The Gratuitous Egg

The answer to our family's question of, "So what have you been cooking lately?"

Chinese Style Dumplings filled with Duck Confit, Shiitakes, Ginger, and Scallions with Spicy Mushroom Soy dipping sauce.

Seared Duck breast (clove, cardamom, cayenne, black pepper rub), Caramelized Pear with Ginger, Roasted Garlic Potato Purée, Black Berry Orange Pinot Reduction, Fresh Black Berry and Mint Garnish.

Seared Duck breast (clove, cardamom, cayenne, black pepper rub), Caramelized Pear with Ginger, Roasted Garlic Potato Purée, Black Berry Orange Pinot Reduction, Fresh Black Berry and Mint Garnish.

Gnocchi in mushroom sage sauce

Gnocchi in mushroom sage sauce

Sous Vide Bacon Wrapped Pork Tenderloin, Roasted Beet and Orange Salad with Parsley, Walnuts, and Sumac, Avocado, and Honey.

Sous Vide Bacon Wrapped Pork Tenderloin, Roasted Beet and Orange Salad with Parsley, Walnuts, and Sumac, Avocado, and Honey.

Sous Vide Beef Tenderloin, Roasted Parsnip Purée, with Shiitakes sautéed in Ghee, and Wine Reduction.

Sous Vide Beef Tenderloin, Roasted Parsnip Purée, with Shiitakes sautéed in Ghee, and Wine Reduction.

Gnocchi with Bolognese.

Gnocchi.

Gnocchi.

Blackened Sea Bass marinated in Sake and Mirin, Oyster Mushrooms Sautéed in Ghee, and Miso Dashi Broth.

Sake and Konbu Steamed Sea Bass, Edamame Dashi Purée, Oyster Mushrooms cooked in Mushroom Reduction, and Bacon Powder.

Banh Mi

Banh Mi