Best Sandwich in the World! The Reuben!

This sandwich is so special to me in so many ways. It has everything for me, plus it has a personal emotional recall in each bite for me. Here I have made two kinds, Nothing special just the basic reuben how I like it. One is regular the other is a double decker for when I really wanna recall some personal memories!

Ready to Eat Donuts!!!

Cinnamon and Sugar Donuts!!!

Donuts!!

Local Foods From Farmers Market This Morning

NC Trout with a ratatouille tart, caramelized red onion coulis, sauteed purple and wax peppers and aged balsamic. Everything on this plate, aside from the balsamic, was purchased this morning from the Farmers Market! It don't get any better than that.

"Land and Sea"

I call this "Land and Sea" simply because it looks like a fish washed ashore, also because it is salmon paired with some very earthy flavors. It has some salt roasted candy stripped beets, asparagus in two forms, simply cooked in some burre monte and fried strips, also I have some maple "sea" foam and maple granola "beach sand". I then garnished it with a perfect salmon skin crisp! I really love this dish, it might could use some tweeking but the texture and presentation I enjoy.

My inner girl scout

S'mores!

This has house made marshmellows, graham crackers, graham cracker flan, soft chocolate ganache and graham dust. The marshmellow is bruleed and the flan is smoked under glass for that campfire appeal!

S'mores!

Sea Bass w/ Fennel

"Scallops 'n' Bacon"

Surf 'N' Turf

This is a recent feature dish I did and it sold like crazy! It is a Maine lobster tail poached in vanilla butter and a pan seared flat iron steak as the two main protiens. Along with the protiens I put a smooth parsnip puree, sauteed asparagus and two sauces(peppercorn demi and vanilla-citrus hollandaise).

Thought Process...Coq au Vin

When I first started this site I planned on keeping ideas I've been thinking about posted here,for memory sake, (no mater if they were good or bad) in hopes that through the thought process I could evolve the thought into a true inspiration for something real. I called these posts Food for Thought, but I accually forgot all about my idea to post these thoughts until I looked over my older posts and I saw the one I did for Coq auVin. So, I started the process. Here is a picture of the cylinders of chicken(without the force meat) after they have been poached.

After I poached it I seared the skin in a pan and basted it with butter and thyme. Made a mushroom ragout, braised some shallots, cooked carrot ribbons and braised slab bacon. The sauce is a demi made from the shallot braising liquid

I really like where this dish is heading, but I'm not happy with it yet. It is still in the thought process...