I have a weird relationship with collaboration. On the one hand I thin we do some of our best work as a culinary team, bouncing ideas off each other. On the other hand, I think that sometimes singular vision can be the most poignant and unique. Because of this, and because our menu changes to often, I am constantly pushing my staff to be inquisitive and work on new ideas. This is a dish by one of our cooks, Julia Felder. Spring Chicken and Marcona Almond Ballotine with shaved fennel and braised purple cabbage puree.