Sunday mornings used to be a time for the family to gather around the breakfast table and eat a multiple-course breakfast, beginning with fresh melon topped with blueberries and a squeeze of lime. After that would be eggs on top of home fries or spiced beans with tomato and jalapeno. This morning—hectic and disenchanting—became refreshed by these memories. In fact, these peaceful thoughts of family and food led to a new dish featuring many of these flavors and tastes: seared foie gras and scallop with blueberry compote, melon seared with salsa, garlic chive blossoms, and whipped passion fruit.
About the Author
