May 4th 2017



Tell yourself a story, do something different, try something new.

The wild flowers are here, the chanterelles are coming, the tomatoes are starting to rustle…things are good with the universe



grilled bread, honey, garlic oil…5

add bee tree chevre with blackberries…7





the flowers on the roadside are not just flowers, if you take the time to learn them, they tell you things

goat’s cheese flan, beets, citrus, flowers, wild herbs, nuts



What’s in a farm?

Tartar of beef, spring onions, tomato oil, cucumber, pickled onion blossoms, nettles vinaigrette



Some of these ingredients came from my garden, I was thinking of succotash, and was wondering why succotash would ever need to suffer?

Squash blossom crepe, squash, bee tree feta, wild onion, wild mustang grape verjus vinaigrette




if mariner’s sailed through texas, through my herb garden , they would have switched herbs

Mussels, garlic, citrus, basil, white wine, butter




Things are not always what they seem

Foie gras




It is warm outside, you want to be refreshed, like the ocean and a spring garden refreshed…this is for you

Scallops crudo, ginger, cucumber, mushrooms, carrot












The cuisine of the sun…provence…morocco…it is a culture suffused with the sun. the sun is the most brilliant chef.

tuna, charmoula, tabouleh, sauces




Sometimes we find that a tradition can be turned by the simplest thing, it takes a while to find this simple thing, but when we do, we know we have something great

Filet of beef, tomato bacon bisque, squash blossom, bee tree feta, confit potato




A duck saved my life once…maybe it can save yours

Duck, sauce of peach, grits



Spring and summer in collision…like a big bang weird things happen

Scallops seared, cauliflower grits, charred pickled cauliflower, zucchini, basil, balsamic raisins, cucumber



A man named allal first showed me tagine, a woman named Fatima gave me my understanding of it

Tagine of lamb, summer squash, couscous, raisins, honey. Lemon, cilantro


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