It is amazing what can inspire and influence our food. This morning the clouds were sitting below us in the valley. The sun began to rise, dancing off glistening evergreens and reflecting off orange and yellow oak brush leaves. If only I could capture these natural wonders on a plate. So I tried, and with some careful editing captured fall’s light with some pretty remarkable ingredients. The dish began with our poached scallops, sliced thick to show off their texture. We added preserved matsutake mushrooms with a natural vinaigrette. To balance the acidity, we incorporated a persimmon-vanilla puree. Tarragon added brightness, and our tofu-yogurt crackers added a caramelized texture to the dish. Today, with my head above the clouds, I was able to weave cuisine and nature together.
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