Here are a few of my current dishes. This menu is less technical and more focused on flavor balance.
Inspired from my favorite food when I did a climbing expedition to Peru a few years back - papas rellenos. A seasoned potato cube filled with picadillo, garnished with mango, minted sour cream and molé.
Cuitlacoche (Huitlacoche) Salmon with braised brussels sprouts. The plating has improved since this pic.
Showing off some Bauscher Contour plates, here is an unagi filled squash blossom.
Bacon wrapped bacon with my pork belly reduction on grilled cornbread planks.
100 Layer Pear - From our back yard, 100 layers of pear with ginger and ricotta cheese.
Swiss Alps Bakery – Albuquerque, New Mexico
2 days ago