In order to express the direction our food is moving, I have been looking for a term or definition or phrase. While reading blink, by malcolm gladwell, a brief anecdote on improvisational theater struck a cord. We are, in the long and short of it, creating culinary improvisation. We practice to stay sharp, but are merely cooking ingredients making condiments, refining and trimming products such that when guests arrive their own preferences dictate or at least begin to shape the meals. Our purveyors make sure we begin with the best, if not why are we cooking, in order that we may be free to execute. And, as noted in the book, our improvisation works best and really synchronizes when we always accept each others offer. We may have a profusion of ingredients to work with though it is the person who gets their hands on it first who prepares it as they see fit; only working it into the menu later on where it ties in.
More to come for we believe this concept is key in the development of ourselves and our guests alike.