In the Moment

This morning is relatively quiet.  It could be that the phone lines are down and our guests are out hunting.  Yesterday I began work on sheets of cuttlefish.  My first thoughts were to mimic the Vietnamese spring roll.  This morning I changed direction and began work with an anchovy-espelette pepper-onion sauce Aki made.  We used the sauce as a base for a ragout of artichokes and matsutake mushrooms topped with the warmed cuttlefish sheet.  A passionfruit sauce piques the palate and young cilantro ties the dish together.