Cuisiniers Kitchen...

Playing Catch Up...

2012-03-02T22:01:00.011-08:00

foie gras torchon, ras el hanout lacing, saba

cocoa-saba sponge, cherries, pecans, cherry gastric, truffled apricot marmalade

tarragon-pumello butter, syrah sea salted butter
roasted eggplant dip

amuse
lobster salad, cara cara orange, avocado, lobster-vanilla dressing
golden whitefish caviar

seared scallop salad
yam-brown butter puree, hearts of palm, lentil vinaigrette
pancetta, leeks, micro greens

pan roasted striped sea bass
semolina gnocchi, bacon jam, chanterelles, baby carrots, turnips
cassis jus & carrot butter

beef loin sous vide & braised veal cheeks
black trumpet mushrooms, celery root puree, bloomsdale spinach
chestnut "bordelaise"

"sexy snickers bar"
honey ganache, caramel, pears, bacon bombolini, peanut milkshake
chocolate madelines, huckleberry syrup
maple-bourbon chantilly
~

I honestly can not figure out where the time goes. I try to post right after a cooking event, but...it seems to slip away...elusive...aludes you...then in a breath...it's gone. Fortunately for a trusty camera, an android phone, a good memory, hand scribed menus on backs of beo's, and some late night contemplation deep in thought...I am able to re-enact the soiree as it went down for you on this humble blog. Enter Valentines Day 2012...hopefully, you will find enjoyment in what you see just as lovers were laid.

SPUR Gastropub...

2012-02-29T10:11:00.003-08:00

Just a note to mention that a local restaurant in Seattle simply ROCKS! If you don't know ti...you got to check it out...it is called SPUR gastropub. Chef's Dana Tough and Brian McCracken are rockin the food there,a s well as their other local eateries (the coterie room and tavern law)...have had several very KICK-ASS meals. Inspiring...fresh...unique...tasty...fun. If you haven't yet been there...go. You won't be disappointed. And if you are, then whatever. Go try Cheesecake factory or something like that. If you can't...then at least check out their website. In good food and cooking...

Good Times Celebration...

2012-02-22T02:05:00.012-08:00

"P B & J" Spoons..

muscovado jelly, peanut butter mousse, candied croquant

lobster-pumello-avocado salad, american sturgeon caviar, yuzu sabayon

caramelized carrot soup, fingerling potato-pancetta salad
walnuts, chervil, olive oil, sherry vinegar

foie gras two ways...
terrine gelee, gewurztraminer, apple-pecan salad, chocolate, pecan oil
seared, poached quince, hazelnuts, cacao nibs, cherry syrup

carrot butter poached lobster sous vide
hand cut black linguine, leeks, lobster essence, golden caviar

pan roasted canadian whitefish
baby octopus, chick peas, panisse, herb streusel, green olives, almonds, px

syrah braised beef short ribs
hedgehog mushrooms, truffle potatoes, beets, baby carrot oblique
onion "gratin", truffles, blackberry jus

jasmine pot de creme, curried carrots, fennel, tangerine sorbet
honey ganache, cassis pears, bacon ice cream, smoked chocolate sorbet

matcha green tea macaron sandwiches, cardamom chocolates,
salted caramels, madelines
~~~

So here we are...back where we began...toe to toe I stand, in front of you...again! A little rip off of lyrics of a staind song I have in my head at the moment. It seems fitting though...standing at the pass at the chefs table, directly in front of our guests, where it all started, pouring my heart out in front of them in my cooking...giving all of our team as we lay down the ingredients and give them love...the love that they so desperately deserve before being consumed. So many passed before today...so many yet to be explored. The cooking is never ending..always evolving and continuously refining. The guests we had the privilege of cooking for this time are regulars...amazing and simply awesome. They deserve our attention, our commitment and our dedication to the craft. For fuel in order to make good on this quest?...Good music, tasty wholesome fresh ingredients, extreme passion and excitement and a warm solid buzz of adrenaline rushing through our bodies! Above are the dishes of the night as it played out...good times!

Sensual Soul Food...

2012-02-08T02:12:00.000-08:00

smoked scallop terrine, horseradish collee, pumello-apple-albacore salad

sriracha aioli, tangerine reduction, tangerine ice

MIA- foie gras lollipops, lobster-caviar-avocado eggs

seared foie gras, cacao nib waffles, poached quince, hazelnuts, chocolate sauce
cherry dressing, fleur de sel

plating uni and pasta course

seared scallop, kusshi oyster, black noodles, winter spinach foam
uni nage, leeks

pan roasted mediterranean branzino, squab-lentil ragout
chanterelles, cider braised cipolline onions, lobster froth

pink peppercorn braised fennel, yogurt-fennel pollen "curd"
fizzy, blood orange-chai sorbet

spice crusted duck, douglas fir-smoked pecan lacquer, truffle mash potatoes
hedgehog mushrooms, artichokes, crispy beets, cassis jus

cameo cows milk cheese, compressed asian pears, pain perdu
bourbon maple, maple gel

"ice cream"
bacon ice cream sandwich, graham cracker sablee wafers
bombolini, apricot-truffle marmalade, blood oranges, tangerines
truffle-honey bunches of oats milkshake

honey ganache bar, dove bar lollipop, cassis pears,
chocolate a'la taza, langue du chat, smoked chocolate sorbet

wild berry pates de fruits, salted caramels, hazelnut-mascarpone macaroon sandwiches
jasmine pots de creme spoons

This is all about the art, love and passion for cooking...and eating! This group came to dine...we came to cook! Each had their game face on..ready, anxious, waiting, hungry, passionate, heightened senses and desire. As chefs and cooks, when you have the opportunity to cook for another valued, noteworthy, respected and proven chef, it gets you amped. Stoked. On fire! Stimulated. Or at least it should. If it doesn't, then perhaps look into selling real estate or something dude! Here is a menu that just went down for a close friend...she rocks the pastry palette. She rocks period! Hoping J that you enjoyed it as much as we did cooking for you. Best...

Business or Pleasure...

2012-02-08T01:14:00.000-08:00

Or is it business at the cost of pleasure? I think the latter these days. Everything is business, business, business. And I get it. It has to be. It needs to make sense...it needs to be profitable...it needs to make money! So...at the end of the day, one looks back and asks.."did it and was it worth it?" Did it fucking make money while being kick ass or did it just get by and in the wake of things, suck all the life from us chefs and restaurateurs only to cut costs and quality and drown out the creativity, passion and freedom to do what we love to do and what our inspiration drives us to do and hopefully what our passion is? Unfortunately for some...these are dark and dismal times in the restaurant world and that window of uninhibited creativity, cooking with a free spirit, and crafting dishes and flavors is closing only to come knocking on the door to reality. A chef is not just a cook, i know this. He or she is businessperson, a marketing director, a catering manager, a sales generator, a human resources manager, a craftsman, a teacher, a mentor, a priest, a father or mother, a coach, and the list goes on. Chefs are visionaries. Creators. Somewhat psychotic but giving. They create memories. They see the need to serve and to create and to make people happy. That is why we do what we do. That must never die. Once it has, the vision is lost, the love is gone, and the passion and desire to make the best possible meal and memory for someone can not happen because it is then all about the numbers...aka the dollars! A vicious cycle for sure and one that will most surely always exist as long as the economy is where it is. I myself understand both, have a good head for both, but also the desire, the passion and the commitment to make sure one does not favor the other. To all the chefs out there...keep the faith and hold onto your dreams. In good food and cooking...

Early One Winter...

2012-01-31T02:42:00.000-08:00

scrambled eggs, lobster, truffles, creme fraiche

riesling poached kusshi oysters, american sturgeon caviar, hearts of palm,
cara cara orange brulee, fennel, citrus reduction, crisp potato

scallop, foie gras, lentils, duck tongues, braised romaine lettuce
honshimejii, balsamic reduction

grilled arctic char & pan roasted squab
artichokes, hedgehog mushrooms, salsify, crispy farro
cassis sauce, carrot butter

tangerine ice, blood orange curd, fizzy, pink peppercorn

slow braised veal cheeks, crispy polenta, black trumpet
glazed roots, winter spinach, walnut potatoes, chestnut "bordelaise"
~

jasmine custard, pears, pear sorbet

almond frangipane, quince, orange-caramel ice cream
honey chocolate bar, poached apricot sandwich, smoked chocolate sorbet
bacon-butterscotch milkshake, coconut palm sugar

Our first chefs table of the month...granted, we were closed for the whole beginning of it, but hey, who's counting!?! We had several planned, but to no avail due to the snow storm. It felt good to come in and cook. I have been missing that sumptn' fierce. And so it was...the snow laid ground gave way to new birth of winter and this is what we conjured up for this cool table of cooking in the moment with the senses amongst the seasonal ingredients and so full of passion...

Snow Day 2012...

2012-01-18T11:45:00.000-08:00

It seems like I have not posted forever. I feel like I am failing at my responsibilities...my duties...my peeps' expectations! Oh god...what to do. My life has been a bit crazy, a bit relaxed, a bit melancholy at times throughout the holidays. I had been off work for a bit while we were closed for some winter maintenance. Cool times for sure(think pizza, movies and fun...not a lot of cooking unfortunately). As we are now corralled by snow in beautiful Seattle in the NW...it gives me time to reflect, to think, to contemplate and to revive my thoughts as we venture into the new...enter 2012! The vision of snow creates thoughts of playtime, fun, cold followed by hot cocoa, sipping a nice cappuccino, slow braises, hearty roasts and toasty fun flavors to savor...I really do love the winter. I think it challenges us as cooks and chefs to our maximum potential as there are slim pickins' when ti comes to ingredients. There is not the plethora of the bounty like spring and summer. Even fall has a wealth of foodstuffs. Winter is baren...dead...done...not yet awaken to be revived into spring...nuts, citrus, dried preserves, root stocks and the like. Meats, minimal wild fish, cruciferous and dry staples...bring it on. Test the imagination. Prod the thought unknown. Tease the senses with what could be possible. Create! Until I get back into the kitchen...I leave you with this shot of the moment...white, wintery and wild!

Duck & Foie Gras...

2012-01-13T12:49:00.000-08:00

Nothing out of the ordinary...nothing obscure...nothing breaking creative culinary landscapes here...just good, solid flavors, sound technique and tasty bites! Enjoy the imagination of taste and flavor...

Cooking as Celebration...

2012-01-07T13:56:00.000-08:00

On this day...my late, great mother was brought into this world 82 years ago. She left us almost 20 years ago. Too soon...too sad...too unfortunate. She helped many. She inspired hundreds and touched thousands through her outreach and work to help others. Most importantly(to me)...she helped and inspired me. Her only son. A punk, a little shit, a hellion who she loved. She always, always showed me, way beyond what I thought was possible. She always put me before herself...and now being a father...I know what that is all about. I am ever so grateful. She taught me so much and gave so much of herself that it has crafted the man who I am today. Some may say she either taught me wrongly or maybe that I didn't pay attention, but all the good in me is from her. I will probably never fully realize what she did for me or the impact she has had until much later in life. I only hope that I could perhaps someday live up to at least half of what she was as a person. All that I am or hope to be I owe to her. She was my world. She taught me to love and respect food...respect people...respect life, nature and the world. I do. I became passionate about food and cooking as that was her love as well. Although not a chef, she was an excellent cook! She inspired me beyond belief. She helped me get into cooking school. Made it possible for me to continue to explore and research, develop my craft, experience a dream, and follow my heart. I always loved and looked forward to have her come visit me at each of the places I worked, to dine and show everyone how proud she was of her only son. Thank you mom. I would never be the person I am without you. The chef who I am today is based on the foundation of what you taught me over the years. She taught me about something else that is even more important than my cooking...and that is the importance of loving and caring for your child. Letting them know that they are cherished, respected and held high on a parents pedestal. Having that, it enabled me to be confident and succeed in life and hopefully be a good parent. It gave me the much needed guidance in trying to raise my own boys. I can only be so fortunate. So, it is in recognition of this special day, that I wish you a happy birthday, and am knowing that you are in a peaceful place watching over us, continuing to give guidance, inspiration and your spiritual presence. God bless.

Tribute to a Friend...

2011-12-30T00:19:00.000-08:00

Today I received some very sad news...a friend of mine has passed away. At 34~years young, it was way too soon. Very untimely to say the least, she will surely be missed and her passing mourned by many. I knew her as "the shroom chick", Christina Choi proper. Christina was always cheerful, smiling, upbeat, pleasant, soft spoken and positive. She was the type of person that seemingly could lift a room just by being present. Although I did not know her well, I know she will be sadly missed as she was a common presence in the culinary community here in town and one that many chefs enjoyed her company and perspective. As a face behind Foraged & Found; a specialty wild mushroom and everything wild and gathered company, she became a prominent figure in our culinary world. So it is with this humble post, that I dedicate it to her and her family. May she rest in peace and enjoy all that the afterlife has to offer. May she enjoy the new experiences of nirvana with all the magical, wonderful and carefree never-ending spirituality that accompanies that...or so I would think. God bless and know you are missed, gone but never forgotten.

Last in Line...

2011-12-28T01:07:00.000-08:00

syrah braised painted hills short ribs sous vide

horseradish pancake, thumbelina carrots glace, winter spinach

crosnes, huckleberry braisage

pistachio dusted grilled swordfish salad
shellfish, citrus, hearts of palm, tangerine reduction, meyer lemon oil

~~~
Just found a couple of the last stragglers of shots hiding out in my phone. These were snapped at the last chefs table of the year. A wonderful couple and their close friends...there to enjoy anything and everything we care to dish up and out. They are two of the kindest souls I know. They truly enjoy what we do for them and what we cook. What I cook comes from my heart and soul and it shows. When that creativity is stifled, it also shows...it lacks passion, lacks imagination... it starts to lose it's flame...therefore, it dwindles. It is a fact. Fortunately, these folks always get me inspired to cook and create the new. We were a bit preoccupied so not many shots were taken, but a closing view of 2011...cant wait till next year!

Carnival of Thoughts...

2011-12-27T11:39:00.000-08:00

sunchoke "cappuccino", truffle foam, potato chip

albacore tuna pave, lobster fritter, fennel-radish salad, verjus
bacon mayo, chervil

seared foie gras "slider", perimmons, scallop, hazelnuts
pumpkin puree, saba

pan roasted diver scallop, lentils, pancetta, quince, honshimejii
braised shortrib & it's jus

steamed wild sea bass, truffle potato puree, truffles
oca, crosnes, micro greens, sherry jus

muscovy duck & organic chicken breast sous vide
hedgehog mushroom ragout, squash cake, thumbelina carrots
caramelized garlic, smoked pecan-bacon crackling "rappe"

a tasting of artisan and fermier cheeses..
tumalo farms "jewel", bloomy soft rind sheep/cows milk, oregon
jasper hill farms "moses sleeper", soft ripened cows milk, vermont
pave de l'averyon, double cream washed rind sheeps milk, france
queso de vare, dry, aged nutty goat's milk, spain
cashel bleu, buttery, sweet cows milk, ireland
various garnishes

pumpkin brulee, chocolate stix, pumpkin roulade, roasted grapes
chocolate pave, evoo gelato, frangipane cakepop,

NW berry cobbler, bacon ice cream

~~~

As this year quickly comes to an end, we tend to reflect back on all the good times and bad ones too and remember, cherish and forget about the times we have shared and enjoyed as well as those we did not before continuing headstrong into the new year! In the kitchen and as a chef, it is not any different. I think about all the great times we had as a team, the challenging times as an organization, the wonderful days and nights cooking truly wonderful awesome food, the dishes we created, the moments we shared with the guests who enjoyed them and the looks on their faces as they ate in bliss. Of course, we recall the emails to our GM stating that the meat was overcooked...the paraphrase from the server or dining room manager saying that somebody was not happy with the service time or the meetings that take place to discuss performance of various staff members which ultimately has a negative affect on us as leaders...or perhaps it is when we develop a dish, an idea, a concept, spend numerous hours refining it, creating the passion and then teaching that to others, only to have them not pay attention and f' it up because they are not serious about their cooking. What a disaster. All the emotions and stresses rolled into one...the tensions, the mood swings...the anxieties and preoccupied state of mind from everyone at times...creates for this carnival of collective experiences..some good, some not so much. All in all, in the end, we had a great time I believe this year. And although I had my own world of challenges, starting this year in a very bad place and now feeling much better about life...I think we conquered some real obstacles and created some real awesome food, experiences and memories for people and achieved some respectable goals while going amongst the waves of what was presumed to be very difficult. While you may see a new year's post, I will leave you with some parting shots of food that was the final days of life in the kitchen before coming to a close...wishing you all a great holiday season and new year!

Team of Troopers...

2011-12-21T02:37:00.000-08:00

This post is dedicated to all the great peeps I have working for me in the kitchen. In short...they rock! I wanted to put up a post before the month slipped by me...as it has happened before. This month although not as crazy and as busy(reads lucrative) as some years, is still a good month and one that is filled with guests that are having their special holiday party, a special Christmas dinner for the family or just a gathering of folks who want to and find the need to celebrate! It is a special time to most. They come expecting something grand, even if they do not all have the big unlimited budgets like others in a corporate glass house. It is still special to them nonetheless. We aim to please in either case. It always seems to get tough and hectic no matter the business levels. Back in the day, I recall days that flowed into nights and back into days without even going home. Many all nighters. Up till 3am just cutting salmon for the next day...like 500 orders worth, and those were just the salmon parties...not to mention the beef, the chicken, the lamb, pasta, vegetarian, and on and on. It does get more stressful and challenging when the financial end is not there as it puts severe strain on the leadership who in turn drives that challenge onto the team. A cycle of life in the kitchen. We gear up for the busy holidays slowly in august and September, then much more aggressive in October and then rapidly in November and we enter full on assault in December...only to crash in January...lay off, cut back, reduce, streamline, which always means more hours and time for the sous chefs and I,...all in all...it is a crazy time and one that keeps our livelihood alive. It is a madhouse. Controlled chaos. Havoc waiting to happen. It is kitchen life. It is cooking. It is consuming and hostile. Unforgiving and uncaring. Personal life? Forget it! Family time..."in January honey"..."sorry kids...dad has to work late"...you get the idea. Fortunately, the time is coming to a close. The end is near. To all of you in our kitchen...thank you, as I(we) could never have done it without you all. Thanks for pulling through and doing it with such positive attitude and willingness to be a part of the team. Thank you for making it a great season. Here's to the New Year in good food and cooking...Cheers!

Still Life Kitchen...

2011-11-30T00:52:00.000-08:00

Sometimes, it is all about being at the right place at the right time. Destiny I think. Other times, you are not even close to the same ball park, or perhaps you just don't have your camera with you. Enter the day of a chef~ You are in the heat of the moment...in the middle of battle...in the thick of the shit...no time to snap a shot off..."oh well", you think to yourself, I will capture that one later. Yeah right...you know...later never comes. These are just a few shots that just happened to end up making their way to this blog site. Not crazy food or anything, but a moment and glimpse in time in a professional working kitchen. Things in a kitchen simply evolve and take place. They tend to take on a mind of their own sometimes. That is how it all rolls. As a chef...you deal with or die. You foresee and anticipate...adapt and overcome...reflect, learn and move forward. Still life as it lie in front of me...enjoy!

Pursuit of Happiness...

2011-11-26T19:12:00.000-08:00

scallop-potato terrine, saffron gelee, fennel-apple salad, mussels

trout roe, crispy potatoes, sriracha aioli, blood orange evoo

seared foie gras, hazelnut-cacao nib waffle, cranberry tapenade
pepper poached cranberries, persimmons, saba, gingerbread dust

champagne braised & grilled matsutakes, leeks, oca, pumpkin
micro greens, cider jus

seared hawaiian albacore, pumpkin pancake, creamed leeks
oca, matsutake, romanesco, cider jus

american bison sous vide, celery root puree, chanterelle gratin, crosnes
thumbelina carrots, scarlet turnips, banyuls vinegar sauce, micro kholrabi

chanterelle gratin, creamy polenta, crispy polenta
crosnes, caramelized onions, aged balsamic

dark chocolate slice, kumquats, figs, cranberry sorbet
pumpkin brulee, pumpkin torte, seckle pears, pear sorbet
fuji apple crisp, cinnamon streusel, bacon ice cream pop
~

As I think about that short yet powerful statement, I think about my own life and drive to obtain my own dreams. I have always been strong in the search for such luxuries and necessities to find my own nirvana. Whether in job and career, in love and relationships, in youth and wisdom and in passion and play. Go big or go home right? Why mess around with just getting by. I hate when people do that. Go after what you want. From the time I started cooking professionally, I was always striving to go after what I wanted. When I was merely a young, feisty garde manger cook, I was always looking at the hot line and getting in trouble for migrating over to see what was happening and learning the dishes that the cooks were putting together. It paid off greatly for sure. Not only did it teach me more about the operation and chef's desires, it taught me that not everybody does this. In fact, I was usually the only one in the kitchen going way outside of my position to do other tasks and learn new skills. Other team members would say to me "why are you doing all this extra work?" You are not getting paid for it. That's my point. They indicated I was sucking up and trying to get their jobs. Whatever! Do what you are supposed to and then some and you will be rewarded. They are probably still working on the damn line or more so...out of the business. As a line cook, I was assuming the sous chefs roles. As a sous chef, I took on the place like it was my own and ran it as I saw fit, of course with the chefs and operations philosophies in mind, but I was not going to just go with the flow, I have always felt that my cooking is my passion, not my job. A job(work) is only a job if you would rather be doing something else. This is what I love to do. Many are not as fortunate to be able to make the statement and be true to themselves about it. There are many great folks in this business, and many that do a great job, but that falls short of greatness as I believe that the true excellence comes from going after your dream, fulfilling your passion and having passion for what you do and not settling for mediocrity or selling out for the buck. I am in constant pursuit of my state of happiness and I try to teach that daily to my sons. Do what makes you happy and do it 110% Don't worry about the money. Money will come if you do a good job and pout your heart and soul into it. If you coast by, and just go with the norm and what everybody is doing because it is safe, then you will just blend instead of stand out. Have a voice. Make a statement. Push the limits and boundaries. Don't settle for less than the best. Continue to search and stay on coarse with your happiness and what drives that. Never stop! Your passion, excitement and drive are qualities that not everybody will possess, therefore, you will be recognized for your work and be happier in your self and in your achievements. And, at least you will know yourself what you do and be committed to satisfying your highest standards of excellence. Good enough is never that. Keep the faith...

Happy...Thanks...Giving...

2011-11-24T01:35:00.000-08:00

Those three words do not always come in the same sentence. They are not always a part of everyone's vocabulary. They are not always the reality for many. In today's world and state of shit, it can be quite hard, hell, even flat out impossible to find such amazing qualities in life and especially all three together. This is a time of year that we tend to try, or at the very least, use them in the same greeting to others, whether we truly mean it, own it or are looking for it or not. It is these three words that I tend to associate with constantly. Some more than others. Happy...we all want to be happy don't we? We all try. Some have better luck than others. Some are not able to by way of chemical imbalance, some are full of it, some struggle with it and some have it then lose it as things change and loved ones come in and then suddenly out of our lives. I have always been blessed with happiness. I am fortunate. I am lucky. I am a pretty happy person. Most of the time. That is one hell of another story but I will spare the drama. Thanks...many of us are thankful for what we have in our lives. Many show it daily to those around us and those we love and hold dear. Some seem like the whole world owes them and thus are not thankful, but selfish and ignorant. Others take everything for granted. They take and never give. I have pretty much always been very thankful for what I have, although up until my becoming of a mid teen and then later my mother passing away, I was spoiled and didn't always see the true core of being thankful. After she left, I realized how important it is to be thankful. I am thankful for many, many things...my health, my two amazing boys who I love very much, my time spent with family, albeit not nearly enough, my career and my job, those around me who have supported me throughout my life and of course you! I am also very thankful and blessed that I am happy most of the time and that I am able to Give... give of myself, give to my sons, give to those I love and to those that I do not even know. Thank you mom...for always teaching me and continually setting a great and powerful example of what it means to do so. Giving is such a powerful and meaningful gift in itself. Being able to give without expecting something in return or trying to further oneself as a reason or justification to do so is special and incredible. I have a big heart, which is probably why I was so drawn to this business and continue to be so passionate about my cooking and career. As I shared this thought with my oldest son, it made me stop and think about how important it is to give and to pass along those traits to those younger than I...to those whom we love, whom we work with, whom are not seeing the bigger picture and whom we are raising as our own. So, it is on this day, and every day that I say to you all...be happy, be grateful and thankful, be giving of yourself to others...you will be amazed at how it makes you feel. This is a tribute and dedication to all...from the kindest of folk to the most selfish of souls to the blindest young to the old and cranky to my late mother and father to those better than I and you!

Good Times part 2...the food!

2011-11-22T20:54:00.000-08:00

caramelized carrot soup, coconut foam, grated macadamia nuts

duck confit salad, smoked pecans, pedro ximenez dressing

"torched" salmon belly crudo, fennel, pumello, ginger,
togarashi, hearts of palm, trout roe, sriracha aioli

seared foie gras, hazelnut-cacao nib waffles, cranberries, persimmons
saba dressing

fennel pollen crusted albacore, octopus, tomato fondue,
pork belly, olives, oranges, jus de poisson

chocolate, pumpkin, apples...
various preparations and flavors of the moment
~

And so here was the outcome of the food my son helped produce. To say I am or was proud of him will forever be an understatement. If only I could have experienced such a cool thing with my dad. Oh well...some get it...some do not.

Good Times Son...

2011-11-22T01:13:00.000-08:00

D cooking foie gras for first time!

D cooking foie gras...amazing sight isn't it???

D plating and saucing lamb loin sous vide

D plating salmon crudo

D with his guests...
~

Being able to write about cooking with my son is nothing short of freakin wonderful! Amazing! Humbling to say the least. The feeling of standing next to your offspring doing what you love to do best, seeing them do it beside you while learning and growing and experiencing their own emotion and gratification is priceless. I can't even begin to explain it... if any of you have a young son or daughter then maybe you have felt what I am experiencing. It is a thought that can not be easily placed into words. An emotion that can not easily be transcribed into a description, and a gift from your heart to the those that you want only to do far better than yourself. I had that experience tonight. I was ever-so-fortunate to be able to cook for some folks that mean a lot to my son and I. We cooked a variety of dishes and ingredients that they had not had before nor had my son cooked before...at all! In fact, in the whole realm of cooking, he has only really just begun. No cooking school yet...no apprenticeship training...no transatlantic stages, just good ol' fashion school of hard knocks. After all, it's his first job and with that comes the world of confusion, intimidation and nervousness, uncertainty and pressure as well as pleasure. But I tell you, he did me proud. He always does. Today was one of those days that remind me of why I do what I do...to teach others, to hand down my knowledge of my craft, to show others all that I know and to leave a legacy behind in my two boys. Someday, I trust and have faith that my two young lads will understand what I have written all that I have worked so hard towards and what I am trying to teach them and thus will carry on with pride and commitment on their own. Here are some shots of "system D" in action...

Sweet November Reign...

2011-11-20T01:52:00.000-08:00

carrot butter poached diver scallop

bloomsdale spinach puree, romanesco, hubbard squash, truffle, honshimejii

argan emulsion, carrot butter-saba vinaigrette

seared hudson valley foie gras terrine
challah french toast, foie mousse tartine, quince paint, pecans
seckle pears, truffle-apricot conserve, red ribbon sorrel

roasted black bass, bacon mashed potatoes, matsutake
apples, foie gras-cider jus, micro greens

citrus laced tangerine confit, meyer lemon sorbet, fennel jelly
pink pepeprcorn macaroon crumble

fennel crusted lamb tenderloin, crispy polenta, tomato fondue
salsify, pumpkin lamb jus

american bison loin sous vide, chanterelle gratin
baby thumbelina carrots, scarlet turnips, quince puree,

blackberry-pepper sauce

Let the food speak! Let it breathe, let it come alive and let it speak to the diner. That is what took place a few days ago...the food reigned over the table. The guests had a great time. It is always so inspiring and awesome to see the diner totally consumed in the meal and enjoying the taste, flavor, beauty and passion as it unfolds in front of them. It is what I do, strive for and try so hard to convey to our brigade...to maintain a satisfied, serious and focused kitchen brigade and to commit to achieving our guests' respect, loyalty and satisfaction as well, through hard work, continuous effort and dedication to the highest of quality standards. In the end... it is all about making people happy, including ourselves. In the end...it is about the quality of our work and asking ourselves if it is worthy of recognition and respect. In the end, it damn well better be good! In the end...live and cook in the moment cause' nothing lasts for ever~

Culinary Couture & Luly...

2011-11-19T12:11:00.001-08:00

maine lobster & farmer carrot terrine

riesling gelee, compressed cucumbers, sriracha aoili, trout roe

black pepper langue du chat, red ribbon sorrel

braised short ribs, crosnes, scarlet turnips, chanterelles
horseradish potatoes, micro kholrabi, banyuls vinegar sauce
~

a week or so ago, we were presented with a fun opportunity in which we were to design, plan
and cook a dinner as part of a special auction for the 5th Avenue Theatre for some very special guests. As it turns out, the dinner took a turn for a different focus in that it was actually geared more towards a fashion show by a very prominent, successful and sophisticated local designer; Luly Yang. Her and her "models inc" were going to be parading her couture of the moment to the people that were ever so fortunate to be in attendance. The food unfortunately was although important, but no longer THE focal point. No problem I said to myself. I am mature...I can get beyond that...I am not too high and mighty nor too big an ego to play second fiddle, especially to someone as cool as Luly. Her shit really does rock. So, I planned a menu that would highlight, excite, tantalize, stimulate and pull the evening in together for a harmonious elegant soiree. Unfortunately, I didn't get many shots as we were running around crazy, but here is a couple shots of our own "culinary couture" that was on stage that evening. And although it was for mainly ladies of the know...the food did get much appreciated attention...from the first little hors d'oeuvre, to the amuse to the last nibble of mignardises and kitchen alchemy...again~ another tribute to the 6 years of blog posting. Fashionable yet satisfying!

Adapt, Improvise & Overcome...

2011-11-18T01:01:00.000-08:00

chilled mussel salad, heart of palm, heirloom tomato, fennel

citrus vinaigrette, warm potato-lemon bisque

foie gras terrine, foie gras "opera torte", seared pave
apricot-truffle conserve, stewed ground cherries, saba drizzle, cacao nibs

fennel crusted south american corvina sea bass
leeks, artichokes, matsutake mushrooms, pancetta butter
pumpkin pancake

pepper crusted american bison, chanterelles, salsify, quince,
onion soubise, lingonberry essence

asian pear, fizzy, pear sorbet, candied celery
~

That is somewhat the case of what has happened over the last 16 years of my life, as I have made changes I believe for the positive and seen the many things unfold in front of me in which I acted upon to steer the course of my job responsibility as a chef. As chefs, we do this every day however...we adapt to an ever-changing environment and circumstance, we improvise with whatever product we have, whatever staff we may be so fortunate to or not to have, and whatever time we don't have and if we are at all worth our weight in fleur de sel, we overcome it all. We get by with a little help from our team. We suck up the shit and persevere. We forge ahead and struggle to make others happy at the sacrifice of our own happiness at times, and why??? Because we love what we do. We are sick, twisted, controlling, high strung, egotistical, head strong, passionate, demanding, precise, caring, giving and full of emotion with the strong urge to succeed and provide. This blog is a testament to the drive and passion that lie inside of me. These last 6 years have been a great time of writing and cooking and I further dedicate these current shots of various dishes to the blog and the 6 years spent with such great peeps helping me along the way to adapt, improvise and overcome any and all that have ever graced it's ugly head in front of me!

Seductive Eye Candy...

2011-11-13T12:38:00.000-08:00

Well, almost 6 years ago to the day, it was back then that I started this humble blog about food and cooking with a post labeled simply as Eye Candy. I had heard about blogs but wasn't quite sure what to think of them, other than it could be cool. Still, I didn't make any motion to get one going. I was actually working on a cookbook, or at least I would think. When that fell through, I was searching for an outlet for my creative intellectual property. It was about that time that I had met a female colleague; Dana Cree who I had been introduced to by a former employee. He mentioned that she wrote this blog(short for web log) called the Phat Duck(now only a memory) and that I shpould check it out...thanks Tyler! I linked in to the site and started scanning her writings about all that is food, her experiences, her take on life, philosophy, emotion, food and cooking and her perspective about what is and what should or shouldn't be. She is a great writer. A light went on...an epiphany if you will. I knew that this was something I needed to do. I love to write, I love to cook, I love to share my thoughts and philosophy on things, I love to express my views(think LEO) and I love to take photos of food and share them with any who will view them. So other than my strong love for my two boys and music, this was a no brainer. She was the one I credit who inspired me to get this thing started. Although I do not believe she still writes for any blog(later she co-penned tastingmenu.com), I know she loves to cook and perfect her pastry. Thank you Dana for your inspiration on this. My blog has morphed and changed along the way, and although not perfect or even one on the top of the blog world, I enjoy it. The writing style has altered as my thoughts have evolved, but hopefully more fine tuned with my experience as a chef, my maturity as a human and as a writer. I come from a family of writers and I think it is something ingrained in me, or as a possible reality... maybe not. Mostly, the blog tends to inherit small clips of photos added in to express how I am feeling in the kitchen and with that comes a few paragraphs about the food, the frame of mind I am in, the emotion, the environment, the music, the inspiration, the team etc. I try to bring in all that is around me into my inspiration of the post. I get inspired to write and cook in so many ways...so many you will just simply have to read back through the years and figure it out for yourself. Heavy metal music, great ingredients, good passionate people, the weather and season, our purveyors and providers of the ingredients, the pain and pleasure in which I am feeling...you get the picture. So...it is with this post that I give tribute to the start of the blog 6 years ago, Dana who inspired me to start it, my family, the wonderful people throughout my career who helped me craft what I was thinking in my head and get it onto the plate, the Seattle Weekly who gave me some recognition a while back as being one of the top blogs in seattle(reads humble), this awesome city I live in, the puget sound region where all my life and experience has developed, the place I work, the chefs and cooks around the world who help inspire me each and every day to continue to do what I do through their own writings and cooking, and for my late mother and father...each of whom as writers and parents, I hope would enjoy what I have written and more so... proud of what I have done with my life and the legacy I hope to leave behind. In good food and cooking...cuisinier

Play Hard~Fall Hard...

2011-11-12T11:52:00.000-08:00

"fennel & mussels 2 ways"

fennel-mussel soup, fennel frond, saffron oil

poached mussel salad, fennel sous vide, saffron gelee, fennel pollen

cuisson vinaigrette

seared foie gras, challah-hazelnut-cacao nib bread pudding
ground cherry conserve, peppered seckle pears, mosto cotto

pan roasted albacore tuna, cous cous-pancetta-chanterelle roll
honshimejii, carrots, chanterelle consomme, micro celery

crispy muscovy duck, quince puree & compote, corn pancake

truffled crosnes, pecan oil, saba, banyuls

praline chocolate terrine, figs, gianduja boisson
pumpkin sponge, banana, pumpkin ice cream, pears, gingersnaps
pear sorbet, caramel ice cream
~~~

That's what we do! We play all day in the cooking that we do, we work hard to achieve the quality and strive hard to achieve the perfection in our work. The fall is merely a metaphor in the time of year and season that we are so graciously within and yes, it is fun! Here lies a few shots of taste, goodness and flavor all encompassed and surrounded by autumn ingredients and uber flavorful combinations creating pleasure for the palate.

An Autumnal Arsenal...

2011-11-10T03:02:00.000-08:00

carrot butter poached scallop, red zebra tomatoes, truffles

arugula, house cured lomo, noble sherry-carrot butter vinaigrette

seared foie gras, challah french toast, ground cherry conserve
hazelnuts, golden raisins, 30 year balsamic condiment

citrus smoked grilled catfish, moroccan fennel salad
almonds, plums, pineapple sage sauce

compressed asian pears, grains of paradise
lemon-pear ice, verjus

muscovy duck breast, quince puree, baby thumbelina carrots
chanterelles, poached quince, pecan oil, blackberry essence

pumpkin brulee, bing cherries, langue du chat
triple chocolate torte, espresso sauce, noyaux ice cream, "payday veil"
fruits of the moment, oranges, figs, pears, lemon, blackberry

Come ready to play...come ready to fight..come ready to kick ass! Any way you choose to proceed forward, be armed, ready and your guns loaded with whatever it takes to get the job done. In this case...we were locked and loaded with the ammo of the season. Rounds of Autumn they were. Lobsters...Carrots...Scallops...Truffles...Red Zebra Tomatoes...Foie Gras...Ground Cherries...Nuts...Figs...Asian Pears...Duck Breast...Chanterelles...Quince...Pumpkin...Pears and yes, of course...Bacon! As we fired left and right, our target subjects took cover and indulged into the ingredients with whole hearted content...surrendered to the moment. Cooking in the fall is an awesome time and one that any chef or cook should embrace completely. Think ahead, aim your sights high, pull the trigger on any cool ideas you may have and fire away at your ambitions and passions. No remorse...no regrets...just make sure you go out with guns blazin!

Livin' After Midnight...

2011-10-30T02:52:00.000-07:00

it is no mystery or secret that I am a metal head and that most of my work and play is inspired by the music that is made up from that genre. My posts are typically after the close of the day and so it is with this tune in my head, ringing from the Judas Priest-Black Label Society-Thin Lizzy concert tonight...Living After Midnight, that I am inspired to post this picture...really nothing about cooking, other than it is a tribute to my late mother, of whom has taught me, inspired me, guided me and provided me the opportunity to cook. I see this sunset and it reminds me of her...the beautiful, amazing, inspiring woman that she was. I hope that I always make her proud...today, tomorrow and always, both in myself, and in the two precious boys that I have raised. May I always be to them, what she was and is to me. May this photo help to inspire you and may it bring good thoughts to you and remind you of someone special.

Still Life, Alive...

2011-10-29T12:47:00.000-07:00

~amuse 1~

sous vide scallop, golden caviar, grapefruit,togarashi,olive oil

~amuse 2~
sea urchin "cappuccinos", lemon foam

steamed walleye pike, red zebra tomato, yellow tomato pave
tomato water, hearts of palm, watermelon radish, scallion coulis

seared foie gras, ground cherry conserve, cacao nibs
ras el hanout, chocolate macaron crumbs, 30 year balsamic

carrot butter poached alaskan spot prawns
carrot agnolotti, braised romaine, chanterelles, apples and roe butter
micro celery

muscovy duck breast, roasted porcini, turnips
brown butter potatoes, walnuts, crispy beets

coffee crusted lamb loin, lobster mushrooms, sous vide fennel
artichoke-bacon pancake, salsify, argan oil

chocolate tasting, pumpkin brulee, peach-lemon shortcake
nibbles and bites of goodness...

Not so still, yet awaken with passion. The ingredients very full of motion and emotion. The dishes radiating the commitment to flavor from the cooks and myself...the guests overflowing with celebration. What a night of cool cooking and cool food! Still life represents to me a shot in the dark, a photo stopped in time to portray something silent, beautiful, stunning and self-exposed, simply stating its beauty in the quiet nature of its being and surroundings...this still life was actually just the opposite. Full or energy, drive and forward force of flavor...an explosion of taste for all the senses! In a word...ALIVE!

Smells Like Fall...

2011-10-23T01:09:00.000-07:00

walleye pike, seared diver scallop, truffles, corn, creamy potatoes
indian summer heirloom tomatoes, carrot butter-noble vinegar vinaigrette

north african inspired salad
curry roasted apples, fennel sous vide, celery, celery leaves
marcona almonds, ras el hanout dressing

seared foie gras, skate wing, bacon studded quinoa
caramelized onions, chanterelles, corn coulis, jus de poulet

lamb loin sous vide, artichoke-garlic pancake
honshimejii, mustard glazed beets, savory lamb jus, carrot oil

In Seattle...you now certainly know it is autumn! Fall and October are definitely in the air. You can literally smell it...providing that you know how it smells and given that you have been here for any length of time as I have. It is a very distinct aroma that tells you to stay warm, cook slow foods, build a fire, watch movies, eat and enjoy good ingredients with those that you care about. Harness the goodness of a great braise, a savory roast, a slowly simmered stew or soup. Hell, I have spent my whole life here practically. I love it. Cant get enough of it. Don't want to leave it. Hopefully...will never have to. Here are just a couple shots of things that have transpired in the last 48 hours or so that have reminded me of the season and it of the dishes before you. They feed off of each other. Hopefully, it can inspire those of you who cook to do so with heart and soul... those of you who do not, to eat with your heart and be full of content by those who cook for you...and to those of you who enjoy both, to do so with intense commitment to nurturing the body and mind both and to get inspired by feeding those you love and to those you may not. Smell that? It's talking to you...

Oui Chef!...

2011-10-22T11:56:00.000-07:00

wild mushroom "cappuccino", porcini milk foam

brigade awaiting the plate up of the entree

"salade compose"
wild harvest greens, compressed pears, fresh chevre, hazelnuts

lamb loin sous vide, butternut squash-brown butter puree
chanterelles, slow cooked artichokes, parsnip jam, wild huckleberry sauce

valrhona manjari-praline "pave"
house preserved cherries, caramelized hazelnuts, creme fraiche
hazelnut ice cream, caramel anglaise and macaron

Reminiscent of old times in french kitchens and good times with the chefs that commanded them. This dinner brought back a lot of cool memories. It was a dinner in honor of a French Ambassador and their cohorts to be held at our place. A large group for about a buck-90, it was a soiree full of emotion, "verbaige francaise", laughter and comotion, flowing wine and flavorful food. Kitchens...they seem to bring about their own emotion and french lingo like~"oui chef" , which was one that was prevalent daily in the kitchens I worked in and even the one I am in now, yet unfortunately with the current vibe today, the younger kids dont have a clue as to what that is about and with the lack of me not being french(no worries) it has slipped further from the forefront. I still blare out at times a myriad of terms..."la merde", "putain", " ca va", "soigne", "salut", "la vaches" and of course..."oui chef" when appropriate. It is weird for me during this painful time in my life how so much pain can bring so much beauty in my work. Who knows though...maybe my work really is shit and I am just in utter denial. I let others be the judge and just keep pushing forward with the same intensity, passion, devotion, commitment, and attention to the craft and pursuit of excellence that I always have. Au Revoir...

Amazing Fall Feast...

2011-10-16T23:03:00.000-07:00

heirloom tomatoes, tomato water, john dory crudo, heart of palm

opal basil, peaches, citrus olive oil

seared foie gras, cherries, compressed nectarines, hazelnuts
cacao nibs, truffled apricot conserve, savory chocolate caramel

diver sea scallops, fava beans, pumpkin gnocchi, pancetta
riesling tapioca, sea urchin nage

baked wild golden snapper, baby lima puree, bacon, corn, truffles

compressed asian pears, late harvest vinegar gelee
grains of paradise, fleur de sel

spice crusted muscovy duck breast, baby turnips
sous vide fennel, wild blackberry sauce

48 hour beef short rib, porcini, chanterelles
golden beets, horseradish potatoes, cinnamon-cabernet sauce

tasting of dessert...
chocolate-caramel shooter, praline chocolate silk, apples
dove bar stix, roasted strawberries, pistachio brittle, parsnip ice cream

~mignardise~
olive oil chocolates, almond-bacon macaroon sandwiches
hazelnut biscotti

~not pictured~
lobster amuse
house cured salumi

for a lucky table of 10 and a few wonderful hosts, in a truly remarkable house by a handful of awesome cooks and a truly amazing "captain"...we rocked it! The flava of the meal was to take on that of a fall harvest, complete with salumi, little fun bites ~caramelized carrot "cappuccinos"

toasted carrot cake "biscotti, chevre-pistachio skewers

and other savory snacks to round out the degustatory experience that was the extraordinary culinary result of an auction donation for Woodland Park Zoo. Quite the cool kitchen stocked with a total arsenal of battery in which to execute our craft. The hosts had asked weeks in advance as to what the menu would be, but as my standard M.O. tends to be...I wait purposely until the day or so prior. Not because I am behind or unorganized, but because I want to the inspiration to be the best it can be and to be "of the moment"! I want the cooks to feel the pressure, the need to create, the sense of what is here and now, not the typical rehearsed corporate type menu that we all know weeks in advance...where is the inspiration and adventure in that? Hell, let me tell ya... there isn't any. The ingredients and menu compositions have definitely taken on that sense, flavor, nuance and personality of fall and autumn. Here is what went down. Thank you to all who made this possible. You guys made it happen. You made it what it was. You enabled it to come together. You are the reason I do what I do and am who I am. Couldn't do it without you...

Burning Beast 10.2011...

2011-10-10T20:44:00.000-07:00

And yet, another taming of the lamb...over the element of fire & heat, fueled by the burning coals of passion and the need to create. This burning beast environment made possible by this gigantic fireplace in a place I call home. I never get tired of cooking in this primitive fashion, for it does not come often and where else around can one create food for guests over the coals of a roaring blazing fire in this fashion? This has got to be one of the most coolest ways to present your craft as a cook. It was freakin tasty to say the very least! Long live the burning beast...or at least, until it is done...then it it is gone!

Torch Ginger...

2011-10-09T16:17:00.000-07:00

the only thought that could and would come to my mind with this plant species is..."how can something so beautiful taste so damn awful?" I mean it tasted terrible! A native to Malaysia and Indonesia, it is found in many a tropical and sub-tropical countries and regions and which is to no wonder that is grown in Hawaii. We had this shipped in from our friend Rick who grows fresh hearts of palm for us so figured we were just on to the next cool thing. I met him a few weeks ago and he said he would send us some new things to ponder, consider, taste and toy around with. We tried poaching, pickling, steaming and blanching this wonderfully looking flower. Torch ginger right..."must be good" I thought! What immediately came to mind as soon as I tasted it was no mistake...sheer vomit! That grotesque nasal nuance as one gets from hurling last night's dinner either after too much alcohol, or the flu. Distinct, identifiable, clear and concise...vomit! That was the first and general comment and consensus from every cook who tasted it. I could not understand how this ginger plant could be so nasty. So...the jury is still out...verdict skeptical...outlook; hopefully optimistic but not very...hoping anyway. Any thoughts out there on how to make this a better tasting ingredient? Any of you out there cook with this plant and have better results than I? Let me know.

Late Summer Memories...

2011-10-09T15:43:00.000-07:00

elk carpaccio ravioli, yellow taxi tomato pave, arugula

tomato jam filling, basil, pecorino and 30 year balsamic

seared hudson valley foie gras, hazelnut-cacao nib waffle, nectarines
jalapeno, mint, crispy shallots, cherry gastric

grilled alaskan halibut, chanterelle-parsley salad, corn
corn pudding, pancetta and truffle jus

grilled arctic char, smoked calamari, chanterelles
lentils, truffle essence, roasted corn

tree ripened plum composure, fennel pollen
lime elderflower drizzle, prosecco ice

spice crusted muscovy duck, potato puree, heirloom garlic
lentils, baby turnips, king trumpet mushrooms
wild blackberry sauce

pepper crusted american bison loin
braised honshimejii, artichoke-chesnok red garlic pancake,
celery root puree, salt roasted beets, black cherry infusion

sweet corn brulee, silk, marshmallow, figs, chocolate mint ice cream

blackberries, cherry-almond bite, dove bar stix

rhubarb-strawberry sorbet, frangipane, noyaux ice cream
~

The end is near I thought...the end of summer is coming upon us...getting close, becoming a reality, drawing us in as we succumb to the change of the season. The fall is right around the corner and with it comes the great beauty of autumnal ingredients. It is hard to believe but although sad, fall is a welcomed thought. These shots represent the handful of nights and dishes where summer was still on the forefront of our minds and passions whereas we found ourselves surrounded by gifts from the earth via our wonderful farmer; Mark Lovejoy from Garden Treasures. For if not for him and passionate peeps like him, we would be cooking with pure shit. His passion of the earth and all that grows is what stimulates us to create our own desires and present the heart of our own craft. It fuels our passion to cook, thus to serve, thus to please. Hope you can get inspired by what you see to create your own inspirations and perspectives.

Shots of Passion...

2011-10-06T00:44:00.000-07:00

grilled alaskan halibut, truffles, fava beans, purple potatoes,

honshimejii mushrooms, truffle-balsamic drizzle

citrus smoked catfish, corn, chanterelles, polenta
heart of palm salad, red pepper juice reduction

orchard picked plums, lemon ice, grains of paradise

pan roasted mediterranean branzino
artichokes sous vide, fennel puree, garden beans, smoked onion
savory summer ragout
~~~

Let's do some shots you say? Bring it on..shots of food...shots of ingredients put together with passion, love, care and desire for creating great food. Shots of the moment and of a sense of emotion of the cook who is doing the creating. Still, at the end of the day, one must be able to look at themselves in the mirror, the glass, the bottle or the lens and ask themselves if they are being true to who they are and who they have become...well, have you? Bottoms up~

I Fall Away...

2011-10-04T19:50:00.000-07:00

sous vide lamb loin, indian summer tomato fondue

chanterelles, porcini financier, caramelized heirloom garlic

roasted eggplant jus and carrot coulis

WTF!...Where has the summer gone?!? One moment you are enjoying yourself, or the company of others in the vast bright sunlight while lying on a beach somewhere, walking in a park, or sitting at a nice sidewalk bistro and suddenly...it is overcast...gloomy...cold...sadly dark and cloudy and you think to yourself..."what the hell happened?" Welcome to fall. Now mind you, I love the fall! It is one of my, (if not THE) most favorite time of year. It is a time to revel in the heartier autumn ingredients and methodry of cooking. It is(the cooking) soulful, timeless, comforting, soothing and downright sexy and sensual. It conjures up visions of togetherness and family, friends and camaraderie, fulfillment and completion. In a word...bliss. It is this world of food and ingredients that will soon fall away so that it can give birth to a new and vibrant world come next spring. Until then...

Vin pour les Dejuner...

2011-09-27T23:21:00.000-07:00

Every month, since I have been employed here(reads long time), we have been graced with the responsibility and opportunity of creating new and exciting things for this special group of wine gurus, gourmands, and foodies and friends of the chef! It is a great time. We essentially just cook what we want. How fun is that?!? We have cooked just about everything for them...from frog legs to foie gras...scallops to sea bass...truffles to tagliatelle...antelope to asparagus...crosnes to cuttlefish...squab to soft shell crabs...you get it, all kinds of things. We have explored many a different realm of cooking, tastes, ingredients, flavors, marriages etc. The theme has ranged from wine based to season to region to just plain having fun with food and wine. This month, it was one of those plain fun times...we contemplated, created and cooked and had our somm pair wines to the menu. Selfish me huh. Here is just a shot of the three courses that we created for them. Not our most avante garde but quite flavorful and fun nonetheless.
"deconstructed BLT"
yellow taxi pave, baby heirloom tomato salad, tomato water gel, crisp pancetta
blanched romaine-chevre yogurt swipe, tomato dust, brioche croustillant

"merlot & slow"

braised short ribs, truffled celery root puree, local shell beans,

ground cherries, lobster mushrooms, wild blackberry sauce

orchard picked italian plum tart, frangipane, lemon verbena compressed peaches

anise hyssop ice cream, creme fraiche and plum coulis

Le Grande Soire...

2011-09-26T11:18:00.000-07:00

goat cheese "truffle" skewer, hazelnuts, shiitake chips

truffled apricot conserve

(M.I.A.- salumi platter, warm olives and indian spiced nuts)

maine lobster salad, mango, avocado, american sturgeon caviar,
champagne-yuzu-elderflower sabayon

albacore tuna tartare "high heels", compressed yellow watermelon
lemon verbena, tomato chip, meyer lemon olive oil

"heirloom tomato salad", yellow taxi steak, baby halves, calamari sous vide
olive dust, basil, tomato water, crisp pancetta

elk loin carpaccio "ravioli", stuffed with fava bean,
tunisian cous cous, pecorino, baby lettucmes, carrot powder
30 year balsamic-argan oil dressing

seared atlantic fluke and foie gras, brown butter potatoes
pickled baby chanterelles, orchard plum relish, arugula
sesame-rice crackers, soy-mirin-bacon emulsion

intermezzo
jalapeno & lime compressed peach, lemon ice, frozen lime yogurt
rice krispy enrobement

spice crusted muscovy duck, chocolate-cacao nib-hazelnut waffle
sous vide fenel, douglas fir laced thumbelina carrots,
wild blackberry sauce, beet dust, pecan oil

beef striploin sous vide, truffles, artichoke-garlic compote,
celery root puree, black peppercorn sauce

dessert symphony
sweet summer corn brulee, figs, blackberry sorbet
chocolate silk, blackberries, hazelnuts, caramel, dove bar, apricot noyaux ice cream
cherry-almond bite, almond-raspberry napoleon
lemon & strawberries, pistachio, rhubarb-strawberry sorbet
~
M.I.A.- mignardise...little sweets after dessert
blackberry-fennel candy, praline chocolates,
salted caramels, bacon-almond macaroon sandwiches

kitchen alchemies...
an infusion of various fruits, herbs, berries, vegetables, spices and such
wrapped around cool spirits

Celebration...party...gala...soire...rager...social gathering...whatever you want to dub this as, that was what it was! One awesome party for a cool group of peeps. It was for a special birthday gathering of guests who wanted to celebrate centered around good food, good bevies and cool environment. They were in for a treat. One knew the scene. Some were quite savvy, some didn't have a clue what they were about to experience, some came with hope of experiencing a dream. All saw, tasted and devoured what the kitchen is about. When cooking like this for a large group, it is sometimes hard to read each guest throughout the night as there is a lot of loud talking, hard-to-break conversations, interruptions, and just plain distractions from all. Hope we fulfilled our commitment to the mission, surpassed their expectations and ours, and most importantly...created the most memorable of time for our guests...thanks to all who came and experienced, tasted and enjoyed, supported our team and allowed us to further our craft. here is how it went down...

Sweet, Hot, & Luscious...

2011-09-13T12:35:00.000-07:00

Sounds like...a...well..a...nevermind. Wrong context. This is just an initial snapshot of a crosscut of our latest slab of pancetta just harvested from the depths of the dungeon. We have been chomping at the bit to tap into it, but patience has taught us that we must be just that. After an unfortunate mishap of lack of air flow, humidity, and salt penetration, which is bound to happen as any chef who has ventured into the art of salumi making will tell you, we have held our breath and bit our tongues and waited until it became ready. Sweeeeet! Nice, soft, luscious, silky, meaty, slight pepper influence, full bodied sweet pork essence and welcomed mustiness! Already made it into the day's carbonara...I love my job!

Late Summer Thoughts...

2011-09-09T00:24:00.000-07:00

as summer finally arrives, and yet seemingly within a single breath, seems to be slipping away into the realm of translucency...with a breath, a whisper and a blink of an eye, it is gone. Fortunately it is not yet, but sure as hell will be soon. All too soon! I love the fall mind you, but I sure am not ready for summer to end. Hell no! It seems as though the thoughts are just flowing and yet instinctively, one must start thinking about and conjuring up thoughts of fall, comforting dishes, braises full of love and the like. All good right? No...wait! What about heirloom tomatoes? Garden Beans? Cepes and Baby Summer Chanterelles? Ripe Berries and Stonefruits? You get the message. If not, you must be in a different part of the country where the hurricanes are, or perhaps a whole different part of the world in freakin Iceland or something. Cool enough...some are into that. Here are some thoughts provoked...ideas contemplated and suggestions considered...just a thought...

green zebra tomatoes, basil air, triple cream chevre terrine, tomato film

grilled white donut peach relish, foie gras, cacao nib-hazelnut waffles, cherry salt

scallops, truffles, cepe brulee, corn milk, bacon brittle

nectarine crisp, pecan-muscovado crumble, noyaux ice cream, apricot nectar caramel

chanterelle-garlic-foie gras "pithivier", grilled porcini salad,

charred yellow taxi tomato vinaigrette, px drizzle

korean pork belly, kimchee laced garden bean-baby carrot salad,

spicy baby octopus-chorizo dressing

foie gras-milk chocolate "bon bon", raspberry-anise hyssop reduction,

hazelnut espuma, smoked white pepper

lobster mushroom fricasee, corn-bacon mashed potatoes, sous vide egg, olive oil

and...

a nice, simple, kick ass, piled high, out of control ripper burger

...with bacon and foie gras of course!

SIXX AM...

2011-09-03T02:48:00.000-07:00

grilled madagascar sweet blue prawn, purple cherokee pave

heart of palm-mango salad, baby heirloom tomatoes, 30 year balsamic

summer melon "boisson"

seared foie gras, white nectarine-mint-jalapeno relish
cacao nib-hazelnut waffles, cherry gastric, cherry-pepper foam

pan roasted florida pompano, frog legs sous vide, truffles
honshimejii-corn stew, zucchini potatoes, truffle nage, crispy beets

black plum-fennel-fennel pollen salad, grapefruit-thyme ice

cardamom-pepper-juniper crusted duck breast
mustard pickled beets, fava bean tapenade, chanterelles
garlic pancake, wild blackberry essence
~~~

well, actually only 2:50am...but the post is inspired by the newly acquired cd; This is Gonna Hurt by SIXX AM, Nikki Sixx's other band. The significance is this my friends...every once in a while, you come across something that really surprises you...catches you off guard a bit...throws you for a loop...totally shows you a side of things that you didn't even see coming. This is totally the case with this new cd that my wonderful boys gave me for my birthday. They know I love the metal, the hard core, the madness. They are my partners in crime they are. God bless em'. Anyway, I thought for sure this was going to be a much more driven, aggressive, almost angry, death style vibe that was going to kick my ass and leave me for dead. Not so the case. In fact, quite the opposite, and in a very awesome way. It rocked, but on such a different level than what I expected. Here is where this post comes into play with my food...I thought it was going to turn out much different than it did. I thought going into the night, the food was going to kick my ass and theirs in such a more intense way than it actually materialized. It did, but so differently than what was expected. It actually came out better to be honest. The guests were some members who don't frequent the chefs table much as well as the owners of a cool, hip, sharp local restaurant. They liked it immensely and so did we. Funny how life can steer you down one road when you think you are headed down another. Perhaps we just travel down a different path to the same destination? Or a new ending on just a slightly altered path? Maybe, we as people are headed somewhere that we don't even have a freakin clue as to where we are going or will end up? Never mind...either way, the destiny awaits. It may surprise you...and it may hurt! Enjoy!

New Ideas & Inspirations...

2011-09-01T01:48:00.000-07:00

And yet another foodstuff that we anxiously, patiently and passionately wait for and look forward to receiving each end of summer. Lobster mushrooms...aaaahhhh, the beauty of being a cook....and now...what to do? Tonight~ grilled with prawns, chickpeas, artichokes, salumi, garden bean salad, and charred brandywine tomato vinaigrette!

Angst, Adrenaline, Mayhem...

2011-08-31T14:43:00.001-07:00

This memory remains and kicked ass! Complete craziness. This weekend show was 9-hours full of blood, loudness, crazy metal mayhem and it inspired like no other. It surely did not disappoint. The fire it creates within to fuel the passion and fire to cook is unbelievable. The line up...

KORN

QUEENSRYCHE

FIVE FINGER DEATH PUNCH

CHEVELLE

HINDER

ALL THAT REMAINS...

DUFF McKAGENS LOADED

WITCHBURN

?(dont recall) :(

Meaty...Day 2..

2011-08-26T02:16:00.000-07:00

maine lobster, mango, avocado, macadamia nuts, oca leaves,

golden whitefish caviar, lobster vinaigrette, pina colada "boisson"

seared raw elk loin carpaccio "ravioli"
fava bean tapenade, ossau iraty, black pepper, tomato water,

baby farmer tomato composure, basil, black olive oil, micro greens

seared hudson valley foie gras, cacao nib-hazelnut waffles
white donut peach-jalapeno relish, figs, cocoa foam, mosto cotto

florida frog legs sous vide, brown butter sauteed, corn-bacon salad
black truffles, quinoa, gnocchi, pea vines, truffle nage

elderflower compressed galia melon, grains of paradise, lemon oil drizzle
prosecco-champagne granite

spice crusted muscovy duck, roasted cherries, savory pea pancake
baby chanterelles, teenage zucchini "tagliatelle"
roasted baby onions, sour cherry-herb jus

peach cobbler, orange-lavender scone, rose geranium ice cream
sweet corn brulee, fig salad, herb syrup
chocolate coulant, silk, cherries, dove bar stix, caramel
raspberry-olive oil sponge napoleon, lemon cremeaux

~

day 2 with the ingredients that were procured and thus inspired the menu degustation that lies before you. We took the ideas of the previous day, added, tweaked, deleted, augmented, refined, replated, reformatted and revisited them. Some things may not look much different, but they were handled differently, seasoned in some new fashion, sliced, or left whole to present a whole new dimension. In the end...we liked what we served and how things tasted. So did our guests. I always strive to please myself first, not my guests. I feel that if I can do that, or even come remotely close, then I will most usually and certainly please them. Hope you enjoy...

Meaty, Juicy & Tasty...

2011-08-25T01:59:00.000-07:00

elk loin carpaccio "ravioli", fava bean tapenade, ossau iraty, black pepper

baby heirloom tomatoes, arugula, thai basil, crisp potato, 30 year balsamic

frog legs sous vide, aussie truffles, semolina gnocchi
green apple mustard brushing, pea vines, honshimejii, truffle nage

grilled columbia river sturgeon, seared foie gras
quinoa, corn-bacon-peach "fricassee", pineapple sage, peach vinaigrette
~

Go big or go home! This was kind of the theme as it turned out after looking back at the dishes constructed. Inspired by the moment, the season, the guests arriving, and the ingredients procured...the bold flavors just seemed to fit. One after another, the dishes took their own identity and transpired into the juxtaposition that became itself. Slightly more deeper a flavor profile than the normal summer tastes but yet fitting as they were quite light in nature for most part. Fun to cook...amazing to taste...intriguing to contemplate. This will definitely spin us in a direction with new ideas for the future...hope you enjoy this visual to sink your teeth into...

Looks That Kill...

2011-08-20T12:31:00.000-07:00

purple cherokee tomato pave, peach air, chili thread

compressed watermelon napoleon, albacore tartare, anise hyssop

yellow taxi tomato water "boisson", baby tomato & melon spoons

grilled madagascar prawn, golden caviar-ginger-heart of palm ravioli
sriracha aioli, ginger-chive oil, peach relish, nasturtium

sous vide thigh and seared loin of rabbit, morels, pistachio pesto
fig relish, red huckleberry sauce

seared foie gras salad, apricot gel, apricots, cherries, purslane, hazelnuts
cacao nibs, pedro ximenez dressing

braised frog legs, onion-bacon-tomato "stew", aussie truffles
seared skate wing "salad", truffle mashed potato

grilled opah cheeks, zucchini puree, fava bean tapenade,
king trumpet mushrooms, tomato-plum-olive oil "vierge"

R.I.P.
the other 6 courses did not take well as we were crazy busy...

bummer, but that's rock n roll & life on the road
~~~

still pumped from the crue show...this song is definitely drilled into my brain and it, along with all the other kick ass tunes they shared has been inspiring me since that night! Actually, truth be told...the crue has always been a great inspiration...bad boy attitude, hard core aggression, extreme in everything they do, the need to have fun and push the boundaries, decadence...you get it. I tend to do that with my life, albeit a bit less on the destructive side...no heroin here! This post is about the hard drive to explore the craft and the passion, the extreme commitment to the "fans", the result and fruits of our labor and the rock n roll that comes along with it...hope you enjoy this ride on the wild side!...

Vintimate 3~ Argentina...

2011-08-19T01:30:00.000-07:00

spiced rabbit empanada, caramelized onions, chorizo, pepper coulis

jicama-orange salad, pepper oil, oca leaves

seared elk loin carpaccio, arugula, apricot chutney, garlic dressing
crispy onions, whipped tomato air, black pepper

savory spice braised opah cheeks sous vide
charred calamari salad, smoked abalone mushrooms, lemon, parsley salad
scallion coulis, yucca puree, red wine syrup

char-grilled rib eye of beef "asado"
tomato-shallot marmalade, chanterelles, roasted heirloom garlic
peach-smoked paprika chimichurri, purple potatoes

M.I.A.

dulce de leche "torta", melon-almond gazpacho, chocolate lollipop

brazil nut crumble
~~~

And yet another journey in the world of wine and food...Wine and food...food and wine...which one should come first? Which one should take a back seat? Ideally...neither, but it seems to depend on who strong arms who in terms of the marketing of the event and how it is played out. Taste of Argentina vs. A Taste of Malbec. In this instance, it was billed as the Vintimate Series, in which case the wine comes first. I seem to always go with my gut though and put my food hat on and push forward in a direction that I see best fitting the situation...and my palate! After all...that is what I do. This dinner was all about the wines of Argentina and the flavors and ingredients that could best highlight the well rounded wines served up to such a lucky clientele. I have always loved the warm flavors of South America and it gets my juices flowing and palate tingling when I envision those wonderful warm flavors and tastes. This was the third part of three in this series and ended up being so cool, so tasty and so sexy! Looking forward to starting another new series whereas food will play "el capitan" known as the Global taste Series. That will have to wait until next time though. Here is how this one played out...

Friendly Summer Expression...

2011-08-16T00:05:00.000-07:00

~amuse~

maine lobster salad, avocado, mango, american sturgeon caviar

yuzu-champagne-elderflower sabayon

"tomato"
beefsteak pave, purple cherokee tartare, fragrant water

watermelon-crab napoleon, chive blossoms

whipped air, compressed galia melon, purple basil, olive oil

"african blue prawn"
grilled, heart of palm, peach relish, mexican cilantro, lovage dressing

"rabbit"
marinated loin, morels, arugula chiffonade, pistachio pesto
30 year balsamic condiment, red huckleberry sauce

"foie gras"
seared salad, summer stonefruits, truffled apricot conserve
hazelnuts, pedro ximenez-blood orange olive oil sauce

"opah cheeks"
marinated, sous vide cooked, chorizo-veal essence, truffle potatoes
truffles, braised frog legs, tomato-onion-bacon ragout

"squab"
honey & thyme lacquered, cider lentils, mustard laced cauliflower
fava beans, baby chanterelles, anise hyssop, chocolate sauce

"elk"
marinated, slow roasted loin, smoked abalone mushrooms, fig relish,
polenta cube, caramelized garlic, black peppercorn sauce

"sweet"
"faberge egg", cherry pie, cherry sorbet, chocolate shortdough
sweet corn brulee, fig tart, muscovado mousse, caramel sauce, chevre ice cream
dove bar stix, "s'mores", banana ice cream

just another of course! A matter of taste. A matter of personal vision. A look into the thoughts as they unfold for some very special folks. They are foodies, supporters, friends, guests, and honorable peeps. They are a couple who frequent the chefs table many times and always seem to come with excitement in mind and grins on their faces. Here is a line up of what was served to these special guests. It is always a great pleasure to cook for them as they always are so eager to try new things, explore new tastes and flavors and I always get the vibe that they generally just enjoying supporting us and seeing us as we do them. A mutual admiration of the people them self, if for no other reason but to converse and share stories, laugh and enjoy the company and camaraderie of the other...and all the while being based and centered around food and cooking! What a great thing. I hope you enjoy the degustation as much as we did preparing it for them.

Vintimate 2-Tuscany...

2011-08-13T17:18:00.000-07:00

salumi assortment

felino, tuscan wine, chorizo riojana, spicy smoked antelope

grilled fig, chevre, arugula, 30 yr. balsamic, purple cherokee tomato water "boisson"

carnaroli rice crusted soft shell crab, chickpea puree, artichokes sous vide
chickpeas, chili flakes, parsley-mint-lemon salad, lemoncello vinaigrette

"hand cut" pasta a'la chiatarra
house smoked bacon, sous vide egg, peas, morels, black pepper
aged pecorino, silcilian olive oil

"northwest lamb with various flavors"
slow braised shank, caramelized heirloom garlic, tomato fondue
abalone mushrooms, mint "panzanella"
savory grilled t-bone, zucchini puree, fava beans, chanterelles, chianti-saba jus

lemon verbena panna cotta, apricots, plum coulis
toasted olive oil sponge, olive oil gelato, lavender wafer

another in the cool, intimate wine & food series. Vintimate...A Taste of Tuscany, unveils a sleek, sexy look into the foods and ideas that were inspired from the dinner my cohort and partner in wine-crime put together. For those that recall, we used to present a plethora of awesome food and wine series dubbed as our Global Taste Series, which was all about looking at a different culture, country, city, style, and season. It would conjure up thoughts and notions about that original food scene and style and reinterpret that through my own mind and thoughts and end up becoming presented in a modernistic northwest contemporary nature. Authentic...hell no. Traditional...hell no. Fun, new and inspiring...hell yes! We took a break, but have rekindled that flirting flame with this new intimate wine & food dinner series...enter Vintimate~

Chef's Table Dishes...

2011-08-13T16:56:00.000-07:00

compressed watermelon, tomato air, tomato water

scallop, tomato pave, endive-peach salad, olive oil

yellow tomato tart, chevre, opal basil, arugula, 30 yr balsamic

seared foie gras salad, stonefruits,baby lettuces, truffled apricot conserve
olive oil sponge "croutons", trockenbeerenauslese dressing

carnaroli rice crusted soft shell crab, zucchini puree, peas, tomato fondue
morels, corn-tarragon nage, parsley-lemon salad

black plum, radish, oca leaf, indonesian long pepper, elderflower

"lamb two ways"
slow braised shank, argan oil mashed potatoes, herb panzanella streusel
roasted t-bone, chanterelles, fava bean tapenade, chive-garlic flan

cherry pie, chocolate shortdough, lemon verbena ice cream
sweet corn brulee, figs, fig newton, frozen basil yogurt
lemon verbena panna cotta, apricot
lime "cremeaux", boysenberries, lavender meringue, rhubarb sorbet
s'mores, raspberries, caramel

just a few shots to post...some ideas to contemplate...some things to get off my chest...and a handful of ingredients that were inspiring! We later took this to a new level only to be shown in posts to follow...unless of course you were in our kitchen experiencing it as it unfolded, whether on the line or at the table!

Vintimate~ Salmon & Pinot...

2011-08-09T01:37:00.000-07:00

~Amuse~

Sockeye Salmon Tartare Spoons, Baby Fennel, Chili Powder, Orange Olive Oil

"Hot Smoked" King Salmon Salad
Capers, Tarragon, Orleans Mustard, Chayote, Apple

Fresh Bay Ice Cream, Ikura Roe, Blis Maple, Crispy Potato, Greens, Lemon Dressing

Organic Game Hen Sous Vide
Douglas Fir Scented, King Trumpet Mushrooms, Fava Beans, Braised Chard
Heirloom Garlic Puree, Truffle Oil, Saba Jus

"Salmon Two Ways"
Sous Vide, summer Vegetable Composure, Corn Pudding, Morels, Carrot Oil
~
Flash Seared a'la Plancha, Caramelized Farmer Onions, Foie Gras, Peach Relish
Lentils, Salt Roasted Baby Beets, Pinot Noir Sauce

Mosto Cotto Braised Figs, Fresh Chevre, Truffled Goat Cheese, Pistachios
Black Pepper Langue du Chat, Orange Currant-Fig Sauce
Rose Geranium Ice Cream

A handful of tasty, playful dishes all centered around the wonderful oily fish we love in the Northwest...Salmon and the sexy sensuous wine that goes so well with it...Pinot~ both blanc, rose et noir! Cheers...

Crafted, Concise & Coherent...

2011-08-06T02:09:00.000-07:00

local crayfish-herb salad, corn, truffles, peas, micro greens

corn-truffle agnolotti, corn nage

cornish game hen sous vide, pea vines, fava bean tapenade, honshimejii
hazelnuts, roasted fig relish, sardinian saba

grilled alaskan halibut "tranche", morels, adolescent zucchini
zucchini-basil puree, tomato-plum-olive oil "vierge"

"bouche revigorant"
peppered local apricot "sambal", baby fennel, grains of paradise, chili threads
grapefruit-thyme-honey ice

dukkah crusted loin of lamb, king trumpet filet, beet greens with bacon
young walla walla onions, salt roasted beets, charred peach essence

"la tur" triple milk, macerated figs, pecan, pomegranate syrup
redwood hill farm chevre crottin, cherries "3 ways"
jasper hill farm cow's milk camembert "brulee", truffled apricot conserve
spanish valdeon cow's milk bleu, douglas fir honey, salted marcona

~dessert four-play~
peach-yogurt parfait, fennel shortdough, rose geranium ice cream
corn brulee, cherries, melon-hyssop sorbet
s'mores in a new way
praline valrhona silk, tay berries, olive oil gelato

Crafted~

our dishes are crafted out of the love of the ingredients...

the love of the food...

the desire to please...

the need to fulfill...

the passion to kick ass!

Concise~

the creations that come to fruition are a concise thought revolving around taste...

inspired from the moment...
rooted in tradition and classic foundation...
conjured up from a strong urge and desire to maximize flavor!

Coherent~
our food unveils its true identity because we are aware of our surroundings...

it evolves because we research the possibilities and strive for potential...
it comes alive because we care and are passionate about our craft...
it is because we are!

Judge Not less thy be Judged...

2011-08-04T02:57:00.000-07:00

fried silver smelts, heirloom garlic mashed pots, arugula

baby farmer tomato-basil salad, annatto-lemon dressing, almonds

sweet corn agnolotti, pea vines, aussie truffles, corn,
corn coulis, golden purslane

sous vide cooked fluke stuffed with foie gras
fava tapenade, adolescent zucchini, artichoke tombe, carrot puree
nasturtium sauce and petals

dukkah spice rubbed lamb loin, crispy polenta, parsnip puree
morels, slow roasted glazed onion, black mission fig sauce

s'mores, banana ice cream, chocolate semi freddo
fruits, lemon, strawberry-basil sorbet, dove bar
apricot tart "brulee", muscovado cremeaux, fennel shot dough

~~~

well, sort of...this menu was a culmination of dishes, tastes and textures and a multitude of flavors for a good couple who one happens to be a judge...literally. High court kind of dude...hopefully, he and his wife and guests thought highly enough of our humble cooking that he would not condemn us to the gallows or the gas chamber...we have been having fun lately with various combinations of ingredients that we have been procuring from our local friends, foragers, farmers, ranchers and the like and exploring what to do with them, how to prepare and present and experimenting with the different ways to mix and mingle a bit with all of them to get a better understanding of them as well as see what we like the most. What else could we ask for?...a chance to play, explore, cook, experience, taste, understand, contemplate and refine our thoughts for the future....and I get paid to do this...should be illegal! Hope you enjoy as much as we have...

Delish Summer Dishes...

2011-07-31T14:58:00.000-07:00

grilled local albacore, black plum-crab-opal basil salad, preserved ginger

sriracha aioli, bergamot vinaigrette, melon-cucumber "boisson"

seared scallops, sweet corn agnolotti, australian truffles, corn coulis
pea vines, truffle oil and poultry jus

steamed atlantic fluke & foie gras, romaine, fava bean tapenade
heirloom tomato salad, carrot composure, honshimejii, garlic potatoes

~ bouche revigorant~
spanish melons, peach tartare, grains of paradise, lemon yogurt, nasturtium

dukkah crusted oregon lamb tenderloin
parsnip puree, sous vide fennel, king trumpet mushroom, mosto cotto oil
black peppercorn essence

cinnamon shake, peanut butter "cremeaux", chocolate-hazelnut slice
olive oil gelato, dove bar, muscovado-fig tart, strawberry-basil sorbet
~~~

just a few shots of taste and texture to tempt your palate. A series of ingredients in succession of one another. Some turned out great...some ended up ok...either way, we had fun and we were exploring our passions.

Taste of Summer...

2011-07-24T11:28:00.000-07:00

cherry smoked king salmon, fresh bay ice cream, ikura, blis maple, purslane,

crisp potato

first snax- assorted house salumi, olives, flatbreads

second snax- louisiana sweet shrimp spoon, summer melon, daikon, lemon verbena

pickled ginger

amuse-maine lobster, mango, avocado, sturgeon caviar, champagne-lemon sabayon

(missing in action)

nasturtium-potato "nage", seared scallop, nasturtium petals, dauro olive oil

fr0zen sriracha aioli, celery root remoulade, charred baby octopus,
smoked paprika oil

chilled foie gras "cremeaux", santa rosa plum, cacao nibs, toasted brioche,

mosto cotto

seared foie gras, pickled rainier cherries, fried grated marcona almonds
caramelized apricots, black pepper-px apricot caramel, micro chard

citrus brined, smoke-roasted catfish, polenta-tasso cake, peas, pea vines
anise hyssop emulsion, achiote oil

compressed wild strawberries, cucumber sorbet, grains of paradise, yogurt essence

guinea fowl roulade with lobster, truffles, porcini "farce"
roasted cepes, sage pudding, walnuts, golden raising jus, argan oil

loin of oregon lamb sous vide, morel-foie gras ragout, fava bean
garlic scape pancake, carrot oil, black currant sauce

fresh burrata, fig tartare, riesling caramel, fleur de sel
chevre ice cream, roasted figs, spicy fig jus

faberge egg, chocolate cake pop, dove bar, silk slice, caramel-chocolate brittle
muscovado creme "legere", marshmallows, espresso sauce

summer fruits, berries, rhubarb gelee, raspberry-fennel tart,
fennel short dough, lemon balm cooked israeli cous cous "pudding",

lemon swipe, strawberry-basil sorbet, cherry sorbet, rose geranium ice cream
~~~

on a previous post, i received a comment posing a question..."don't you ever get tired of cooking the same food"? I was trying to wrap my brain around the angle of where was this guy coming from? Sure...are there foodstuffs that we bring in that we enjoy toying with regularly, or styles and flavors I lean towards...yes! And each year, as the season changes, do we bring back those combinations that I love and savor...absolutely...That is who I am and the style in which I cook...I try to maintain an identity. Yet, within those confines, I look to break out by means of trying new combinations, ingredients, techniques and dishes and menus as a whole. I think if you look through the pages and the years, you will see that clearly. I did notice however as I was reading his comment and wondering if had I become complacent without knowing it...that the photos on the post I was reading was the same pictures I had posted about a week ago...I know, how I could not recall what I posted a week ago, but there was another photo on the top of the post and it was quite late and in haste of getting my post done(I need to find a nitch in time whenever I can)...I posted the same photos. So, I deleted the post and am starting fresh...I believe that this is most likely what that person was referring to, but if not, then hopefully, this new post capturing most of the 16~course degustation will serve as a little peak into something different...if not, then oh well....enjoy..

Happy So Sad..

2011-07-18T02:15:00.000-07:00

it continues to amaze me at how emotions can play such a huge role in life, in our pursuit of fulfillment, and in my cooking! I have wrote many times over on how it affects the food and cooking in the sense that the emotions of oneself on a daily basis controls how he or she will proceed with a dish, the meal period, the banquet event or the moment. Happiness sends us in one direction while sadness and sorrow pushes us into another, and yet anger is another beast altogether. Watch out for him! While watching in awe and listening to a local hometown hero perform at Benaroya Hall; Eddie Vedder on his ukulele tour did nothing short of kick ass and amaze! In-so-doing, he struck a few nerves in me...~utter happiness...pain...love...sorrow...excitement...passion...
death...sadness...hurt...adrenaline and aggression as well as deep emptiness. Don't get me wrong, I enjoyed every minute of it. All of it. I am at times a sucker for pain. It brought a huge sense of the moment in me and where I am at in many areas of life. That is a different story and much deeper in thought and dialogue than I care to venture into at the moment, but just think deep. Between death, love, loss, hurt and happiness...the levels of emotion run wild. All of this has a profound affect on my cooking...I personally do not think bad or less than inspiring, just different. There are times when I truly should not be cooking as my state of mind just fucking sucks. I cant think, get inspired or even stay focused...thank god that has not been the case lately. Thank you...;) The music Vedder ripped out over the amazing three hours was in a word.. incredible! There were so many songs that touched my soul...some for the better...some not. This tour was definitely full of songs that conjured up feelings of love lost in many different ways. And yet through all of this, it was a wonderful night of happiness amongst the sorrow. Happy, yet so sad. What I took away, and that I hope you will as well, is a clearer understanding of life and emotion and how to channel it. How to cope and how to enjoy life as it is dealt to us in whatever way God feels appropriate. Let the emotion funnel through your veins, through your fingertips and out onto the plate in your own cooking...let yourself speak to your guests through your food...be honest...be real...be you, whether happy or sad. Just breathe...

Of Another Inspiration...

2011-07-12T02:00:00.000-07:00

The shots of the dishes that are presented before you come from yet another realm of inspiration and influence...it comes from another love and passion that I hold dear...it is that of music. Loud, obnoxious and crazy music mind you! And although I do not play(why...I don't know), I get totally immersed in the heavy metal drive that fuels me so often. Those that know me, know I am a metal head. From Metallica to Nirvana...from Godsmack to Soundgarden...from Pearl Jam to Motley Crue to Guns n Roses...the sounds of the thrash and the crash give spark to the plate. This chefs table was inspired not by the music that I had heard, yet the sounds and the thoughts of what I was about to experience the following day! It didn't disappoint...

ahi tuna, louisiana shrimp, heart of palm, sriracha aioli, summer melon
pea coulis, pea blossoms

seared foie gras, brioche, rhubarb puree, pickled rainier cherries
honey bunches of oats, mosto cotto-hazelnut dressing

roasted grapes, thyme, late harvest riesling caramel, salted cashews,
fresh burrata

seared mediterranean branzino, baby octopus, chorizo, marcona almonds
green olives, olive oil, fava bean tapenade, pea vines

lamb loin sous vide, cepes, parsnip puree, chard, caramelized garlic
morel custrd, peas, sauce aromatic

Ready...Set...Wait...

2011-06-30T09:23:00.000-07:00

All dressed up and nowhere to go...except to stand and wait until the magic has taken place. That magic in this case is the transformation of wine into vinegar. Each and every year, we invest in the time, energy and resources(and hopefully not too much money) to make this magic happen. Actually, the magic happens by a chemical reaction of transforming wine, fruits and natural sugars into alcohol, and then breaking them down into vinegar or acetic acid. We take the various wines that we have or purchase and add various fruits, berries, herbs, spices and such to concoct wonderful vinegars like fresh raspberries and anise hyssop...black mission fig and black pepper...rhubarb and vanilla...blackberry and lemon verbena...red wine with spices...late harvest wines...apricot and anise hyssop...fennel and riesling...apple and cider with thyme etc. Once all the ingredients are snuggled safe in their crocks and pots...we allow them to rest, in the dark, in the mildly warm environment, nurturing along the way with additions of new wines and gentle stirring. After about 3 months or so, we start to notice a change in smell and acidity. It is taking place. After another month or so, we see this reaction even greater. Usually, that is around the time we strain the mass and add a new "reset" of the same flavoring ingredients we added in the beginning to revive and strengthen the flavor profile. With some luck, faith, hope and a little bit of sweat, we end up about 6 months later with a beautiful tasting, smelling vinegar that we use throughout the year on various salads, appetizers, fish/meats, sauces and desserts. Way cool. And...if we are extremely lucky, and if the vinegar god likes us...we are gifted with a beautiful "mother", a jelly-like substance that forms on top of some vinegars that is a living culture that feeds off the vinegar and can be used as a starter culture to form new vinegars, similar to that of a sourdough starter. Cherished! Of course...there are disasters in which the wine turns to shit instead of a nice vinegar. It happens. Flies, unwanted bacteria, bad mold, bad yeast in the air and simply bad conditions due to nature can have an adverse effect on the production. We are keeping our fingers crossed for this one as we always do. All we need is a little patience.

Meaty, Woodsy, & Tasty...

2011-06-30T01:50:00.000-07:00

In a word...umami! Simply awesome. To cook with fresh porcini, cepes or boletus, depending on where you stand is such a cool endeavor and privilege. They are so nice and meaty. The aroma that they give off when you saute them is sublime. To grill is to die for. And to roast with garlic and thyme in duck or foie gras fat...you just better have a cigarette afterwards and call it good. The porcini go so very well with so many foodstuffs. Fish, meats, poultry, foie gras, shrimp, tubers, alliums, in custards, flans and tarts...in ice cream, in caramel, and in ??? You decide. Raise a glass to the sense of umami!

Spring; R.I.P....

2011-06-29T01:41:00.000-07:00

warm rabbit salad...different composition

sous vide/fried egg yolk, truffles, morels, amaranth

seared foie gras, rhubarb turbine, pears, herbs
salad burnett, hazelnuts, curried carrot ribbons,

crispy soft shell crab, peas, pea vines, carrot puree, verjus
sauteed fresh spot prawns, artichokes, king trumpet mushrooms
carrot oil, verjus, citrus essence

bouchee revigorant
citrus fragments, macadamia nuts, jalapeno essence, hibiscus ice

red wine & root beer braised bison short ribs
porcini mushrooms, syrah steeped ramps, fava bean tapenade stuffed squash blossoms
lingonberry jus

As June comes to a quick close, I wanted to post a few shots that made it fun, made it memorable and made it possible to transition into the next month which lay ahead. Good times...like a day at the lake...well, almost.

11 Transitions of Taste...

2011-06-24T00:33:00.000-07:00

maine lobster, avocado, mango, american sturgeon caviar, yuzu-champagne sabayon

(not pictured- snax- house cured chorizo riojana, truffled popcorn, olives)

north african duck salad, tunisian cous cous, oranges, mint, morels
radishes, ras el hanout, almonds and an orange-pedro ximenez dressing

"foie gras two ways"
cocoa-candied walnut terrine, pears, walnuts, maple gelee, rhubarb, bulls blood
seared, poached rhubarb, pickled baby carrot, curry infusion, hbo dust
(honey bunches of oats, cacao nibs, hazelnuts)

english pea tempura soft shell crab, carrot-potato puree, peas
pea vines, and blossoms, verjus sauce
fava bean tapenade stuffed local zucchini blossoms, crab salad, sauce vierge

grilled copper river sockeye salmon, farmers asparagus, arugula
honshimejii mushrooms, arugula pesto, chive blossoms, red wine jus

(MIA- 1st mezzo; compressed melon, jalapeno, gewurztraminer gelee)

(MIA- 2nd mezzo; grapefruit, baby fennel, ginger salad, hibiscus ice)
(MIA- pine scented lamb, cepes, parsnip puree, caramelized garlic,
onion-bacon pancake, lingonberry sauce)

"light & dark"
lemon cremeaux, rose macerated raspberries, rhubarb, lime puddingcake
strawberry salad napoleon, rhubarb sorbet, creamsickle lollipop
"faberge egg", caramel, espresso, chocolate brownie, pears, cinnamon ice cream
valrhona manjari mousse, pistachio macaroon gravel

mignardise 1~
frozen house made chocolate dove bar stix

salted honey caramels

spanish olive oil chocolates, white & dark macaroon sandwiches with bacon mascarpone

so there we were...the night after a chefs table with one more on the way that evening. The night prior was not a good one for me personally. The food in my mind portrayed in a word...sucked! The food was tasty for sure. The flavors exciting...the ingredients stellar...the ideas exhilarating! So what happened I asked myself? It just didn't click for me in my vision of composition. I don't know why, how come, who or what but I know I came home feeling quite down. Everything started out with the greatest of intentions and philosophy. Not the case in all reality. Sad but true! But then comes the next night...a chance to redeem. A chance to refresh, rethink, relive. A chance to prove to myself that the ideas and thoughts were sound and that they were worthy to place in this humble blog. The photos that lie before you are more of what the vision was the night before, yet with a little more moxie, some kick-ass attitude and some fire inside to conquer the challenge to cook good food under pressure. This menu was for some very special folks who I felt honored and very inspired to cook for...

Random Acts of Goodness...

2011-06-21T00:59:00.000-07:00

rabbit saddle, morels, asparagus-micro green salad, radishes, 4 hour chicken egg

truffle dressing, pedro ximenez

seared foie gras, diver sea scallop, poached rhubarb, rhubarb puree
house curry pickled carrot, hazelnuts, cacao nibs, pears, mosto cotto

english pea tempura soft shel crab, carrot-orange oil puree, peas, pea vines, verjus
grilled copper river salmon, trumpet-bacon "salsa", yukon gold potato cake
rosemary essence, chive blossoms

bison short ribs, sassafras, porcini, parsnip puree, fava beans,
mushroom pancake, wilted chard, lingonberry-black pepper essence

pastry tasting...
spring fruits, lemon, espresso, chocolate

~~~

a day in the life...a moment in time...a shot in the dark...a glimpse of the now...freeze frame! To capture the moment of my expression is unique and inspiring. I enjoy taking pictures, if even just with a small personal digi or mytouch...either way, it brings me pleasure as does the cooking. I have been taking photos since I was just a little shit with long hair and listening to loud rock and roll...so what else is new...nothing changed in that arena. I hope that the inspiration that I have for cooking and taking pictures shows in the blog posts that I put forth and are worthy of at least a provoked thought or idea that can in some small way inspire others. Perhaps I should be so lucky?

Seasons of Change...

2011-06-20T01:28:00.000-07:00

asparagus, duck egg, morels, truffles, hazelnuts

foie gras, rhubarb, nutella, hazelnuts, apricot conserve, verjus
sweet potato

striped sea bass, orange crust, peas, pea vines, carrot potatoes,
shellfish emulsion, carrot oil, jus de poisson

bison short rib, porcini, nettles, caramelized onions
artichokes, walnuts, cherry vinegar sauce

lemon, rhubarb, raspberry, rose, chocolate, pistachio, cherry,
caramel, strawberry, olive oil

~~~

a few more shots of virtually the same ingredients as the night before. Presented a bit differently...juxtaposed with a slight variance...the mood altered by that of the moment and the group new altogether! All of these elements make for a different dinner made possible by a new day! Enjoy...

Happy Fathers Day...

2011-06-20T01:01:00.001-07:00

stuffed saddle of rabbit, morels, fried duck egg yolk, farmers asparagus

salad burnett, truffle-sherry vinaigrette

horizontal foie gras napoleon, phyllo, rhubarb, nutella, apples
hazelnuts, crispy potato

soft shell crab, pea tempura, champagne braised king trumpet mushrooms,
garlic scapes, carrot-potato puree, rosemary essence, chive blossoms

syrah braised bison short ribs, sassafrass, roasted cepes, porcini nettles
beet puree, artichoke-walnut tapenade, lingonberry sauce

cappuccino semi freddo, chocolate stix, lemon, rhubarb, raspberry flavors

~~~

This post is for all the fathers out there who are chefs and dads alike. It is so hard to do what we do, work the hours we do and to be there for our kids as well. It gets so tough when you know you constantly must forge ahead on your craft, your cooking and your refinement as well as make sure you are there for the things that truly matter. I have not always made the best choices in that realm. I know that over the years my cooking, my craft and my career have excelled and my quality time with my boys has not always been the most it could be. For that I will always be saddened and somewhat regretful for not being around for them more. I just hope they can understand and ultimately...forgive. So please dads...do not forget what is so important...your children. Here's to you all...

Sweet Emotion...

2011-06-16T01:42:00.000-07:00

Say hello to my little friend!!! Harvested only moments ago from the chilly waters of Puget Sound in Seattle. Amazingly fresh...so sweet and tasty...succulent and richly intoxicating to lovers of all that swims! Just got these beauts in today right before service. Peeled partially...almost just waved over the grill like a ultra skilled barkeep who just waves the vermouth over a dry martini... A sweet spot prawn is a great find! The meat is tender and luscious, with a delicate tooth to it. The flavor is full of freshness and the essence of crustacean and it's glory. To eat raw is to live. These shots taken just before being tossed into the fire. He is now gone but not forgotten...RIP.

For Whom it May...

2011-06-06T01:43:00.000-07:00

copper river salmon "toro", farmers "teenage" white asparagus

heart of palm,citrus,bergamot, togarashi yogurt, crispy onion

seared foie gras napoleon, rhubarb puree, poached rhubarb, oca leaves
rhubarb syrup, rhubarb reduction, szechuan pepper, phyllo

crispy soft shell crab, fava bean tapenade, cider pickled ramps
wilted pea vines, bacon, pedro ximenez reduction

seared albacore tuna, maitake mushrooms, carrot creamed nettles
potatoes "parisienne", green garlic, verjus sauce

ostrich "two ways"
sous vide loin, morels, artichokes, parsnip puree
apple-trumpet mushroom-sweetbread stuffed, chard, creamy brown butter potatoes

coffee crusted tenderloin of oregon lamb
peas, fennel, beet puree, savory lamb jus

spring sweets...
cappuccino semi freddo, dove bar stix, raspberries, yogurt sorbet
nutella ganache tart, cherries, caramel
lemon brulee, lemon puddingcake, rhubarb sorbet
fruit salad, raspberries, rhubarb, chocolate soil, lemon verbena ice cream
~~~~~

concern...inspire...fuel their passion...piss off...offend...revitalize...or stimulate and arouse...these latest shots are for you and for all in between and for those I left out. I mean no disrespect, just hoping to share the love I have of food and spread the passion and fire about cooking something with life and a sense of the moment. I have the great fortune of being able to put my heart and soul into the food that I am cooking and my emotions come through instantaneously and are alive as it unfolds pumped full of adrenaline like that of a rock star or extreme sport junkie. So it goes without saying that IT IS my life and everything~ ...good, bad or anything in between drives it, and thus has an everlasting affect on it's outcome. We had the benefit of cooking for some foodies the other day who seemed to be quite all about food and dining so I say bring it on! They left happy and satiated, we left exhausted yet rejuvenated. And yet, not matter how good we feel our craft to be, there is yet to be another guest with new expectations and ambitions that we must set our missions high in order to satisfy. We will live to cook another day and strive to fulfill those expectations...both theirs... and ours!

The End - Pearl Jam

2011-05-29T12:06:00.000-07:00

a tribute to the fallen...the loved...the lost...the gone but not forgotten...In remembrance to those that we knew...god bless

Inspirations of Spring...

2011-05-29T11:16:00.000-07:00

seared foie gras napoleon, rhubarb, hazelnuts, muscovado-cashew bon bon

rhubarb reduction

garlic-hazelnut-cornmeal crusted soft shell crab
ramps, peas, artichokes sous vide, verjus, lemon potatoes

chervil seared alaskan halibut, carrot creamed nettles
king trumpet mushrooms, fava beans, salad burnett, chive essence

organic chicken breast sous vide, semolina gnocchi
duck confit, caramelized onions, artichokes, micro sorrel
balsamic oil, pinot glaze

pepper & porcini seared "painted hills" flat iron of beef
carrot nettles, king trumpets, crisp salsify,
truffled celery root, charred smoked onion sauce

~~~

these are from a handful of shots taken during a few recent chefs table dinners... the vibe was all about the spring and the ingredients that mother nature shares with us. The food was fun, tasty, alive and vibrant in terms of flavor and plate up. Each day we find ourselves with a little something extra to play with and to inspire us by. And each day, hopefully, we find ourselves with a little more spark and sense of on fire to create. Not every day are we on the top of our game, as life does happens to chefs too, yet we act like it doesn't. It is my hope that this food will in some small way inspire you to cook on this wonderful holiday weekend and put a smile of your face as you read and look at the food. Here's to all of our fallen hero's of the military, lost either in action or to some damn disease like cancer or those that simply have left us after many long and wonderful years on this planet...God bless and wishing you all a better life in a better place. Happy Memorial Day...

Eye Candy for Foodies...

2011-05-27T00:47:00.000-07:00

seared scallop, parsnip puree, maple, golden caviar, crispy potato

chilled asparagus terrine, goat cheese, prosciutto, wood sorrel, px
white asparagus-lobster salad

spicy walleye pike collar, citrus, chilies, carrot tops, pickled ramps
citrus-fennel yogurt

seared foie gras napoleon, crispy phyllo, poached rhubarb, rhubarb puree
salad burnett, hazelnuts, cacao nibs

pinot poached foie gras, szechuan, rhubarb puree, orange oil
poached rhubarb

garlic-cornmeal crusted soft shell crab, pickled wild leeks, chorizo potatoes
radishes, fiddleheads, ramp coulis
soft shell crab bisque, chives, fava bean tapenade

orange crusted gulf tilefish, pea vines, peas, honshimejii
pea pancake, carrot oil, chianti essence

salt steamed alaskan halibut, lemon potatoes, ramp coulis
peas, pharaoh lemon sherry jus de poisson

compressed granny smith apples, black olive caramel
fizzy, mojito granite

porcini crusted lamb tenderloin sous vide, smoked trumpet royale
fava ban tapenade, carrot creamed nettles, bacon pancake
savory lamb jus

same concept as above...
sub artichoke puree, japanese knotweed, green apple mustard
apple relish, black currant essence

lemon pudding cake, raspberries, szechuan, strawberry sorbet
espresso cappuccino semi freddo, croquant
ricotta napoleon, blood orange, candied meyer lemon
preserved bing cherries, cherry gelee, rhubarb reduction, soil, lemon verbena ice cream
~

since it is late...long over due...and late in the day, I going with this title. After all, it is nice to look at and arousing for the trained eye of a fellow foodie. Serious foodies enjoy it perusing good food shots. They can't seem to get enough of it. I know cause I am one. I also happen to a chef. One who likes to create...likes to take photos of it...talk it, eat it, dream it, live it and display it as a sexy model high upon the stage showing the world all the beauty that she has to offer, no matter if it is not for everyone. To each their own right? Anyway, these shots of food pron find their way to this site as a reflection of a couple chefs tables in the recent days. Spring has finally addressed it's presence in the Northwest. Thank god I say. This post is about sharing the beauty of that model and wanting all to experience what she is all about. Does she have flaws...of course. That is not the point...the point is to stimulate thoughts and concepts and provoke idea formulation for those of you in this world of all things good and all things food. Keep cooking...

Inspired to Cook...

2011-05-10T02:07:00.000-07:00

cabecous feuilles "truffle", shiitake, IPA gel, pretzel dust

dungeness crab "parcel", mango, chilies, celery root remoulade
preserved ginger, heart of palm, lobster vinaigrette

scallops "two ways"...
ceviche, red papaya, micro mustard, citrus, american sturgeon caviar
seared, creamy walnut potatoes, celery-walnut salad, potato croustillant
30 year balsamic condiment

warm quail salad, arugula, morels, compressed apples, pistachio
maple gelee, mustard dressing

hudson valley foie gras, caramelized pineapple, passionfruit marshmallow
cacao nibs, hazelnuts, pedro ximenez

maine lobster "porridge"
fava beans, truffles, pea vines, local asparagus, fava bean tapenade
truffle broth

roasted atlantic monkfish, honshimejii mushrooms, pliable beet
peas, parsnip milk, poultry essence

poached rhubarb, black pepper, lemon verbena ice, whipped rhubarb

american bison sous vide
carrot creamed nettles, artichoke flan, lentils,ramps,
abalone mushrooms, black peppercorn jus

"greek kiss" chevre, grape-pecan salad, bourbon-maple vinaigrette
grilled cheese sandwich, bethmale, apricot-truffle conserve, pears, palm sugar
fourme d'ambert, marcona almonds, douglas fir honey

lemon puddingcake, citrus shortbread, citrus salad
lemon brulee, rhubarb sorbet
szechuan pepper-ricotta napoleon, raspberries, mojito granite, crunchies
chocolate-praline silk, dove bar stix, preserved cherries, pistachio gelato
~
mignardise
douglas fir caramels, langue du chat sandwiches, strawberry jellies
earl grey chocolates

This post is all about the inspiration to cook... brought on by a visit from a special friend, guest, fellow foodie and gourmand! Hell...I am long overdue for this post, and many peeps I know have been asking about it. I knew I just needed to put up or shut up! Better late than dead. When this guest informs me of his intent to dine, it sends me into a world of inspiration...a passion of pleasured cooking and the need to create something that will kick his ass, or at least cause him to stop and think...hmmmm, or provoke a thought of contemplation about ingredients. This is a very cool thing when this happens, and really, it doesn't happen often enough in this world. Sure we as cooks can say we get inspired everyday, and we do, but there is something about when a special foodie who is simply all about all that you can do with a "bring it on" attitude towards eating that sends us into overdrive. When he or she wants to experience all you can offer up, quite honestly just because that is you is euphoric and intoxicating. No menus...no ordering...no bullshit, just killer cooking from the heart, just as one experiences when asked to dinner at a friends house. Here is an overview of what became of my own humble inspiration that day...in some small manner...I hope it might just inspire you~

Flying Top Gun...

2011-04-30T18:39:00.000-07:00

~scallops two ways~

ceviche, papaya, micro mustard, hearts of palm, citrus vinaigrette

seared, apple-walnut salad, arugula, beet gel, 30 year balsamic

seared foie gras, chocolate marshmallow, kumquats, honey bunches of oats
hazelnuts, cacao nibs, XO-evoo reduction

seared alaskan halibut, sweet pea pancake, braised ramps
honshimejii mushrooms, peas, local asparagus, carrot oil
spring garlic essence

pear-rhubarb roulade, pear-yogurt sorbet, pistachio

stuffed quail with apricot-sweetbread-shiitake stuffing
lentils, fennel sous vide, fiddlehead ferns, trumpet royale, banyuls sauce

~artisan & fermier cheeses~
"greek kiss" chevre, grape-pecan salad, black pepper
fromage de brebis sheep, green olive jam, pears, balsamic
wash rind taleggio, pistachio, apricot-truffle conserve
bayley-hazen bleu, honeycomb, douglas fir honey

orange creamsickle shake, rhubarb, strawberries
cappuccino semi-freddo, flourless chocolate cake, olive oil gelato
dove bar stix
jasmine pot de creme, compressed mango, amaretti

~

mignardise

A recent dinner found me graced with the appearance and humble pleasure of cooking for Viper himself! How cool. Not the first time I met him, but certainly the first time cooking for him like this...it was inspiring to say the very least. He is a humble man himself, or at least he sure was at my table. I enjoy that in people. Arrogant, rude, disrespectful, cocky, full of themselves...save it! At any rate, this was to be a cool night with the famous actor and special guests to converse about the film industry, his career, and his film school and all based around the dishes that decided to serve. Here is how we flew and how high...

One More Beer...

2011-04-27T00:46:00.000-07:00

~"To Nibble"...aka Salted Snax~

"greek kiss" chevre, pretzel dust, maple gel, potato gaufrette

Fishtale Organic Blonde Ale~ Olympia, WA

"How we Roll"...

maine lobster roll, elderflower cucumber, togarashi, micro mustard
citrus, golden caviar, yuzu aioli
Chakra Pale Ale~ India

"Beer Nuts"...

seared sea scallop, spanish toffee peanuts, ipa ale gel
garlic chips, crispy rice-porcini wafer, chili threads
sesame-soy lacquer
Weihenstephaner Fest Bier~ Germany

"Southern Comfort"...

"fried chicken sandwich", brioche, harissa, shallot jam
frozen maytag bleu-buttermilk, life-wheat chex crusted sous vide chicken
seared foie gras, heart of palm-radish salad
Belgian Brown Ale 6 month Cask Conditioned

"deconstructed rueben sandwich"
stout mustard, corned beef, cabbage-beet-pear kraut
micro chard, pilsner foam, rye bread broth, caraway oil
Ayinger Marzen Bier~ Germany

"Downtown Street Food"...

korean marinated pork belly, duck confit lumpia
soba noodles, honshimejii mushrooms, sriracha
baby bok choy, shiitake chips, prime rib drippings, garlic fries
Deschutes Mirror Pond Pale Ale~ Oregon

"One for the Road"...

chocolate stout cake, beet gel, raspberries
peanut macaroon dust, raspberry hefeweizen caramel, mascarpone sorbet
chocolate pearls

Ume No Yado Tsukiusagi (Moon Rabbit) Sparkling Sake
~

One more beer please...I promise, just one! One for the road. Not the road to drive down...hell, I do not condone that at all. I have been there many a freakin times and I ain't never going back. This is one for the road to happiness...the road to deguastation of taste...the road to sustenance and a wicked pairing. A pairing of cool, kick as foods and cool tasty beers all put together for a great friend of mine who I am completely and utterly inspired to cook for every time he comes in. Whether it is a hella indulgent truffle-potato degustation or a savory offal tasting..a sous vide journey or a wicked crazy good 24 course tomato menu, one thing is for sure...there will be inspiration and good taste. This meal today was no different! A pairing of cool beers and good eats. As I indicated to my guest, that this menu was not going to be like any other I had previously cooked for him. I always like to change things up and keep him on his toes. That's how I roll. This was a 6-course lunch which was all about the beers that we could find and the inspired foodstuffs that I conjured up in my mind to go with them. I hope you enjoy this digital version of the tasting as much as we did cooking it.

Life After Death...

2011-04-18T02:14:00.000-07:00

lobster-cucumber roll, kiaware, ugli, sturgeon caviar,
yuzu aioli & sabayon

seared foie gras, cocoa marshmallow, whipped rhubarb, kumquats
hazelnuts, chocolate soil, nibs

seared scallop, fava bean tapenade, beet gel, king trumpet nage
pea vines

grilled alaskan halibut, pea-bacon pancake, honshimejii, ramp coulis
baby white asparagus-poussin salad, sea beans, carrot oil

seared beef loin, semolina gnocchi, caramelized garlic, fava beans
portobello, beet-apple puree, black currant sauce

earl grey chocolates, bacon caramels, orange macaroon sandwiches

There really is such a thing I do believe! Today as I sat, enjoyed watching and relived the memory of a live special showing of MTV's Nirvana "Unplugged" show at EMP, recorded shortly before the untimely death of the brilliant and talented Kurt Cobain, it came to me what I had been trying to put into a post for the new Spring dishes I had recently cooked and been wanting to write about. I wanted to try and capture the moment of Spring and the new that it brings us in the kitchen and to our diners. The intense and deeply emotional, thought provoking video rustled up many personal thoughts and stirring occurrences of late. It made me think of how death and the life afterwards are so closely related and intertwined. How one leaves us behind as one is brought before us. Just as Kurt had taken his life, only to pave the way for new bands, ideas and generations of more great music, I thought of how the death of winter comes calling upon most all ingredients that are around and lays them to waste, only to give new birth in the Spring! As an ingredient dies in winter, a bright and tasty one is brought to life when things warm up...procreation at its best! Our Springtime foodstuffs is our life after death in the culinary world. Enter death~A handful of people that have entered my life in short, in long and some barely at all, all died over the last week and a half. So strange and yet so real...too damn real! Two suicides...a horrific motorcycle accident...and the one that has touched, affected and left me the most saddened, was that of one of my oldest friends of whom we grew up together since about the age of 10. A tragic homicide. I find myself feeling empty and sad...sad for him, sad for his life and sad for his mom who loved him very much, in spite of his greatly troubled past. But alas, this is where life begins. The life of bereavement and the life of memory. All that was good. The life in the future and the healing. This post of new life of spring in the kitchen is a tribute to my lost friend...gone, but not forgotten. The dishes and food that lie herein were creatively conceptualized and crafted with new life in mind after the slow death of winter which I hope you enjoy!...in Kurt's words~come as you are!

Inspiration; Where From?...

2011-04-05T20:23:00.000-07:00

Many ask where do I seek and obtain my inspiration from. As I have stated many a time in the past...it comes in all shapes, sizes, colors and forms and in some cases, I do not have a damn clue. It just happens. Maybe when I get up there, Mr. Almighty can fill me in on that secret. But until then, I search for inspiration in the weather, the guests who will be dining, the food in which we are honored to cook, the beverages that are to be poured, the season that we are currently enjoying (or not), the farmer, rancher, fisherman, winemaker, artisan and such that have graced us with their product. And then there is the mood of the moment, the amount of anxiety, the testosterone levels, the frustrations and joys of life and at times, simply the wonderful feelings of those around you and a part of your life that can bring you happiness and the desire to create. Whatever the challenge..we step up to it gladly and gratefully. Recently...the inspiration came from a solitude drive along our states wilderness as we headed up to Crystal Mountain for a hella day of skiing! That is another inspiration all in itself!

24-course obsession...

2011-03-28T01:36:00.000-07:00

~amuse~

carrot-ginger soup/spicy coconut emulsion/spicy shrimp-coconut stick

scallop sashimi/peppered pineapple/beet gel/heart of palm

king crab roll/elderflower cucumber/radish/daikon/sriracha aioli

lobster salad/mango/avocado/champagne-chive sabayon

trout sous vide/celery root remoulade/almonds/almond milk/chervil

potato blini/house smoked salmon/herb creme fraiche/golden caviar

silky lobster bisque/vanilla oil/cognac

raw shaved foie gras...up close & personal

sous vide pears/baby arugula/candied pecans/pecan-saba dressing

seared foie gras/brioche/compressed apples/maple gel/hazelnuts/mosto cotto

raw shaved foie gras/pomegranate enriched broth/rhubarb/onion

grilled branzino/baby octopus/chickpeas/chorizo/chili threads/olive oil

house made chestnut pasta/sea urchin/butter poached clams/truffle

seared skate wing/lentils/foie gras/celery root puree/asian pears

iced pineapple/apricot cognac/frozen yogurt-fennel pollen lollipop(m.i.a...)

apricot-shiitake stuffed quail/fiddlehead ferns/truffles/pancetta

poussin breast sous vide/grill thigh/fava bean tapenade/honshimejii/garlic coulis

duck confit/apples/onions/curry/ginger/potato-walnut puree/celery leaf salad

lamb loin sous vide/carrot creamed nettles/carrot oblique/rhubarb jus

semolina gnocchi/beet-apple puree/king trumpet/parsnips

grilled beef flat iron/crispy artichokes/yellowfoot chanterelles/huckleberry essence

camembert brulee/peppered strawberries/honeycomb/saba

poached pear/berries/rhubarb/rhubarb sorbet/strawberry coulis

jasmine tea pot de creme/compressed mango/vanilla langue du chat

praline chocolate silk/bananas/pearls/espresso sauce

coulant/house preserved cherries/praline sauce/dove bar sticks

chocolate a'la taza/cacao nib-hazelnut beignets/red velvet cupcake

caramelized popcorn-olive oil chocolates

smoked bacon caramels

red currant macaroon sandwiches

...or is it our passion? Why not both? Hell, this is really about 24 different creations of the moment for some very special people... trading our labor of love in celebration of 24 years of theirs! We were honored and graced with the opportunity to prepare something truly wonderful for a couple celebrating their wedding anniversary...yes, you guessed it~ their 24th! How fortunate one is when this happens...to give of yourself hoping in return for nothing but happiness on their part...a smile...a laugh...an experience like no other. Simply to give is a gift in and of itself...that is how I see it. A personal expression that transcends itself into a memory for another...inspired by all that surrounds me. Thank you to all who are. Couldn't do it without you. This is what was created a couple nights ago...

The Memory Remains...

2011-03-21T01:00:00.000-07:00

the ingredients prepared and since cooked...the combinations however stellar, plated and consumed...the dishes painstakingly cleaned long ago...the meal devoured and enjoyed...photos still yet to be posted...but...the memory remains! Cooking is an art...a science...an amazing principle of thought and taste and most importantly...an expression of those who do cook, especially with their heart! Long after the day has ended, the memories of the foods cooked that day, if good, will long remain a solid and transparent vision in the cooks mind, embedded like a computer chip, only to be pulled from in the future to appease another day and another emotion. With this thought, I bring you the dishes logged into my own mind from a recent chef's table. Photo ops will surely rear it's head soon, but until then, I want you to use your own imagination and see if the memory remains within your own skulls...envision if you can and if you will...

lobster/carica/golden whitefish caviar/avocado/yuzu

scallop/potato/truffle/arugula/celery/"xo" sherry

foie gras/chocolate stout/rhubarb/caramel/pistachio/balsamic

black bass/parsley/leeks/curried cauliflower/pomegranate syrup/pea vines

cara cara orange/meyer lemon/buddah'shand/yogurt

syrah braised shortrib/black trumpet/quinoa/broccolini/almond/huckleberry

lemon/valrhona manjari/cherries/honey

jasmine/mango/pear/strawberry/

bacon-caramel/orange-mascarpone-hazelnut/popcorn-olive oil-chocolate

Piece of the Action...

2011-03-19T02:04:00.000-07:00

I enjoy seeing cooks in action. I also am inspired by good photos of them in the heat of the moment plating food, consumed in their craft and cooking their asses off! These are not the best of the bunch, but they were of the moment. If I was taking them, perhaps I might have gotten a better angle, perhaps not, but in the end...I would not have been cooking now would I?!? Hope you enjoy and become inspired by these shots...aka...a piece of my action!

Serious Food...Serious Fun...

2011-03-02T01:16:00.000-08:00

crudo of fluke, sturgeon caviar-ugli-apple roulade, sturgeon caviar

watermelon radish-heart of palm salad, peppercress, lobster vinaigrette

port cured foie gras terrine, compressed pears, hazelnuts, cacao nibs,

honey bunches of oats, honey veil, chocolate-olive oil caramel, amaranth

frozen yogurt-fennel pollen-elderflower lollipops

seared scallop salad, ruffles, lamb tongue, fingerling potato
sunchoke puree, micro celery, noble sherry-XO vinaigrette

pan roasted branzino, honshimejii mushrooms, leeks,
sea urchin-tapioca nage, crisp carrot angel hair

charred baby octopus a'la plancha, chickpeas, olives, chorizo
cara cara orange-fennel sous vide composure, poultry jus

meyer lemon confit, grains of paradise gel, douglas fir honey sorbet

"meatball"
braised beef short rib, wild mushroom, herb savory donut
truffle aioli

american bison loin sous vide, black trumpet & hedgehog mushrooms, artichokes
sweetbreads, maple gel, parsnip milk foam, apple, black currant sauce

That is the best way I can describe the dinner we put on at the chef's table last week...they came to dine, to eat, to savor, to experience, to enjoy, to remember...we came to cook, to play, to create, to experience, to learn, to grow, to provide and to please, and... to kick ass! It was a culmination of talent and savvy...of humbleness and theater...of passion and commitment. Food is our life. It is our dreams and it is our passion. For the diner, and hopefully, they come with as much excitement as we bring to the table, it is an evening filled with joy, anticipation and desire. Without serious food, I can not be totally happy. Without having serious fun, the food suffers. They both go hand in hand. How can one succeed and survive without the other? In my humble opinion, they simply can not. Simplistic cooking is great mind you, and I love to eat it and cook it all the time. The setting has to be right though... at home, for staff meal, casual eatery, camping, late night hang out, you get the visual. But, when cooking in a professional kitchen, I thrive on the seriousness of the technique, the flavor, the composition, the lay out, the juxtaposition of ingredients and tastes as they intertwine with each other to provide for an interplay of parts that make up a sum of its pieces. The dishes that were chosen to fulfill this pleasure of both dining and cookery are laid out before you, to be savored over, contemplated and enjoyed. In cooking...I say have fun, enjoy what you do and get inspired. For the diner...I hope that you will long remember this little piece of us as a testament to our mission of serious food and serious fun!

Pleasure vs. Pain...

2011-02-27T11:51:00.000-08:00

A rivalry for sure. and yet, they can seem to go hand in hand, or at least that is how it feels at times, especially in the midst of a busy, professional kitchen such as ours. Maybe some(cooks) do not see it, but I do and I have for a long time. Almost a symbiotic relationship between two entities, two elements of nature, two forces that are merely emotions from within. Deep. From this passion I live, come a plethora of both...one not really more so than the other, just almost in balance of themselves...together as one. As I walk forward...a shattered snapshot of how I see it in no random order...

The pleasure of finding a career that you enjoy vs. the pain of not making the money you deserve and work hard for, or at least at first~

The pleasure of finding rhythm, cooking in a kitchen and all that it entails vs. the pain of not having a social life(hard change)~

The pleasure of being good at what you do vs. the pain of having to serve time in the passion prison you dwell~

The pleasure of cooking in itself vs. the pain of the business~

The pleasure of being part of something great and awesome, similar to that of a rock and roll band vs. the pain of the potential, inherit and probable addiction to drugs, alcohol & substance abuse~

The pleasure of a craft and career that you find redeeming and satisfying vs. the strain and agony it can place on a relationship or marriage~

The pleasure of cooking with great ingredients with a great team of passionate people wanting to do nothing more than the most awesome of food vs. the pain of cost constraints and general realities of the business~

The pleasure of working towards perfection and being the best vs. the pain of knowing those dear to you suffer and pay the price for you not being there with them~

The pleasure of making your guests happy vs. the price one can pay to do so~

The pleasure of the euphoric feeling pertaining to the creation of food and the passion it envelops vs. the pain of knowing that you will never reach your nirvana~

The pleasure of bestowing your heart and soul through your craft and cooking to a guest vs. the pain of knowing some will never get it~

The pleasure of truly making someone happy vs. the pain of only thinking you are or have been...only to find out you didn't hit the mark~

The list goes on and on for sure, but I think you can see the picture and understand the thought. In the end...I take the bitter with the sweet... the good with the bad... and of course, the pain with the pleasure! Good times!

To Spain with Love...

2011-02-22T20:11:00.000-08:00

just a little tribute to that wonderful country that brought us Paella...Tapas...Pimenton...Sherry & Sherry Vinegar...Poteo...Bacalao...and El Bulli~

Enter...Chorizo Riojana! Game on amigo. Rich flavored with pimenton, garlic, smoked paprika, pork, back fat, black pepper...coupled with beautiful fermentation, slight acidity, robust taste and wonderfully magnificent mouth feel.

V Day 2011...

2011-02-21T11:29:00.000-08:00

~cupids amuse~

ginger ale poached penn cove select oyster, raspberry-hibiscus gel

orange creme fraiche, chorizo, marcona almond, bergamot vinaigrette

micro chrysanthemum

seared sea scallops

port cured foie gras, compressed apples, hazelnuts, micro greens, saba

crispy onions and warm cocoa emulsion

pan roasted atlantic monkfish
calamari sous vide & bacon "porridge", honshimejii mushrooms, caramelized garlic gnocchi

sweet onion-blis sherry essence, micro celery

Mustard Glazed Poussin Degustation
breast sous vide, leg confit, grilled sausage with brown butter potatoes
truffles, pear relish, thumbelina carrots, micro kohlrabi
and sour cherry reduction
~
MIA...
(missed shot)
cacao nib crusted american bison
black trumpet mushrooms, slow cooked artichokes, crosnes
fig-almond chausson, balsamic-valrhona manjari jus

"S is for Sharing"...
warm chocolate "coulant", cappuccino semi freddo, vanilla compressed pears
banana-pecan milkshake, chocolate-olive oil bites with popcorn
"dove bar stix", macaron sandwiches and black currant flavors

A bit on the late side I know since it was a week ago. I get it, I don't post often enough. Hell...I work. This post is all about and the tribute to the lover's package that was served up for Valentines Day Dinner on the 14th. Cupid had it goin on as the food took on a very sexy nuance to it. The bites tasty, the flavors sensual, the plates voluptuous and the vibe was cool. This day is probably the most favorite for me to cook. Other than chefs tables, wine dinners, guest chef events and the like, this seems to be a might where food is so much the main focus and the unexpected is expected! We play and have fun with the dishes and look to craft them with love, soul, whimsy and sensory excitement.

Just Pig Out...

2011-02-17T15:05:00.000-08:00

The term just seems to fit. Eating, breathing, consuming, learning about and experiencing 5 local chef's paired with 5 local wines and featuring 5 local pigs...Enter Cochon 555 Seattle! Brainchild of Brady Lowe, the guy behind the swine. Five of our city's best chefs will be preparing as many tastes and bites as they can for the masses of foodies that will come to grace the halls of the Westin Hotel Seattle this Sunday, February 20th at 5pm.

John Sundstrom...Lark, Licorous

Holly Smith...Cafe Juanita

Rachel Yang...Joule, Revel

Jason Stratton...Spinasse

Ethan Stowell...Ethan Stowell Restaurants (anchovies & olives, tavolata, how to cook a wolf, staple & fancy)

Wineries will include Syncline Wine Cellars, Elk Cove Vineyards, K Vintners, Scott Paul Wines and Domaine Serene as well as many others.

Come to learn...visit to experience...drop by to dine on swine...or just Pig Out!

Habitual Pleasure...

2011-02-15T23:12:00.000-08:00

Rosie and I have been on a serious quest in search of the perfect macaron. Books, mags, web sites, blogs, video chats, scribbled recipes and copies of thoughts on my desk and in my plethora of note books and folders! Complete madness. Ultimate obsession. Although I only have one photo of late, the list goes on and on. Different theories, different perspectives and concepts, and alas...different outcomes. Some great...some awesome, some a let down and some just plain shit. Technique varies as does the weather in Seattle. Good times. Proud to work with one so passionate and dedicated to the craft. Thank you girl...

Caught in the Act...

2011-02-15T22:35:00.000-08:00

ginger ale poached kusshi oyster, carica, apple-beet roulade, beet gel

bacon, american sturgeon caviar, arugula, lemon-maple vinaigrette

ginger ale poached kusshi oyster, orange creme fraiche, dried bacon "bits"

micro arugula, ahi crudo, lemon-bergamot dressing

truffled painted hills beef tartare, brioche, smoked pecan, crispy shallot
noble maple vinaigrette & silky celery root soup, pecan oil

foie gras, compressed apples, sour cherry drizzle, olive oil-chocolate caramel
hazelnuts, cacao nibs, sweet onion puree

frozen yogurt-fennel pollen-elderflower lollipops

alaskan spot prawn, spinach, pomme mousseline
lobster-uni-golden caviar "porridge", gewurztraminer tapioca

free range chicken sous vide, sweetbreads, crispy farro, butternut
fig-foie gras "chausson", hedgehog mushrooms, truffle sauce

grilled american bison, pomegranate paint, black trumpet-potato "tart"
artichokes, turnips, pistachios, currant essence

valrhona manjari-olive oil- caramelized popcorn toffee

symphony tasting being developed
coconut-chocolate tear drop, mango, blackberry sherbet
cappuccino semi freddo, pears, espresso granite
date-toffee pudding, kumquats, dulce de leche ice cream
espresso cake, pear sorbet, coulant, cherries

a handful of food porn shots that ended up on the plate and in the eye of the camera lately. Some new...some twisted tunes of another day...some a spin on an old fav and some just came to mind as I was looking at the ingredients. Either way, they tasted great and we had a fun time preparing them all.