We call the general area of our offices, the Shire. On one of the rooftops, we've installed an urban garden, where we acquire most of our herbs and flowers for Chef's Table. This is the Sous Chef's course. He takes care of it every week, tweaking it a bit this way and that, each time.
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A pea soup and salad combo. Feta cheese, mint, and peas work so well together. This salad is a celebration of their unity.
brioche-crusted halibut | white corn pudding - israeli cous cous - corn shoots
My sous-chef, Cecile, taught me a really cool technique with corn. Basically, you juice raw corn, saving the flesh, pulp, and cob for another purpose. Take that raw corn juice and heat it up, and the starches from the corn will thicken the liquid, making an incredibly intense corn-flavored pudding.
Sometimes I create dishes purely on a certain look that I'm aiming for. I have a picture in my head of how I'd want the dish to look, and then I make it work from a taste and culinary perspective.
We have a forager that comes around every once in awhile. He brought us some exotic ingredients this time. I built a dish around them.
- hazelnut & nasturtium crumble
- fava puree
- fiddlehead ferns
- miner's lettuce
- morel mushrooms
- torched broccoli rabe
- parsley twigs
- pickled ramps