Finishing up the dinner

The last courses where: Grouper with Parsnip Ravioli in a Crab Beurre Blanc
Then a Spice Antelope Tenderloin with Sweet Potato and Blue Cheese Souffle, Balsamic Crispy, Endive and Bacon My standard Lamb Dish, that they requested.


And finished off with a Chocolate and Raspberry Mousse, Coffee Ice Cream, Espresso Tuille and Chocolate Powder.

Jamison Lamb

It's funny that I first heard about Jamison Farm when I was in South Carolina and read that Thomas Keller was using their lamb.

Now that it's 30 miles away, well it's still taken me awhile to get around to it.

I tried before, but was afraid to spend the money and It seemed like a hassle to get the product to us, but that was just me being a penny pincher. I opted for one of the cheaper cuts of the animal, but by far one of the favorites. Everybody loves slow cooked food that's really been given personal time and love to make it wonderful.

I rubbed these guys down with Garam Masala and braised for four hours in a stock filled with Eucalyptus leaves and a sachet of Ras El Hanout , served with Feta Orzo, Carrots and Parsnips and a dried Niciose Olive Gremolata.

Santa Barbera Wine Dinner

First course: Faygo Red poached Lobster with carbonated Asian Pear and Garlic Mango Relish.

Second Course: Foie Gras with Bacon Gelee, Pinenut Brulee and Bacon Salad.

Third Course: Pink Peppercorn Tuna, Spiced Crackers, Whipped Beets.

Forth Course: Gooseberry stuffed Breast of Veal with Dandelion Greens.

Fifth Course: Table Smoked Lamb with Parsnip puree and Morel Bearnaise.

Sixth Course: Macerated Fruit, Sourpatch Ice Cream.

A little Easter prep.

Lamb stuffed lamb.

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.

Lamb Parfait

5th Course: Lamb Parfait (Bottom to Top: Brie Mashed potatoes, Braised Leg of Lamb, Brie Mash, Chocolate-Cabernet Sauce, Toasted Macadamia

Not the prettiest dish of the evening, but full of flavors.

the leg of lamb was pressure cooked with cherry juice, Pepsi, oranges, herbs and espresso beans. Finished with stock and peanut butter. Very rich.

Versus Dinner

Quick run down:

I'll come back and elaborate later.

Chilly Avacado Chili with Ancho and Leek Cornbread, Avacado Ice Cream

Caramel Smoked Pear, stuffed with Horseradish Brie and Lobster salad with Kielbasa Consomme. (Simple but good)

Duck Coq Au Vin, Red Wine and Chocolate "Pudding", OJ and Bacon.

Lamb Osso Buco, Minted Carrots and Mushroom Risotto.

Lamb with carrots

Carrot butter, carrot cylinders, Sorrel.

Poached and Roasted.....Poasted???

Lamb Loin Nicoise

Olive Puree, Olive Crumble, Olive-Potato-HOP-Feta salad, Pine nut relish.

This needs more.....just a different plate?

There's a perfection just waiting to happen. There is something more. Always. But, like they say "Perfection, is almost there"

Even when all the blocks are filled in, there are still cracks.

When all the pieces fit, bump the table.

The flavors are there. Just to make it into a portrait.