5.09.2015

Visions of Splendor...

...just a few photos of a few good dishes for a few good peeps during a few good times in the kitchen. I share these with you all as a token of my appreciation for the craft I have chosen, my inspiration from where it may arise and the wonderful amazing times I have experienced in the kitchen and with those in which I have shared them with... for in the end, nothing else matters...
scallop & foie gras, rhubarb, honey bunches of oats, cacao nibs
hazelnuts, almond powder, pine bud syrup
seared foie gras, rhubarb coulis, kumquats, verjus poached rhubarb, rhubarb pearls
almond milk gel, cocoa, amaranth
grilled local asparagus, sous vide egg, black pepper, fleur de sel
smoked hazelnuts, spanish olive oil, micro arugula

marinated grilled california yellowtail, compressed granny smith apple
citrus braised heart of palm, ramp pesto, claytonia, vadouvan milk

pink peppercorn-milk chocolates, smoked vanilla caramels, hazelnut-coffee macaron
strawberry-prosecco pates de fruits

truffle soup, rabbit-potato-morel skewer, truffles, madeira, potato

local asparagus salad, peas, micro greens, mostarda brushing
truffle-potato vinaigrette
wild boar loin, fuji apples, caramelized onions, onion puree, sorghum risotto, corn powder,
popped sorghum, onion essence

marinated rabbit loin, soy pearls, honshimejii mushrooms, pistachios, micro mustard
kentucky soy-bacon-apple vinaigrette
spicy clam salad, cara cara oranges, asparagus, heart of palm, yuzu pudding
micro peppercress, blood orange olive oil dressing

4.27.2015

Modern Nothwest Tapas...



A cool night bar none! To be able to cook for a very accomplished, talented, popular, famous and worldly traveled chef such as Jose Andres, is nothing short of a complete rush. Inspired, motivated and completely full-on excited is what the vibe was for our team and I last week. Jose Andres is coming to Seattle! Enter the SLS hotel. Jose and his team will be managing, operating and crafting the food scene inside the luxury boutique style hotel in the heart of the business/financial district on 5th avenue. Thursday we were honored with an opportunity to craft some cool dishes of our own in which to welcome Jose to town while he was speaking to the media and investors about the upcoming new venture here. I used this time to reflect on ideas that I have about Spain while using modern techniques, local northwest ingredients and my own sense of taste, flavor and style. This was in honor of Chef Andres, Spain, springtime, the northwest and my own upbringing, thoughts on food and vision. Although he was quite exhausted or so it would appear from his trip, he did seem to really appreciate the food, our kitchen, culinary team and what we are doing. To say the least, I am looking forward to becoming neighbors with him in the near future as I am sure he will need to borrow some eggs at some point.


our guest for the night...

chilled white gazpacho, white grapes, marcona almonds, bread, garlic
verjus, sherry vinegar, spanish arbequina olive oil, borage blossoms

warm sunchoke "sopa", walnuts, truffles, smoke-roasted morels,
arugula, yacon chip, charred walnut-truffle pesto

my twist on a spanish omelet...
seared foie gras, pimenton, manchego, herbs, eggs
with truffled apricot conserve, burgundy amaranth

"asparagus escabeche"
marinated spicy razor clams, green harissa, smokey jal, green & white asparagus
kumquats, dried chorizo, golden char roe, meyer lemon pearls, pea blossoms, asparagus juice

frozen foie gras lollipops, burnt orange caramel, fleur de sel

the alien...
spicy chorizo fat frozen aioli, marinated baby octopus, radishes, piquillo, olive oil

slow cooked bison loin, preserved cherry-fennel relish, smoked-pickled ramps
red ribbon sorrel, , sexy syrah salt, hazelnut powder, elderberry sauce

up close and personal with the northwest coca...

my coca...
fresh fennel pollen flatbread, spring garlic romesco, ramp pesto, micro celery
boquerones, duck prosciutto, idiazabal, smoked dauro olive oil powder, dried olives

blood orange custards, pedro ximenez vinegar caramel, begonia petals
dark chocolate-toasted and salted sorghum bark

arbequina olive oil dark chocolate, cacao nib cookie
oven dried black olive brittle

our honored team with our new guest and neighbor

4.14.2015

Going 1000 mph...

Or so it would seem...in the last month we have cooked some amazing dishes, meals and ingredients and for some truly amazing people! This dinner was for a special foodie guest who is always, always inspiring me to cook for him and pushing us to try new thoughts, explore different themes in which to present to him and with different dimensions. This was a mix up of several different themes, yet playing to the whim of his guest...
asparagus-parsley juice broth, razor clams, green harissa, meyer lemon oil

warm dungeness crab "toast", citrus, tarragon, rye, arugula
roasted red & gold beet salad, aged bleu, walnuts, arugula, beet paint,
gewürztraminer ice

seared foie gras, rhubarb gel, poached rhubarb, roasted truffled squab salad
peppercress, whipped cacao nib-pepper honey, bourbon sugar brulee, pine bud syrup

Asian pears, begonias, hibiscus gelee, bergamot, licorice ice

grilled wild halibut, morels, truffles, miners lettuce, asparagus
fava bean tapenade, nasturtium sauce

~grapes~
roasted, grape nuts, grape-lavender soda, fleur de sel

wild boar loin, garlic nettles, cardoons, walnuts, sorghum-pepper brushing,
king oyster mushrooms, sassafras bitters

earl grey chocolate fondant, caramel, frozen raspberry drupelets, almond milk powder
almond milk gel, raspberry bitters sherbet

freeze dried corn gelato

lemon-pistachio macaron, strawberry-prosecco jellies
vanilla caramels, dove bars, dark chocolate langue du chat sandwiches

4.12.2015

28 Courses to Go...

and yet another wonderful year for two special people I am blessed to know and be able to cook for throughout the year. I cant even begin to say how much I am inspired to do so each and every march as we near their anniversary, in this case...28 years and going strong! Cooking for someone is so very special and giving of ones heart. I don't think enough people realize this fact. These two special folks really and truly do. Thank you for this honor...
snax part 1~ prosciutto grilled cheese and brioche

snax part 2~ popped truffled sorghum

snax part 3~ spiced pineapple glazed brazil nuts
with cumin, coffee and ancho chilies

~spoonz~
carrot tapenade, pecans, peas
beet tapenade, marcona almond, carrots
pea tapenade, pine nuts, beets

lobster egg with avocado, melon, golden caviar, champagne sabayon
scrambled eggs, truffles, crème fraiche, american sturgeon caviar

hibiscus iced tea soda, agave and pear

~saladz~
heart of palm, pineapple, miners lettuce, citrus-hibiscus jelly, lobster vinaigrette
spice crusted king salmon, peppercress, radishes, fennel, soy-mirin-bacon dressing

~soops~
asparagus-Italian parsley juice, asparagus, razor clam, meyer lemon oil
lobster bisque, lobster, roasted cauliflower
spring nasturtium-potato with potato "gnocchi"

verjus compressed Asian pear, micro celery, licorice ice

seared foie gras, rhubarb, hazelnuts, whipped cacao nib-pepper honey, pine bud syrup

grilled wild halibut, morels, peas, miners lettuce, pea jus


seared sea scallop, truffled leeks, nettles, king trumpet mushrooms, red wine jus, truffles 

refresher part 2
rhubarb-verjus gel, mint, celery, grains of paradise, gewürztraminer ice

ginger, soy, garlic, anise marinated squab, watermelon radish, honshimejii, peppercress
soy-mirin-bacon vinaigrette

wild boar loin sous vide, sexy white grits, sorghum syrup, pecans, carrots, arugula
black huckleberry infusion

grilled american bison loin, hedgehog mushrooms, red wine farro, cipolline onions
micro mustard, syrah salt

le viande...

mezzo part 3...
fennel dressed cucumber salad, begonia, mint, iced cucumber-yogurt smoothie

cheese & fruit...
micro arugula, marcona almonds, Fuji apples, roasted grapes, grape soda
aged crottin of goat cheese, Tasmanian leatherwood honey, walnuts

pre dessert
vanilla-fennel pollen yogurt, peppered strawberries, strawberry-mosto cotto snow

dessert treasures about to be placed under cloche du chocolat
chocolates, caramels, cookies, crisps, jellies, macaron, wedding cake
frozen fruits, cracked gingersnaps, sherbet ribbons

the dessert is served...now break it open!

the treasure dome revealed