Local Yams. Sweet.

Tableside Local Yam Soup

with

“Vanilla Pickled Peaches, Cocoa and Espresso Grind,

Chevre Mousse, Lavender Oil Powder, and Peach Chip”

Besides the bouillabase that I made I also had to make a soup. We had these local grown sweet potatoes (the same ones that I used for the ruille in the bouillabase). I wanted to use vanilla but I did not want the flavor to be too strong and I also wanted to cut the thick starchyness of the soup, so I lightly pickled the peaches in a vanill broth. The rest you can take for yourself.

No Rules. No Questions!

Today I came into work and my sous chef said that we were low on fish so I should make a bouillabase with the shellfish that we had. Well, that is all he said. He did not give me any rules so I made my own version of bouillabaisse. I still held back a little because I have to respect my chefs’ style but I am overall very satisfied.

“Bouillabaisse”

“Butter Basted Shellfish, Halibut Brandade,

Heirloom Tomato and Saffron Broth, and Sweet Potato and Habanero Rouille”

One guest got his plate and said “this is not what I was expecting but, It’s great!” That is all you need from a guest is an empty plate and and a smile. Thanks Chef Dawson!