Garde Manger Platters

Pressed sushi cubes with Ahi and avocado .

Monterey squid, stuffed with a farce of squid, leeks, bacon, garlic, panko and eggs, with a pickled red pearl onion and aioli.

Buckwheat blini's with cream fraiche, fine diced red onion, and American sturgeon caviar.

Platter of Kumamoto and Malpeque Oysters with modified hogwash Mignonette.

Foie gras mousse canape, served on top of toasted brioche with apple mostarda

Platter with the pressed sushi, stuffed squid and a smoked salmon terrine

The foie gras canape served on top of my favorite platter, a redwood plank picked up for $5 at a Oregon truckstop.....

Farmers Market Lunch

Found some beautiful carrots, sugar snap peas and free range chicken eggs at the Walnut Creek farmer’s marker today. Couldn't resist to do a healthy yet delicious lunch with them. The carrots and sugar snaps are first par-cooked individually and then quickly sautéed in a little butter finished with a squeeze of Meyer lemon juice. The Egg is sous vide at 147F for one hour until the yolk become like custard.