Dishes crafted with curiosity, creativity and precision.
From wood-fired cuisine to all-day offerings and elevated experiences, these are a few of the dishes created in various restaurants where I worked, across North America.
The intent is to showcase local ingredients, adapt regional recipes and enhance the guests experience through creativity and surprise.
Every locale offers new and exciting ways to reinterpret dishes, refine existing recipes, create unique presentations and challenge the kitchen team.
Vegan Lions Mane Steak, mimicking meat in both presentation and flavor. The mushrooms are marinated with beets, red wine, mushroom powder, garlic and herbs, Pressed, blackened and seasoned with Montreal steak spice, pickled onions, black garlic purée and extra-virgin canola oil.
Lemon posset with plum & peach granita, dried pluots & Thai basil
Riverdog farm green garlic bisque, crème fraîche, salt spring island mussel escabeche on wood-fired pugliese toast
Fire roasted bone marrow & tarragon beef tartare, pugliese toast & bbq pickled local farm eggs
Dorper spring lamb, wood fired leg & braised shoulder, fava bean purée, BC fiddleheads, roasted ramps, black garlic
PB&J Parfait; peanut butter crumbs, nutter butter ice cream, raspberry preserves, crunch berries ice cream, toasted marshmallow
Wood-fired pizza, marinara, capers, olives, burrata
Colorado lamb chops & lamb ragu with garlic, rosemary & dijon, sweet & sour blueberries, chandler walnut hummus, potato chip crusted asparagus, miner's lettuce
Fluffer Nutter Butter: Nutter Butter cookie ice cream, peanut butter brownie brittle, peanut crumbs, toasted marshmallow, caramelized white bread
Caramelized pork & hazelnut pâté, fig jam, persimmon mostarda, pickled persimmons, fennel, crispbread
King salmon belly rillettes, vermouth, creme fraiche, chives, herbed toast
Quinault River Steelhead, savoy spinach, manila clams, creamy orecchiette pasta, bacon & chives
San Joaquin 'Mess': saetern farm strawberries, late-peach sorbet, pomegranate, sherry syllabub, vanilla bean meringue
hamachi crudo, pickled walnut sauce, citrus salt, olive oil, basil
Butterscotch pots de crème, sea salt caramel sauce, whipped crème fraîche, hazelnut butter cookies
Jumbo Hokkaido scallops, grass valley heirloom grits, roasted cauliflower, pumpkin seed pesto
wild shrimp, chilies, horseradish, lime, squid ink, bloomsdale spinach
Wood-fired razor clams, bacon, preserved lemon, herb crust, pommes purée, chive oil, sorrel flowers
Passion fruit semifreddo, meyer lemon curd, toasted meringue, caramel corn, basil
Thyme-roasted Half Moon Bay sand dabs, preserved lemon beurre blanc, morel mushroom pearl barley, summer vegetables, garlic scapes
Rocky Point oysters from WA, wood fired & chilled, absinthe, fennel & toasted sesame butter, house pickled-walnut mignonette
Buttercake, preserved blackberry sauce, rhubarb, spiced quince, pomegranate & candied Buddha’s hand & vanilla gelato
Ancho steak spiced flat-iron steak, Gilroy garlic butter, zinfandel glaze, watercress & radish salad
Celebration of tomatoes; wood-fire roasted tomato conserve, fresh heirlooms, semi-dried early girl tomatoes, frozen tomato water disc, tomato confetti, garden herbs
di Stefano Burrata & Summer flavors; pakistan mulberries, snap peas, Blenheim apricots, braised fennel, sweetcorn, blueberries, marcona almonds, sherry vinaigrette
Warm spiced persimmon cake, goats milk caramel, eggnog parfait, turmeric syrup, textures of persimmon
PT Ranch pork loin, quince & raisin stuffing, roasted with rosemary, bay leaf & citrus
Crispy-skin Wild King Salmon, heirloom tomato & stone fruit salad, Brentwood sweetcorn sauce, ricotta gnocchi, summer herbs
BC Halibut, roasted bone marrow, veal jus, asparagus, tarragon, lemon
NorCal Halibut, summer squash, sunflower seed pesto, sunflower petals, pinot grigio beurre blanc
Toscano farms melons, prosciutto, pickled mustard seeds, sunflower sprouts
California Squab, red pluots, Brentwood corn, snap peas, yellow squash, purple basil
Spanish octopus terrine, fermented tomato vinaigrette, sungold salad, tomato skin confetti
Sweetbread croquettes, snap peas, hazelnuts, pickled onions, fennel & parsley salad
Delta asparagus salad, green almonds, late-season satsumas, fat bottom girl cheese, sunflower sprouts
Angus beef tartare, crispy capers, sorrel, garlic & aleppo pepper toast
Toasted elderflower pound cake, st. Germain syrup, strawberries macerated in rose sugar, chantilly cream, mini strawberry candies
Honey lime infused watermelon, aleppo spice, bee pollen, sunflower & zinnia petals- amuse bouche
Smoked king salmon belly terrine, purple potato, celery root, fuji apple, crème fraîche, lemon verbena
sesame and chili spiced medjool dates, pickled persimmons, whipped ricotta, arugula
Halibut escabeche with maroon carrots & red onion, preserved lemon, baby radishes
Brentwood corn bisque, lobster, lime, cilantro, aleppo-spiced popcorn
Jumbo Hokkaido scallops, warm late-summer vegetable salad, buttermilk & caramelized shallot dressing, sunflower sprouts
Charentais melon, Fra' Mani salame, EVO, aleppo pepper
PT Ranch regenerative pork carnitas, red cabbage slaw, roasted tomatillo salsa, jalapeño pickles
Wood-fired pizza: bloomsdale spinach, spicy Italian sausage, roasted garlic, marinara, mozzarella
Half Moon Bay Petrale sole caught by Mr. Morgan & cooked gently in our wood-fire oven. morels, porcini, roasted ramps, local zucchini, casiago couscous, preserved lemon butter
'Coffee Crisp!', inspired by the Canadian chocolate bar: ganache tart, espresso cream, vanilla wafers, mocha sauce, chocolate crumbs
Grimaud duck leg confit, rhubarb, baby potatoes, spring onions, grilled asparagus, preserved fig jus
Yellow fin tuna conserva, zephyr squash, potato & chive salad, kalamata olive tapenade, red radishes
Delta asparagus, pickled wild shrimp, sauce gribiche, mitsuba & mizuna, jalapeño, crispy wild rice