Foo Fighters / LA story

I didn't meet them or anything. Someone, I'm not sure how to get a hold of, made a couple copies for me and I can't stop listening to them.
Thank You.
So, we traveled up the 101 (well, eventually) through Santa Barbara, Los Olivos, Solvang and then on to Lompoc. This is what makes up most of the third and forth days. We ended up on the "Sideways" tour at times and a little lost at times. I slept in the car for the most part.

At one point we went out to eat and I had an Epiphany...the food sucked!
"Does my food suck?" I asked myself.
After all, we were enjoying foods I've made before in professional career. You know: Chicken, Filet, Lamb Chops, salmon maybe? this wonderful plate of calamari.....this shitty plate of calamari. No flavor, no love, no respect for what it is what sauces go with it (a freaking lemon wedge?! Come on! My Lamb was plated in the modern day approach of linking all the bones together in the center over a slob of roasted garlic mashed potatoes with a sprig of Rosemary sticking out of it....oh wait....that's how it's been done for the past 70(?) years minus the mint jelly.
As much as I try, I know I don't hit it on the nose every time and I always always wish I could do better, but I feel a little better at night knowing I tried. I don't ever want to rest on my laurels, or laurels from years past. Food can't progress as long as millions of customers are willing to pay too much for mediocre food. It bothers me when time is running out and I end up serving something I'm not completely satisfied with, yet the customer loved it. It doesn't make me feel any better.


We did make it to the Pacific Ocean, and drove on the beach (you can do that on Pismo Beach), it was pretty damn cold but awesome to see the hillsides so close to the shore.

I also ran into a little Agar Agar in it's natural state.
Very cool.

Sake Dinner, third and forth course.

"Scallop Sashimi, Spicy Saffron Tomato Broth, Lemongrass Gelee, Hoisin mint and basil Gallette".

Ever since I first tasted a sous-vide scallop, I thought "how perfect for a safer version of sashimi", the texture is raw, but techniquely it's not. I slow poached these huge scallops in some saffron butter for about twenty minutes, chilled and sliced. The gallette is played off what you would usually see in a thai place, rice paper wrapped around noodles with mint, basil and hoisin minus the shrimp. The sauce is of roasted tomatoes, lemongrass, and some dried jalapenos, to work like the flavors
of a traditional civiche.

Served with: Hou Hou Shu Sparkling SakeTini

Forth Course: "Lobster, Foie and Bananas" I had one of those "best dishes I've ever eaten" moments about 7 years ago while out to eat with My Brother, Mr. Wilson and our current female companions...well, my current femal companion. It was at The Woodlands outside of Charleston. It was "Butter Poached Lobster, Egg Foo Yung" and I don't even really like Lobster,

there were just so many flavors happening in that dish that I've emulated it ever since. So, one of the many versions of that dish came forth tonight with Pancakes (more like a Panada) flavored with rendered and pureed Foie gras with bits of raw foie and diced banana and slice scallions. A sauce of Curried Banana soup touched with rum and finished with cilantro. A nice slab of seared Foie and tempura Lobster to top it off.

Served with: Rihaku “Dreamy Clouds” Nigori Sake

Duck and confit, true love.

Orange Duck, confit pad thai, sake and pineapple cucumbers, and pinacolada sheet.

Bits and Pieces

"The blind dinner" A wine dinner to benefit the Somerset Blind center. All participants are blindfolded in the spirit of the evening.
The obstacle for me is to create items that are interesting, intriguing, thought provoking, flavorful, smell good, feel good, taste good, easy to eat, and don't have to look good.
It's hard to cut off that sense and create a menu that way.
But fun and challenging at the same time.
With items like the Sushi Lollipops (below post), Grilled Kielbasa and Sauerkraut cubes, mini tacos, and Foie Butter and Jelly sandwiches.

Square Chicken

Different applications. The Agar Agar was the favorite. And it help up really well in the fryer.
I just need to play around with the proper breading.
And get some Malt.

YUZU

In lemon Grass Sheet.