Ideas and dishes take shape, evolve, change and become eliminated. Those that have cooked with us in the past know that the menu changes as we get closer to the actual dinner. The questions are often how do we get to the end result? The process is not as refined as you would think. It is a giant game of connecting the dots and the process of elimination. In case you are interested, here is where we stand right now for IDSK-4.
Powdered Lovage-Vanilla Ice Cream
steelhead trout roe, celery-jalapeno relish
Torn Scallops
kimchi, coriander-kosho yogurt, asian pear pickles
Morel Mushroom Custard
asparagus, sesame dressing
Onion-Lobster Soup
grilled cheddar cheese
King Trumpet Mushroom
speck, grapers, garlic-miso
Broken Foie Gras
cucumber, smoked worcestershire sauce, honey
Carrot Stew
xo sauce, onsen egg, (puffed octopus)
Sea Urchin Rigatoni
seaweed butter, duck confit, sea urchin bottarga
Country Pate
picholine olives, BBQ potato chip gnocchi
Blackened Mackerel
rhubarb-harrisa, escabeche vinaigrette
Lamb Belly
peas and parsnips, chorizo-soffrito,
Skirt Steak
roasted grape jus, pine nut praline, Benton’s bacon
St. Agur
strawberries, purslane, sauternes saturated raisins
Drunken Milk Jam Ice Cream
shaved chocolate chip cookies
French Toast
citrus marmalade, lemon-brie ice cream
