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From Idea to Execution the Embellishments What If There Was No Tradition What If What Is Known, Proven and Accepted Did Not Exis

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From Idea to Execution the Embellishments What If There Was No Tradition What If What Is Known, Proven and Accepted Did Not Exis From Idea to Execution The Embellishments What if there was no tradition What if what is known, proven and accepted did not exist, how would we go about things? Sharper Cleaner Lines Can Something Cascade Up? A Mistake is Just an Unrealized Success When do questions get answers? It starts with biscuits How often can you watch a magic show? How often can you listen to great music? There is a difference. Tapas and Tasting: two restaurants one roof What if delicious was easy? Understanding the Research The Continued Substitution and Extrapolation of Ideas and Ingredients Soul of the Food Deliberate Intensity Executing a Vision Watching each bite: got to make sure it is what I want The Power of Watercolors How the Mind Works What can be what? How can we change or alter textures? Cultivating Ideas If it tastes delicious and gives you joy The need for fundamentals The Power of Watercolors All Kinds of Food Natural delisciousness What would you like to express The dictates of reason The importance of no brainers The Exchange of Ideas An Affair with Food What could we do with less: space, money, ideas, constraints, concepts—and how could more alter the approach? The odd mixing of colors, shapes and lines Listen for Brilliance Irregular Forms The Juxtaposition of Size Enjoyable simplicity Look at tables, what’s on top and what’s underneath Sharpen Ideas A Glimpse Drawings and Watercolors Execute Your Dream The Modern Question It’s Actually a Relationship What is the best form? of an idea? Writing a menu like great prose Notes on Food Understanding food Texture will define the dish Color and Light Bespoke Solutions The Micro Kitchen The Line between Art and Science The Process in How Things Happen Clear and Distinct Voice A better Understanding of Food The Mathematics of Food Food is Art Understanding the Relationships of Ingredients Getting Food Smaller is Bigger than Ever There is more than what you know and are exposed to The Practical Application of Innovative Ideas Juxtapose crisp and tender for a visual aesthetic Finding the simple in complexity Creativity and Common Sense The Uses of Light and Shade Concern with Accurate Representation Accurate versus Loose Representation A Startled Sense “The thing as one sees it” James Nairn Ideas and Works on Paper The Transition between colors and patterns Art of the Ordinary The Subtle Relationship between colors and Forms Streamline and Organize Ideas Acute Sense of Form Visions of Modern Cuisine Culinary Piano The Reason Why? Voice of Flavor The Disparate Association of Ingredients • Slightly East of Center • Roast cod with hot marine vinegar • Oyster with whipped horseradish and hot vinegar • Use the tender as an accent or side dish • What is the ideal size of a waffle? How small can we make a waffle that still has the textures of a waffle • Oysters in squab-oyster sauce with aguillettes of squab • Use white chocolate as a vehicle to enrich flavors: also try with infusions in the white chocolate • Condiment pearls: ketchup, mustard, mayo, pickle • Oysters topped with whipped horseradish • Sea urchin topped with whipped horseradish • Whipped mustard tarragon • Sheet of mustard tarragon • Hamachi in pumpernickel crumbs • Hamachi in cinnamon toast crumbs • Almond blossoms • Plum blossoms • Peach blossoms • Sweetbreads with key lime marmalade • Whipped sea urchin with xanthan-VersaWhip combo • Spicy shiso mayo for tuna hand rolls • Blossom broth, tea, infusion • Ginger flower blossoms: find a source • Aroma of pumpernickel---crab dumplings in pumpernickel consomme • What blossoms have the most flavor? • Use isomalt/glucose solution to make crisper bread crumbs • Smoked cocoa dusted truffles • Tomato-watermelon with sake, onion, chile, and long pepper • Gellan soda with floating cubes of flavor • Campari-watermelon • Hot snow cone • Watermelon topped with olive ice cream • Sea urchin-jalapeno with smoked balsamic cubes • Citrus rectangles • Cheese waters become airs: feta, piave, blue • Black olive puree to become spaetzle • Sashimi with candied walnut, arugula, olive-pepper relish • Black olive soy sauce • Smoked sugar cane • Agave-artichoke • Agave is in the lily family • Lily bulb-agave puree • Infuse tequila vinegar with roast agave • Fish stuffed with roasted agave • Jalapeno-tequila vinaigrette • Maple-tequila • Tart cherry-soy marinade for squab breasts • Savory black forest cake • Roast agave pudding, curd, terrine • Suspended in crumbs • Jasmine poached peaches • Softshell crab with kimchee mayonaiise • Cherry-cumin • Tomato crunchies • Tomato streusel • Seafood mosaic • Vermouth waater as a stock base • Coffee potatoes • Foie gras with oxalis, yogurt and whipped mead • Freeze dried fruit flavored yogurts: pineapple, strawberry, coconut • Almond panna cotta with radishes cooked and raw, radish greens and sake roe • Poached scallop tartare with tequila vinegar, micro cumin, yuzu and powdered corn • Smoked salmon roe with seared melon confit, shiso, chile oil an meyer lemon • Whip vegetable juices into chocolate and see the results • Frog leg or shrimp with nut meal crumbs: pistachio, almond • Axis venison with potato flake crust, shrimp spaetzle and kimchee • Garlic-almond soup with spaetzle of shrimp, kaffir lime • Pistachio-garlic soup • Pad thai flavored shrimp spaetzle • Arugula soup with almond milk pudding • Toasted almond garnished shrimp spaetzle • Roast “scallop”pini with shrimp spaetzle, nut crumbs, mustard sabayon and hen of the woods mushrooms • Maple vinegar dressed cabbage • Thin cookies with streusel baked into the tops\ • Salty chocolate-spicy fruit • Simple plate presented to diner, finish dish tableside • Fish served with goat cheese croquettes • Frothed herbs • Smoked nutmeg • Banana-olive oil cake • Steak tartare with lime pickle • Kaffir lime leaf honey • Shishito pepper marmalade • Burrata tempura • Ramp green: cavatelli, spaetzle, garganelli, gnocchi • Black cherry: consomme, whipped, sabayon • Cherry cola pie filling • Freeze dried fruit butters • Cheese oil mayonaisse for a variety of applications • Smoke freeze dried fruits • Yogurt cavatelli • Yuzu-kosho cavatelli • Steak tartare with whipped topping • King crab and pumpkin seed stew • Poached scallops in walnut oil • Fried lobster roll with hot mayonaisse • Smoked yuba skin spring rolls, ravioli, crust • Fruit foam with its relish around cheese ice cream • Whipped rhubarb around triple cream ice cream and freeze dried strawberry crumble • Pea soup with shrimp spaetzle • Game with kasu marinade, apricot and soy • Mushroom with mitsuba, yogurt and almonds • Melon and myoga • Drizzle olive oil on green herb granita and refreeze • Ginger-tamarind sauce • Make sheets of horseradish with UT or MC • Juice and thicken horseradish • Soak horseradish shavings in glucose-isomalt-water then dry to make crispy filaments • Soak curry leaves or kaffir lime leaves in glucose-isomalt-water solution then dry and crumble • White chocolate tahini • White chocolate powder • Pecorino with oysters • Oysters draped in pistachio • Kasu cavatelli • Smoked chickpeas • Smoked potato bread • Smoked paprika agnolotti • Fried smoked chickpeas • Yuzu-sesame with white choclate • Oyster-onsen egg-artichoke soup • Black mustard seed ice cream • Rhubarb and fava bean relish • Pickled jalapeno with minced ginger, mustard seeds and lime juice • Season chips and fries with dried fats • Eel with chicken liver • Hot foie gras with sushi rice • Eel and freeze dried cherry sauce • Cucumber-sour cherry relish with freeze dried fish • Lemon sole with olive streusel, pineapple and olive caramel • Passion fruit poached fish • Powdered passionfruit • Compressed watermelon topped with avocado marble • Olive crumb cake with freeze dried cherry crumb • Roast pork loin sandwich with truffle mayonaisse on griddled country bread • Oyster menu with 12 preparations of oysters • Rillettes in mason jars: salmon, shrimp, pork, foie, fish, chicken and olive, truffle and pork • Oyster with vinegar pearls • Miniature sandwich canapé: Cuban, reuben, smoked salmon, BLT, ham- egg and cheese • Pickled ginger-scallion butter • Tamarind-maple butter • Squab with almond puree, compressed melon and fennel • Whole grain pasta fideos • Whipped dressings: green goddess, Russian, tartare sauce • Shrimp-horseradish condiment • Hot tomat jellies • Tomato water and earl grey tea • Scallop carpaccio with chocolate salt • Fava bean streusel • Foie gras baked Alaska • Dungeness crabmeat with whipped yuzu • Lobster baked Alaska • Peaches-arugula-marcona almond • Fried pudding pops: butterscotch, chocolate, yuzu • Time release sauces • Passionfruit yogurt: sheets, cubes • Grilled citrus juices as sauce: orange, bitter orange, grapefruit, lime, grape • Fresh smoked cheddar grits • Turnip rounds with turbot, and black truffle XO sauce • Juniper pumpernickel puree • Onion juice beur monte • Hamachi snitzel • Waldorf salad condiment: scallops, foie, sweetbreads • Ambrosia salad as a condiment • Smoked apple streudel • Smoked katafi as a crust: foie, shrimp, scallops, fish, sweetbreads • Smoked banana soufflé, jelly, guacamole • Foie gras with jasmine, strawberries and nasturtium leaves • Sweetbreads with nasturtium: flower puree, flase capers and leaf salad • Meyer lemon and nasturtium leaf sauce with salmon • Rum-lime-ginger soufflé, sauce for salmon, sweetbreads, scallops, foie gras • Savory cocktail combinations • Cocktails and the dishes they inspired: dark and stormy, margarita, gin and tonic, pina colada, planters punch • Habanero-honey • The shape of a surf board • Lobster with
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