Study of King Crab

I am incredibly fortunate to work amongst a team of chefs that allow this cuisine to evolve.
I think in part this has to do with the way we approach our day. We continuously adapt to our stations making proper adjustments instilling
order and organization to create and recreate these courses each night.
As we become more familiar with each of the courses and when we realize the best ways for us to execute them in our space  we seem to work more efficiently.
In this type of positive kitchen environment the food makes sense to us, and at times it seems as if the courses themselves take on their own
personalities so to speak, where all we as chefs have to do is communicate positively and pay attention; to our stations, our products,
 each other, and the plates that we are working on; and we will intuitively see where the course needs coaxing, where to hold back,
where to highlight, and on a busy night put it all together without missing a beat. Because of this, and the feeling of a little pressure, our team allows these courses to evolve.
Salad of King Crab
Avocado Cream ~ Toasted Pistachios ~ Enokis
Tomato Cumin Vinaigrette

I could type on and on about the conception, flavors and textures, the
enjoyable moments preparing this course, and explain what I think about
the composition…but instead
I hope you are able to one day taste this…
and I hope you enjoy.

 

 

Grilled Zucchini Bruschetta

Grilled Zucchini Bruschetta

When the coals are getting hot quickly grill the zucchini and begin getting ready for this easy vegetarian starter.

This is a wonderful hors d’oeuvre for a summer party or to enjoy with a simple gathering of friends.

For the Topping:

2 Ea   Cloves Garlic, Minced
1 T      Olive Oil
2 Ea   Tomatoes, Diced
2 T     Pine Nuts, Toasted
30 g   Brie Cheese, Rind Removed, Cubed
2 T     Parmigiana Cheese, Grated
10 Ea  Basil Leaves, Torn
TT      Sea Salt

In a sauté pan over medium high heat pour in olive oil, add  garlic stirring until just warmed,add diced tomatoes season with sea salt, stir, cook until just warmed through (less than a minute) add the pine nuts, mix, remove the pan from the heat, add brie, stir to combine, season with sea salt, place the warmed tomato mixture in a bowl, toss in the basil.

For the Zucchini:
2 Ea   Zucchini, Sliced on the bias one centimeter thick
1 t      Olive Oil
TT     Sea Salt

Heat up the grill, in a bowl toss zucchini with olive oil and sea salt, grill the zucchini on both sides until almost cooked through, remove the zucchini from the grill just before they are done, as they will continue to cook a bit even after they are removed from the heat and you want them to remain firm enough to hold the bruschetta topping.

For the Bruschetta:

Place the grilled zucchini on a serving tray and top with the tomato mixture. Sprinkle the grated Parmesan over the zucchini bruschetta and serve!