Egg.

This is an egg cooked by one of our chefs and a very good friend of mine, Stephen. It is technically perfect, not a speck of brown, no un-cooked white.   Even though we make burgers, we strive to make every component perfect in seasoning, and execution, and my friend Stephen here as you can see, just "Gets it".   He has a bright future ahead of him.

red velvet, blueberry, green tarragon, liquorice, lavender, pine

Red velvet sponge, Blueberry ice cream with licorice, tarragon ice, lavender, young pine needle.

This may be the best dessert i have made thus far. it is visually stunning (except for my poor quality camera work) and its taste is complex and delicious. the natural anis flavor in the tarragon complimenting the subtle liquorice in the ice cream. and the pine needle is slightly astringent sour, bitter. There is powdered cap n crunch in the bottom helping to steady the quenelle on ice cream also adding textural contrast.  My only adjustment would be adding a crunch element, maybe some for of tuile.

chicken

chicken cooked sous vide, confit leg, breaded and fried.  pickled zuchinni, charred sprouted legume, chicken jus.  
I need to get a better camera for this stuff.

tomato tartare

This is a vegetarian dish I made using tomato that i put through a freeze-thaw cycle, which somewhat breaks it down, and it is totally recognizable as tuna, but actually tomato. 

Tomato tartare, avacado, cilantro, crouton, chive flowers.  

Spring

These are a few things i found today around our area, young pine shoots, wood sorrel, chive flowers.
I talk a lot about "inspiration" with my close group of chef friends, where it comes from, the evolution of it and so on.   One thing I think really speaks to me personally is terroir, or, our sense of place, geographically and mentally. As i mature more as a chef I have learned to look for certain things in nature, the wood sorrel (oxalis) that grows everywhere because it actually classified as a weed, wild flowers, and just shapes that occur in nature, I let the ingredients around me inspire me, so naturally spring is the time of year when we chefs become the most inspired, i filled up an entire moleskin book last week just of dishes and ideas.   I think Elena Arzak said something to the affect of " we have to have the ability to be astonished by anything, and everything, much like a child" I think that is exactly it, Inspiration comes from wherever and however it can, we just have to learn to become aware of it when it happens.

matcha

Matcha ice cream base aerated then frozen in liquid nitrogen,   Its fun to eat, it almost pops in the mouth like pop rocks.

Ice cream Bar

Ice Cream bar frozen in liquid nitrogen, then ground into powder with a vita prep.