A few dishes and projects from over the years
with a focus on seasonality
Summer: Grilled octopus, broccolini, blistered tomatoes, nduja vinaigrette
Summer: Raw tuna, compressed watermelon, coconut mousse, cucumber, herbs
Summer: Tomatoes dressed in fermented tomato gel, olive oil jam and powder, cucumber, watercress, cornbread crouton
Spring: Green asparagus, pickled shrimp relish, dill, preserved lemon, green garlic emulsion
Winter: Chicken liver mousse glazed in beet, pumpernickel and cocoa crumble, pickled blueberry, apple, and beet, basil
Winter: Chicken liver mousse
Fall: Seared scallops, crab fried rice, avocado, green apple, corn shoots
Winter: Scallops, coconut broth, fried ginger, jalapeno
Spring: Seared scallops, peas and pickled carrots, reduced carrot sauce, pea shoots
Spring: Carrots confit in smoked beef fat, salted yogurt, carrot and hazelnut salsa macha, cotija, herbs, lime
Fall: Sweet potato brioche, Benton's country ham, sweet potato jam, sweet potato crumble, pickled fig, ricotta, pickled mustard seed
Fried chicken sandwich, Fun Ranch, slaw, and pickles
Fall: Vadouvan spiced cauliflower steak, carrot puree, pickled fennel, Thai basil, rice crispies seasoned with vadouvan
Early spring harvest
Summer: Poached lobster tail, tomato, nasturtium, caviar, dill cream
Winter: Beet cake, hazelnut praline, hazelnut crumble, meringue, saba
Winter: Beets, rose oil, walnut emulsion, toasted hazelnut
Spring: Carrot tostones, black garlic emulsion, sesame, cilantro, vadouvan creme fraiche
Summer: Honey-compressed cantaloupe, creme fraiche, black sesame, herbs
From concept...
...to plate.
Summer dinners on the farm
Winter: Buttermilk panna cotta, caramelized croissant crumble, toasted koji cremeux