Scallop, Potato, Bacon

Coffee Cured Bacon
Take off all skin off your pork belly. For the dry coffee cure its fine ground coffee beans, brown sugar, salt, black peppercorns, juniper berries, bay leaf, mustard powder, fresh thyme and sodium nitrite. Mix ingredients together and place half of the mixture, spread evenly, in plastic bin, big enough so the belly can lay flat. Place the belly on top of the layer of cure. Spread the other half of the cure on top of the belly, spreading it evenly across the top. Put cheese cloth right on the cure so the bacon and cure are covered. Place another pan on top of the cheese cloth and weigh it down, so it presses the bacon. Put in a cooler, out of the way, for two weeks. After two weeks, wash off all cure and set aside in a cooler. To make the brine, brew very strong coffee add sugar and salt to your liking and cool. Once cool, place the belly in the brine and cover. Store in a cooler, out of the way, for another two weeks. After two weeks, take out of the brine place on a roasting rack and put in a cooler, uncovered, for 24 hours. Once dry, portion and cryovac.

Seared Diver Scallop
Vanilla Carrot Puree
Pea Shoots
Crispy Potato Salad
Hedgehog Mushrooms
Bordelaise

Chocolate, Mint, Mango, Banana

Banana Ice Cream
Place 6 bananas in a paper bag, until the bananas are over ripe. In a medium pot, bring 300 grams cream and 300 grams milk to a boil. In a mixing bowl, mix 200 grams brown sugar, 100 grams white sugar, 20 grams vanilla paste and 5 eggs. Mix until all ingredients are incorporated. Once the cream and milk come to a boil, temper the egg mixture and mix until smooth. Pour back into the pot and cook the ice cream base to 160 F. Peal the bananas, place them in a Vita mix and pour the hot base over them. Blend until smooth and season with salt to taste. Strain and churn in a ice cream machine or pour into Paco Jet canister and freeze over night. Once the ice cream is frozen solid, the next day, pull out of the freezer and slack for 10 min. After 10 minutes Paco Jet it and place back into freezer until desired firmness.

Flexible Chocolate
Cocoa Mint Pudding
Brown Butter Caramel
Mango Tapioca Pearls
Mint Cream
Nutella Powder
Cocoa Nib Lace
Picked Mint

Shank, Fregula, Eggplant

Black Raisin Puree
Go through and pick any steams off the raisins. In a small pot make a caramel with honey, add fresh thyme. When the thyme stops popping deglaze with banyuls vinegar.  Reduce mixture by 25%. Pick out only steams of the thyme, leaving the thyme leafs in the mixture. Add the cleaned black raisins to the gastrique. Once the raisins are plump, add port to cover the raisins reduce by half. Season with salt and pepper. Strain the liquid off the raisins and reserve on the side. Blend the raisins in a Vitamix until smooth, adding the reserved liquid to your desired thickness. Adjust the acidity with banyuls, and check the seasoning. Strain after blending.










16 Hour Braised Pork Shank
Crispy Pork Ear
Fregula "Risotto"
Preserved Lemon
Smoked Eggplant Puree
Oven Roasted Tomatoes
Micro Salad
   Cilantro
   Parsley
   Bronze Fennel
   Chervil
   Sprouts
Pork Jus

Chicken and Dumplings

                                                                                                             Tomato Froth  

Wash vine ripen tomatoes under cold water. Juice tomatoes with the skin on. Reduce half the tomato juice with the pulp until thick, cool to room temp. In a stainless steel pot add the other half of the tomato juice to the reduced tomato juice and heat to 116 degrees F. Once the temp is reached add basil, crushed garlic, horseradish, black peppercorns, salt, sugar, lemon zest and juice and keep temperature at 116 degree F for three hours. I prefer to do this step in the  immersion circulator, so you don't have to watch the temp and so it doesn't release steam. After three hours, strain the liquid and adjust with salt . Add 1% by weight of lecithin to the tomato juice and buzz with and immersion blender to make bubbles/froth. Do not heat over 116 begree F, or you will lose the freshness of the tomato.

Braised Chicken

Parmesan Herb Dumplings

Roasted Red Pepper

Caramelized Onion

Brown Butter Roasted Hen of the Woods

Picked Herb Salad   

   Parsley

   Fennel Fronds

   Celery Leafs

   Chervil

   Basil 

Microplane Parmesan

                                                                             

Foie, Berry, Smoke

Pickled Smashed Blackberries
Wash the blackberries under cold water. Make a 50% salt to sugar cure with orange zest, lemon zest, pink pepper corns, coriander seed, star anise, cinnamon stick and fresh thyme. Robot coupe all of the ingredients until smooth. Spread a thin layer of the cure on the bottom of a half hotel pan, place the washed berries on the cure. Cover the berries with the rest of the cure. Cure the berries for three hours. Meanwhile make a pickling liquid, to your liking, and let cool to room temp. After three hours rinse the berries under cold water and put them in a cryovac bag. Pour the room temp liquid in the the berry bag and cryovac and the strongest setting. Let pickle over night. Smash the berries with your hand while still in the cryovac bag. Drain and serve.

Toasted Brioche
Maple Gastrique
Smoked Cream
Foie Custard
Micro Greens