Recipes
Maize and Maritime
Seared scallops meet sweet corn, crisp green apple, cucumber ribbons, and bright preserved lemon in this elegant Maize and Maritime ... read more
Rooted in the Wild
This dish is inspired by my time spent in the wild- gathering, foraging and reconnecting with the raw simplicity of food at its ... read more
Where the Garden Rests
Where the Garden Rests Basil ice cream:14 oz milk3.5 oz cream4 egg yolks4.5 oz sugar¼# fresh basil- ... read more
Texture of The Tomato
My inspiration for the Texture of the Tomato stemmed from my love for the fruit, yet undesirable like for the flavor. I have never ... read more
Pearl & Nectar
Pearl & Nectar For sea scallop:2 ea U8 sea scallops sliced thin2 T yellow curryFor raspberry agave:¼ cup ... read more
Harvest Bird
Harvest Bird For Chicken Breast:2 ea organic chicken breast- skinless½ cup olive oil2 sprigs thyme and rosemarySalt ... read more
Garden Graffiti
Garden Graffiti For Beet puree3 ea red beets- peeled and roastedSalt and pepper to taste1 lemon ... read more
Wild Blueberry and Preserved Lemon Oysters
A sophisticated appetizer combining Sebastian Silvers Oysters with refreshing watermelon mignonette, pickled watermelon rind, wild blueberries, and preserved lemon for a vibrant, tangy, and beautifully balanced culinary experience. read more
WHEN I SPLIT, YOU SPLIT, WE SPLIT
A decadent dessert featuring strawberry marshmallow, brûléed banana, frozen cherries, pineapple fluid gel, chocolate praline soil, and brown sugar vanilla bean ice cream for a multi-layered, indulgent flavor journey. read more
Release the Kraken
A refined dish combining tender grilled octopus glazed with miso, vibrant blood orange segments, black sesame sponge, aromatic lemongrass foam, and rich black garlic purée, elegantly garnished with microgreens. read more
MARCHING TO A DIFFERENT BEET
A vibrant beet terrine made with golden and red beets, set with gelatin and complemented by pickled mustard seeds, carrot ash, Marcona almond-coated petite beets, and frozen goat cheese for a stunning dish. read more
DUCK, DUCK, PEACH
A luxurious dish featuring maple leaf duck breast with crispy skin, served with a peach escabeche, rich chocolate curry demi-glace, and garnished with fresh pomegranate and sunflower sprouts for a bold, savory experience. read more
As above, so below
A rich dish featuring braised wagyu beef short ribs with a wild blueberry demi-glace, complemented by apricot jam, uni, and black radish for a savory-sweet balance with vibrant, bold flavors. read more