Coq au Vinmy version -- boneless chicken thighs cooked with shallots, garlic, celery, Herb the Provence, red wine, etc. -- served with creamy mash...
temaki (手巻) and gunkanmaki (軍艦巻) my versions -- with salmon, crab, tuna, masago, veg, pickles... Temaki (手巻, "hand roll") is a large cone-shaped piece of nori on the...
torched carrots served on cauliflower purée with butter milk, and finished wit tarragon oil… "The combination of abundance and informality creates a...
korean nightwith cold soba (and chilled kombu dashi); gochujang infused tofu; kimchi; fried rice; and black garlic infused cod… "Korean cuisine has...
poule au pot piemy French style chicken pot pie is made with roasted cornish hen, multi-color carrots, potatoes, peas, béchamel sauce, mushroom, baby...
japanese delectablesfew of my recent Japanese dishes -- chawanmushi with parmesan foam; chicken sausage with tonkatsu sauce; seared tuna with mango salsa;...
salmon tandoorimy version -- with raita, aromatic basmati rice with peanuts, salads... Color, smell, and vibrancy is the cultural backbone of my...
slow-roasted lamb legmy version -- boneless and marinated overnight with various herbs, spices, and yogurt; slowly roasted for 3 hours; served with onion,...
pasta al nero di seppiamy version -- served with tuscan fish stew made from homemade lobster stock, halibuts, prawn, clams, and fresh squids; infused with...