The Digital Kitchen...

Food Porn 11.24.11...

2011-11-24T02:17:00.001-08:00

seared foie gras, hazelnut-nib waffle, cranberries, cranberry tapenade

saba-hazelnut oil dressing

bison loin sous vide, quince puree, thumbelina carrots
chanterelle gratin, banyuls sauce

seared scallop poached in carrot butter
spinach puree, honshimejii, truffles, romanesco, balsamic-carrot butter dressing

seared foie terrine, foie gras "opera torte", seckle pears
candied pecans, red ribbon sorrel, quince paint

Happy Thanksgiving All...Hope you and yours have a very happy holiday.

Fall Shots of Food...

2011-11-12T10:49:00.000-08:00

scallop,carrot butter, red zebra tomatoes, arugula

truffles, lomo

smoked catfish, corn, pears, truffles, celery

duck breast, thumbelina carrots, quince

asian pear, grains of paradise, pear sorbet
~~~

just a few shots of passion, pleasure, pain and porn...enjoy

Food Porn 10.25.11...

2011-10-25T21:36:00.000-07:00

grape-chevre lollipop

heirloom tomato-heart of palm salad

foie gras, cherries, apricot-truffle conserve

scallops, pumpkin, sea urchin, tapioca

golden snapper, truffles, baby lima beans, bacon

apples, late harvest gewurztraminer, vinegar, grains of paradise

muscovy duck, turnips, fennel, blackberries

beef short ribs, horseradish potatoes, porcini

valrhona chocolate, pears, strawberries, caramel

bacon macaroon sandwiches, biscotti, olive oil chocolates
~

a few shots from one of our latest events...just a lot of fun to be honest..."the kitchen gals" did a great job!...hope you enjoy it as much as we did!

Food Porn 6.15.11...

2011-06-16T01:53:00.001-07:00

copper river king salmon bely, farmers white asparagus

togarashi creme fraiche, heart of palm

morel stuffed saddle of rabbit, morels, fried duck egg yolk
farmers asparagus, truffles

salt steamed halibut, ramp puree, lemon potatoes, peas, red wine sauce

asparagus terrine, goat cheese, prosciutto, white asparagus salad
wood sorrel, pedro ximenez dressing

seared foie gras, rhubarb puree, rhubarb napoleon, hazelnuts, maple

coffee crusted lamb, fennel, peas, quince conserve

some dishes to ponder...have neglected this sight for a while..time to man up and bring something to the table. Lots has transpired since the last post...and they are all on the main site of http://www.cuisinierskitchen.blogspot.com/

Food Porn 3.18.11...

2011-03-19T02:16:00.000-07:00

foie gras, honey gel, compressed apples, micro celery

chocolate-0live oil caramel, hazelnuts

syrah braised shortrib, celery root-date napoleon,truffle aioli,

crispy sweetbreads, black trumpet mushrooms, huckleberry essence

grilled Portuguese sardines, baby octopus, creamy potatoes, oranges
fennel, olives

version from above with Mediterranean branzino

beets, oysters, chorizo, creme fraiche, chrysanthemum

a few updates of various exciting food shots to achieve arousal through visual stimulation for the sole purpose of exploitation of the craft and development of taste...

Food Porn 01.24.11...

2011-01-24T01:47:00.000-08:00

Cechina de Cocina "Coca"

air dried spanish tart, black trumpets, idiazabel, green olives

olive oil-pimenton sponge & lentil-garlic sopa

Slow Braised Beef Short Ribs

celery root puree, crispy sweetbreads, "5-onions", hedgehog mushrooms

kohlrabi, mustard-pear essence

Seared Loch Duart Salmon
lentils, leeks, truffles, red wine jus, celery oil, crosnes

Porcini Crusted American Bison
celery root puree, thumbelina carrots, black trumpet mushrooms
huckleberry jus, crispy celery root

Port Cured Hudson Valley Foie Gras
hazelnuts, cacao nib, apricot marmalade, compressed apples, micro arugula
saba-hazelnut vinaigrette

Blow Torched Wild Japanese Hamachi
carica, heart of palm, coconut wafer, spicy coconut foam, carica coulis

various food shots of the moment to arouse the senses, to tempt the appetite and to tease the palate! Fun sensuous flavors of winter brought to the forefront by means of passion and inspiration. Enjoy...

Merry Xmas...

2010-12-25T20:13:00.000-08:00

fluke/pistachio/carica/hearts of palm/carrot soup/coconut

salumi in various styles/persimmons/mostarda/pears/pecans

scallops/truffle/pumpkin polenta/leeks/salsify/black trumpet

duck/gingerbread potatoes/romaesco/thumbelina carrot/huckleberry
cranberry/eucalytpus/syrah salt

a few shots to inspire the new and provoke thought...merry xmas to all and to all a good bite!

Food Porn 11.14.10...

2010-11-15T00:07:00.000-08:00

plate up of chestnut-chocolate "torte"

apples/amaretti/caramel/chocolate/chestnut

diver scallops/shrimp/black trumpet mushrooms/pomegranate paint

polenta/chard/sweet cicely

grilled halibut/braised pork belly/leek pancake/watermelon radish/chili

camembert brulee/autumnal fruits/figs/bacchus sorbet/pumpkin sponge

My digital kitchen site unfortunately gets the short end of the deal when it comes to posting. It's sister site, and main focus always gets more attention. It is the sexier of the two siblings. The eldest that gets everything first hand and simply...first. Gotta remember to give it some love now and then. Like any family...functional or not, nothings perfect!

Shots of the Moment...

2010-10-30T11:55:00.001-07:00

wonderfully tasty salumi...

sweet coppa, bresaola, tuscan wine cured salami, fennel sopressata, antelope andouille

chorizo riojana, basilicata, prosciutto

sous vide chicken breast, quinoa, chanterelles, asparagus, grilled squash, tomato coulis
indian summer stonefruit relish

Fall Bar Snacks...

2010-10-22T00:25:00.000-07:00

a nibble here, a handful there. Tasty with any kind of beverage. Try different levels of heat to satisfy your own endorphin fix.

2 cp. Pumpkin or Winter Squash Seeds, with pulp- steeped in butter for about 30 minutes until butter is well flavored with pumpkin and achieving a nutty amber-brown color.

Drain. Reserve butter for cooking shellfish, vegetables, mushrooms etc.

Fry seeds in 350 degree canola or peanut oil for several minutes until rich brown, but not burned.

Immediately out of the oil, season with sea salt, white pepper, superfine sugar, ground cinnamon and chili spice. Serve warm. Warning...better have back up.

Tastes 09.23.10...

2010-09-24T01:12:00.000-07:00

painted hills beef short ribs/glazed fennel/carrots/chanterelles

smoked chocolate essence/syrah salt

diver scallop/black zebra tomatoes/pesto/chili threads/tomato coulis

soft shell crab/corn/bacon/chard/chanterelles

sauteed alaskan halibut cheeks/porcini/corn/truffles/rainbow chard/veal jus

Tastes 8.23.10

2010-08-23T13:57:00.000-07:00

soft shell crab/yellow taxi tomato/squash blossom "farcie"

zucchini & caramelized onions/arugula/green olives

"caribbean french toast" & foie gras/peaches/jalapeno/mint

almonds/maple

summer corn tasting

green zebra/sturgeon caviar/cape gooseberries/lobster

watermelon/yellow tomato/feta/olive oil/chives

here are but a few...

Tastes 7.10...

2010-07-15T02:57:00.000-07:00

foie two ways- chilled mousse, apricot brulee, apricot truffle marmalade...

hot seared with HBO crust, cacao nibs, hazelnuts, peppered plums, syrah gastric

alaskan spot shrimp, baby zucchini agnolotti, peas, zucchini, tomatoes, basil, shrimp broth

sumac braised & glazed wild boar rib & veal sweet breads, morels, figs, corn pancake, mustard jus

sides of house made spicy kim chee

hebi & squab, chard, chorizo potatoes, caramelized garlic, charred tomato jus

wild boar slider w/ rhubarb, boar skewer w/ coconut and quince jam, peach-cabbage-carrot slaw

Tastes of the Moment...

2010-06-26T17:43:00.000-07:00

Vadouvan Scented Soft Shell Crab
red ribbon sorrel, mango, spiced coconut emulsion, lemon balm jus, carrot oil

A few recent dishes worth sharing...or not? Still, here they are.

copper river salmon belly "crudo del fuego"

peas, orange mont, shiso, beet tapenade, horseradish crema, aprium ice

bergamot dressing

assortment of house cured salumi of the moment

clockwise from top...

lonza, soppresata, antelope andouille, pork gentille, lamb finocchiono, prosciutto

heather honey lacquered squab breast

porcini, pork cheek ravioli, pea puree, pea blossoms, salsify, pineapple sage jus

Soft Shell Crab...

2010-05-30T18:27:00.000-07:00

chili powder cornmeal & chipotle crusted soft shell crab
pickled apple-lovage stuffed squash blossom
grilled king trumpet and caramelized onion
carrot juice oil with poultry jus

a quick shot of a fresh crispy soft-shell crab straight from the Chesapeake and crafted in our kitchen for a couple of good customers. Hints of hot chili spices, sweet, savory, tart and unctuousness all in one.

A Few Good Ingredients...

2010-05-09T20:06:00.001-07:00

Purple Mizuna...oh so fresh and cool!

just a splash of garden treasures brought in lately. We loved them...thought you would enjoy them...can't wait to get more!
Baby French Breakfast Radishes...peppery and crisp!

Lovage...fresh and wild like celery!

Spring Dishes...

2010-05-02T11:20:00.000-07:00

crudo of daurade
cara cara orange/purple mizuna/cucumber-watermelon radish
yuzu sabayon/meyer lemon oil

here are a handful of dishes that we shot while putting out two different dinners for special folks...All were crafted with the inspiration of Spring, good food and passion!

maine lobster/elderflower compressed cantaloupe/golden caviar
coconut chips/opal basil/coconut-lime granite

braised pork belly & washington ling cod sous vide
fava beans/carrot creamed nettles/walnut vinaigrette/spring garlic jus

maine lobster "slider"
shiso/mango/american sturgeon caviar/lobster-vanilla oil/lotus root chips

slow cooked king salmon "salad"
asparagus "vichyssoise"/heart of palm/bronze fennel/fennel pollen crust/
shiitake chips

sauteed atlantic fluke & foie gras

braised ramps/lemon-parsley panzanella/foie gras nage

sumac marinated wild boar
seared scallop/baby carrot "stew"/honshimejii/grilled king trumpet

lacquered wild boar rib & sea scallop
stewed spring garlic/baby carrot salad/carrot foam/honshimejii/tatsoi

Tribute to Spain...

2010-04-24T20:23:00.000-07:00

just a little dish that screamed out spanish flavors...

cuttlefish sous vide...lonza...smoked olive oil...shrimp...tangerines...

Sweet Australian Blue Prawns...

2010-03-14T13:19:00.000-07:00

a dish we just did on the fly for a chefs table. Tasty...simple...and fun.

Dishes of Distinction...

2010-03-01T01:37:00.000-08:00

staging of my trio of amuse for guest chef dinner at Crush...

flame torched hiramasa, sweet potato, coconut, gingered carrots, bacon

a handful of dishes cooked here and there, served to those that are passionate about eating and ingredients and by those that are passionate and determined about cooking! Enjoy...

lamb sous vide, shallot jam, truffled celery root, turnips

raw kushi oyster, champagne-raspberry gelee, sturgeon caviar, yuzu-elderflower drizzle

roasted bison

mica's pear soup amuse, pork belly-pear lollipop

ahi tuna salad with mango and heart of palm

beef short rib-horseradish terrine

chilled moularde duck salad, truffled vegetables, walnuts, fig-walnut dressing

australian hiramasa

Taste of Bordeaux Dinner...

2010-01-30T19:25:00.000-08:00

a few insights to this cool dinner featuring nothing but Bordeaux wines. Very cool...

Pears Sous Vide, Smoked Pecans, Duck Confit-Butternut Squash Composure

Mustard Dressing

Braised Oxtail and Hedgehog Mushroom "Pithivier"

Celery Root Puree, Caramelized Onions, Cider Jus

Cacao Nib Crusted Bison Striploin, Sweet Potatoes, Crispy Shallots

Sunchoke Foam and Manjari Sauce

Shaved Truffle Infused Sheep's Cheese

Squash Cake, Preserved Cherries, Cherry Jus, Heather Honey

Simple Bar Bites...

2010-01-01T14:49:00.000-08:00

Roasted Eggplant Crisp
Pears, Goat Cheese, Hazelnut Streusel, Mustard
a'la mode you ask...sure~ Potato-Roasted Garlic Ice Cream

a melange of snacks...bites...noshes & nibbles...savory dishes to soothe your soul whilst sitting in our lounge. Not looking to be earth shattering here, just warming and comforting. Tasty. Thoughtful and fun with a touch of whimsy. Enjoy...

Golden Yam Fries

Elderflower Buttermilk Dip and Douglas Fir Honey

Smooth Pumpkin Puree

Chives, Honey and an abstract of Pumpkin Seed Oil

House Cured Lomo "Bocadillo"

Arugula, Manchego, Piquillo Peppers, Olives, Smoked Paprika Aioli

on grilled Country Bread

Time Lost...

2009-12-19T20:15:00.001-08:00

Where has the time gone? What am I up to you may ask? Maybe not. It seems that time slips away during this time of year. Business and all. Crap. Life etc. I have taken a bunch of photos and will post them shortly, as soon as I can sort them out. We have been up to our asses in holiday business so be patient. New thoughts and ideas on ingredients have been conjuring up almost by the moment...just can't seem to get to it in this craziness. Glad when the holidays are over! Sad but true...
a few "bites" to hold you over, or send you on your way...
salmon sous vide, tangerine, butternut, heart of palm
yuzu cured ahi, mango, avocado
shortrib, horseradish, mustard, walnuts
artisan polenta, brussel sprouts, walnuts, wild mushrooms, celery root

Parting Shots of Summer...

2009-10-25T16:53:00.001-07:00

green zebra pave, yuzu dressed crab, heart of palm, sturgeon caviar

yogurt-hibiscus lollipop

A few last shots of the summer ingredients. Found them tucked away on my camera. Use this as a remembrance of the nice weather when you are sick of the squashes, citrus, nuts and roots after the long cold winter.

ahi crudo, peach, avocado, branzino tartare, citrus, lemon aioli

quail salad, foie gras, figs, truffles, potato blini

monkfish, chanterelles, bacon, scallop, caramelized garlic. lentils

walnut-nib-cornflake crusted short rib, "dauphinoise", walnut gel, carrot-celery salad huckleberry essence

Recent Endeavors...

2009-09-27T15:37:00.000-07:00

a couple shots of some recent undertakings, both from a curing perspective and a cooking one. Simple, tasty and fun. Enjoy...

The start of a journey of Lonza or Lomo Making...

Lamb Loin Sous Vide
Chanterelles, Caramelized Bacon & Garlic, Potato Gnocchi, Black Olives
and a Wild Huckleberry Sauce

Recent Dishes to Inspire...

2009-08-07T00:56:00.000-07:00

chanterelles/gnocchi/baby turnips/farmers onions/chive essence

lamb sous vide/potato gnocchi/chanterelles/salsify chip

here are but a few dishes we have been playing around with of late. Take it or leave it.

maine lobster brulee with citrus dressing, melon-heart of palm salad

chilled melon shooter, frozen elderflower yogurt lollipop

seared scallop martini, peas, corn, bacon, heirloom garlic nage, "up with a twist"

spicy buttermilk battered portuguese sardines, fennel-citrus salad, chili aioli, blood orange dressing

striped sea bass "lollipop", charred baby octopus, fingerling potatoes, chorizo

green olive "vierge"

tuma trifulera "brulee", pluots, hazelnuts, shiitake chips, truffled kettle corn

truffle-late harvest zin vinaigrette

spice crusted muscovy duck, gingerbread pancake, carrots, chanterelles, caramelized fennel

elderflower compressed cherries, chocolate essence

tomato caramel basted heirloom tomato, lavender ice cream, raspberries

olive oil sponge, bacon praline, basil seeds

Various Shot's of Eye candy...

2009-07-19T20:05:00.000-07:00

halibut-heirloom tomato terrine, (wrapped with leeks) with garlic, thyme and olive oil

fresh pasta, peas, lobster, shellfish essence and reggiano parmigiano

canary & sharlyn melon boisson, crab-peach "sambal", lobster oil, togarashi

fluke, polonaise crust, fava beans, sweet onion soubise, morels and celery root

halibut terrine as plated
black olive-anchovy butter, shrimp-mussel vinaigrette, asparagus, tomatoes

baby turnips glace...mmmm

Sushi at Sea...

2009-07-05T12:40:00.000-07:00

A taste we had while cruising at sea to Alaska. Although some of the floating restaurants on the ship were merely tourist-esque, we did manage to find some tasty eats. One of the memorable meals were at this sushi bar. We connected with the chef and had a fab time.

Summer Cleaning...

2009-06-20T14:34:00.000-07:00

Something we can never seem to get enough of. That deep, inner-cleansing. Our summer shut-down is always a good time for this. Not only is it good for the operation, and gives us opportunities that really never seem possible during open op time, but it is also a bonding time between our crew. J...you rock dude!

More Food...

2009-06-13T21:19:00.000-07:00

Grilled CR Salmon, Orange & Dill Infused Salmon Agnolottis, Morels, Asparagus, Ramps

Adding a few more food shots to contemplate...

Spice Crusted Duck Breast, Asparagus, Morels, Lemon Emulsion, Crisp Shallots

Drying Salumi...

2009-06-13T20:44:00.000-07:00

A quick visual of the newest batch, hanging to develop some fermentation before being sent to the gallows in the depths of the cellar. Tuscan Spicy Pork, Basilicata and Pork-Fennel Salumi.

Last Bites...

2009-06-13T20:32:00.000-07:00

Sashimi of Copper River Salmon Belly "Torched"
Peas, French Breakfast Radishes, CR Salmon Agnolotti, Pea Jus and Tuberous Begonia

Here are but a few last tastes that ended up coming out of the kitchen over the past several shifts. Perhaps this can lead us to new heights. I can only hope to achieve a higher plane.

"Prosciutto & Melon"

House Cured Prosciutto, Brioche, Compressed Melons, Mostarda, Mosto Cotto "Paint",

Orange & Ham Dust

Inspirations of the Moment...

2009-06-07T12:18:00.000-07:00

Chilled Foie Gras Omelets, Quince Jam, Crisp Shallots

Here are several shots that have been captured of late in various arenas of exploration, travel and taste. Hope they are inspiring to you as they have been for me and the team...

Fresh Meyer Lemons picked from the trees in San Diego

Compressed Cantaloupe Intermezzo, Pineapple Tartare, Pineapple Sorbet and Chorizo Dust

3 Soups...chilled pea boisson, white gazpacho, soft shell crab bisque

Sauteed Soft Shell Crab, Corn, Morels, Bacon and Creamed Nettles

Torched Sashimi of Copper River Salmon, Cepes, Salmon Agnolotti with orange and dill

Peas, Asparagus and Carrot Juice Oil

Seared Duck breast, Foie Gras, Carrot Puree, Caramelized Spring Onions, Rhubarb

and Wild Huckleberry Essence

Eye Candy...

2009-05-30T15:50:00.000-07:00

Striped Bass "Cocktail"

citrus, mint, golden caviar, marcona almonds, honeydew foam

warm morel-asparagus salad, scallop, mustard creme fraiche, px dressing, "kat's herbs", bacon

"flash torched" copper river king "sashimi", fava beans, fava-artichoke ravioli
apple-radish salad, avocado oil, duck rub, smoked eel

just a few shots of late. Some good, some so-so. All in all, quite tasty.

Salumi...

2009-05-30T15:40:00.001-07:00

smoked molasses cured prosciutto

making various types of salumi and charcuterie is how we roll. I have been doing it for quite some time, and though it never ceases to amaze me that we can still get some sort of shitty bacteria in there and screw up the whole process. After speaking to many a different authorities, such as Armandino Batali, Michael Rhulman, the folks at Sausage Maker or other sources of intel, it seems that this is par for the course in some degree. This is nature in it's purest form. It is a reality that there will always be obstacles, even with the greatest of notes and environments. As one professional put it..."the only difference in what we(large corporate salumi manufacturer) are doing and what you are doing is that when you lose product, it is merely a few hundred dollars...when we lose product, which we do, amounts to tens of thousands." I guess I feel better. Onward!

~in action~

tuscan spiced salumi

ready for slicing

Making of the Mole...

2009-05-11T23:39:00.000-07:00

a shot in the making of the "liquid orgasm"; aka the mole sauce! It was like sex, harnessed in a liquid state. Enough said.

Food Porn of the Moment...

2009-05-02T22:44:00.000-07:00

a handful or random shots of my passion...

foie brulee, duck breast sous vide, pea pancake, ice cream and warm salad, pea boisson

chilled duck breast salad, oranges, compressed rhubarb, lovage, hazelnuts

brebirousse d'argental, preserved cherries, hazelnuts, truffle oil

scallop ceviche, cucumber-lime gelee, grated marcona almonds,

compressed cantaloupe, crisp shallot

lobster-orange mojo, pineapple sage, roasted monkfish, king trumpet

~beef two ways~

grilled tenderloin, caramelized onions, morels, salsify

braised short ribs, artichokes sous vide, claudio corallo chocolate essence

duck 2 ways...
salad with rhubarb, oranges, hazelnuts, pea ice cream
honey bunches of oats crusted foie gras, cacao nibs, pears

duck breast sous vide alternate angle

Creamy and Good...

2009-04-26T11:33:00.000-07:00

Luscious. Unctuous. Surreal. Wicked-Good. Those are expletives and descriptors that describe the dish, but further so, the cheese...or the fromage as we say in the kitchen. This is a double cream goat's milk cheese, slightly aged and ripened to an almost obscene and illegal level. It is called Chevre des Cremiers from France. From the central-eastern region, this cheese that has been bestowed upon us via our cheese monger, has been a great find. Simple in nature, but profound and sexy in taste and texture. The mouth-feel is sublime. Let it gently warm to right above room temp, and you have something ethereal. We paired this with morels, baby white asparagus, green local asparagus, truffles, bacon, creamy potatoes, brioche and olive oil. Awesome to say the least.

A New Panini to Savor...

2009-04-20T00:31:00.000-07:00

one of our newest additions to the lunch menu is a new panini, amongst others. Very tasty to say the very least. Brined and Smoked Pork Loin...Pickled Wild Ramps...River Valley Cheese Pepperjack...Ramp Aioli...Wicked Mojo...all served with a pile of Buttermilk laced Onion Rings. Americana you say...perhaps. Tasty...Hell yea!

Random Ideas in Taste...

2009-04-19T20:56:00.001-07:00

A few more recent images on food and cooking from the heart. Spring is fun! Flavor is imperative and aiming towards mastery is paramount, even if one knows they can not reach it.

Seared Sea Scallop & Shortrib Ravioli
peas, king oyster mushrooms, watermelon radishes, miners lettuce and beef juices

a few more images of ideas on food and cooking. Spring is fun!

Grilled King Blue Prawns

fiddlehead ferns, miners lettuce, chickpeas, ramp dressing, mango-lemon aioli, bacon

Branzino & Quail-Scallop Roll

ramps, shiitake chips, nettle-potato puree, scallop juices

Quinoa Studded with Peas & Morels

Baby Turnips Sous Vide, Ramps, Lacinato Kale, Compressed Rhubarb, Pea Jus

Vegan Dinner of the Moment...

2009-04-19T20:33:00.000-07:00

Here are but a few shots of the vegan tasting menu we were charged with to serve as a welcoming for a wonderful couple celebrating their engagement...I don't care what any chef says about hating vegetarians or vegans...it was cool.

Beet Ravioli, carrot-pear-marcona almond tapenade, 30 year balsamic

beet tapioca "caviar"

Vegetable Crudo

avocado, citrus, mango gel, fennel ribbon, daikon, pummelo vinaigrette, crisp beet

Yellow Foot Mushroom & Asparagus "Antipasti"

radishes, crispy shallots, ramp vinaigrette, savory mushroom-truffle "cappuccino"

Roasted Cipolline Onion "Farcie"

artichokes, hazelnuts, cacao nibs, bucatini "risotto", apple "gnocchi"

and a asparagus juice broth

additional courses not photo'd but not forgotten...

~Yuzu-Ginger Slushy~

~Potato-Vegetable "Tortina", Wild Mushrooms, Ramps, Fiddleheads, Roasted Garlic and Nettle Puree~

~Fruits & Sorbet...Blood Orange-Pear Composure, their Sorbets~

~Dark Chocolate-Hazelnut Pave, Turbinado Sugar Caramelise, Soy Milk-Abbamele-Chocolate "Shake"~

~Grapefruit Confit, Chocolate Dipped Dried Apricots~

Of Wolf and Man...

2009-04-12T20:23:00.000-07:00

Seemingly appropriate, a label of which this vicious looking aquatic species fell under the knife in our kitchen only to be laid to rest on various plates of passion. Ugly, but worth every penny. Meaty, full flavored, and texturous, it paired well with the hearty fare of the end of winter/beginning of Spring. Wolf fish...a scavenger well worth the investment.

Grilled Foie Gras...

2009-03-15T23:52:00.000-07:00

a dish of a slightly different preparation of the luscious self-indulgence driven ingredient...

grilled foie gras, brioche, mangoes, chorizo, marcona almonds, chorizo fat, balsamic vinegar, crispy shallots

A Dish of Duck...

2009-03-15T23:24:00.000-07:00

tasty preparation stemming from the crispy skin.

creamy potatoes and carrots...black trumpet mushrooms...tombe of carrots...huckleberries

In the End...

2009-02-06T13:23:00.001-08:00

In the end, after a long flavorful dinner at the chef's table...it's all good!

Vegan Offering...

2009-01-25T20:45:00.000-08:00

a recent shot of a request for a vegan dish from a guest. Simple, savory and warm flavors of winter. Truffles, Walnuts, Walnut Braised Celery, Apples, Shaved Midnight Moon, Parsnip Puree and Herbed Quinoa.

Our Bresaola...

2009-01-25T20:40:00.000-08:00

a photo of our house cured bresaola. One a simple northern cure of juniper and herb and the other, a much better flavor in my opinion; the pink peppercorn infused. Both quite good in their own right, one funky and pungent, the other a bit more rich and sweet.

A Toast to the New Year...

2008-12-31T12:55:00.000-08:00

I wish you all a very prosperous and enjoyable new year in 09' and hope that in some small way, whatever I have posted, written, described or suggested otherwise has inspired you even in a minute amount in your day to day cooking, or more importantly, the way you contemplate your thoughts about food in general. Happy holidays...

Fire Roasted Foie Gras Terrine...

2008-11-22T17:40:00.001-08:00

After our "uber-soiree" for the financially elite crowd, dubbed as the "distinguished fellows" of Microsoft, we had some fire roasted foie gars left over with a "what-to-do" question lurking in our minds. So, before refrigerating the lobes that night, we decided to give it a touch of seasoning, and press them into a terrine mold and then left to set up overnight in the cooler. We served them the next day for a special wine luncheon. Served with some Cocoa Nib-Hazelnut Financier, Figs, Red Wine Syrup and fleur de Sel, we had a great appetizer to start the meal with.

Alternate Eye Candy...

2008-11-02T11:01:00.001-08:00

here are some alternate shots of the dinner I cooked for a guest posted on cuisinierskitchen recently...

tasting of dessert...

short rib terrine...

anti griddle yogurt lozenge, fir sorbet, apples, grated smoked salmon

triple cream, quince goodness, hazelnuts

truffles & pigs feet...oh ya, branzino too!

two birds~ one dish~ lots of flavor

Halloween Chef's Table Dish...

2008-11-02T09:46:00.000-08:00

just a glimpse of a seared scallop and muscovy duck dish executed by our team Friday night. Beets, both red and gold, scallops, duck breast, and various other foodstuffs all in a row. Can't wait to unveil the rest of it.

More Eye Candy...

2008-10-22T22:46:00.000-07:00

Maine Lobster Salad

Mango, Heirloom Tomatoes, Avocado, Golden Caviar, Anise Hyssop, Yuzu Dressing

Seared Foie Gras Tart

Caramelized Onions, Figs, Vadouvan Braised Bananas, Fig Puree, PX Vinaigrette

call it eye candy, call it food porn, call it a visual orgasm. Whatever the case, this was some damn tasty food of late. Very exciting to be a part of something great. Enjoy!

Garlic Crusted Lamb Loin

Chanterelles, Pumpkin, Cipolline, Valdeon, Roasted Grapes

Smoked Tomato Essence

Seared Diver Sea Scallop & Pork Belly

Quince Puree, "Bacon & Eggs", Leeks, Micro Celery, Quince Nage

Grilled Spanish Mackerel

Butter Braised Mussels, Beet Tapenade, Leeks, Rosti, Licorice Emulsion

Syrah Braised Short Rib

Anson Mills Grits, Truffled "Mac & Cheese", Chanterelles, Lobster Mushrooms

Mustard Cuisson

"Brandade Terrine"

Tomato Jam, Fennel, Boquerones, Sherry Syrup, Smoked Paprika Aioli

What a Ham...Iberico Style

"Queso & Chocolate"

Chocolate a'la Taza, Buneulos, Manchego and Bruleed Nectarine, Olive Syrup, Olive Brittle

Lemon Verbena Ice Cream and Olive Oil Chocolate

Two Cold Dishes...

2008-10-16T23:00:00.000-07:00

Spicy Coppa, Smoked Venison Salami, Tuscan Wine Cured Salumi
Duck Prosciutto and Wild Boar Landjager(all made in house)
with Artisan Cheeses, Nuts, Mustards and Jams

here are a couple shots of dishes put together over the last couple days. One for a chef's table (ahi) and the other for a sort of Oktoberfest sort of inspiration (and based upon our award winning salumi) see post at cuisinierskitchen.
Seared Ahi Tuna, Penn Cove Select Oysters, Tomatoes, Fennel
Sesame-Soy Aioli, Papaya Jus, Sweet Cicely

Late Summer~ Early Fall...

2008-09-30T00:53:00.000-07:00

Seared Foie Gras/Vadouvan Spices/Pickled Nectarine/Curried Spinach

Salmon Two Ways/Cauliflower Puree/Konbu/Dill Powder/Golden Caviar

Roasted Fingerling Potatoes/Organic Chicken Sous Vide/Truffles/Melted Shallots

shots of food. New tastes and perspectives on ingredients. A couple chef's tables...one in which I did and the other Alex was in charge of.

Grilled Duck Breast/Roasted Turnips/Spiced Pumpkin/Choucroute

Fall Salad of Braised Celery/Chestnut/Apricot-Truffle Conserve/Truffle Coulis

Black Bass/Brussel Sprouts/Chanterelles/Short Rib "Debris"/Braised Salsify

Grilled Matsutake Mushrooms over Douglas Fir/Pine Nuts/Mayonnaise/Bamboo Bed

Lemon Brulee/Raspberries/EVOO Gelato/Lemon Jus

Passed Hors of the Moment...

2008-08-27T23:16:00.001-07:00

Torchon of Hudson Valley Foie Gras/Peach "Caviar"/Fleur de Sel/Pedro Ximenez Reduction

Recently, we were asked to serve up a cool "flight" of seasonal, fresh, tasty hors d'oeuvres in a progressive style for a special member. We are always totally inspired whenever he calls upon us to cook for him and his guests. I made an effort to get photos of the dishes, although we got totally busy with a chef's table and many other things, so I really did not get anything too good, just memories in my mind, and theirs! Here is a couple shots...

Savory White Chocolate/American Sturgeon Caviar/Beet Powder

Tastes of Summer by Alex...

2008-08-20T23:47:00.000-07:00

a spin on prosciutto and melon...

compressed cantaloupe/house cured prosciutto/opal basil/yogurt sorbet/pine nuts

Alex, our PM sous chef, who is our photo ready cuisinier, has been working in some new dishes with various nuances, filled with this or that, or from a different angle with a different twist or spin on a classic. Sometimes a riff on one of my styles or philosophies, or a completely altered view in it's own right. Some I enjoy immensely, some, are great yet not really my style(which is ok in the right place)after all, everybody has their own style for the most part, but what is most fascinating is that there is life! He has passion. He is trying different combinations and testing other schools of thought. It is very inspiring to see others do this in addition to yourself. Nice to have a different perspective to help show our team that there are many ways to approach cooking. Here are but a couple dishes...

a vegan dish...

roasted whole abalone mushroom/artichoke/pickled heirloom tomatoes/"raw roll" of garden vegetables/black sesame essence/pea puree

3 shades of duck...

House Cured Duck Ham/Seared Foie Gras/Poached Wooley Farms Duck Egg Yolk

Sugar & Salted Hazelnuts/Fresh Lettuces/Pedro Ximenez

Summer Tastes...

2008-08-17T02:42:00.000-07:00

Wooly Pig Tenderloin/Baby Turnip/Shiitake/Garlic/Pear Puree

A modest handful of tastes shot by Alex. His camera...in a word...rocks! My little guy does nice work, when I can get all the lighting nailed and am not too rushed, but his kicks some serious ass. I gotta get one.

a spin-off of Keller's Oysters and Pearls...

just canned local cherries...mmmm!
Spiced Duck/Fava Beans/Quinoa/Almonds/Cherry Jus

Spiced Foie Gras...

2008-07-25T13:39:00.000-07:00

Seared Hudson Valley Foie Gras

Salted Dark Chocolate Powder/Ufra Pepper Dust/Chili-Fig-Thyme Vinaigrette

Caramelized Pineapple/Crisp Potato Gaufrette/Sel Guerande

a dish inspired and influenced with several spicy notes. Silky...unctuous...hot...sweet...caramelization...crispy...rich...light...ethereal! Indulge your senses and palate.

Potato Wrapped Portugese Sardine...

2008-07-24T23:09:00.001-07:00

Wrapped in thinly spiral-cut potatoes, this was served with house cured duck prosciutto, red pepper "caviar", Spanish marcona almonds, smoked paprika, braised baby leeks, tangerine oil and pedro ximenez reduction. Simply luscious.

Salumi in Seattle...

2008-07-24T22:53:00.000-07:00

I will not say that ours is even on the same plane as that of the masters such as Armandino Batali of Salumi(yes, in Seattle) or Paul Bertoli, maker of Fra' Mani's artisan hand-crafted gems yet in our own defense and support...I have to say that ours is damn tasty! They kick ass. They are very flavorful and made with care, passion and a ton of love. We are dedicated to it and continue to persevere in our craft and drive to be better. Jim and I spend a lot of time and effort to make good salumi. Sometimes, as with all craftsmen and women, we make mistakes. Things fail, if only due to the mishaps of the environment. We have seen it all before...molding...case hardening...cavity rot...or over dried fuck-ups. That is what learning is all about. If we didn't make mistakes, we would not learn, therefore, we would not be who we are. We would be a damn factory with stagnant people and sterile ideas and unexciting results. Here is our Wooly Pigs Coppa, both sweet and spicy. There is also a shot of a platter we sent out as "snacks" before a tasting. Enjoy!

A Celebration Dinner Party at the Club...

2008-07-22T00:38:00.000-07:00

Some recent shots of a special graduation dinner we did for a good friends' family member...

Lobster-Scallop Terrine

Lobster Salad, Calendula, Scallop Tartare, Mango Coulis

Thai Infused "Chicken Soup"

Thai "Hot Gelatin" Noodles, Marinated Breast, Shaved Garden Slaw, Tangerine Oil

Pan Roasted New York Strip "Bites"

Caramelized Onions, Morels, Truffled Mashed Potatoes

Spiced Crusted Moularde Duck
Quinoa, Peas, Plum Relish, Porcini, Grains of Paradise, Black Pepper Essence

Syrah Braised "Painted Hills" Shortribs

Anson Mills Grits, Artichoke-Corn Salad, Sweet Corn Coulis, Argan Oil

Eats for Breakfast...

2008-07-06T21:12:00.000-07:00

A couple dishes to savor for breakfast. A bit hearty...A bit savory...Every bit of tasty!

Ruby Grapefruit Gratin/Spiced Banana Sponge/Salted Macadamia Nut Crumble/

Honey Sabayon

Stuffed Brioche "Griddle Toast"...

House Preserved Black Mission Figs/Maple Crema/Pistachios

Wild French Asparagus...

2008-07-03T23:40:00.000-07:00

attainability this year sucked bad! Tried and tried to get it, only to be told that the delivery guy was scared to cross the border with the "contraband". Oh well, we can look at new ways to smuggle it in next year. Wonder if we can just grow the stuff ourselves???

Wild King Salmon...

2008-07-03T23:36:00.000-07:00

just a shot to highlight the emphasis and importance of freshness. Nothing else matters if it is not fresh! This beautiful fish was line aught from a local fisherman with whom I just met about a couple months ago from Washington. He is fishing off the coast and pulling in some crazy good kings.

Wild Halibut...

2008-06-18T01:05:00.000-07:00

a contemplation of tastes in a new dish...

a bit monochromatic~ Pan Seared Alaskan Halibut...Sweet Pea Pancake...Morels...Braised Ramps...Balsamic Laced Slow Roasted Cipollines...Shiitake Essence

Wild Porcini...

2008-06-18T00:56:00.000-07:00

a couple shots of foraged & found edibles wildly harvested funghi...Thanks Jeremy!

Wicked tea...

2008-05-22T00:02:00.000-07:00

Here are a couple shots of what became the making of a dish we did for the guest chef dinner at Rover's Restaurant featuring one of my favorite foodstuffs...FOIE GRAS! It was savory tea bag that we made ourselves. Made up of various aromates...star anise, thyme, orange, peppercorns, bay, cinnamon, it gave a whole new dimension to the foie gras and whatever else we chose to serve with it!

A Taste of Spring...

2008-05-11T15:12:00.000-07:00

just a simple dish of Spring Lamb to get things going...

Spring Lamb Chop/Farro/Thumbelina Carrots/Truffle/Micro Radish

Service...

2008-04-23T23:54:00.000-07:00

just a few shots of service in the here and the now...nothing over the top. nothing out of control(yet). nothing shy of just damn good times!

More Food for Thought...

2008-04-20T12:31:00.000-07:00

Sea Bream in Three Represented Fashions...

Sake Steamed with Edamame/Crudo with Radishes & Golden Pea Tendrils

Broiled Collar in Pouch with Golden Caviar

An Intermezzo of Golden Beets...pickled, raw, and marinated

Here are some more shots of dishes inspired by various things. From the season to staff, from the chef's table to ingredients, from equipment to frame of mind...it all boils down to cooking from the heart. Enjoy!

Poached Foie Gras/Lardo Wrapped White Asparagus/Crispy Shallots/Bacon

Tobago Black Fin Tuna/Celery Root/Watermelon Radish/Crystal Lettuce/

Passion Fruit "Caviar"

Seared Squab/Diver Sea Scallop/White Asparagus/Parsnip/Micro Chives

New Inspirations part 2...

2008-04-16T01:48:00.000-07:00

Napoleon of Yogurt and White Chocolate/Crisp Feuillatine/Pistachios/Blood Oranges/Honey-Orange Sorbet

Stuffed Saddle and Braised Neck of Spring Lamb

Creamy Parsnips/Oyster Mushrooms/Horseradish-Smoked Paprika Streusel/Onion Cuisson

Here is a second preview in our series of new thoughts and inspirations of the moment. Not necessarily in order, in preference, or even at the top of our list of great dishes, yet more so and importantly a progression and investment of time and thought in our forward movement of cooking. This is for us to simply document our steps and thoughts as we look at food in various ways, and it is that process that I hope to perhaps in some small way inspire others as they read this site.

Croustillant du Jour/Potato/Leeks/Yogurt/Hot Smoked Salmon

Japanese Sea Bream/French Horn Mushrooms/Duck Prosciutto/Malloreddus/Pinot Noir

Squab/Scallop/Oxtail Ravioli/Melted Leeks/Shallot Essence/Potato

Foie Gras Torchon/Frisee/Figs Gelee/Creme Fraiche/Fleur de Sel

"Croque Madame"

Inspirations of Late...

2008-04-15T00:20:00.000-07:00

Seared Foie Gras/Charred Pink Lady Apples/Vanilla Sponge/Salted Caramel Powder/Saba

A Degustation of Spring Lamb...

Alex's rendition of an Assiette

This will be one of a multi-part series, as Alex, one of our great sous chef's, has recently purchased a new camera and it has enabled us to take much more of an advantage, and inspire us to take more shots of our food at the height of the moment. The climax of the dishes' entrance into the world as it's own...right before consumption! Here are some of the new ideas and inspirations we are dabbling in currently...enjoy!

Galantine of Duck/Foie Gras/Cherries/Reisling Gelee/Micro Crystal Lettuce/Honey Creme Fraiche

Wild Black Fin Tuna/Mango/Baby Coconuts/Fennel/Red Onions/Mango Coulis

Ahi Tuna & Scallop/Oyster/Golden Trout Roe/Tartare/Beignet

Braised Bison Short Rib/Horseradish Potato Napoleon/Braised Cabbage/House Cured Bacon/Roasted Portobellos/Syrah Cuisson

Poached Foie Gras...

2008-03-08T18:14:00.000-08:00

A more unusual approach and technique for sure, and not one you see often. We have used this somewhat obscure methodry for foie gras on numerous occasions with much success. This is a minimalist glance into our last journey of the technique. Savory, yet subtle. Sweet yet delicate. Notes of spice...nuances of "nice nice". In a word...sublime!

A Taste of South Africa...

2008-02-23T21:13:00.000-08:00

Recently, we had a request that tested our abilities, our forethought and imaginations. We were asked by a very great customer if we could and would conger up a menu of South African tones for he and some guests of his that would be coming in to dine soon. The challenge was that it was in two days from then. Not having been to S.A., eaten the cuisine, studied it much at all, or for that matter, knew of only one person that had even been there before...I gladly accepted the challenge! Although we did not get but one photo, it was a great time, and one that pushed our minds and thoughts. Here is our twist on a classic "snack" called a samosa.

Foie Gras, Caramelized Onion and Apple Samosa

Pickled Cucumber-Red Onion Sambal, Spicy Pepper Puree, Poultry Jus

and a Tandoori Spiced Honey Reduction

Savor the Flavor...

2008-02-05T02:53:00.000-08:00

Some like it cold...

"RC Jamon", Smoked Maple Cured, Mangoes, Piquillo Romesco,

Shaved Manchego, PX and Smoked Paprika, Marcona Almonds

Some like it hot...

Seared Squab Breast, Diver Sea Scallop, Carrot Polenta,

Black Trumpet Mushrooms, Sea Bass-Winter Squash Matignon

***

Here are but a few new dishes that have been coming out of the kitchen of late. Some for fun. Some for serious diners. Some for the sake of something new. Some to just cook and eat. Enjoy...

Crudo of Wild Japanese Hamachi

Citrus, Mango, Cucumber, Yuzu, Hawaiian Black Sea Salt, Wasabi Pea Dust

Marinated Raw Spanish Mackerel

Shaved Scallions, 3 Caviars...sturgeon, golden whitefish, mango

Trockenbeerenauslese-Wasabi Oil Dressing

Seared Diver Sea Scallop

Crispy Potato Galette, Ricotta Gnocchi, Micro Celery, Truffles, Truffle Nage

Pan Roasted Duck Breast

House Preserved Pickled Rainier Cherries, Leeks, Crispy Crepe Tower

New Bites and Tastes...

2008-01-21T13:31:00.000-08:00

just a few shots of things being cooked. Some new, some twists on the old... either way, it's a great day to be alive and cooking...

plating the sea scallop martini

with tapioca, cucumber, golden trout roe, sea urchin nage, potato mousseline

pan roasted american bison with salsify-truffle gratin, crosnes, celery root puree, black trumpet mushrooms, farro

the last of the persimmons...
little dessert "raviolis" with mascarpone, citrus, pumpkin seeds, orange-vanilla jus

plating the crudo...
very fresh john dory, with nuances of cilantro, lime zest, vanilla, smoked paprika
a salad composure of mango, melon, cucumber, preserved ginger, turkish pepper
px and wasabi oil

plating the foie 2 ways...
see cuisinierskitchen for details of dish

Alex's John Dory "Charlotte"...
scallop, j.d., zucchini with somen noodles, braised artichokes, oven dried tomatoes, chervil, carrot broth and dried cauliflower

The New Year...

2008-01-09T20:50:00.000-08:00

All I can say is that I am glad to be through with the hell of the holiday season at the club! It went very well, but there were really no time for pictures, blogging, thinking about things other than what production project do I need to work on next, wondering if all the staff scheduled for today will show up, what add-on's, pop-up's or banquet changes will occur in the next 20 minutes to f-up my plan and will it ever end? Sure, I think about a post, or a dish here and there, and then usually about 3am or so, when I finally get an opportunity to work on it, I pass out, as I will be at it again in a matter of a few hours. Enough whining...lot's of new ideas in the works, and at the end of the day...I still love what I do and where I do it! Stay tuned.

A Taste of Autumn...

2007-11-03T13:57:00.000-07:00

seared scallop & foie gras/figs/hazelnuts/delicata puree

As we venture into this time of year, coming down from a great season of lusty ingredients like beautiful and sexy heirloom tomatoes, stone fruits dripping with juices, melons ripe and voluptuous and fresh berries that you pop into your mouth like pills, we begin to long for the slow food movement in our cooking. The nurtured and hovered over dishes that give us hope. Hope for a good future. Hope for new visions and ideas. Hope for something meaningful. This is the time of year that pushes us to dig deep in our soul to come up with dishes and tastes that have substance from the heart, in which to bring us closer together. Here are just a few " food porn tastes" of eye candy.

foie gras two ways...

seared/liberty apples/gingerbread salt/30 year balsamic/apricot conserve

silken mousse/squash cake/salted peanut brittle/abbamele/blackberry pates de fruits

olive oil poached cod/controne beans/chorizo/clams/tomato/hot basil gelee/potato-smoked paprika foam/veal-clam nage

fire roasted hudson valley foie gras/spice crust/jus naturale

pan roasted wild striped bass/roast fingerling potatoes/beets/walnut oil/truffles

zinfandel braised veal cheeks/offal/chestnuts/cabbage/mustard cuisson

A Few Good Men...

2007-10-14T23:29:00.000-07:00

yuzu-harissa-ginger glazed lobster with coconut

spice crusted duck, parsnip puree, fregola sarda, micro herbs, turnips

***

...and women! That is what it takes to put out great food! A great team. Here are just a few shots that happened to make an appearance before the eye of the mighty Nikon and in no particular order or manner...curried squab "heels", quince jam, crisp ginger
"crudo" of blue nose, avocado, citrus, vanilla, creme fraiche
mustard braised veal cheeks, anson mills grits, artichokes, figs and cepes
portobello napoleon, basil, zucchini "raviolini", parsnip puree, ricotta gnocchi,
seared foie gras, scallop. potato mousseline, foie gras nage, 50 year-old balsamic
artisan trofie, house cured salumi, tomato confit, parmesan, truffle oil
huckleberry sorbet stuffed nectarines, macaroons, manjari pave, plums, olive oil gelato

Crispy Summer Squash Blossoms...

2007-09-13T01:13:00.003-07:00

A Taste of Provence, in every way that it can be!

Roasted Black Mission Figs...

2007-09-13T01:11:00.000-07:00

Thyme, Black Pepper, Garlic and Late Harvest Zinfandel Vinegar in fuse these beauties...

The End is not the End...

2007-09-12T23:46:00.000-07:00

The end of summer as it clearly shows is not the end of all things good in Seattle. Take a look at the latest shipment of local heirloom tomatoes just picked and still warm from the sun...

keep drooling for fall is almost here...

Brulee of Foie Gras...

2007-09-01T21:19:00.000-07:00

Brulee of Hudson Valley Foie Gras

Foie Gras Marbre, Truffled Apricot Conserves, Blackberry Gastric, Pence Orchard Peaches and Pistachio Dust

Short and sweet...a dish from our chef's table recently. The post about what is up is on our sister site- cuisinierskitchen. More pictures soon to look at, contemplate and consider. Hope the month of August has been a good one.

Summer in Seattle Eye Candy...

2007-08-16T23:39:00.000-07:00

each year, i look forward with much envy to receiving my weekly, and sometimes daily dose of wild mushrooms. in this case today, it was the yellow chanterelles and lobster mushrooms. they grow wild in the northwest and never seem to dull my thoughts of cooking with them. i wanted to share these beauties with you with hopes that it may inspire you to obtain some and get cooking!

small and large lobster mushrooms

fresh yellow button and medium sized chanterelles

a small palmfull of chanterelles moments after they arrived...

moments after that, they were on a dish or stuffed Pacific Skate Wing!

Summer Tastes...

2007-07-29T21:47:00.000-07:00

and so it was...in the middle of our summer in the Northwest, the menu inspired by the ingredients that lay before me, crafted and presented for a few colleagues from the past. It reminded me of why I do what I do~cook! I hope you enjoy this little peek of what is happening at the club!

an inspiration by our CIA extern-Richard Ahloo!

asparagus terrine/ goat cheese fondant/ shiitake chips/ black olive oil/ bachelor buttons

house cured bacon wrapped prawn/ corn pudding/ baby fennel/ heirloom tomatoes

plums/ tomato glass/ jus de poisson

seared branzino/ young "new yorker" tomatoes/ basil hot gelatin/ haricots verts/

tomato water/ organic australian olive oil

chilled crenshaw melon soup/dungeness crab/pickled watermelon rind/ trout roe/

lobster-vanilla oil/ bachelor buttons

Sous Vide at Home...

2007-07-09T01:29:00.000-07:00

Another little bite for the 4th, was fresh Alaskan Halibut Cheeks, with an applied modern cooking technique, although a bit old for those that have been around longer than Paris Hilton, served up with Oranges, Fennel, Harissa and Olive Oil. Very tasty. Very Moist and tons of flavor. One of the best things about it, as I was cooking for friends at home was that I could marinate them, place them in a zip-lock bag and drop them in a 125 degree bath and practically forget about them for about an hour. Tre-cool.

Spicy 4th of July...

2007-07-09T01:21:00.000-07:00

Here is just a little peak of one of the bites served up for the Independence Day Bash at the Beach Pad!

Bold...

Aggressive...

Sexy...

Spicy...

Savory and Intoxicating...

Nothing short of freakin awesome. If you can eat one, you won't stop till' their gone.

Spicy Braised Pork Shoulder "Slider"

Mango-Chili Relish, Orange-Paprika Aioli, Pickled Jalapenos, Cilantro

New Eye Candy...

2007-06-11T04:19:00.000-07:00

For those that have just about given up...here are some recent shots of dishes to ponder. Enjoy.

shrimp,watermelon,fennel,lychee,pea blossom, yuzu

ahi tuna,fennel,pea tendrils,pea foam,crottin de chavignol,salmon candy chip

bison,fig pickled ramps,morels,cocoa-espresso foam,micro celery,manjari essence

robiola,cherries,dukkah,anise hyssop,marcona-px caramel

blackberry-tapioca brulee,pistachio chiffon,kumquats,lemon verbena ice cream

chocolate-caramel,feuillatine crunch

foie gras torchon,ras el hanout,rhubarb,buckwheat,apricot,amaranth,sauternes

Gypsy 3.0...

2007-03-24T17:41:00.000-07:00

And so it was...another wonderful, passionate, intense, exciting and high-octane driven excuse to cook great food for a couple handfuls of foodies, hell bent for a gustatory fix! Gabriel and Heidi Claycamp, the owners of this sexy jewel of a "restaurant", albeit secretive and elusive, were gracious enough to invite me back. I was flattered and honored. I was overdue for a fix of my own, and so, with the RC cuisiniers in tow, I busted out a couple thoughts of taste, emailed them over and ventured onward towards our third showing of our craft. Here's how it went down~ the menu; described as current ideas of contemplation, meant to provoke thought in this clandestine locale was in short...a handful of bites, made up of sublime ingredients destined to be treated with love and respect and served to those with a hard-on for a good food experience!

We started with "savory snacks"(prosciutto-parmesan palmiers,salumi-robiola picks,shiitake-goat cheese 'crisps and truffled popcorn) to get the tastebuds working, which was followed by our amuse of the night(rolled maine lobster omelete,tomato jam, smoked paprika-pepper meringue,micro fennel) put forth to tease our thirst for luxury. In consideration of luxury- the next bite(diver sea scallop ceviche,cara cara orange,salmon candy, sturgeon caviar,micro RC greens and lobster oil) ponied up quite well as almost a sequel to the amuse! The Wild Hamachi Toro(hamachi toro,grilled abalone mushroom,soy-honey-shallot reduction,petit arugula,house made sake sabayon) served next, was one of the most exciting of stops we pulled out that evening. Rich, intoxicating and seemingly sinful...a luxurious slab of fatty belly torched to order "a'la Nobu".
Our next offering..."Candy for Chef's"(seared Hudson Valley foie gras, smoked cashews, toasted buckwheat cookies, pears, cabernet jelly, sarba and cocoa foam) or foie gras as it were. Silky and devilish, so tasty it

should be illegal. Oh yea...to some...it is! Hawaiian Ahi Tuna(pan roasted loin, stuffed with lamb tongue-caramelized onion-hedgehog mushrooms, maple glazed pork belly, baby carrot "vinaigrette", fennel froth and micro kohlrabi) paired with the unctuousness of the smoked maple glazed Kurobuta Pork Belly- this was one that was meant to kick ass! It did. Void was the desire to serve a "mezzo" as customary...instead, sheer savoriness was peaking at the onslaught of our olive oil poached American Bison(olive oil poached loin, celery root-parsnip puree, fregola sarda, truffles, demi thumbelina carrots, artichoke chip,argan oil and a black peppercorn essence); meaty and earthy from the Truffled Fregola Sarda...need I say more?!?
And who doesn't love artisan cheese(Old Chatham Camembert, strawberries charred ala plancha, micro celery, pedro ximenez syrup, fleur de sel)? Slightly sweet, pure as butter from New York- Old Chatham Camembert with it's ultra smooth paste

of cow's and barely legal sheep's milk in a slightly acidic, beautiful bloomy rind. The PX reduction was a perfect foil. Another simple course found us plating a playful signature~ the Faberge Egg(hazelnut custard, manjari ganache, fleur de sel, coffee-caramel foam and a bittersweet chocolate "chip"); a delicate Hazelnut custard served "en chemise" with it's tasty accomplices of Rhubarb and Pistachio Gelato.
The "still life" of mignardises(blackberry-lemon verbena vodka pate de fruits, fennel meringue wafer, foie gras "marbre", praline chocolate "silk"), dropped in to close the deal, was a vertical presentation of tastes~ to nibble...to take home...to leave for dead or if desired, used as collateral for some sensual trade later. Isn't that what we as

chef's strive to ultimately achieve??? A meal so sexy, so sensuous that it would lead our diners to a state of ecstasy? Food can be euphoric, intoxicating, even addictive. It is for me anyway!

And so it was...another wonderful evening soire at Gypsy, made possible by my comrades along side me; Rudy Guerrero, Tyler Anderson and Maria Lodyguina who logged time in the cocina, Gabe and the folks from Gypsy, and the now glassy-eyed victims of overindulgence. Until next time~cuisinier

There is hope...

2007-03-17T19:08:00.000-07:00

I know I am desperate need of new photos for the gallery! Most of them have been posted on her sister site...cuisinierskitchen. But do not worry, we are doing a uber-cool dinner tomorrow night for gypsy and there are certainly going to be new thoughts, ideas and flavors that we have been working on, tasting and perfecting. Look for those shortly. In good food and cooking...cuisinier

Late Winter Tastes...

2007-02-16T03:07:00.000-08:00

These dishes happen to come about from various thoughts, intuitions, ideas, inspirations and whims... all based on one thing, and one thing alone; ingredients. They are the harvest of the time spent(or not) conjuring up notions in one's head about how something or a grouping of things may taste together, how it will feel in the mouth, and taste on the palate. It is that thriving desire to create something good and all that it encompasses along the way, all for the stimulation of our intellect and for the excitement of the guest when they eat it. These are the "stories" of the outcome of a few...

Valrhona Manjari Tart

Hazelnuts/Melted Grapes/Kumquats/Vanilla/Red Wine/Huckleberries/Espresso

Verjus-Lime Soda

Melon/Fleur de Sel/Fennel/Coconut/Bacon

Farro & Truffle Stuffed Squid
Clams/Chorizo Dust/Radicchio/Cinnamon Cap Mushrooms

Foie Gras Charlotte
Quince/"Aztec"Potato Puree/Spice Cake/Gravenstein Apple Gastric

Ahi Tuna "Two Ways"
Seared Pave/Beet Tapioca/Fennel/Beet Sorbet
Tartare/Yuzu Pickled Watermelon Radish/Avocado Ice Cream/Micro Radish

Desserts Anyone?...

2007-02-16T02:30:00.000-08:00

I always enjoy working on new dessert ideas and ultimately, creating and launching a new menu with them! I love dessert, plain and simple. And to get more closer to the point, chocolate! In all forms and fashion. It can have a direct sense of precision and playfulness that sometimes is not always obtainable with savory counterparts as things either cool down or heat up and thus makes the dish less than perfect for the guests. But with desserts, there is a place for that. Now do not get me wrong, restaurant pastry has to be served at proper temperatures and within "need-it-yesterday" guidelines as well, and I don't like things that have that sense that they were "played with" or "mis or overhandled". It has to be stellar. Tight. Full of flavor and goodness. If it isn't soigne, then scrap it. It becomes staff meal for sure. A couple of tastes that have left our shop this month. Savor...

Caramelized Pine Nut Tart

Rosemary Poached Pears/Salted Popcorn/Red Wine Syrup/Parmesan Ice Cream

Citrus-Champagne Sabayon

Blood Oranges/Pistachio Financier/Candied Fennel/Fennel Meringue/Chai Sorbet

Banana-Chocolate Charlotte
Caramel/Banana Brulee/Anglaise/Earl Grey Sherbet

Cupid's Sweet...
Manjari-Anise Bouche/Kumquats/Tapioca/Raspberry Polenta/Smoked Hazzelnut
Orange-Olive Sponge/Coffee-Caramel-Hazelnut Egg

Winter is here...

2007-01-27T11:21:00.001-08:00

Here we are...in the middle of winter, and as always, we are searching long and hard to find things to inspire us to cook with. There is not a whole lot of new product in the northwest now, that we have not had for the last couple of months. And with nothing in the crosshairs until another couple months, it drives us crazy! We search for little nuances and whisps of ingredients that are perhaps new or overlooked in our repertoire. Something perhaps that a local farmer had forgotton about or was late in harvesting that could spark a new challenge. We start to investigate other sources to bring us the latest of finds from other locales. Are we cheating oursleves out of our own backyard foodstuffs? No, we are just typical cooks... striving and yearning for something more, some new twist and angle on a particular dish, a cut above the competition. But alas, we are all doing it for the most part, so we bare down and get creative with the same ol' same ol'. No worries. These tastes are merely new ideas on old combinations or visa versa. They represent a hibernating passion that has been burning inside which has manifested themselves into new twists of a particular theme or thought. Enjoy, we did.

shrimp/duck mayo/mussels-leek salad/"bouillabaise" gelee/oyster vinaigrette/garlic-potato foam

white chocolate/sturgeon caviar/smoked paprika/daikon radish and sprouts/salsifypreserved ginger branzini/corn/grits/micro celery/leeks/salsify/lobster nage
ahi tuna/lobster/smoked chili syrup/arugula/fennel

Savory and Seductive...

2007-01-21T16:32:00.000-08:00

Flavors...seductive and savory abound. Grasps your soul and takes hold. You are in captivity of taste for the duration, and with any luck...for long after you have devoured your dish. And as Hetfield of 'Tallica belts out...the memory remains. Dishes like these touch us in a different way than counterparts of cuisine. They are rich, sensuous and sexy. They are fulfilling to cook and even more so to savor. Enjoy that notion of thought as we travel through the gallery of the moment...

Slow Braised Pork Belly/Smoked Maple/Chanterelles/Squash Blossoms/Micro Celery

Fire Roasted Foie Gras & Spices...Pure and Simple!

Braised Veal Cheeks/Arugula/Caramelized Onion/Crescenza/Olivetta

Rhubarb/Oven Dried Strawberries/Black Pepper/Almond Frangipane/Micro Lemon-Lime Basil

Braised Rabbit/Salsify/Kidneys/Crosnes/Oca/Celery Root Cake/Artichoke Foam

Seared Foie Gras/Persimmons/Chestnut/Pear/50 year-old Balsamic/Diver Scallop/Squash Crouton/Frozen Foie Gras

Rich and Intoxicating...

2007-01-07T20:54:00.000-08:00

These dishes are derived out of the need to create goodness. Satisfying flavors to indulge our palates and enrich our souls with lush tastes. Out of these, I find the Perigord Black Truffle Ice Cream the most intoxicating!

valrhona manjari/orange/caramel/sauternes/pear/perigord black truffle

russet potato/chanterelles/leeks/cipolline onions/carrot polenta/onion soubise

smoked duck/spanish white beans/clams/nicoise olives/basil/garlic-potato ice cream

humboldt fog/balsamic sorbet/arugula/winter vegetables/beet tuile

espresso brittle/sao tome pralus/kumquats/cocoa nibs/hazelnuts

diver scallop/foie gras/brasied shortrib/lentils/potato "gratin"/hubbard squash

Tastes from the Atelier...

2007-01-07T20:30:00.000-08:00

Respresented here are some dishes that came and went. They are a reflection of the moment, when we were presented with the opportunity to "just cook" for some guests. They became unique in their own right and thus, ended up inspiring us to do new things. All around good flavors and a intriguing interplay of tastes!
ahit tuna/oscetra/mache/riesling/ginger

muscovy duck/escolar/shiitake/pears/green lentils/pinot noir

cabecous feuilles/shiitake "bacon"/grapes/marcona almonds/salsify

ahi tuna/wonton/lemongrass/pineapple/vanilla/chili

australian prawn/basil/smoked pineapple/ginger/citrus

eggs/maine lobster/osetra/creme fraiche

wild mushroom/potato/chestnut/asparagus/winter truffle

carrot polenta/beet cous cous/mushroom quinoa/leeks/beets/balsamic

In the Beginning...

2007-01-05T23:49:00.000-08:00

This new site will be as the name suggests... a "kitchen" of digital works from cool food, ingredients, chefs in action, artisans and kitchen environs alike! This is a "sister-site" from the orginal blog...cuisinierskitchen.blogspot.com. Stay tuned for digital images from real food, real chefs and real emotions. In good food and cooking...cuisinier

foie gras omelette/smoked paprika/balsamic/sylvetta arugula

deconstructed spanish omelette/potato "hash"/braised peppers/onions

tomato/ginger/fennel/nigella/anise hyssop

squab/foie/olive oil/tarragon

bison/celery root/flageolet/shiitake/kohlrabi

foie/pumpkin/cranberry/cinnamon/trockenbeerenauslese