New Year... New Train Of Thought

My posts have become lame and food less as the last three or four months have past as i am sure you have noticed. I took time and am still currently taking time to figure out what exactly my purpose is .... in this industry... in this craft... in this world.. After a Five year stint with no vacations and 60 hr work weeks fighting to put my name on the map and missing my family.

I am taking time to study my craft, research technique, supply etc. Re-inspire myself if you will.
Most of all i am spending some much owed and much deserved time with my sons and my beautiful wife. I will start interviewing in the next month or two so the food pics will start up again soon.

Thinking Fall

It has in fact been a while since i updated this blog.... Summer came and left and now the leaves fall off the Trees creating a cornucopia of colors on the sidewalks... an inspiring canvas for a chef... Gone are our vibrant flowers and herbs, and lettuces that we have come to love all summer .. It is time to once again welcome with open arms the thick skinned gourds that have deprived us of there glowing comfort for the last 6 months or so..... Some menu Thoughts....

Sous Vide Elk, Hay Ash, Granola Polenta, Wild Ginger, Parsley Root, Juniper
Butternut Squash Soup, Smoked Banana, Serrano Ham Crouquette
Squid Ink Orrechetti, Wild Boar Proscuitto, Cress, Slow Poached Farm Egg, Comte

Summer is upon us!!

what are your favorite summer flavor combinations?

My Kitchen.....

The front of the club house my kitchen is in.
Stocked and Organized ready to rock

My View of the Atlantic Ocean

Le Mansion

I got it hard.

Private Mothers Day Dinner...

Six of the lucky 11 eating this night, patiently waiting between courses
Slow roasted beet salad wrapped in foscille pear with toasted pecans, lemony pea shoots, And truffled beet jus lie
and johnny jump ups from the garden
Man made Scallop, Bacon Kumquat Jam, Fuji Apple, Lava Salt, Micro Herbs
In the zone

Me and johnny plating the fish course

Vegan Supplement..same set up as the fish but with sweet sambal

Skate wing sauteed in brown butter, Pecaned green beans, Banana, Braised Chard, Caper Buerre Lemone

Sous Vide Strip loin, Charred , Rested, Sliced

Sous vide strip, butter poached Maine crab, Baby Golden Glory Carrots, Shallot confit, Pressed Potato, Beef Jus Reduction

Strawberry, Rhubarb, and Galangal Shortcake , Whipped Almond Milk, Crystallized Rhubarb, Candy floss and yes believe it or not it is 100% Vegan.

Happy Birthday Sarah Baby!

You are the Most beautiful, strong willed woman i have ever met and i love you more and more each day..You have brought my life so much happiness and for the first time ...Peace.... I am the luckiest man alive, You make me a stronger Man... Thank you for everything that you do and for every thing you are....Happy birth day, i look forward to a hundred More!!!!

Spring Menu

Macadamia Encrusted Ahi Tuna, Seaweed Salad, Bok Choy Quick "Kim Chee", Ginger Soy Paint, Pickled Compressed Plums, Wasabi Lime " Sea Foam" .....

Flash Cured Salmon, Roasted on Cedar, Jumbo Asparagus, Ratatouille Risotto, Smoked Puttanesca, Aged Balsamic

Do to the hiring of a new sous, My spring Menu was released about a month later than usual.. It has been a blast formulating and Creating This Menu, My cooking style in General changes up in the warmer months..This is something that has only recently occurred to me... I'm not just speaking of ingredient wise which is a giving but overall execution, I seem to cook like a creative New England er in Colder Months, But once it gets warm my cooking takes on a more global approach....kind of like my mind hibernates thinking of spring and summer!

What Is Your Favorite Part Of Spring?

Top Chef Masters

Season 2 Starts tonight..I got my Money on Wylie Dufresne, Marcus Samuelson, Graham Elliot Bowles and Rick Tramonto in the Finale...

Food and Wine Best New Chefs 2010

They Have recently released the list for Food and Wine Magazines 2010 Best New Chefs click here Congratulations to John Shields and Mike Sheerin two chefs that i admire, and are at the culinary forefronts on cutting edge techniques. Shields was on the opening team for Alinea, his food style and thought still carries influence there. Sheerin trained under Jean George, Wylie Dufresne and is currently at Black Bird in Chicago. The title of Best New chef from Food and Wine Magazine is epic stage in a chefs life to be labeled as the best in a pool of hundreds of thousands is an amazing feat. These chefs will be the culinary gods of the future, Look at pat winners in 1988 a few lesser known chefs graced the list names like Thomas Keller, Hubert Keller, Daniel Boulud and Rick Bayless They are all DemiGods... A list i wish to be on one Day

Tofu

Fresh Tofu and Peanut curry, Confit Pineapple, Bell Pepper, English Pea, Bell Pepper "siracha"

Kaffir Lime Scented Jasmine Rice, Hijiki, Stout Tempura'd Tofu.

Delicious!!

Happy Easter.

Hoping everyone had a safe and happy holiday!!

springing for spring

This time of year by now i always have a plethora of new menu dishes to discuss. but with my sous chef leaving and me trying to bring in a new menu, on top of the holiday... i have been a bit crazy. i am hoping to have something important to discuss very soon.