Ideas and dishes take shape, evolve, change and become eliminated. Those that have cooked with us in the past know that the menu changes as we get closer to the actual dinner. The questions are often how do we get to the end result? The process is not as refined as you would think. It is a giant game of connecting the dots and the process of elimination. In case you are interested, here is where we stand right now for IDSK-4.
– Powdered Lovage-Vanilla Ice Cream
– Steelhead Trout Roe, Celery-Jalapeno Relish
– Torn Scallops, Kimchi, Coriander-Kosho Yogurt, Asian Pear Pickles
– Morel Mushroom Custard, Asparagus, Sesame Dressing
– Onion-Lobster Soup, Grilled Cheddar Cheese
– King Trumpet Mushrooms, Speck, Grapes, Garlic-Miso
– Broken Foie Gras, Cucumber, Smoked Worcestershire Sauce, Honey
– Carrot Stew, XO Sauce, Onsen Egg, (Puffed Octopus)
– Sea Urchin Rigatoni, Seaweed Butter, Duck Confit, Sea Urchin Bottarga
– Country Pate, Picholine Olives, BBQ Potato Chip Gnocchi
– Blackened Mackerel, Rhubarb-Harissa, Escabeche Vinaigrette
– Lamb Belly, Peas and Parsnips, Chorizo-Soffrito
– Skirt Steak, Roasted Grape Jus, Pine Nut Praline, Benton’s Bacon
– St. Agur, Strawberries, Purslane, Sauternes-Saturated Raisins
– Drunken Milk Jam Ice Cream, Shaved Chocolate Chip Cookies
– French Toast, Citrus Marmalade, Lemon-Brie Ice Cream
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