Broccoli Marrow

This is my first time working with it. I'm surprised at the texture, but I love it. It's very densely compressed but it seems quite porous. I think it would take braising and sous vide flavor infusion very well. In its raw form, it has just the right texture and crunch and just barely reminiscent of broccoli.

Asparagus Gelee with Broccoli Marrow and Lemon Flakes

House Cured Charcuterie Platter with House Black Mustard and Luque Olives

L to R: House ham (Proscuitto style), tasso, land jagerwurst, merguez, jagerwurst, summer sausage, soppressata.




Unfortunately, I had no part in the making of all the house cured meats, but was only in charge of plating. The sausages were all made in house by my sous chef, Mike Schwartz, and co-worker Dave Himmelberger.

Soup Garnish: Smoked Shrimp with a Sweet Corn Salsa and Micro Arugula

Amuse: Red Pepper Whitefish Dumpling with Soy Ginger Foam

Amuse: Vichyssoise with Sweet Chive Foam

Scallop Medallion Seviche, Apple and Red Bell Salad, Citrus Agave Dressing, Shaved Ginger, and Corn Shoots

Tomato Mozzarella Gelee with Baguette Crisp and Luque Olive Tapenade in Lemon Oil

Wood Fired Scallop with Curry Vanilla Foam

A simple but beautiful dish. I was really happy with the results and that's not often for me.

It's funny, the inspiration for the foam came from a show called "Kitchen Confidential" and it works well.

The scallop was pan seared in a wood burning oven. The wood oven was a nice touch because it allowed me to get a nice smoky flavor into the meat while also getting a nice crusty sear.

The foam was flavored with cream, chicken stock, madras curry, tumeric, Tahitian vanilla bean, and agave syrup.