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
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