Something New Is The Norm

French onion soup poaching ribeye sashimi with a sautéed mushroom flauta dipper

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.

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.

Garlic kale and zucchini noodles with roasted tomatoes

Although I reside in La Mesa, the menu listed below was for a La Jolla based client. Because I want people to experience something different. I try to stay playful, for all our benefit.

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