Amuse Bouche – Quail, Cauliflower Cream, Truffled Cardoons, Fuyu Persimmons
Although quail is the protein in this amuse, the real star to me is the under-utilized cardoon. As a matter of fact it has been like pulling out teeth sourcing them out. I can’t for the life of me understand why they are not more sought after by chefs. With a flavor that is a [...]
Squab with 3 Preserves
This preparation was done for a tasting menu this evening and I’m toying with bringing it onto the menu. It is a half squab, the breast, thigh and leg roasted to medium rare and served on 3 different preserves. The leg in the top of the photo is with a persimmons preserve, the breast in [...]
