I'm wrapping up my current menu with only two more weeks, then all of the current dishes will go away. I love the evolution of dishes over time - Csíkszentmihályi's flow - where my confidence and abilities align to create the dish that was created in my mind long ago. Here are a few to retire...
Gazpacho. Served in a double wall sake glass with Idiazabal cheese, sunflower sprout holding Balinese pyramid salt, rose petals from our garden, bottarga and arbequina olive oil.
Cayenned cucumber sorbet. Cucumber noodle. Red cabbage sprout. Spicy white chocolate.
Recipe added for Sharlene: 2 C cucumber juice, 1/4 C agave nectar (honey or corn syrup), juice of one lemon, a pinch of salt, pinch of cayenne. Blend, strain, freeze. How's that for simple.
Crispy cheese ball. Garlic khadichi rice. Red cabbage sprouts. Mozzarella. Spicy chili garlic sauce.
Asparagus Forest. At the restaurant staff is instructed to say, "Too many ingredients to describe." Contains herb leather, saffron orange leather. Three mushroom paper. Salt cured egg yolks. Dill sauce. Mixed sprouts. Roses. Orange mousse. And a few more things depending on my mood that night.
The Alley Cantina – Taos, New Mexico
1 week ago