Yellow Beet Salad

Yellow Beets, Goat Cheese Mousse, Baby Field Greens and Mustard Seed Agrodolce

The Garden

Just a few random pics of our garden we have out back. It's the best feeling to go cut fresh herbs from the plants just before service. Definately inspiring!!!

Seared Scallops with Polenta "Crouton", Grape Tomato Fresca, Parsley Coulis and Garden Herbs

Sunflower Heart

We found this sunflower out behind the restaurant, removed the heart as if it were an artichoke and cooked it sous vide. The texture is on point with an artichoke, the flavor was a little acidic but good none the less.

Columbia River Salmon

Wild Columbia River Salmon, Morels, Wild Wood Sorrel Cream and Fried Cucumber Blossoms from the Garden.

My 2 minutes of Fame.

Ciao2 & Ciel cook up some summer favorites

Click on the picture of the canteloupe to the right of the video.

House Bacon

House Smoked "Snake River Farms" Bacon

Aww! What a Sight!

Some beautiful Morels we recieved today from our friends at Mikuni Wild Harvest

Veal Shortrib

Veal Shortrib w/ Summer Squash Ragout, Roasted Garlic Emulsion and Gremolata

(We brined the shortrib for two days, then cooked it sous vide at 167.5 F for 24 hours)

House Smoked Trout

House Smoked Rainbow Trout: Cucumbers: Creme Fraiche: Preserved Lemon

( The creme fraiche is set inside the cucumber with agar agar)

Blue Crab: Cucumber: Blood Orange: Fennel Pollen: Espelette Coulis

Our Salumi

A View of Our Salumi

Proscuitto, Lardo, Guanciale, Lonza, Pancetta, Bresaola, Flavors of Bolognese Salami, Finnochino and Mole Salami.

Spring Lamb

Roasted Lamb Loin

Fava Beans

Leeks

Roman Chamomile

Roasted Garlic Lamb

(The roman chamomile came from our garden. Really interesting flavor similar to apple peels)

The Chocolate Egg

"Uovo di Cioccolata"

Pecan Ganache Stuffed Chocolate Egg

Chocolate Soil

Local Strawberries from Poteet, TX

Balsamic Foam

(We made this dish the first day our Versa Whip arrived, How amazing is that stuff?)

Seared Scallops

Avocado- Mascarpone Mousse

Blood Orange

Pickled Fennel

Frangelico Glazed Hazlenuts

Pan Roasted Alaskan Halibut

"A Tasting of the Pearl Farmer's Market"

(The Whole Beet, Snow Peas, Purple Cauliflower, Spring Onions)

Simple Buerre Blanc

Herb Vin.

Wild Boar Tenderloin

House Cured Pancetta Wrapped Boar Tenderloin

Porcini French Toast

Braised Swiss Chard and

Golden Raisin Puree

Tallegio

Eggplant Terrine

Red Pepper Marmalade

Calamata Breadcrumb

Pan Roasted Halibut

Alaskan Halibut

Fava Bean Puree

Herb Gnocchi

Coq Au Vin Sauce

The Beauty of The Pearl Farmer's Market

So today I made my second visit to the awesome farmer's market that just open down at the old Pearl Brewery near downtown San Antonio. This place is amazing and is what San Antonio has been lacking for so long, as we have been forced to attends "Markets" which consist of maybe two or three pick up trucks in a Wal Mart parking lot. But now we finally have a real market that has lovely local products. Today I picked up some amazing spicy french breakfast radishes from Hartmann Farms and they made me think why do we as Americans settle for sub-par produce from our grocery chains. If you were to pick up some radishes at the supermarket they taste like nothing but water. Why is this? As it is evident with the radishes I bought this morning that they can be grown (with care) into something that is so beautiful and flavorful.