Elements: Even though this is a simple salad there are still many elements in it to keep it interesting and really flavorful. The kale was lightly seasoned and I made a roasted garlic, Dijon vinaigrette to hold everything together. Roasted garlic clove, fine olive oil, lemon zest, lemon juice, Dijon mustard, white wine vinegar, seasoned to taste and then emulsified in a processor. There is roasted baby peppers, raw cherry tomato, toasted walnuts and marinated tofu to give the salad a variety of textures. I finished the plate with some grated Dubliner which is nutty and has some real depth…. it reminds me a lot of Parmesan, honestly. Take a bite…. flavor explosion!

Brunch: Wake up late….. You need to take care of two meals. Breakfast and lunch!! Make it hearty. Over easy egg, prosciutto baked on a sheet pan, a hash of cremini mushroom, onion, and potato and finished off with green tomato lightly sauteed with some truffle oil and a sprig from the garden.

 Healthy and simple: I pan seared a 7oz piece of Icelandic cod in an EVOO and butter mixture with s+p. I simmered some jasmine rice with chicken stock, diced tomato and thyme and the beans were blanched then sauteed in butter and finished with hybrid citrus juice. I made a sauce for the fish that consisted of chicken stock, heavy cream, sour cream, chipotle mustard and rosemary. I finished the fish with a spritz of hybrid citrus juice and garnished the plate with minced parsley. 

Simplicity: Simple salad made from bibb lettuce, grape tomato, shaved pecorino romano cheese, a grapefruit vinaigrette and serrano, cilantro oil. 

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.

TOPAZ: Seared chicken thigh.. marinated in turmeric, white pepper, salt, sesame oil an vegetable oil. Crisp the skin for a good 20 minutes in a medium hot skillet, flip, cover, cook through for another 20 minutes. Set aside. Remove crispy skin. Shred meat and toss with hoisin, soy sauce, and sesame oil. This is on a bed of crispy potatoes that I sauteed with thyme and s+p. This is paired with an arugula salad that I tossed with heirloom tomato, shredded carrot, my grapefruit honey vinaigrette and s+p and also comes with sauteed oyster mushroom. I sauteed the mushroom in the fat that was rendered from the chicken thigh and I just added some garlic chips and finished with a splash of sherry and s+p. This plate is finished with a sauce that is made of coconut milk, edamame, wasabi powder, honey, white pepper and salt and it was then pureed, a cilantro serrano chili oil, micro greens, and the crisped chicken skin. THIS IS TOPAZ.

Hierloom <3: I made a dressing from a roasted jalepeno, garlic, ginger, mint, Thai basil, scallion, cilantro, honey, soy sauce, lime juice, toasted sesame seeds, and avocado oil. I tossed the heirloom with the oil I roasted the jalepeno with and then stacked it and garnished it with shaven pecorino romano and thai basil.