Octopus and Romesco

Its fascinating to look back and see how your own cuisine has evolved due to experience and exposure to other people. This is a flavor profile I have done many times in many variations, but it was Richard that came up with bean puree. This is hands down my favorite octopus dish so far. Best part, I didn't even plate it. One of the cooks did.

Brand New Canale Molds

I am now making traditional canales using beeswax to coat the molds and keep them from sticking. The beeswax also imparts an incredible aroma and crispness to the end product

Celebrating a Moment in Time

I grew up in mid Missouri and one of my favorite things about Northern California  is how nice the weather is in the middle of winter. In January the farmer's market is full of beautiful root vegetables and herbs. This salad is a celebration of that and a way to share my appreciation for my adopted home

 

One of the trends I have noticed with Allen is that while I am more interested in pictures of the food and the plate as a whole, he loves very tight close ups. For him its about the textures and visual contrasts of light and color. Its always interesting to note how different people view the same thing differently through the lens of their profession. I am grateful to him for his continued teaching me what to look for in pictures and how to define the characteristics that I like and dislike.

Duck, Cabbage, Beet, Potato, and Apple