panna cotta. dried cara cara. yuzu.
asparagus. crosnes. nasturtium
prawn. charocal oil. seaweed crisp
hamachi tataki. cherry blossom. seaweed crisp
barramundi. red beet foam. white asparagus. cape gooseberry. citrus lace
candy-striped beets. kumquat. borage blossom
sablefish. Kaluga caviar. blood orange dashi
coconut panna cotta. passionfruit curd. matcha
dragon carrots. kalettes. pioppino mushroom
turbot. Jidori "dashi" gel. pickled cranberry
New Bedford scallop. oca. avocado. ponzu
Jidori chicken thigh. woodear mushroom. pickled pearl onion
kabocha squash. persimmon. puffed black rice
purple cauliflower. ver jus salsa verde. crispy shallot
panna cotta. carbonated blood orange. masago arare
delicata squash. black radish. shio koji vinaigrette
Chinese long bean. puffed corn poha. micro mizuna
fiddlehead fern. chestnut mushroom. candied kumquat
As a chef, I am fascinated by perfect ingredients and the power of manipulation. The process I take when creating a dish is to begin with the perfect ingredient. I will then create the dish around the “star” whether that be the perfect vegetable or the best ocean trout I have ever consumed. The process continues with creating a sense of balance. I do this by manipulating ingredients to enhance the dish and ultimately the end goal of showcasing texture, temperature, and of course incorporating the five tastes. Each dish that I create should be consumed the same way it was created, cohesively. All of the ingredients and flavors coming together to create the “perfect” bite.
-Katie