elements, the blog.

Kindai tuna head compost project. Some great info from Love Apple Farms.

Kindai belly loin : Korean flavors, sweet chili, ayu fish sauce, cabbage, carrot, sushi rice.

Wild Columbia river sturgeon: local asparagus, quail egg, crispy potato Black River Ossetra Malossol caviar, porcini and garlic.

Sweetbreads, loin, and cheeks: fava bean, spring onion, potato gnocchi, honey caps.

Sour cherry bar (like a lemon bar), Nilla wafer crisp, sour cherry gel, sheep’s milk yogurt, Nilla wafer ice cream. Had a great meal at McCrady’s last month and had amazing Nilla wafer ice cream as part of our final course there, been having cravings for the ice cream ever since. Thanks again to Sean and his team for an amazing meal. Also thanks to Alex from ideas in food for listening to me ramble on about sour cherries, he provided me with some very helpful input.

Morels foraged by our friend Jim, he found about 7 pounds today.

Turbot, brown butter “tuile”, smoked potato, Meyer lemon, spinach, parsley, crispy caper. A different take on a very classic dish.

Chicken liver from Griggstown Farm (Thanks Rudy), morels, leeks, espelette, 64.5° pheasant egg (also from Griggstown). Chicken liver was cooked in the CVap at 68°c for 15 minutes.