Saturday, June 2, 2012

Chef's Table

Each Thursday night we host up to 8 people at a communal table in our back bar for the Chef's Table. It's fun for us because unlike formal tastings where clients give us their likes and dislikes and we build a menu around that, for the Chef's Table we cook what we feel. More than that, we are experimenting with dishes, ingredients, and techniques. It's great way for us to start working on a concept for a new dish and get some immediate feedback. Some dishes work well, some need improvement, and well, some will never grace our table again.

Borage Granita, Sockeye Tartare, Cold Pea Soup with Riesling
What does one do with a surfeit of borage? Granita came to mind for us and we really liked its cucumber flavor as an amuse bouche.
Warm Rabbit "Terrine", Dijon Vichyssoise
Local purple potatoes and garlic chives on the bottom, local rabbit in a Dijon cream in the middle, local snow peas on top, warm cream of leek and potato soup flavored with a hint of Dijon mustard around. Pain in the rear to plate.
Duck, Duck, Goose
On the plate is a slab of sourdough bread French toast made with a goose egg custard and fried in foie gras fat. On top of this is what we call duck bacon, breast tenders that we cure in salt, sugar, and pink salt and then smoke. The next layer is scrambled goose egg with chives, done in the classic French preparation oeufs brouillés, whisked over a water bath until creamy and custardy. On top are threads of house-cured duck confit that we have shredded and deep fried. Maple syrup completes this delicious, over-the-top dish. The duck bacon was killer.
Sockeye Two Ways
Sockeye belly flaps (the really good stuff) confited in duck fat on a salad of tomatoes, Niçoise olives, fresh basil, and sliced caperberries; seared sockeye filet on lentils with bacon. Not much novel here; just letting the first sockeye of the year shine.
Île Flottante; Horchata Crème Anglaise
Playing games with chufa (aka tiger nuts) from Spain, we decided to make a classic horchata and convert that to a crème anglaise. What to do with crème anglaise? Float an almond meringue in it, old school style and top it with some fresh strawberries and a poppyseed tuile. The novelty for us here is that we cooked the meringue in the microwave, just to see if it could be done. Yep, easy enough.


  1. I have yet to visit your restaurant but this post has but a fire under my rear to get this done! That duck duck goose looks/sounds heavenly.

  2. Tempting, seasonal deliciousness, Chef! I can't get over the vivid color and idea of the borage granita with cold pea soup and sockeye tartare. Truly inspired! And your duck duck goose dish is mouthwatering.

    Great dining with you for our too- quick lunch, wish we could have lingered. Happy first day of summer!

    1. Deirdre, thank you! Great to see you guys a couple weeks back.