Collaboration with Cellar Door Cooking
For the last handful of years I've worked with Chef Ian Pecoraro on one of a kind service ware for his magical farm to plate creations.
Chef Ian has relocated to Paris to continue his cooking journey.
Dry aged steak tartarewith fresh spruce tip, apple-pine syrup & sourdough cracker 
First of the season asparaguswith grilled asparagus juice, rhubarb, woodruff & sorrell 
Salad of shaved chioggia beets & honeycrisp applewith labneh & fried shallot 
Crushed peach ice creamwith Pineau de Charentes 
Grilled sugar snap peasin whey beurre blanc infused with fresh chamomile and Jersey cow milk labneh 
Just warmed cherriesin a lemon verbena shrub 
Grilled baby gem lettucewith sauce gribiche, pickled & fermented vegetables 
Duck egg pappardellewith a ragu of whey braised hogget shank 
Caramelized honey mousse with sour cherriesalpine strawberry & fresh elderflower ice cream 
Heirloom watermelon marinated in a sweet pepper oil, pickled green coriander, thai basil & kimchi powder 
Parched heirloom tomatowith a black garlic bagna cauda & sourdough toast 
Single origin chocolate ganachewith red fruit & Sicilian olive oil 
Poached salmonwith spring carrots, sugar snap pea broth & yuzu 
Chilled melon and lemongrass soupwith tomatillo, gooseberry & huskcherry 
Grilled octopuswith summer melon & tomato 
Salted plum blossom ice creamwith Sicilian olive oil & spring blossoms 
Braised baby leekswith a mustard & buckwheat honey dressing, shaved apple & tomatillo 
Warm toffee applewith a wattalapam frozen yogurt 
Charred spring onionwith a coal roasted eggplant baba ganoush, pickled cherry & red shiso 
New potatoesslowly cooked in smoked butter with creme fraiche & juniper cured Columbia river salmon 
Mousse au chocolatwith brandied cherry, cocoa nib croccante & Sicilian olive oil 
Grilled corn on the cob tossed in a tasty paste of fermented chili, summer herbs & fried shallot 
green spring vegetablesshoots & herbs with cultured cream