and made with care, passion and a ton of love. We are dedicated to it and continue to persevere in our craft and drive to be better. Jim and I spend a lot of time and effort to make good salumi. Sometimes, as with all craftsmen and women, we make mistakes. Things fail, if only due to the mishaps of the environment. We have seen it all before...molding...case hardening...cavity rot...or over dried fuck-ups. That is what learning is all about. If we didn't make mistakes, we would not learn, therefore, we would not be who we are. We would be a damn factory with stagnant people and sterile ideas and unexciting results. Here is our Wooly Pigs Coppa, both sweet and spicy. There is also a shot of a platter we sent out as "snacks" before a tasting. Enjoy!

A Celebration Dinner Party at the Club...

Some recent shots of a special graduation dinner we did for a good friends' family member...

Lobster-Scallop Terrine

Lobster Salad, Calendula, Scallop Tartare, Mango Coulis

Thai Infused "Chicken Soup"

Thai "Hot Gelatin" Noodles, Marinated Breast, Shaved Garden Slaw, Tangerine Oil

Pan Roasted New York Strip "Bites"

Caramelized Onions, Morels, Truffled Mashed Potatoes

Spiced Crusted Moularde Duck
Quinoa, Peas, Plum Relish, Porcini, Grains of Paradise, Black Pepper Essence

Syrah Braised "Painted Hills" Shortribs

Anson Mills Grits, Artichoke-Corn Salad, Sweet Corn Coulis, Argan Oil

Eats for Breakfast...

A couple dishes to savor for breakfast. A bit hearty...A bit savory...Every bit of tasty!

Ruby Grapefruit Gratin/Spiced Banana Sponge/Salted Macadamia Nut Crumble/

Honey Sabayon

Stuffed Brioche "Griddle Toast"...

House Preserved Black Mission Figs/Maple Crema/Pistachios

Wild French Asparagus...

attainability this year sucked bad! Tried and tried to get it, only to be told that the delivery guy was scared to cross the border with the "contraband". Oh well, we can look at new ways to smuggle it in next year. Wonder if we can just grow the stuff ourselves???

Wild King Salmon...

just a shot to highlight the emphasis and importance of freshness. Nothing else matters if it is not fresh! This beautiful fish was line aught from a local fisherman with whom I just met about a couple months ago from Washington. He is fishing off the coast and pulling in some crazy good kings.

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!