Category Archives: Entrees

Three Chefs One Dish

Lemon Verbena Scented Turbot, Gremolata, Artichokes, Sunflower

This dish was a combination of Joel, Jacob, and I. Joel came up with the flavor combos, and Jake and I worked on the techniques, then we all came together with the plating (which is continuously being tweaked). The fish is gently steamed over a tea of lemon verbena and aromatics. We are all proud of the clean and complex flavors this dish has as well as the elegance.

Components Include:

Steamed Turbot

Sunflower Seed Gremolata, chives, parsley, lemon verbena, brazil nuts, preserved lemon, lemon zest, sherry vinegar

Artichoke/Sunchoke barigoule Puree

Baby Artichoke and Sunchoke Confit

Preserved Meyer Lemon Puree

Toasted Sunflower Seed Oil Powder

Garden Salad, Several Lettuces, lemon vin, d’ espellette, many flowers (borage, tamarind, ginger, garlic, coriander), verbena leaves

Artichoke Chips, with gold flake

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Duck and Roots


Air Cured Duck Breast, Leg Confit, Absinthe Jade Rice Risotto, Roots, Sassafras Jus

This dish is one of my favorite plates to ever present, each plate is very different from the one before. For me it makes it personal for each diner. I like to think that the diners look into my dishes and look at it like a little world, each time they look they find something else. This was a great selling dish but let me tell you when you have six on fire its time to push because they do take some time.

Components Include:

Air Dried Duck Breast Pan Seared

Crispy Leg Confit

Absinthe and Jade Rice Risotto with Honshemaji and Morel mushrooms

Crispy burdock root, salsify, tarro root

Puffed Jade Rice seasoned with shiso

Garlic Roots

Malabar Spinach

Frilly Mustard Greens

Root Beer Gastrique

Sassafras Duck Jus

Shiso Oil