Cauliflower – Bottarga / Anchovy / Hyssop
This might be my personal favorites of the “Uh oh, we need to get another item on the menu stat!” series. Usually this happens when an integral ingredient becomes unavailable. In this case – as in the previous post – the versatility of cauliflower saved the day. As opposed to the sensuous nature of the [...]
Ossetra – Quail Egg / Cauliflower / Lime
Not all of our ideas work. I had been doing a version of crab with caviar, lychee, and lemongrass which had been getting good reviews from guests. The crab and lychee made good sense to me, but I wanted to see how the caviar would hold up to it without the unctuous crab. In short, [...]
Sardine – White Eggplant / Tomato / Piperade
San Sebastian Sardine / White Eggplant / Zucchini / Tomatoes / Piperade One from the vault that was on the menu during the summer shortly after we opened. A couple of others from shortly after we opened I just ran across on the hard drive that will be posted soon.
Apple – Peanut / Bacon / Parsnip
This course began as a pre-dessert and was first introduced on the evening of our second Anti Restaurant Week engagement. The idea for this was born from my favorite personal snack and one that has kept me fed throughout all of my travels: Granny Smith apple smothered with Skippy peanut butter. From the time I was a [...]
Spanner Crab – Smoked Char Roe / Cucumber / Grapefruit
As far as I know, spanner crab is the only pre-cleaned crab meat that arrives at the door in a raw state. Coming from the waters around New Zealand, they feed off shrimp and scallops take the ocean floor and take on those characteristics in flavor. As the meat comes in raw, we have more [...]
Pata Negra – Cana de Cabra / Espelette / BLiS Elixir
This preparation started out simply enough from our friends at Mercat a la Planxa who were kind enough to bring us some shavings of their Pata Negra when they came in to dine with us. We loved it so much that we decided to get a ham ourselves to see where we could take it. Though [...]
