Off The Plate

One of my new line cooks, Brandon told me he had a blog. Check it out, Off the Plate. It looks good. I've been checking it out on a daily basis. The kid has tallent and his plates look clean.

Westfield Farm Bluebonnet

Another great goat cheese by Westfield Farm. Bluebonnet is a surface ripened goat blue cheese. It definitely has blue qualities with the same creamy quality of chevre. The cheese is milky, clean and bright with notes of citrus and finishes with a hint of black pepper.

Veal Meatloaf

This dish was one of the dishes from my summer menu.
Oake Knoll Ayrshires Veal Meatloaf
Cheesy Polenta, Sous Vide Farm Egg, Sweet Corn Succotash

Beet & Apple Salad

I have been bringing in whole pigs from a farm called Brambly Farms. The farmers, Ted & Sandra raise some of the most beautiful animals I have seen, mostly all heritage breeds.They really care about what they do and it shows. A smiling pig is always a good tasting pig. I have been utilizing the belly for bacon. Here is one of the dishes we incorporated the bacon into.

Roasted Beets, Apples, House Cured Bacon, Buttermilk Ranch, Arugula.

Picture taken by Tiffany Smith

Island Creek Oyster

Living in New England I am fortunate enough to have these tasty little gems in my back yard. Island Creek Oysters are one of my favorite oysters. They are a tad bit briny and buttery. Island Creek Oyster / Bloody Mary Gelee / Fennel Pollen

Ricotta Stuffed Squash Blossoms

While growing up I was a vegetarian for 10 years. Why? I don't remember. I guess it's because I have always been a bit crunchy. I know a lot of chefs get annoyed when a vegetarian comes into dine. For myself, I look at it as a challenge. How do I create something that is going to excite and taste amazing without meat? I just put this dish on the new summer menu, and it is turning out to be one of the best sellers. Ricotta stuffed squash blossom / House made spaghetti / Slow roasted tomatoes / Fennel and pollen.

Cilantro Blossoms

These cilantro blossoms are from the roof top garden. They have great flavor. They taste of cilantro with a hint of sweetness from the nectar. We let some of the plants go to seed. The fresh coriander seeds are also pretty amazing. Things always seem better when grown yourself.