New Spring Pea and Seared Scallop Appetizer

Here is our newest appetizer.   It’s really a soup, but seems to sell better when sold as an appetizer.   We’re using organic peas from Washington, Morels from here, Pea Tendrils from our kitchen grow lights and vanilla oil.  It’s finished with scallop zest using dehydrated scallops and my microplane.


Risotto crackers for… ?

Nice little wine dinner

Here’s some preparation for a nice little wine dinner we just had featuring Caymus Wines. Being from California, these guys are one of my favorite wineries. The Quail is stuffed with Burgundy truffles and finished with Butternut Squash. The scallops are finished with scallop dust and crispy mushroom risotto crackers. The quenelles I have to keep secret for now.
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