King Crab Butternut Squash Risotto

King Crab, Bacon, Butternut Squash, Asparagus Spears, Smoked Fontina, Basil, Parmesan Air

Oyster Hush Puppies

Hama Hama Oyster Hush Puppies, Korean Chili Miso Espuma, Brussel Sprout Kim Chee

One of my line guys came up to me with this idea and I put my technique into it but used all of his flavors. Good Job Ivan, I can't take full credit for this one.

Finished Product: 48 Hour Kona Lager Shorty

Parsnip Puree, Brussel Sprouts, Kona Lager Bubbles

Carpaccio's...played out? I think not...

Wagyu, Fire Roasted Poblano sheets, Sous vide pearl onions, Brioche Croutons, Fried Maitake Mushrooms, Olive Oil, Yuzu Infusion

Spinach Cream "New Way" Creamed Spinach

I took a non traditional approach towards the cream spinach everybody knows and refined the classic side dish. I took blanched spinach, cream, grated nutmeg and made a spinach puree. Then I sauteed the puree with some more blanched spinach. This way you get the natural creaminess from the spinach while maintaining the vibrant green color. We still preserve the traditonal flavors of "Cream Spinach." But in this case, the spinach outshines the cream for once...

Brussel Sprout Kimchee, Check

Out of Brine (24 Hours)

Finished Product

59.5 Degrees C Lobster/ Shellfish Cookery...

I used the French Laundry Beurre Monte and the Circulator during service last night for my Lobster tails and U-4 Jumbo Shrimp...(15 mins@ 59.5 Degrees C) The Final texture of the shrimp and lobster cannot be duplicated in any other cooking technique. So tender and succulent.