Still springing…

These long days are wearing me out. Thank goodness for rock solid cooks having my back, plenty of caffeine, and catnaps. Here’s some more from the new spring menu!

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Rockfish entrée with fregola, ratatouille, and chile crab broth

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Amish brick chicken with Jasmine rice, morels, smoked tomatoes, and cider jus

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Roasted beets with quinoa, farro, lentils, and hoarseness

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Snapper with white asparagus puree, asparagus tips, and saffron oil

Burger night

For a brief stretch of time Monday nights we’re burger nights. Which quickly became translated to….how ridiculous can I make a burger without the line cooks wanting to kill me. I had my fun..looking forward to burger nights to come (they start up again next Monday) so until then I’ll reminisce….

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Starting from the top….crab imperial stuffed burger with pickled peppers and smoked cheddar, burger with bbq braised pork belly and fried tabasco onion straws, burger with pimiento cheese topped fried green tomato, sunny side up egg on a jalapeno cheddar bun, and pulled pork bbq and coleslaw burger with smoked gouda.

Sunday Funday

Brunch is not anyone’s favorite meal period.  Its no big secret.  Especially those who work the Saturday night beforehand and are simply not used to being up and functioning at that hour of the day.  But after the hell of Sunday brunch, Sunday afternoons have turned out to be my favorite time in the kitchen.  Its the one day a week I have the prep kitchen to myself to do all the things I wanted to do during the week but time was working against me. These activities usually involves pickling things and grinding meats to make charcuterie. Everyone needs their happy place…and I’ve definitely found mind.

On that note….time for bed. Brunch starts in a few hours. 😉

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