We recently recieved some great local corn, peas, and fingerlings. I couldn't wait to put them to some use. There was a table last night of two of the kitchen's French interns, so I figured now is a good time. I next cracked a lobster tail and poached it in some beurre monte, while I made a quick pea puree, shaved some fingerlings for chips, that I dusted with a little truffle salt and I used a few cobs of corn to make a creamy corn broth that I eventually frothed into an air with the help of some soy lecithin. For good measure I shaved some truffle onto the plate at the table, can't hurt right?
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