Foie Gras

Foie Gras Chantilly
Verjus
Jicama
Coffee/Black malt
Granola
Yarrow
Fennel
Chervil

My posting has been slow as of late, I have been getting ready to open The Spence here in Atlanta, and between that and raising two children, my time is pretty much taken up.

Salad of melon, avocado,beet, cilantro

It's been a minute since my last post, it has been a busy few months,   I left my job at Flip Burger Boutique after 3+ years of service, It has been a great ride, Flip helped me become the chef I am today and I am truly thankful and forever in debt to Chef Blais, Ron Stewart and Barry Mills for helping me get to where I am now.  

Melon salad in different shapes

oyster

Oyster
tatziki broth 2.0 ( yougurt whey, lemon, cucumber,garlic,dill oil)
cucumber

Beef & A1

Roasted Rib eye
charred cauliflower
persimmon
A1 "pudding"

Vegetables

This is a dish inspired by a few chefs, there are many but mainly Rene Redzepi, and John Shields.   This is a dish of raw and cooked fruits and vegetables.

Carrots
red beets
gold beets
candy striped beets
celery
cucumber
Avocado
persimmon

All resting in a Benton's ham dashi.

Uni By JP

This is another dish by one of my cooks James.

Elements include:
seared bay scallop
seared hearts of palm (made to look like scallops)
sea beans
fennel
Uni
foie uni emulsion

uni.foie.bay scallop.

This is a dish I made on the spot really, it is just really luxurious ingredients put together and worked rather harmoniously.   And what this dish lacks in aesthetic more than makes up for in flavor.

elements include:

roasted foie gras

bay scallops

caramelized fennel

baby pea shoots

uni