This dish was inspired by the winter seasons and the ever glowing lamb selection. We took the concept of lamb in the forest and tried to interpret the sensual  feeling one might encounter when hunting. We used pine and juniper and used some techniques that played well with the texture and balance. We originally wanted to use duck breast but felt the dish would have more to offer with slight game notes as well as the sauce which made the dish.

Although my clients may request ingredients that are not in season, I strive to use sustainable, local and in season ingredients. Ingredients when in season are more flavorful and affordable.

So here’s the list of fall foods.

Just to note, certain items on the list may not be available in your region. For a more accurate list, please check your region's seasonality list.

Melon Gazpacho with Shrimp CevicheThis is a nice light dish, it's sweet, savory and tangy. Perfect for the summer and great for a party.  You could easily serve this for a party in shot classes or eat for lunch or as a part of 3 course dinner.  Don't worry too much about the cuts unless you're trying to recreate the look here.  

Enjoy.

This is homage to summer and tomatoes. I love to use tomatoes when in season and I couldn’t help ourselves when the thought of tomato water fluid gel came to us. The tomato water/yuzu fluid gel has the bright flavors of tomatoes and yuzu but isn’t all the fuss of runny, water-like liquid.  Gelling gives  it  the body to stand up on its own and is the perfect complement to a summer tomato salad. It also has potential for many protein dishes like fish or meat.

So why modernist cuisine? The people that inspired us during our culinary careers were the greats like chef Thomas Keller, Ferran Adria, Rene Redzepi, Marco Pierre White, David Kinch, and Heston Blumenthal. They taught us that food could be more than something you just enjoy to eat, but it could be art. We learned from their books and their protégés that it was about the whole experience. They showed us how we can layer textures, flavors, aromas, and turn food into something much more profound.

Foraging seemed to be a logical thing for us to do. What better way to showcase the Paleolithic philosophy then by taking the gathering aspect of the name, and...