Culinary adventures from a chef's perspective.
The approach of fall and the promise of cooler weather has inspired thought about the concept of transitional periods in life. This meal/menu, a celebration of the transition from summer to fall/winter, was the result.
Cantaloupe, Watermelon, Pickled Honeydew, Watermelon Gelee, Heirloom Tomato, Bacon, Arugula, Aioli
Roasted Kabocha Squash Soup, Thai Basil Oil, Pepitas
Papardelle, Braised Lamb Shank, Seared Trumpet Mushrooms, Fried Egg Yolk
Cafe con Chocolate, Churros, Mexican Vanilla Gelatto, Almonds