still life

something for the summer...a little refreshing.
compressed melons, melon broth, olive oil, yogurt spheres, yogurt snow, herbs, tapioca pearls

i find that so many people love to eat melon, but given a choice between and chocolate dessert, a strawberry dessert, and melon...melon is the least favorite.
oh well...it's a very clean finish to the meal

everythings gone green

tonight we started our first in a series of dinners titled "food for thought". 
the first tuesday of every month we do 4 courses based on a single ingredient or family of an ingredient.
our first dinner featured the pea family.  favas, spring peas, pea shoots, snap peas, fava shoots....

it is a fun way for the chefs to do something different to break up the monotony of standard service.

sweet pea cremeux, white chocolate ice cream, yogurt sponge cake, yogurt sauce, chocolate mint, pea and matcha croquant, grated lemon peel

next month is stone fruits...almost seems like 4 courses isn't enough

4 courses with wine pairing for $75.  not to mention amuses and mignardise, not a bad deal

end of winter

winter is coming to an end. went to the farmers market last week and one of farmers had some amazing pixie tangerines, i was interested in the blood oranges but she convinced me on the tangerines. rule #1: always listen to the farmer. here's the last of citrus dish. yogurt panna cotta, yuzu gelee, pixie tangerine sorbet, blood orange gel, blood orange tea meringue, orange-vanilla foam. what a refreshing way to end the winter and roll into spring.