desserts I have been working on.

Grana Padano ice cream, carmalized vanilla puff pastry, aerated white chocolate, toasted merengue & strawberries dipped in a jelly made from intense strawberry reduction.

corn sponge cake, coconut jelly, black sesame puree, polenta ice cream & coconut milk.

wheat bread ice cream, chocolate ganache, toasted hazelnut, parsley yogurt & blueberry.

a slice of tomato, pumpernickel, mustard, buratta / whey dressing, watercress.

Frogs legs, parsly, garlic cream , garlic chips.

fat scallops, charred eggplant puree, heart of palm, black garlic jus, korean chili

More scallops, contechino sausage , roasted squash, tomato, sauce made from chicken jus and tomato water.

more dishes.

kampachi w fried sweetbreads, pickled celery, radishes, & vinagrete made from raw clam juice, yuzu & dill oil.

salmon w salsify, radish & a puree of pumpernickle bread, everything spice vinaigrette  w/ juiced radish tops.

rabbit many ways,  loin wrapped in sopresada, belly in the style of bacon, croquette of leg.  carrots  & turnips .

Salmon w salt n' vinegar chips, charred onion, puree of brassica leaves,  sauce made from juiced brassicas & pine needle oil.

even more stuff!

Tuna "Prime Rib" we did for a feasting menu.

salad of compressed melons, cucumber , puffed rice & avocado, the cantaloupe is actually sorbet.  its dressed with buttermilk & dill oil.

Poached Halibut w/ onions, fennel puree & chantrelles foraged by our team.  red wine.

Sashimi or bream, nori jelly, sea bean, seaweed salad ice & fried sushi rice ball.  served in heart of palm.   A collaboration between myself and my co sous chef anthony wells, he has moved on now, but him and I came together to cook really great food and complimented each other's cooking styles very well .

pics of dishes old and new.

Duck w/ shiitake, onions, pickled turnip & black garlic.

Duck w/ fennel, fermented rutabega & mustards.

striped bass w/ carrot puree, heart of palm & a broken vinagrete of reduced carrot & red pepper juice and pine needle oil.

Pork loin wrapped in ham w/ turnips, crispy turnip greens, & cheddar soubise.

Pine mushrooms

It's no secret that the Nordic food movement has had a profound effect on me, mostly aesthetically, as a lot of ingredients they use up there are unique to their terroir, I hope to one day taste the flavors and produce that they have become so important and famous for. 

This is a salad of raw and extremely aromatic pine mushrooms ( matsutake) also some of the smallest I have ever seen, dried and grated olives and mustard leaves and a sauce made from Japanese mustard and tarragon oil. Very simple and very delicious. 

Foie gras, lemon curd.

Foie gras
lemon curd
lemon merengue ( methocel, egg white powder)
pain levain dusted in cocoa powder and yogurt powder
sorrel leaves
nasturtium flower