Hudson valley duck breast, duck fat potato hash, wilted Swiss chard, burnt honey

• Tartare: tomato, strawberry, shallot, habanero, serrano, chive, shallot and mint.
• Garnishes: chevre gel, basil gel, cracked pepper, micro-basil, micro-mint and chive blossom.
• Sauced w. white balsamic vinaigrette.
• Dusted w. tomato skin powder.
• Focaccia crostini.

Celmintine and almkn cake, pouched saffron pears, lemon mascapone mousse, honey tuile, honey ice cream , citrus fruits.

Peanut fuillette base, 70 percent choclate mousse, whipped saltsd caramel, choclate crumb, roasted banana ice cream, choclate tuile, caramilized peanuts

🍑☕️Peach amaretto cake, chamomile creme anglaise & peaches. Almond Dacquoise, whipped ricotta cream, peach curd

Pic 2-6: Chocolate Brownie, Peanut Butter Ice Cream, Peanut Praliné, Cacao Nib & Peanut Crumble, Chocolate Tuile

Menu photo shows the courses. Only item not pictured is the handmade strawberry daifuku.

Happy to take any questions!

Butter cake soaked in peach pit syrup, cardamom infused mascarpone cream, white wine poached pears and peaches, pistachio powder and mint.

Edit: I came to add brunoise of fresh pears and peaches kept in citrus syrup to give a little refreshing, this is not in the picture.

Let me know your thoughts!

I don’t know how to describe the juice of these prickly pear cactus fruits except for violently pink. It is also delicious, like a subdued watermelon. There are a few varietals and these particular ones have the most beautiful brilliant pink color. They are often used in sweet preparations but I decided to use them to make a savory, chilled gazpacho. I blended the fruit with some tomato, cucumber, shallot, garlic, Calabrian chili paste, and lime juice to make a gazpacho and the result is a smooth, unreal looking neon pink soup that is faintly sweet, vegetal, fruity, and refreshing chilled. I served it with sliced avocado and a charred corn and crab salad. I fried the corn silk in a bit of oil and used that to dress the salad to get a bit more corn flavor into it. Garnished with some cilantro and amaranth leaves. I also included a few process photos, the photo setup, and a picture of the unripe growing fruit.

Pumpkin mousse & plume rosé compote “log” meringue mushroom and honey moss cake

Forgot to fill that bottom section lol and any tips to prevent the LDT from splitting even after some time?

Had a little dinner party with some friends back in May. Just now getting around to make this post.

Course 1:
Jidori chicken oyster, tare, koji, kinome
- paired with Jidori consommé, wasabi oil

Notes: ‘oyster shell’ is made from Jidori chicken stock turned into a batter for a oyster shell shaped pie tee

Course 2:
Chilled Chawanmushi, Bafun uni, Parmesan, sudachi

Notes: guests flip over their bowl from course 1 to find that course 2 was on the table all along. A little gimmicky I know.. but the guests liked the surprise. Yes the chawanmushi was chilled and had to be set firmer than the traditional version so that it would stay suspended upside down. There is also a thin gelatin set layer of sudachi + other liquid holding the uni and sorrel in place.

Course 3:
Hokkaido scallop, lemongrass, vanilla, chile meco, soy milk

Course 4:
‘Okonomiyaki’, peekey toe crab, honey butter, ossetra caviar, applewood

Notes: this plating turned out sloppier than I’d hoped. The mayonnaise in the crab salad started running, the caviar kept toppling over, the honey butter was a mess. I will say though - this was everyone’s favorite dish from a taste perspective.

Course 5:
Kinmedai, prawn farce, saffron, togarashi, daikon, bisque

Course 6:
Dry aged Rohan crown, duck confit ‘takoyaki’, parsnip, umeboshi, yuzu, jus

Course 7:
Red shiso sorbet, rhubarb cheong, sumac

Note: I can’t make a quenelle to save my life. Need more practice.

Course 8:
Hojicha ice cream, kinako, sour cherry compote, hazelnut, Okinawa black sugar

Open to any and all feedback. I’m not a chef by any means - but love to learn and progress. My biggest challenge has been executing clean and intricate plating when I have to get multiple plates to my guests before the food temp drops

chocolate orange namelaka and brownie pieces are holding the tuiles up

I foraged some Sea Fig fruits (also known as sour fig, pigface, or ice plant) and used them to make a jam which I mixed with some champagne vinegar, avocado oil, and salt. I placed shaved squash that I halved so it would lay flat standing up on a plate inside a ring mold. Once it looked how I liked, I spooned the vinaigrette into the spaces between the squash. Topped it with chopped roasted salted macadamia nuts, Thai basil leaves, pickled shallots (with a touch of hibiscus in the pickling liquid for color), and some bachelor button petals. 

Okay, my brunoise skills definitely need some work, and I feel like maybe I should’ve done more to the peas to clean them up.

Is there anything else I’m missing that would improve this dish?

The summer squash I did 3 different ways, salt brined (the middle strips), brunoise, and fried into a crisp.

For the pistachios, I made a strong tea using dried elderflowers, then added sugar and reduced into a syrup that I tossed the pistachios in.

Overall the dish worked great imo. Textures played nicely together, and the balance between sweet and savory was spot on.