Crab Shells

Everytime we have a dish with fresh crab, someone important always finds some cartlidge. So no more crab on the menu, just at home out of the creek.

New Menu

Looking forward to the start of a new menu for the winter/early spring. Fun stuff to be examined; maple foam, white asparagus, green apple gastrique, walnut thyme streusel, fennel syrup, black mole.

This dish, although not the most beautiful plate presenstation, is a great example of how ideas can come from nowhere. Thinking about my love of duck confit and how I can get it on our menu here at the restaurant I was struck by the desire to eat a monte cristo. So this dish evolved from there. Duck confit as the salty and savory meat, brioche french toast as the bread, camembert for the cheese, sherry gastrique as the syrup and poached quince to bring it together. It sure was good eating.

My hopes with this blog are to document mostly the thought processes and evolution of ideas mostly in food and sometimes other things.....