New "Bouche" to Consider...

just a few "bites" of intel of what we have been playing with over the last month. No photos mind you, but use your imagination and explore what you conjure up in your mind. Cook with your heart, soothe your soul, push the boundaries and have fun...

yuzu "cured" alaskan halibut with grapefruit

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prosciutto and sheep's cheese stuffed dried apricot lollipop

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roulade of guinea fowl, pears, mustard and pistachios

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sake steamed snapper, soba noodles, gingered marinated lobster, dashi

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plum ice, hot spicy milk froth

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nebbiolo salt

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cabernet grape jam

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truffled baby lima bean "cappuccino"

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shiso pickled myoga

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fried egg sandwich with pork belly, quail egg, basil and tomato gel

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beet marshmallows

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sweetbreads, soba noodle "risotto", romanesco, truffles

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The Beast in Action...

It seems like a distant memory. A long forgotten occurrence of the ritualistic experience spent cooking before the flame. A moment lost in time. Where does it go? Can we ever get it back? Maybe when we are laid to rest, but that remains to be seen. For now, I offer you a glimpse of the hours savored in front of the fire as we cooked the multitude of ingredients over the roaring beast of one of natures primal elements. It was yet another great experience in this wonderful career. One that does not come around every day or any place mind you. I am only too fortunate to have at my disposal and arsenal, a fireplace that one could park a SUV in. A vessel to serve as a breeding ground for severe and intense heat in which to singe the flesh of the beast that lay before us. Simple...Pure...Raw. Shit, let me just get on with it already! I apologize for the lack of professional photography and the less-than-adequate photos as we only had a cell phone at hand. My bad. At least one can get the gist of what took place. As one reader wrote...Take Hold of the Flame!

wrestling with the beast...

lobster a'la broche...

fire roasted baby clams...

clam, potato, chorizo, chili amuse...


staging of the meal...

pork belly cooked in the embers...

scallops a'la plancha...

spit roasted monkfish...

scallops and pork belly...

fire roasted foie gras and peaches...

monkfish, lentils, lamb tongue...

plating of the veal rack...

chocolate pave, slow roasted apples, praline ice cream...