Sunday, December 21, 2008

Saturday, December 20, 2008

Snail Caviar

We wanted to add some depth to the blue cod dish by echoing flavors of earth, soil, rain, oak leaves, moss and overall terroir of the forest. I cannot think of a more amazing product that exudes all of these flavors in one bite other than snail caviar. It is earthy, dirty, raw and in your face with the forest floor. Brilliant!

Friday, December 19, 2008

Blue Cod, Carrot, Fennel, Quince, Snail Caviar

Blue Cod from the Pacific Northwest is lightly cured with a mixture of sea salt, sugar and lemon zest. We rinse and dry the cod, place it in to a sous vide bag with a little Olio Verde and poach the cod at 122F for 12-15 minutes. Then, we chill and flake the fish into large pieces.

The rest of the accompaniments to the dish:

Tiny Heirloom Carrots (4 Varieties)
Black Olive Crumbs
Black Olive Oil Powder
Raw Carrot Juice Pudding
Fennel Frond Puree
Fennel Bulb Threads
Fennel Stock Slices
Tiny Carrot Fronds
Quince Sorbet
Carrot Chips
Snail Caviar(See Above)

Golden Trout and Roe, Semillion Verjus, Hon Shimeji, Winter Spruce

This is the current version of the Golden Trout.
Here is a complete list of the ingredients for this dish:

Parsley Puree
Spruce Cream
Semillion Verjus Vinaigrette
Golden Trout Roe
Pickled Hon Shimeji Mushrooms
Dagger Ice Lettuce
Emerald Crystal Lettuce
Parsley Tips
Spruce Powder
Spruce Meringue