MOCHI "DONUTS"

SANTA BARBARA SPOT PRAWNS, CORN FLAN, ENGLISH PEAS

SONOMA LAMB, CARROT IN TWO FORMS

SKETCHES

For me the process of creating a dish starts with notes and quick sketches of the dishes. Throughout the day I write down ideas and flavor profiles as they come to mind. At the end of service, I start sketching the dishes that I would like to start working on the following day.

"VIETNAMESE COFFEE"

CHOCOLATE BALL, CARAMEL POWDER

944 MAGAZINE

STRAWBERRY-RHUBARB

SPRING TIME DOMESTIC BEEF

We have recently started to roll out Spring dishes. Nothing says Spring better then morels and fava beans. We sous vide Wagyu striploin and cook 45 minutes at 59 degrees celcius. At pick up, we sear and glaze it with soy-garlic. Being in LA and surrounded by great produce, all the vegetables for this dish are purchased at the Beverly Hills Farmers Market.

KATSUTERA, HARRY'S STRAWBERRIES

KOBE BEEF SHORT RIB

FARMERS MARKET

"TUNA AND KING CRAB CRISPY"

FUJI, FUJI, FUJI photographed by Christine Chang

I have worked with "C.C." since I started at the Thompson Hotel. Here are a few dishes that she has photographed for me. You can view her work by clicking on the link below.
http://christinechangphoto.blogspot.com/

CHOCOLATE IN A CUP

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.

KABOCHA "CANDY", CELERY ROOT PUREE, FENNEL

This was an amuse that we served to our guests on Sunday the 30th of November. We melt a sugar sheet to encase the squash that adds a surprise crunch to the dish as well as sweetness.

UNI TOAST

This is a simple and great way to showcase Uni. Serrano, Micro Cilantro and Soy-Yuzu. The dish is finished with a few grains of Sel Gris.

FARMER MARKET SEASONAL JAM

Two times a week, my staff and I go to the farmers market and select fruits for jam. Because of the mild weather, Harry's Berries are still available. We marinate the fruit in sugar and lemon juice and cook it with pectin. The jars are sterilized and filled. Currently we offer Black Mission Fig, Strawberry and Mixed Berry Jam for our guests.

LIVE MAINE SCALLOP, SANTA BARBARA UNI, TURMERIC SAUCE

"NIJI" ROLL

The translation is Rainbow Roll. It is traditional assorted sushi with diced wasabi stem called Wasabi Kizame. This is a dish that will be added to the new menu at Bond Street in Beverly Hills.

VANILLA ROASTED PEACH, PISTACHIO

A very simple recipe to showcase the Palisade Peach. Quickly blanch the peach in boiling water to remove the skin. With a round cutter, remove the pit. The peach is filled with Tonga Vanilla Bean Ice Cream. We pipe a ring of pistachio puree and fill it with Lait Concentrate. With a recipe so simple, it is important to use the best quality ingredients.