Watermelon Gazpacho with Crab and Cucumber

The latest menu in the dining room featured this appetizer, which was previously very successful as an evening special.  It features watermelon gazpacho, which is poured table side, over a garnish of compressed watermelon, cucumber, snipped chives, edible flowers, jumbo lump crab meat and sliced cucumber.   Gazpacho is a very old Spanish preparation, dating back to the days of the Roman empire.  Traditionally, it … Continue reading Watermelon Gazpacho with Crab and Cucumber

Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes

  This dish was served at a Chef’s Table in the kitchen this week, and was paired with a 2005 Peter Michael L’Apres-Midi Sauvignon Blanc.  The tasting notes on this highly-rated wine include notes of citrus and lychee, with a clean and crisp finish.  The flavors of this dish were meant to be muted, earthy and mildly sweet, to pair with the dry nature of … Continue reading Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes

Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette

  Recently a guest requested “Tuna Crudo” as part of their multi-course tasting menu.  The use of the term “Crudo” versus “Carpaccio” or “Sashimi” made me curious as to whether there was a fundamental difference between the preparations. Crudo, which means “raw” in Italian, can encompass minced, diced, or sliced proteins.  Carpaccio, which means “skin”, generally means that items have been sliced to the thinness … Continue reading Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette

Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

Summer is finally here and with it come the light, fresh flavors of the season.  This salad was served during a seven course dinner and was paired with a chardonnay. Beets are one of my favorite ingredients to work with and they are one of the most useful vegetables in existence.  Beets (as they are commonly referred to, although they are the taproot of the … Continue reading Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

Venison, or deer meat, has enjoyed a rise in popularity lately as the cost of beef rises and a growing demographic of health-conscious consumers seek out lower-fat options.  Venison has a deep, rich flavor which can be similar to beef, though it can sometimes have a “gamey” note and even more tender cuts can be tough comparable to beef or pork.  Both of these characteristics … Continue reading Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

This dish has some of my favorite flavor profiles and I’ve enjoyed letting it evolve over the past few years. This preparation includes a roulade of duck breast with the skin removed, which has been filled with dried cranberries, raisins and candied pecans.  The spaghetti squash was roasted and tossed with bacon, mirepoix, butter and seasoned with kosher salt and ground white pepper.  Idaho potatoes … Continue reading Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Beef short ribs are one of my favorite ingredients to use, developing deep, luxurious flavor when braised.  The biggest challenge in using them has always been trying to give them a refined presentation.  Rather than using a traditional braise, this time we tried cooking them sous vide to give them a more uniform appearance. The interesting thing about preparing this product sous vide is that … Continue reading 36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree