"Uni of banana"

Working on a dish for an upcoming event we need to down size an existing dish...crab with onions, uni, brown butter, chanterelle mushrooms, lime and banana. The more we play with lime pickle the more interesting results we uncover. Like Andoni's sunchoke that creates a crab like affect the banana has made its own "uni" if you will. We are then left with a skin of banana. Here we just rolled it around some crab for a platform to show off the shape. Now if only I could find orange bananas.

Chocolate

Stones

Blueberry

100% corn

The base of the dish is corn cob stock...gelled. Next to that a popcorn polenta, crispy pig tail and a basil infused toffee. A tuile is made from the pork tail stock... fried in a teflon pan until crispy. Lardo and milk skin are draped over the polenta and corn kernels. Cruze dairy buttermilk is then poured table side.....not pictured here.

cherry soup with "almond bread" and sardine

lamb loin........a work in progress

Strawberries & artichokes

angelica and yarrow were added.

Strawberries

Foie gras royale

softshell crab

kusshi oysters

The oysters are treated differently...one oyster is wrapped in lemon, one seasoned with black pepper and candied ginger, the last gelled in its own juice. Daikon radish cream is poured tableside.

Rhubarb

More rain!

"Risotto" of squid

Dairyless "risotto" of squid

Kobe beef tongue

Foie gras

We had a gentleman requesting copious amounts of foie gras tonight....as much as I wanted to do flavors that were "outside the box" I couldn't help my love of the classics with foie gras ...black truffle ice cream, powdered pippin apple sorbet, hazelnut, long pepper, broken crostada and Foggy Ridge's apple brandy. My good friend Curtis Duffy has a dish called caviar-traditional..untraditional....I suppose this dish could fall under that title.

oyster

scallop