Straight forward: My try at some udon…. I sauteed some gulf shrimp, bok-choy, tofu, garlic, and lemon grass. Once I got some color on the bottom of the pan I added vegetable stock and dried shitake mushroom. In a separate pan I heated some sesame oil and began to get some color on the udon itself. I added the udon seasoning packet and some sesame seed and got some nice color on the noodles… I then added two whole gulf shrimp and some whole pieces of bok-choy, added a few ounces of stock and covered. Gave it three minutes and everything as perfectly cooked through and then composed. 

Seafood and cheese DO go together: This is home made wasabi fettuccine in an alfredo sauce made from heavy cream, vegetable stock, aged sharp Cabot cheddar, gruyere, and white pepper. I seared some U-10 sea-scallops and some turbot fillet in serrano oil, salt and white pepper and paired it with a saute composed of Japanese eggplant, heirloom pepper, and grape tomato… I deglazed the pan with some creamy sherry and finished the plate with sauteed bok-choy( Sesame oil and white pepper), brown clam-shell mushroom and sorrel.