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

Breath of Life...

in the aftermath of a recent suicide of a friend...I offer you all this...Just Breathe! Breathe for the moment, breathe for the good, breathe for the what if's and what could be's. You never who or what will be right around the corner or when. Life can turn on a dime and will. What is precious can be taken from us in a heartbeat or fraction thereof. In that same fragile light, I know things can change for the better. Believe me I know. When all is said and done, look for the beauty and happiness in life, what can bring that to you and go after it. Maintaining a positive state of mind is crucial for happiness. Reach out to those around you for help...there are resources and people who can help turn your life around and make a difference, but you have to want to make it happen. Want to for the right reasons. That special situation or special someone is waiting for you. Just when you least expect it...so just breathe! As a continued tribute to my friend and those who suffer from the same depressed sadness...here are some of the fruits of my own pain and passion to express yet a happier time...in life and in happiness...
togarashi seared albacore tuna, heart of palm, kumquats, daikon sprouts, soy pearls
pickled watermelon radishes, sriracha aioli, soy-mirin-citrus vinaigrette

porcini crusted scallop, braised cardoons, carrot creamed nettles, crispy duck tongues
porcini-truffle nage

ras el hanout crusted lamb loin, celery root puree, cumin roasted carrots
chickpeas, fig mostarda, hedgehog mushrooms, smoked hazelnut powder
green harissa, fir lamb jus

spicy smoky jal braised razor clams, green harissa, heart of palm, kumquats
asparagus tips, blood orange oil, potato crumbs, micro mustard, asparagus-parsley juice

grilled wild Alaskan halibut, English pea pancake, peas, prosciutto, miners lettuce
king trumpet mushrooms, truffled leeks, truffle sauce

southern sorghum & pepper brushed wild boar loin, hedgehog mushrooms, pecans
parsnip puree, kale-cardoon-bacon composure, soy-citrus pearls

strawberry-rhubarb cobbler, pistachios, citrus topping, rhubarb-pistachio semi-freddo

earl grey chocolate fondant, charred cara cara oranges, caramel,
salted caramel ice cream, almond milk gel, vanilla dove bar

4.05.2015

Say Hello to Heaven...

This is yet, another tribute post to a fallen friend, gone too early yet not forgotten. M my friend, we shared some good times and some good memories, and yet I have not seen you in years, it makes no difference of this silence. And although you were not into the food here like I, I share this part of me with the memory that remains within. God bless you my friend and I wish you happiness in the ever after. I am only too sorry for your hardships, sadness and struggles that may have pushed you to this end, or means thereof. Your family will share in the loss and burden of grief that this has created. You will be missed...here's to you...
maine lobster, cara cara oranges, avocado, American sturgeon caviar
blood orange dressing, pickled mango

marinated squab salad, apples, yuzu pudding, radishes, honshimejii
mushrooms, micro mustard, pedro ximenez dressing, soy essence

seared foie gras, bourbon sugar brulee, kumquats, blood oranges
pickled cipolline onions, citrus gel, nibs, pine bud syrup

porcini dusted halibut, carrot nettles, roasted porcini
nasturtium, truffle nage

peppered strawberries, lime, marcona almond, pop rocks
mojito ice

citrus tasting-meyer lemon pudding, lemon puddingcake pops
kumquats, pistachios, kumquat sherbet, elderflower-olive oil gelato

new sashimi of salmon, cucumbers, lemon gel, soy pearls, micro arugula
green harissa cured razor clams, heart of palm, kumquats, bergamot dressing

charred cara cara oranges, licorice pickled juices, root beer gel pop
pop rocks, pear ice

earl grey chocolate fondant, cara cara oranges, dove bar, caramel,
sorghum ice cream, walnuts