Sure, we get demanding guests now and again, though for the most part they buy what we are selling. What does that mean? It is a freedom sought after by many in the world. We can and have cooked anything we want. Sure, we twist our own food in order to shave the shock value off certain dishes or approaches, though for the most part we cook unfettered. Nothing is untouchable or beyond our scope. We meld new and old, tested with inspired.
Our unbridled approach to cooking allows for our own discoveries like Tequila Vinegar, Flourless Goat Cheese Gnocchi and Smoked Vinegar and Maple Syrup. I am continuously inspired and driven by the vast world of food and wine. Since no one knows who we are or what we do, we have an ultimate freedom. Equally so, that freedom is a detriment for at the end of the day I want to share and spread ideas, not just keep them amidst our kitchen confines and elite dining room.
Today I came to the conclusion and realization that in many ways I am realizing a dream, to push and expand my own culinary boundaries while making food taste incredible. I also realized that our website-- while not a bound cookbook, rather a full color and interactive digital notebook--enables us to share our culinary ideas with those individuals who are looking for and inspired by ideas in food.
