elements, the blog.

Not much to say about these beans, other than they are some of the best beans we have ever tasted. The beans were purchased from The Chef’s Garden in Ohio.

We tried our hand at curing roe this week with great results. We got in a few really nice steelheads from Mikuini wild harvest this weekend, as well as some awesome fresh steelhead roe from Brian at Sona seafood. I cured the roe in a smoked brine solution for about an hour.
Here’s the brine solution:
200g kosher salt
1600g warm water
800g smoked water

This is very time consuming project but well worth the results. Time to explore other flavors in the brine.

Our fish and chip dish using tairagai, also known as pen shell. This a type of Japanese razor clam, it’s fantastic raw or cooked. The dish has: smashed peas, malt vinegar, slaw, remoulade, local potato, and the clam is done, sashimi and panko breaded.

An epic struggle, click the battle to watch
pre-battle training video

Who will win in the epic battle between: Sweet meat von Pete, and Michael (the grouch) DaTholis?

This was the 1st course on our chefs tasting menu last night. Aka-yagara: sashimi, consommé(made from aka-yagara bones), radish, cucumber, blis smoked char roe. Uni chawanmushi: lentil, maitake, leek, Santa Barbara uni.

Also known as red trumpet fish. We are currently using this for our sashimi plate and on our chef’s tasting menu. We received this fish from true world foods. A super mild fish, very clean taste.

Venison: rutabaga, bluefoot mushroom, mustard seed, beets, red ribbon sorrel