White Truffle, Bay Scallops crudo. Simple high quality ingredients
You need a brand new mandolin for the avocados. Slice the avo and arrange them on parchment, use a good knife to clean up the edges. Sun chokes are mixed with lemon, white truffle crumbles, olive oil, salt and the bay scallop before being placed on the avocado. Marcona almonds help give a meaty salty crunch and the radish sprouts bring a little zestiness, they also look really good.
Similar dish, but there are shaved grapes instead of almonds.
White Truffle Buttermilk poached Chicken
The buttermilk was steeped with fresh truffle d'Alba, the chicken goes in at 165f. The left over liquid is thickened to sauce the chicken. Mushrooms are saluted with these awesome little peppers I found at the Union Square Market.
Burnt Honey, Chili, Maldon and Chocolate
I make these as a snack, chocolate bark gets a crunch with caramelized honey and oats, plus steeped in are some chili flakes and then seasoned the whole thing with Maldon.
Sockeye, pickled Delicatta, and Celery Root puree
Good for lunch is some bright orange salmon and a salad dressed in celery root puree with kale, mustard greens, endive, braised radishes, and pumpkin seeds keeps it seasonal.
Pie, Black Berry, perfect
Nothing beats 1-2-3 pie dough
Palmiers, reinvented using peanut brittle
Palmier, AKA elephant ears or butterfly cookies are puff pastry folded with a lot of sugar in-between each layer so that when baked they caramelize and become crispy and flavorful.
Taking it a step further Iground some peanut brittle i made in a robot coup and folded the puff pastry around it.
The peanuts and brown butter gave the toasty puff pastry extra flavor and because the sugar was already at hardball stage I knew they were going to be crunchy.
Deep dish pizza, truffles, pesto and garden greens
The focaccia is studded with black olive and rosemary. On top is truffled cheese, pesto and swiss chard
Grilled flank steak and scallions with blistered cherry tomatoes
In a mortar and pestle l pulverized spicy chilis and garlic with oil. The chili paste was then fried and mixed into the grilled vegetables before they hit the fire giving some spicy smokey flavor
The cutting board was made custom by craftswoman Lou Regale, whom makes awesome cutting boards and custom furniture from Brooklyn/ Port Townsend Wa. Thanks Lou!
Fig Prosciutto and purslane salad
This is a well rounded salad. The combined sweetness of the figs, salty-ness of the Prosciutto and and crunch of the purslane make it hearty and tasty.
The figs were caramelized and deglazed with balsamic vinegar which makes up the dressing. Purslane is a weed that grows in sandy soil, often close to the sea. This weed has a delicious crunch and chewy texture that is high in vitamin C giving it a tart and grassy flavor.
Chicken and Dumplings
Roast organic chicken breast and potato gnocchi cooked with cipollini and asparagus
Under the skin of the chicken is a brioche duxelle mixxed with lemon zest to give it an extra buttery crunch
Dragon Carrots
Dragon carrots are purple on the outside and orange on the inside. There are carrots spanning the color spectrum from yellow to red to purple. In the 1600s the orange carrots became popular as tribute to the Duke of Orange who faught for Dutch independence. Large sweet orange carrots were developed from small yellow and purple carrots.
However these purple carrots are sweet enought as they are. Tossed with cummin seeds, olive oil and salt, roasted at 350f until tender. Once cooled they are dressed in sorrel yogurt sauce.
Madeleines dusted with cocoa powder
I dusted the molds with cocoa powder before baking to give it some flavor and color
Cinnamon doughnut holes
Buttermilk Panna Cotta, black berries, mint and oat brittle
its a dessert that resembles yogurt and granola.
Mushrooms roasted with Shishitos and dressed with Parmesan and herbs
These mushrooms were roasted in olive oil and herbs, the dusted with parmesan and fines herbs. The shishitos give a spicy vegetal quality to the side making this a well rounded garnish.
Truffled Gougeres
Pate a Choux can be used either sweet or savory. Gougeres are one of my favorite canapés to make for dinner parties, they also make great after service snacks
Brownies
This recipe comes from my buddy Evan Eriksen. Box brownies will always have a special large place in my heart but Evan showed me the technique of how to make these things fudgey and awesome. One of my favorite baked goods.
Check out Evan's youtube channel Chefs Eats
Tomato braised fennel, basil and parsley.
Two ingredients who flavors have been amplified through cooking. Sauce tomatoes from the garden and al dente baby fennel from the Green Thumb farm stand.
Grilled zucchini marinated with mint
Zucchini lends its self well to grilling because you can get that chard exterior but still have the soft interior for a range of textures and flavors.