From here to there, from there to the dish.
I wanted to display some of the dishes we present and the processes in which we get to the final product. I think the evolution of the process is sometimes as interesting as the final product. Our inspirations come from many places. Sometimes it is comfort, regional classics, a products enviroment, or sometimes it's just a fun whim that we can't help ourselves but to present. We take these ideas and combine them with the seasons. Our focus is always to present a dish that shows skill and sometimes innovation, but to always focus on ingredients first. We try not to manipulate or obscure their original integrity or flavors too much. It is also a balance of presenting dishes to our eaters that are challenging and sometimes fun, but not overwhelming or uncomfortable.
BLT Cake Chili Cheese Fries
Tomato Ahi Tartare BBQ Pork Jowl Sandwich
Turducken Braised Pork Tails
Loaded Gnocchi Rock Lobster
Sweet Potato Gnocchi Ants on a Log
Lobster Truffle Kegsteds New Poptarts
Potato Textures Last of Summer Popsicle
Scrambled Urchin Northwest River Trout
Candied Apple Rabbit Cassoulet
Lobster Spring Roll Brussel Sprout Textures
Virtual Paella Spring Grass
Green Bean Casserole Sourdough Ice Cream