THAI-CHEE...

1oz. Zen Green Tea Liquor
3oz. Thai Infused Vodka

2oz. Simple Syrup

2oz. Fresh Cucumber juice

Splash of club soda

One of the most remarkable mixed drinks I've ever had . On a Warm afternoon a few weeks ago
Mike had to run to the store before our day began, he returned with a Mini iced tea jug and eagerness to infuse some alcohol. We started running through a million flavors and combinations, should we due bourbon and bacon?, Vanilla and whiskey?, roasted pepper and vodka for Sundays bloody Mary?? i thought i got like a full pound of ginger, why due some sort of Asian infusion. I've been also thinking about this cucumber gimlet i had read about a few years ago and had suddenly reappeared in conversation. After bouncing a few ideas off one another, it was born. and everyone that has had the chance to have one loves it. It's not on a menu but if you ask mike he will gladly make you one.......Cheers!!

Wild Striped Bass..

It's that time of year again, those special few weeks where an over abundance of whole beautiful fresh caught fish floods the market..It's bass season.!! This puppy weighed in at only 27 pounds and was brought to the restaurant only a few hours after being caught.. The way i prepared it today was in the form of a Reconstructed Bouillabaisse , Saffron fettuccine with braised fennel , artichoke ,and a plethora of crustaceans in a creamy roasted tomato wine sauce. The pasta was packed with so much flavor and a great alternative to the traditional Toast points with rouillie.

Busy Busy Busy....Things To Watch For..

German/Austrian wine dinner
Portuguese wine dinner..
vegetarian dinner (beginning august)
slowly but surely my first Cook Book....(untitled)
Thinking Fall...
Pretzel doughnuts
Inside out chocolate covered strawberry..
Signature Amuse /petit four
Cooking demos..
Charcuterie program...

The Importance Of The Amuse....

At the restaurant Almost every night we do a full service for our guest..Just another one of the many things that separate us from the normal eatery... You get an Amuse bouche , a palette cleanser, a pretty unique bread service , and with your bill a petite four or a migdarnes to have you thinking about your meal the whole ride Home...These little bits are meant to elevate your dining experience that much more.. last nights amuse was honey basil compressed honeydew wrapped with Serrano ham topped with African basil and salted apricot ...the perfect way awake your taste buds..

HAPPY INDEPENDENCE DAY...

Hope everybody has a safe and happy forth of July! It's a much needed break for me. The last month or so has been a emotional roller coster. But just like my favorite Freddy Mercury line
"THE SHOW MUST GO OWN" its kind of a powerful burst of inspiration that i mumble to self at times.... There been allot of emotion in the kitchen as of late , and my constant aggravation has led me to be not only on edge , but a bit mean at times ... I try to tell people that every mistake that happens in our kitchen ( and there ain't many..) isn't a reflection of them and there skill ., It's a reflection of me As a chef... So i take carelessness personal. the diner isn't gonna be served a salad that is missing two ingredients and say "oh , the salad guy is having a off day" ..there gonna say "this guy is supposed to be a great chef, why is there inadequate people in his kitchen" .. They need to know that I'm only as good as my worst cook.... Every thing has a way of working out in the end..

Summer Menu Pictures...

MELON GAZPACHO/APPLE RIBBONS/OPAL BASIL (the menu version has chervil and apple mousseline)FENNEL CRUSTED LAMB/CELRY ROOT /HEIRLOOM CARROT/PISTACIO MINT

TUNA ON THE BEACH/LONG BEAN /KIM CHEE /SEA FOAM/ POWDERED SESAME

VEAL PORTERHOUSE /FIG &QUINOA RISOTTO/ROASTED BROCCOLI (the dish also comes with crispy sweet breads and cranberry ketchup
ahi tuna and watermelon sashimi...................................................................
duck l'orange.........................................................................................................
"steak and potatoes"................................................................................................
pork squared /chipolte cherry glazed tenderloin /chard over a pulled pork and cannellini bean hash
andouillie and crab crusted baked halibut /rock shrimp dirty rice creole crema...

Vegatarian meatloaf/laquered carrots /roasted garlic mash/alfalfa sprout salad

macadamia crusted salmon, caramel/bok choy/mango fried rice......................................