As I mentioned previously, currently I'm looking at indigenous foods and historic Apache diets. Naturally I'm twisting them in my own way, but I think its a good place for me to be right now as I settle into my dinner menus. I'm beginning to work with area experts on indigenous foods and Apache diets, so those will make an even stronger mark in the months to come.
Squash, lavender pudding, cacao bean, gruyere, parsley, bee pollen
I have two soups - roasted chayote with pepper and cilantro oils; and tea smoked duck consomme
One of the first pictures taken with my new camera - butternut frites, three sisters (squash, corn and white teparary beans), and white truffle oil powder
Elk osso bucco, creamed corn, wilted arugula, baby corn
Beef cheek, blue cheese grits, wilted arugula, spiced caramel corn - not my best plating
Deconstructed relleno - farmers cheese wrapped in whole wheat fillo atop three sisters, with roasted peppers, squash disk, powdered bean soup and mango coulis
Tea smoked duck breast, acorn blini, duck foam, three sisters, juniper infused goat yogurt, duck reduction
My current intermezzo - figs that have been soaked in limoncello for four weeks, Point Reyes blue cheese, candied pecans, agave nectar
My current dessert - bison mince meat, pecan praliné mousse, saffron infused pistachio butter, cacao
Needless to say I'm glad to have my camera back and I seem to be getting the hang of it. I used to have a simple point and click, and now I have an EOS Rebel XTi with my lenses from back in the film days. The photos above with black backgrounds were taken with the new camera AFTER I read the manual, so I think I'll get better the more I play.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago