by thechef | Apr 30, 2026 | Venison
This dish is inspired by my time spent in the wild- gathering, foraging and reconnecting with the raw simplicity of food at its source. From harvesting fresh herbs and vegetables to working with wild game, it reflects a deeper respect for the ingredients and the earth...
by thechef | Jan 26, 2026 | Desserts
Where the Garden Rests Basil ice cream:14 oz milk3.5 oz cream4 egg yolks4.5 oz sugar¼# fresh basil- pickedStrawberry earl grey consommé:1- pint strawberries (cleaned)1 cup granulated sugar3 orange peels2 tablespoons earl grey loose-leaf teaFennel and rose...
by thechef | Jan 16, 2026 | Vegetable
My inspiration for the Texture of the Tomato stemmed from my love for the fruit, yet undesirable like for the flavor. I have never liked tomatoes as they should be, so I wanted to create a dish that breaks apart the tomato into different aspects, flavors, textures....
by thechef | Aug 26, 2025 | Seafood
Pearl & Nectar For sea scallop:2 ea U8 sea scallops sliced thin2 T yellow curryFor raspberry agave:¼ cup raspberries3 Tablespoons agave nectar1 ea lemon juicedFor pine nut Praline brittle:½ cup toasted pine nuts1 cup water½ cup sugar3 Tablespoons corn syrup1...
by thechef | Aug 26, 2025 | Chicken
Harvest Bird For Chicken Breast:2 ea organic chicken breast- skinless½ cup olive oil2 sprigs thyme and rosemarySalt and pepper to tasteFor Roasted Beets:2 ea organic red beets3 tablespoons olive oilSalt and pepper to tasteFor mustard seed gastrique:2 cups orange...
