For us, writing is a constant process of editing and re-editing. Since we posted the first draft of a statement of some of our food philosophy, we thought it only right to share the more complete version as well.
We believe that creating great food entails capturing the essence of natural ingredients and then magnifying the experience into something arresting and memorable. We find beauty in every aspect of the cooking process and have discovered that inspirations are everywhere. The crash of waves upon a rocky shoreline becomes a briny, frothy broth, studded with shrimp spaetzle and roasted shiitake mushrooms, garnished with a scattering of fresh herbs. The broth is stabilized with lecithin, the spaetzle bound by transglutaminase. We use modern science and technology to enhance textures and flavors while trying to remain true to an ingredients original essence. There are those who claim that cooking is an art where chefs create beauty on the canvas of a plate. Some say that cooking is a craft, a set of skills learned through years of experience. Others claim that it a science and that there are set principles and guidelines to follow. In our minds the art, science and craft involved in cooking must be seamlessly woven together so that the finished product appears simple, looks natural and tastes extraordinary.
