Before first bite, nervous doubt can hover in the kitchen. It can feel a little uneasy not choosing your menu, or not knowing what you’re getting for dinner that evening. Especially from a guy you’ve never met. I understand the trepidation, but the method exists for a reason. Creating something new, is the norm for this chef.
Not having a pre-planned menu isn’t based on ego or laziness. It’s about freedom, expression, spontaneity and duty. Freedom to choose foods that are exciting or beautiful. Expression because food is art. Spontaneity to choose new ingredients or switch directions and trust my instincts. Then duty; the duty I have to you, the client. The duty to reward your trust and make sure you’re presented with an amazing product. I guess ego is in there to a point because I don’t want to let you down. Or allow you to feel regretful of not going with a chef that manages things a little more traditionally. Just rest assured: Wherever the party, I’m looking to impress.
Gorgonzola wrapped red grapes coated with toasted walnuts and vinaigrette
Seared green tomato and seared mozzarella with balsamic/honey arugula
Swordfish tikka masala with banana roasted mashed potatoes and za’atar grilled carrot
Garlic kale and zucchini salad with roasted tomato, fresh herbs and fried oregano
French onion soup over rib-eye “sashimi” with mushroom flauta and a side of grilled rib-eye
Toasted almond and coconut macaroon with fresh lemon curd, strawberries and rhubarb