Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
Martin, Melissa M.: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Chauhan, Maneet: Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
McDermott, Kate: Pie Camp: The Skills You Need to Make Any Pie You Want
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Kimber, Edd: One Tin Bakes: Sweet and simple traybakes, pies, bars and buns
Clark, Letitia: Bitter Honey: Recipes and Stories from Sardinia
McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
Town, Back in the Day
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June 27, 2012
ideas in ideas
ideas in food
&
el ideas
ossetra
brown sugar / olive oil / ice cream
tasmanian trout
asparagus / chervil
zucchini blossom
mussel / saffron / tomato
seafood salad
pistachio / arugula
cherries
umabushi / tosaka / katsuobushi
risotto
sunflower seeds / porcini / kombu
egg
rabbit / green tomato / purslane
chicken
fourme d’ambert / celery root / hot sauce
pork belly
onion / beans / shrimp
skirt chop
ricotta gnuddi / honeydew
lamb
garlic / garlic / garlic / garlic / garlic / garlic / garlic
foie gras
blueberries / oatmeal / yogurt
donut carpaccio
coffee custard
chefs
alex talbot / phillip foss / scott manley / kevin mcmullen / akiko moorman
Years Past
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Final Menu
May 27, 2011
IDSK-4
Watermelon Gimlet
bluecoat Gin . lemon balm . lime cordial
Powdered Lovage Ice Cream
steelhead trout roe, celery-jalapeno relish
Torn Scallops
kimchi, coriander-kosho yoghurt. Asian pear pickles
Morel Mushroom Custard
chinese long beans, sesame dressing
Onion Lobster Soup
grilled cheddar cheese
King Trumpet Mushroom
speck, garlic miso, chicken wing
Broken Foie Gras
cucumber, smoked Worcestershire sauce, honey
Carrot Stew
xo sauce, onsen egg
Sea Urchin Rigatoni
seaweed butter, duck confit, sea urchin bottarga
Country Pate
watermelon, picholine olives, BBQ potato chip gnocchi
Blackened Hiramasa
rhubarb harissa, escabeche vinaigrette
Lamb Belly
peas and parsnips, chorizo soffrito
Skirt Steak
poasted grape and black bean jus, pine nut praline, hobbs bacon
St Agur
toasted strawberries, purslane, sauternes saturated raisins
Drunken Milk Jam Ice Cream
shaved chocolate chip cookies
French Toast
citrus marmalade, lemon-brie ice cream
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Rough Ideas
Ideas and dishes take shape, evolve, change and become eliminated. Those that have cooked with us in the past know that the menu changes as we get closer to the actual dinner. The questions are often how do we get to the end result? The process is not as refined as you would think. It is a giant game of connecting the dots and the process of elimination. In case you are interested, here is where we stand right now for IDSK-4.
Powdered Lovage-Vanilla Ice Cream
steelhead trout roe, celery-jalapeno relish
Torn Scallops
kimchi, coriander-kosho yogurt, asian pear pickles
Morel Mushroom Custard
asparagus, sesame dressing
Onion-Lobster Soup
grilled cheddar cheese
King Trumpet Mushroom
speck, grapers, garlic-miso
Broken Foie Gras
cucumber, smoked worcestershire sauce, honey
Carrot Stew
xo sauce, onsen egg, (puffed octopus)
Sea Urchin Rigatoni
seaweed butter, duck confit, sea urchin bottarga
Country Pate
picholine olives, BBQ potato chip gnocchi
Blackened Mackerel
rhubarb-harrisa, escabeche vinaigrette
Lamb Belly
peas and parsnips, chorizo-soffrito,
Skirt Steak
roasted grape jus, pine nut praline, Benton’s bacon
St. Agur
strawberries, purslane, sauternes saturated raisins
Drunken Milk Jam Ice Cream
shaved chocolate chip cookies
French Toast
citrus marmalade, lemon-brie ice cream
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May 3, 2011
Caramelized White Chocolate, Smoked Steelhead Trout Roe, Melon
Charred Squid, White Cocktail Sauce, Dill
Braised Whelk, Ramp Hollandaise
Bone Marrow, Potato Crust, Thousand Island Dressing
Fluke, Chive Blossom, Walnut Oil
Morel, Smoked Ricotta, Nasturtium
Soft Shell Crab, White Onion-Coconut, Lime CHarcoal
Ivory Salmon, Strawberry-Green Olive, Fava Bean Valencay
Kasu Cavatelli, XO Bolognaise
Duck Fricassee, Peas, Watercress
Lamb Shoulder, Artichoke Aligote, Kimchee
Sorrel Ice Cream, Rhubarb, Buckwheat Shortbread
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Ideas in Food @ atelier
Ideas in Food @ atelier
Meyer Lemon Ice Cream
whitefish roe, burnt lemon meringue
Fried Chicken Hearts
dandelion honey-tabasco, coleslaw puree
Salt Cured Musk Ox
pickled cattails, brown butter mayonnaise, radish
Surf and Turf
sea urchin, duck tongue, watercress leaves
Parsnip Soup
young coconut, sweetbread croutons, black olive
Sweet & Salty
potato and green olive
Forbidden Congee
duck gizzards, egg yolk
Squid Rings
pistachio, green papaya, culantro
‘
Halibut for Two
chinese celery, potato puree
Corned Leaf Tripe
cabbages: red, green, fermented
Shredded Beef Tongue
smoked oatmeal, watercress stems, dr.pepper
Elk Strip Loin
sunchoke-hazelnut, pickled milk weed pod, green brier
La Sauvagine
black garlic powder, basil, birch syrup
Powdered Palm Sugar Ice Cream
citrus salad cells, shaved shortbread
Chocolate Pudding
sweet cream granita
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March 16, 2011
Scrambled Egg Mousse
Blis brook trout roe ∙ melon ∙ cucumber
MV Nicholas Feuillatte Brut, Chouilly, Champagne
Medai
grilled fish bone oil ∙ Eureka lemon leaf ∙ salad burnet
2009 Serge LaLoue Sancerre, Loire Valley
Shaved Shrimp
charred jalapeno ∙ bolting cilantro
2008 Lambert Bridge Viogner, Bevill Vineyard, Dry Creek Valley
Uni Tortellini
yuzu kosho ∙ Dungeness crab
2008 Ramey Chardonnay, Russian River Valley
Local Black Cod
chicory ∙ squash-banana ∙ watermelon radish
2008 Dutton Estate Pinot Noir, Karmen Isabella Vineyard, Russian River Valley
Sonoma Lamb
loin and tongue ∙ carrot-peanut butter ∙ oxalis
2007 Rafanelli Cabernet Sauvignon, Dry Creek Valley
Cashew Butter Bavaroise
sugared crouton ∙ huckleberry ∙ white chocolate ∙ toffee ice cream
2008 Alvear, Pedro Ximenez, Montilla-Moriles, Spain
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The Cocktail Party at WoodBerry Kitchen
Here's what you missed:
Cocktail Drinks
Stone Fruit Punch
Caprock Organic Gin, August peach liqueur, tangerine ginger tea,
apricot and orange syrups, lemon juice, essential oils
Pumpkin Flip
fairytale pumpkin rum, pumpkin juice, pumpkin pie syrup,
egg yolk, sherry vinegar, smoked chestnut
Popcorn Mezcal
salted lime popcorn
Smoked Apple
smoked cider, apple brandy, house bitters,
apple "cherry"
Brandy Alexander
pecan rum, oat ice cream infused oat whiskey,
caramelized oat half and half
Coffee Drinks
Clear Coffee Soda
sorghum, peach liqueur, spice tree floater
Cherry Brandy Brewed Coffee
roasted white chocolate
Affogato
cascara ice cream, espresso whipped green coffee milk,
cascara dust
Cocktail Snacks
Shrimp Cocktail
Marvesta shrimp, popcorn butter, encapsulated cocktail sauce,
celery leaf, Maldon salt
Steak Tartare
encapsulated Whitmore egg yolk, fennel sauce,
celery root, black pepper
Coffee Roasted Beets
sliced beet, diced sour cream, air dried beef,
mustard leaf, served on a salt pedestal
Hot Pockets
pretzel tuile, warm cheddar beer sauce
Butcher's Board
salami, coppa, shoulder, belly,
cranberry mustard, apple butter, bicuits, cornbread
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IDSK III
October 2, 2009
Hiramasa
broken icicle radishes, crab applesauce
Peanut Pumpkin
roasting jus, doña engracia
Matsutake Mushrooms and Bartlett Pears
hot and cold, raw and cooked
Chestnut Soup
gala apples, bacon bits
Warm Hiramasa
vadouvan, eggplant
Russet Potato Gnocchi
parsley, tender garlic, powdered raclette
Twice Cooked Scallop
chorizo, black cabbage, beef fat consommé
Whey Poached Beef Strip Loin
braised shank, red cabbage: raw and cooked
Adelegger 17 Month
yellow tomato jam
Apple Pie and Coffee
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September 12, 2009
Almost crunch time, a few changes may still occur but this is the current prep list:
Manhattan Clam Chowder
Minced Tuna
spicy mayonnaise, watercress
Kona Kampachi
avocado, caramelized coconut milk
Fresh Corn Polenta
Liver and Alliums
Toasted Linguine with Clam Sauce
Sockeye Salmon
fennel
Roasted Chicken Tail
harissa yogurt
Beef Shank
sauerkraut purée
Rembrandt Gouda
blis elixer
Apple and Butternut Squash Crisp
blackberry-wine sorbet
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May 1, 2009
Shades of Green, Tastes of Spring
Liquid Lovage
crabmeat
Cream of Watercress Ice Cream
sake cured steelhead trout roe, croissant croustillant
Wild King Salmon
pecorino, fava beans, pimenton
Mozzarella Pudding
frozen rhubarb, olive oil
Russet Potato Gnocchi
ramp leaves, country ham, shaved l’etivaz
Wild King Salmon
grilled zucchini puree, lemongrass sabayon, rye bread
Chicken Marsala
egg yolk, morels, nasturtium
Skirt Steak
honeydew melon, rosemary, fermented vadouvan
Langres
strawberry-lychee mostarda, red ribbon sorrel
Aero Chocolate
blood orange infusion, crispy cashews
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December 31, 2008
Popcorn Gelato
smoked wild char roe, lime crisps
Quail Spring Roll
date-onion, mango pickle
Cold Smoked Lobster
peanuts, Grenada pepper vinaigrette, papaya
Nantucket Bay Scallops
powdered lardo, celery root, onion syrup
Walnut Soup
pickled kasha, Japanese eel, marjoram
Parsnip Porridge
black truffles
Ricotta Dumplings
shrimp bolognese
Octopus
sweet and sour potato noodles, pear puree, blis elixer
Chicken Liver and Kimchi Terrine
puffed cilantro
Skirt Steak
butter pecans, eggplant-treacle, consomme
Fourme d’Ambert
red grapes, smoked port syrup, arugula
Sliced Chocolate
cherry-olive compote, white chocolate-beer ice cream
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October 4, 2008
Belle De Bosque Apple
ground parsley seeds, baby arugula
Bollinger Grande Annee 1990 Rose
Butter and Sugar Corn
Kistler Chardonnay 1999 Durell Vineyard
Slow Roasted Suckling Ham
fairy tale eggplant, sage, cracklings
Zind-Humbrecht Gewurtztraminer 1997 Goldert
Big Yellow Banana Squash Carbonara
Kistler Pinot Noir 1998 Hirsch Vineyard
Braised Lamb Neck
ribbed zucchini, vaudovan, mashed fingerling potatoes
Chateau Cos D'Estournel 1982
Roast Duck
grape puree, celery puree
Allegrini Amarone 1996
Porchetta
peanut squash, collard greens
Clos de Truffieres, 1997
Mountain View Fresh Feta
tomatoes, honey
Chateau Montelena Cabernet Sauvignon 1995
Strawberries and Creme Fraiche
Chateau Rieussec Sauternes 1988
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Ribeye at Stir
It will probably surprise no one that three services became five. Here's the menu from the July 2, rib eye class at Stir.
Thyme Roasted Ribs
Steak and Cheese Tartare
porcini mushrooms, parmigiano-reggiano, celery leaves
Slow Poached Center Cut Salad
stone fruit, watercress, jalapeno
Tea Smoked Center Cut
rutabaga puree, roasted porcinis
Roasted Rib Eye Cap
pak choy, shrimp and mascarpone ravioli,
fermented black bean barbecue sauce
Figs and Strawberries
sweet corn sauce
For those who need visual stimulation, there was a photographer present. Justin Ide already has a slide show, with music, up on his site.
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The Menu...
wild char roe, honey jelly, borage leaves
Chilled Scallop
chanterelle mushrooms, apricot puree, sylvetta arugula
Stone Crab Claw
vadouvan, potato links, kimchee ketchup
Shrimp
cattails, juniper, yuzu
Crowder Peas
brown butter puree, black truffles, parmigiano reggiano
Foie Gras Fragments
green olive sugar, squash filaments, cornbread streusel
Griddled Crab Tail
corn blanket, chow chow, woodear mushrooms
Root Beer Short Ribs
tomato stew, garlic whistle emulsion, basil
Pork Loin
desiree potato puree, sungold tomatoes, pickled watermelon rind
Trefoil
charentais melon marmalade, nasturtium
Raspberries
eucalyptus sorbet, whipped whey
Peach Pie
butterscotch
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May 17, 2008
Parsnip Ice Cream
sake cured steelhead roe, lilac, nigella puree
Island Creek Oyster
grapefruit-yogurt consomme, olive oil
Crispy Chicken
spring and black garlic
Onsen Egg
prima donna gouda, gonzo zucchini,
opal basil
Braised Morel Mushrooms
vadouvan broth, stinging nettles
Rainbow Trout
fava beans, Cabot cloth bound cheddar
Softshell Crab
wood sorrel, melon terrine
Duck
ramp leaves, cherry mustard, tender turnips
Pork Belly Chop
fingerling potato puree, fiddlehead ferns
Gorgonzola Cremifacto
strawberries, smoked balsamic vinegar, tarragon
Buttermilk
lovage, rhubarb
Chocolate
tangerine
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New Years Preparation
December 31, 2007
White Chocolate Ice Cream
wild arctic char roe, blis elixir
Diamond Point Oyster
mastic, apple, passionfruit bubbles
Crabmeat Sphere
butternut squash, sea bean ravigote
Mussel Soup
crispy calamari, hazelnuts, chartreuse
Lacquered Carrots
garam masala, date-yuzu, Benton’s ham
Mozzarella Tagliatelle
mushroom Bolognese
Kona Kampachi
beets, pecorino foglio noche, birch beer
Nantucket Bay Scallops
persimmon relish, vanilla bean, pistachio
Maple Vinegar Glazed Sweetbreads
pear dijonaise, cilantro, pickled peanuts
Lamb Rib Eye
white miso gnocchi, stewed rhubarb
Cheese
To be determined
Chocolate Torchon
olive pop rocks, Buddha’s hand
We currently have our hands full getting the above menu ready and realizing that all the ingredients proposed are not currently available. That said, we are sourcing substitutions and having quite a good time making the appropriate adjustments in the kitchen. Improvisational skills are a very good thing.
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October 26, 2007
Dinner by the Lake
Island Creek Oyster
cauliflower, mustard, brown bread
Wild Brook Trout Roe
smoked maple and cayenne-cashew ice cream, cranberry brioche
Zucchini-Cheddar Soup
black squid
Hot Chestnut-Ginger Knot
parsley, apple-jalapeno
Turkey Wing
carrot-ketchup, cilantro, soy-lime
Pumpkin Pumpkin
Benton’s smoked bacon
Turbot
golden beet, passionfruit, horseradish
Coffee Cavatelli
salt seared scallops, cucumber-walnut, gruyere
Braised Lamb
pretzel spaetzle, Tuscan kale
Hangar Steak
cherry-lime leaf kohlrabi, parsnip-juniper puree
Stilton Cheese
Asian pear apple, minus 8 vinegar, bee pollen-grains of paradise
The Color Orange
apricot, squash, tangerine
Here is this evenings menu, a catered dinner in upstate New York.
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Dinner at Home
Musk Melon Toro
basil
Tender White Carrots
smoked paprika mayonnaise
Cauliflower Cube
smoked steelhead trout roe
Long Beet
sparkling spiced salt
Blue Marlin Tartare
orange infused leeks
Cock's Combs
celery leaves and madiera mushrooms
Veal Breast
preserved lemon infused cipollini onion
Burrata
strawberry-sun dried tomato relish
White Pepper Panna Cotta
brown and green fig mosaic
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December 29, 2006
Sunflower Seed Risotto
culatello, piave vecchio cheese, scallion
Blue Nose Bass
roasted zucchini, sweet and sour chanterelle mushrooms
Grass Fed Fillet
braised oxtail, aromatic coffee puree, artichoke
Buffalo Mozzarella
smoked tomato jam, blis elixir, lampong pepper
Flexible Chocolate
blueberry-passionfruit, thin walnuts
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December 2, 2006
Apple Crisp Ice Cream
wild arctic char roe, young watercress, brittle walnuts
Raw Nantucket Bay Scallops
clear foie gras, argan oil, dill
Key West Pink Shrimp
sicilian pistachios, onion shoots, white truffle consommé
Hot Foie Gras Terrine
smoked applesauce, tonka bean yogurt, ginger salt
Warmed King Salmon
grape-chipotle, red carpet clover, pickled chufa nuts
Turbot
grilled eggplant, passionfruit, green shiso
Sunflower Seed Risotto
piave vecchio cheese, preserved perigord truffles
Crispy Sweetbread Cube
cranberry-horseradish, sage leaves, asian pear
Lamb Loin and Neck
ground olives, summer savory, tomato-tamarind relish
American Kobe Flatiron Steak
membrillo-tomolive, kaffir lime scented spinach, tender cocoa nibs
Double Gloucester
chanterelle mushrooms, powdered yuzu, huckleberry ribbon
Butterscotch Pudding
artichoke, thai basil, smoked cherry crumble
Chocolate-Cashew
persimmon, vanilla smoked salt
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October 7, 2006
Last night we served some folks who wanted to eat. These are our antics. Now, it is time to get breakfast ready for them.
Vinegar Martini
spruce, black walnut, noble sour vinegar
Grilled Potato Ice Cream
smoked wild char roe, golden purslane, chives
Tuna
comte, red ribbon sorrel, onion syrup
Madagascar Prawn
clear buttermilk, celery leaves, brittle curried cashews
Beer Battered Cuttlefish
thai basil, liquid chorizo, yuzu disk
Mozzarella Yuba
ginger-scallion, passionfruit, ground olive gomasio
Sunflower Seed Risotto
jumbo lump crabmeat, matsutake mushrooms, fiore sardo
Warmed King Salmon
pistachio cotton candy, watercress, jalapeno-apple dressing
Petrale Sole
foie gras bacon, woodear mushrooms, membrillo-tomolive
Turbot
tamarind cavatelli, olive leaf arugula, black radish
Potato Gnocchi
foie gras consomme, red mustard, argan oil
Slow Cooked Pork Tenderloin
butternut squash, marinated leeks, olive caramel
Braised Lamb Neck
whipped baked potato, young marjoram, roasting jus
Hangar Steak of Grass Fed Beef
hollandaise sheet, preserved perigord truffles, broccoli florets
Fourme d’ Ambert
smoked dr pepper, chorizo poached pear, epazote
Hot Cheesecake Ice Cream
port melon condiment, grains of paradise
Artichoke Cake
blis elixir, rose water panna cotta
Vahlrona Chocolate Brownie
parsnip ribbon and ice cream, tart cherry-kola nut
Coffee and Biscotti
as bubble tea
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September 24, 2006
Sunflower Seed Risotto
lump crabmeat, artichoke-porcini relish,
classico cheese
or
Honeydew Melon Salad
olive leaf arugula, smoked dr. pepper,
ground olives
---
Five Hour Pork Ribs
black and white bean stew, smoked cabbage,
hen of the woods mushrooms
or
Rock Shrimp
giant green asparagus, buttercup squash confit,
blis elixir
---
Compressed Chocolate Cake
coffee ice cream, black pepper walnuts
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September 23, 2006
Smoked Sea Trout Roe
grilled potato ice cream, yuzu disk,
sliced allium
or
Sweet Potato Parmentier
pulled pork, black lime,
sprouted cumin
---
Warmed Wahoo
broccoli stems and florets, mustard seeds and leaves,
marble
or
Braised Lamb Belly
eggplant-goat cheese, chanterelle mushrooms,
olive leaf arugula
---
Apple Crisp
dried strawberries, sweet cream,
aromatic spices
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September 22, 2006
Jumbo Lump Crabmeat
buttermilk dressing, rhubarb puree,
golden purslane
or
Giant Green Asparagus
liquid chorizo, torn olives,
red mustard
---
Kasu Cured King Salmon
crushed potatoes, manni olive oil,
braised romano beans
or
Grass Fed Strip Loin
polenta, anchovy-onion sauce,
tuscan kale
---
Coconut Tapioca
toasted coconut broth, port preserved cherries
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September 21, 2006
Purple Asparagus
whipped foiegras, yuzu,
red ribbon sorrel
Shrimp Grits
petite french horn mushrooms, rock shrimp,
sliced scallions
Flat Iron Steak
buttercup squash, onion syrup,
basil leaves
Blu
salted radishes, olive caramel,
sprouted cumin
Traditional Flan
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September 13, 2006
Vinegar Martini
spruce, black walnut
Smoked Sea Trout Roe
grilled potato ice cream, apricot, celery leaves
Tuna
red ribbon sorrel, comte, vin cotto
Artichoke
whipped foie gras, yuzu
Warm Tomato
mozzarella sheet, thai basil, yakajirri
Key West Pink Shrimp
clear buttermilk, warm peach, red mustard
Raw Cooked Purple Asparagus
blanket of hollandaise sauce, juniper balsamic vinegar
Blended Oatmeal
preserved truffle, bacon-jalapeno, egg yolk
Chicken Skin Crusted Scallop
matsutake mushrooms, roasting jus, watercress
Turbot
butter clams, tender almonds, leeks
Pork Tenderloin
braised lentils, honey marinated chanterelles, cumin shoots
Lamb Neck
aromatic quinoa, tart cherries, olive leaf arugula
Buffalo Hangar Steak
eggplant-goat cheese, black radish, eel sauce
Smokey Blue
melon confit, blis elixir, golden purslane
Hot Cheesecake Ice Cream
warm plums, olive crumbs, walnut oil
Compressed Chocolate
smoked chocolate ice cream, golden raisin, long pepper
Cookies in Milk
a soup
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September 8, 2006
We had the pleasure of having some guests for dinner who wanted to dine and were up for anything. This is their dinner.
Watermelon
olive oil, tequila,
lemon bergamot
Smoked Sea Trout Roe
grilled potato ice cream, pea crisp,
red mustard
Chilled Orange Peppers
boquerones, pickled red onion,
torn olives
Raw Cooked Asparagus
porcini-artichoke, black truffle caramel,
yuzu
King Salmon
brown butter consommé, sorrel leaves,
warm peach
Mussel-Roast Agave
seared scallop, crispy squid
Whole Roasted Foie Gras
riberry confit, red onion,
minus 8 vinegar
Pork Tenderloin
truffle potato pancake, grilled scallions,
smoked maple syrup
Grass Fed Sirloin
hollandaise veil, honeydew melon,
ramp kimchee
Comte
apricot disk, olive leaf arugula,
rhubarb pudding
Frozen Butterscotch
green apple, vanilla salt
Compressed Chocolate
smoked chocolate ice cream, golden raisin ribbon,
long pepper
Cookies in Milk
a soup
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September 3, 2006
Smoked Sea Trout Roe
musk melon puree, sheep's milk yogurt,
coconut croutons
Avocado Ball
dungeness crabmeat, lemon-pepper,
sorrel leaves
Grass Fed Sirloin
brown butter braised artichokes, pickled jalalpeno,
tomato salad
Buffalo Mozzarella
strawberries, olives,
anise hyssop
Butterscotch Pudding
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September 2, 2006
Mussel and Roasted Agave Soup
cuttlefish cous cous and crisp,
red mustard
Warmed Wahoo
green sauce, grilled eggplant puree,
smoked grapes
Pork Tenderloin
creamed morel mushrooms, pulled pork,
green chile relish
Colorouge
musk melon, licorice,
borage
Chocolate Sable
avocado ice cream, sheep's milk yogurt,
lime-cayenne
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September 1, 2006
Petrale Sole
spiced mango, pickled celery,
golden purslane
Fourme d' Ambert Cavatelli
olive leaf arugula, dungeness crabmeat,
roast chicken jus
American Kobe Flank Steak
watermelon, chorizo puree,
sliced scallions
Pecorino Toscano
banana-black lime, sorrel,
button mushroom salad
Mascarpone Cheesecake
marinated blueberries
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August 21, 2006
Leaving Las Vegas
Last evening was a big night for us. We had fourteen top travel agents fly in from Vegas to come to a secret destination for a surprise dinner. We were the place and the surprise. This is what we served.
Giant Green Asparagus
grilled potato ice cream, smoked trout roe
Nicolas Feuillatte Premier Cru Brut
Seared Scallop
smokey blue cheese, melon confit, lime-cayenne
Pride Mountain Vineyard Viognier 2002
Prime Sirloin
romano beans, preserved black truffles, black lime catsup
Joseph Drouhin Griotte Chambertin Grand Cru 1997
Cave Aged Gruyere
crispy sauerkraut, woodear mushrooms, maple vinegar
Fonseca Vintage Port 1970 Magnum
Chocolate Espresso Marquise
avocado marble, caramelized yogurt ice cream
Suduiraut Premier Cru Sauternes 1990
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August 18, 2006
Griddled Dorade
golden purslane, piave vecchio pudding,
chanterelle mushrooms
Trout Veronique
smoked grapes, honey roasted peanut sauce, anise hyssop
Kasu Marinated Axis Venison
crenshaw melon, anchovy-onion,
watercress
Smokey Blue
black mission fig, culatello,
red mustard
Chocolate Cheesecake
cashew-cocoa, borage leaves,
strawberry essence
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August 2, 2006
Grilled Corn Pudding
green tea-crustacean sauce, sweet onions,
anaheim peppers
Key West Pink Shrimp
shrimp fettucine, ramp kimchee,
fiore sardo
Yellowtail Snapper
honeydew melon, black licorice,
woodear mushrooms
Buffalo Mozzarella Gnocchi
concentrated tomatoes, blis elixir,
minced jalapeno
Lemon Curd
strawberries: extract, fresh, crumble
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August 1, 2006
King Salmon Rillettes
cottage cheese, salted cucumber,
passionfruit-olive crackling
Grilled Green Asparagus
hummus gnocchi, red pepper puree,
black olive caramel
Seared Scallops
smoked spaetzle, pickled mushrooms,
sauerkraut glass
Oregonzola Blue Cheese
pickled dried fruits, candied tomatoes,
port wine vinegar
Warm Banana Crème Brulee
avocado, lime, vanilla
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July 27, 2006
Smoked Steelhead Trout Roe
olive chip ice cream, pea crisp
Barramundi
hummus gnocchi, cucumber,
roasted red pepper
Butter Poached Grass Roots Beef Tenderloin
green asparagus, caramel melansporum,
cashew-cocoa
Lincolnshire Poacher
german potato salad, sauerkraut glass
Crepe Cake
damsonplum cream
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July 26, 2006
Griddled Key West Pink Shrimp
hot mozzarella, asparagus relish,
dried squid
Broccoli Creme Caramel
black truffle caramel, porcini marmalade
Crispy Lamb Belly
smoked spaetzle, pickled morels and chanterelles,
special sauce
Strawberry Pie
sweet cream
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July 25, 2006
Giant Green Asparagus
smoked sea trout roe, celery leaves,
olive crumbs
Seared Scallop
melon confit, crispy peas,
roquefort water
Grass Roots Beef Tenderloin
tea braised artichokes, passionfruit mustard,
button mushroom grits
Goat’s Leap Sumi
sweet tomatoes, caraway,
focaccia croutons
Walnut Semi Fredo
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July 14, 2006
Smoked Sea Trout Roe
grilled potato ice cream, tart cherry,
salad burnet
Pea and Chocolate Soup
poached oysters, cashew-cocoa nib,
smoked paprika
Slow Cooked Pork Loin
zucchini-tomato ravioli, black lime red sauce,
benedictine cheese
Petite Tomato Salad
roquefort water, armando manni olive oil,
smokey blue cheese
Caraibe Chocolate Pudding
avocado marble, strawberry confit,
crunchy walnuts
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July 13, 2006
Tuna Carpaccio
green chilies, sweet onion,
spruce gin-melon broth
Broiled Loup de Mer
aromatic raspberries, smoked butter,
charred scallions
Crispy Lamb Belly
whole grain quinoa, curry,
zucchini
Fleur de Teche
crenshaw melon, olive caramel,
nasturtium leaves
Lovage Cake
mara de bois, frozen yogurt,
blis elixir
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