Egg, Cheese, Duck

Compressed Kale Powder
Kale is one of my favorite vegetables to eat in the raw form. It is very healthy for you, I could write an entire page just on the nutritional value. For the compressed kale powder I like to use black kale also known as Tuscan kale. Remove all the stems from the kale and give the kale a good washing. Lay on paper towels to dry. Heat oil to 300*F, about an inch and a half in a saute pan. Carefully fry the kale until crispy about 20 to 30 seconds and place on dry paper towels. While the kale cools to room temperature get your robot coupe ready. Add tapioca maltodextrin(the amount of malto depends on how much kale you are doing) to the robot coupe, add your kale and season. Mix until it comes to a nice fluffy powder, you might have to add more malto or fried kale to get the texture right. Once you got that down put the powder in a cryovac bag and seal on the highest setting. Let the kale powder sit in the bag for about 30 minutes. After sitting open the bag and take off chunks when needed.

Herb Goat Cheese
Pickled Carrot
Tomato Mousse
Dried Tomato
Duck Confit
Preserved Lemon Zest
Pumpernickel
144 degree Egg
Smoked Maldon

Chowder... kind of....

Pumpernickel Bread

1 1/3 cups strong brewed coffee, room temperature
1/4 cup vegetable oil
1/4 cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons cocoa powder, unsweetened
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast
2 tablespoons flax seed
2 tablespoon sunflower seed
Egg wash
Maldon Salt
Combine molasses, cooled coffee, & yeast, set aside to proof. Combine vegetable oil and brown sugar. Combine rest of dry ingredients. Add proofed yeast mixture to the oil and sugar. Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3. Place in large oiled bowl, cover with plastic and set in warm place to rise until double in size. Let the bread go through its full rise each time. Let bread rise twice. Punching between each rise. Preheat oven to 357 degrees F. Egg wash the top and sprinkle with Maldon.


Mussels
Lump Crab
Creamed Corn
White Wine and Cream Reduction
Butter Poached Yukon Potatoes
Roasted Cauliflower
Mussel Nage
Torn Pumpernickel Croutons
Micros