Thursday, April 14, 2016
I have a weird relationship with collaboration. On the one hand I thin we do some of our best work as a culinary team, bouncing ideas off each other. On the other hand, I think that sometimes singular vision can be the most poignant and unique. Because of this, and because our menu changes to often, I am constantly pushing my staff to be inquisitive and work on new ideas. This is a dish by one of our cooks, Julia Felder. Spring Chicken and Marcona Almond Ballotine with shaved fennel and braised purple cabbage puree.
Monday, April 11, 2016
The bright yellow oxalis flowers that are popping up along the coast are a true harbinger of spring! Kids often call these flowers “sour-grass” and suck on them like wild sour candies. I wanted to find a way to harness the beauty and energy of these amazing spring blossoms. We took hundreds of blossoms and put them through a wheat-grass juicer to slowly pull out the fluorescent yellow juice. In this dish we have marinated a live diver scallop with oxalis juice and then painted the juice onto the plate. Sea Beans, Wild Oxalis Leave and Roots finish the dish.
Friday, April 8, 2016
Tuesday, April 5, 2016
Thursday, March 31, 2016
I wanted to create a dish that would celebrate the eggs from our garden. Most of our chickens are bantam breeds and they produce small multi-colored eggs. Since we only have 15 chickens there are not many eggs to go around- so serving them is a very special treat. I love the combination of egg and sea urchin, the way the richness of the yolk amplifies the creaminess of the urchin and rounds out the ocean flavor. For this dish we separate the yolks and whites, making a wild leek soufflé with a soft egg yolk baked into the middle. The sea urchin is both baked into the souffle and served on the side with sourdough-ink bread.
Monday, March 28, 2016
This dish is a new interpretation of two very classic flavors- potatoes and caviar. We start with whole sturgeon from Northern California and brine the filets with sea salt and milk. Sturgeon are bottom feeders and line in muddy river beds- this overnight brine in milk helps to pull our some of the blood and create a more more clean flavor. Once the sturgeon filet has been milk-brined overnight we sousvide it with smoked butter and a pinch of rosemary leaves before quickly roasting it in a pan. I wanted this dish to be simultaneously luxurious and comforting. The base of the plate is aerated potato puree topped with wild onion blossoms and rosemary. We finish the dish with iberico lardo roasted down with whole cloves of garlic and sourdough bread and a few generous spoonfuls of caviar.