Sunday, February 26, 2012

Back to Reality

Hello, Readers!  First of all, thank you for taking the time out of your very valuable lives to read these various rants and raves of mine--I certainly appreciate you all!

Now.  Back to Reality...

I've managed to lock myself away into a cave for the last several months which was a great joy, a gift of the most immense magnitude and an abundant learning experience for me.

I'm a bird by nature, but I know turtles now.

I'm back.  I've recently rediscovered books, recipes and learning which I had been neglecting for things I somehow considered more important.  Thanks to an amazing support network and a bright and informative Universe around me I am beginning to take some giant steps forward into a marvelous future.

One day at a time.

Pastry.  The sweet side was always intriguing to me, although I rarely gave it enough attention to merit much result aside from the occasional experimental mishap or obligatory menu dessert.  Thanks to inspiration from a former associate and friend, Chris Leung (, I've been delving into the pastry files and testing some new stuff.  The Michael Laikonis recipe files recently released on (Notes from the Kitchen) have provided me an incredible foundation to begin exploring the world of 'Dolce' as I should have years ago.

brown butter poundcake, passionfruit curd, port and mascarpone (those are 'sambuca' microgreens...yum!)

I am excitedly prancing about the kitchen now with an ink-stained fistful of printed pages, c-fold napkins and protracted plans of epic proportion, eager to find a moment for a new experiment.  And am attending to my priorities as all responsible chefs should...balance, you know?

I seem to love blogging as well.  It has become quite therapeutic for me and I'm sure it will lead to a healthy addiction to writing in general.  Those who know me well will easily fall for that one :)

Pasta.  Although I've not seen this one really explode yet, I feel some carbon fusion building that may supernova under the right circumstances.  I feel that my current circumstances are ripe for this type of movement as I am in the tutelage of a masterful Italian craftsman who seems constantly inspired to reach new limits in culinary artistry.  Thank you all and enjoy.

tonarelli, jonah crab, uni, porcini and shiso

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