(L-R) Myself, Anthony (Pastry), Alex, Neil, Connie
Atlantic Lobster, Braised Baby Leek
Rooftop Honey glazed Heirloom Beets
Spiced Apple Cider Beurre Blanc
The plate presentation was unfinished here, but it showcases the major components.
Tuna/Fois Gras Carpaccio
Charred Corn, Frisee Salad
Ontario Rhubarb Vinaigrette
The best form of flattery is imitation. In cooking, no idea is original. In this case, I designed the dish because "La Bernadin" in NY pairs Fois and Tuna really well. This came out great.
Being a passionate Italian, she produced this classic (Southern?) Pasta Fagioli for another cook when he came to dine in.
It was stunning.
Special Thanks to Alex for producing fantastic Lentils here. (Awesome brunoise of D.S. Bacon)
Duck Confit, Sous-Vide Fingerlings, Braised Cabbage, Macerated Grapes, Verjus Gastrique
Black Sesame Macaroon,Gianduja Diplomat Cream, Blood Orange Sorbet
All Anthony, ...and he was concerned his plate presentation wouldn't live up to the rest of the dishes...
Note to self; pay more attention when the Pastry Chef's are quiet and focused, they are most likely doing something I could learn from...