Tuesday, May 27, 2008

Miyakonojyo Wagyu

Friday, May 16, 2008

Thursday, May 15, 2008


Here are some of the working stations in our kitchen.
Each of the stations produce anywhere from 2-4 dishes each night.

Black Cod, Pineapple, Cashew, Coriander Blooms

Asparagus, Black Truffle, Parmesan, Olio Verde

Tasmanian Salmon, Satsuma Orange, Chive

Tuesday, May 13, 2008

Blood Orange, Muscavado, Fennel

I will be documenting all of the dishes in chronological order that we produce at Avenues. Here is a small sample of what we will be producing in the near future.