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...

Triggerfish w/ Bacon

Here is a dish I enjoyed making. It was a part of a tasting menu I did for a newlywed couple the other day. This dish is full of local food stuff, the fish is from NC waters, and the sweet potatoes and asparagus are from a local farm. I first thinly sliced some applewood smoked bacon from the slab and layered it out onto some plastic wrap, next I layed the fish onto the bacon and covered the two with fresh tarragon leaves. I rolled that sucker tight and poached it in some warm water for about 15 min. I cooled it in an ice bath and began to cut portions.

I pan roasted the fish and bacon, made some chips of the sweet potatoes, cooked the asparagus in some butter, made a red wine shallot gastrique, plated and served.