Thursday, April 14, 2016


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.


  1. Reading your article is such a privilege. It does inspire me, I hope that you can share more positive thoughts. Visit my site too. The link is posted below.

  2. Let your fine taste and unique style reflect through your kitchen. Don't be taken by surprise if your kitchen becomes the talk of the town.

  3. Wonderful illustrated information. I thank you about that. No doubt it will be very useful for my future projects. Would like to see some other posts on the same subject!
    Ceramics for kitchen