FARMER MARKET FRUITS

24 HOUR SOUS VIDE PORK BELLY, ARTICHOKE, OLIVE OIL POWDER

Suncoast Farms Baby Purple Artichokes was the drive behind this dish.  The leaves are used for the sauce and the dish is finished with Olive Oil that has been blended with Tapioca Maltodextrin.  At pick up, the Kurabuta Belly is glazed with Miso.  

NEW AGE SASHIMI

A recent addition to the menu at Bond Street Beverly Hills. Alaskan King Crab Encased in Sushi Vinegar with Bacon Foam, Salmon Belly with Horseradish "Cream", Salmon with Pickled Watermelon, Big-Eye Tuna Cubes, Wasabi Kizame, Hamachi with a Rocky Sweet Melon "Yolk".

JIDORI CHICKEN, TERIYAKI

One of the newest additions to the menu. I have introduced this dish now to two restaurants and in both places it has been the most popular. This is also the dish that represents me the most. It showcases simplicity, highest quality product and a new modern approach to cooking. The breast is cooked sous-vide, the vegetables are delivered daily from local farmers here in our area. The potato puree has an interesting story. It is more then eight years now when I did a stage at Cello in NYC. For the first time I saw the chefs pass potato puree through a chinois. After working at Joel Robuchon, and seeing his version of potato puree, I combined both to come up with my version of a potato puree. I use fingerling potatoes and Organic Valley milk, cream and butter.

HOT AND COLD CREME FRAICHE, IKURA

The complete process of the hot and cold Creme Fraiche that we use for the daily amuse. A crunchy hot exterior with a soft cool center that plays with the saltiness of the salmon roe.

SCOTTISH SALMON, WATERMELON, SOY

Watermelon is introduced in two forms. The "Planks" are sous-vide with soy and the rind is pickled. Soy, sugar and vinegar are cooked with agar-agar and pureed to a smooth thick paste.

SALMON, HORSERADISH SAUCE

Fried Garlic chips and Parsley add texture to the dish. The Salmon is seasoned with citrus salt and the dish is finished with chive oil.

HAMACHI BELLY, SOY "LISTERINE" SHEET

For the "New Age" sashimi dishes, I introduced a new way to enjoy sashimi. Based on more of the Italian approach with crudo dishes. I make a thin sheet of soy that contains the same elements as the Listerine sheets. Once in the mouth, it disappears and melts with the fatty belly.