Random dishes

I must be waxing nostalgic as my current menu winds down. Here are a few more old dishes that I've been serving.

Someone gifted me with kumquats so what's a guy to do...candy them of course. I still had some kumquat chutney from a previous batch so these just got a long candying and have been finding their way onto my menu in various places.


One place has been this dish which I call Gila Fields. The Town of Gila is 30 minutes North of us and is nestled along the Gila River. Great soil and so a number of my foragers and growers come from that area. This dish includes baby purple potato coated in kaolin clay, mushroom cake, sherry gelée, caper powder, piñon, lemon and sweet juniper.

Another iteration of the same in a beautiful Bauscher dish:

I called this pop-tart. Foraged mint, sweet pea tartlet on a Tafelstern Showpiece Bambu plate.

Not the best picture, but sweet potato, celery root, roasted tomato, sous vide radish and sweet pea, mushroom soil

That same Gila Fields with some flower bling and piñon oil powder

An early version of my cashew tower: Celery root, 14 day fermented cashew cheese, Salvadoran spiced roasted vegetables, cactus skin, black tea infused lentils

Cleaning House: More Recent Dishes

Here are a few more dishes that I've done as I clear out my photo album.

This is an old amuse bouche of acorn crema, mushroom soil, goat yogurt, purple carrot and parsley


An old version of a current dish: Cattail, cucumber, acorn


A dish so popular that it will surely make a comeback: Goat cheese cake, beet, dandelion


Recognize this? Another old variation: Goat yogurt, acorn, Jerusalem artichoke, wild grapes


Acorn, goat, piñon

Curious Kumquat

Bauscher and the Spoon

Many of you know of my relationship with the Bauscher Corporation who makes some of the most beautiful restaurant dishes. And many of you have seen my contributions to their Deep Plate Blog where they highlights chefs' creations using their dishes. For next month I was sent the perfect piece for my style of cooking.

Here are a series of my dishes that I refitted to the Tafelstern Showpiece Bambu collection:

Crispy duck, sweet potato, forest berry, cashew cheese


Cattail, cucumber, mint, garden flowers, acorn


Mushroom cake with cholla infused caramel


From my creepy eyeball collection: late harvest Torrontes infused local goat yogurt, butternut, shallot jam, sweet juniper

Curious Kumquat