Foraged weeds

Wood Sorrel, Purslane, Chickweed, Baby Dandelion, Ground Ivy...  all found out of the cracks of the city of Washington D.C.!

holy mackerel

house cured mackerel with a french breakfast radish puree, watermelon radish salad, tarragon oil, pears, and a mussel-miso mayonnaise...
plated by another, a one named johnny spero.

147 lbs. Half Pig!

 This big boy took me forever to break down, it barely could fit on out butchering table!  Eventually got all the proper parts in place and created different brines and cures for different pieces (culatello, head cheese, trotters, ham, loin, tenderloin, ribs, tail, belly)  After about three weeks here's the first dish sold using this bad boy!

We treated the loin as if we were making a piece of baked ham (long brining time, then poached in the circulator) took the bellies out of brine a week later then braised it till tender.  On the pick up it was served with smoked and pickled matsutakes, savoy cabbage stuffed with guanciale (made in house), rutabega, onions, garlic, whole grain mustard, and chilies.  The sauce was just molasses aerated!  super porky.

Skate Wing...

Wrapped the skate around a cooked calamari-shrimp mousse (slow poached using optimus prime), shrimp-chestnut puree, brussel sprout leaves, spruce gel, egg white-onion vinegar espuma.

carrots from culpepper, va

duck legs

Brined and braised duck legs, deboned, shredded, and set with the braising liquid.  It was breaded and then deep fried.  Served with pistachio puree, sumac pudding, and a duck fat mayonnaise(which we incorporated crispy duck skin bits and kewpie) with a salad of shaved matsutake mushrooms and weeds dressed in pistachio oil and sumac

Sablefish

 Sablefish (black cod) is a delicious fish, it has an amazing and rare texture.  If you don't cook it right, it'll just fall apart into pieces.  We served it with an oyster stew made of tapioca pearls cooked in clam juice, small dices of celery and potato, pieces of treated seaweed, and chesapeake and/or rappohannock oysters from Virginia.  The white 'cream' is smoked olive oil that was emulsified and whipped...  It was finished with crispy chips of baked skin, celery leaves, other wild autumn greens