I constantly rethink and examine our food. Flavor combinations, textural interplay and the availability of ingredients all tie into the development and evolution of our food. Most recently, I had the pleasure of working with terrific plums and in this instance three plum accompaniments were developed. In our first run of working with these bases, we used them to frame Gorgonzola dolce. Yet, I felt the plum pico de gallo, salted and fresh plum puree and the chip could complement other ingredients as well. Today, we paired these same bases with filet mignon of veal. Our one addition was petite french horn mushrooms which added a dense, nutty earthiness to the dish. In fact, I think using our plum parts with the veal works even better than with the cheese. The first dish brought the pieces to the table. In being able to work with them, we are able to refine and rethink our cuisine.