12/17/2023
A simple favorite canapé.
Lamb chop tartare / lamb fat oil / smoked goat yogurt / picked shallot / dill / chive / nasturtium / savory tart shell
Dove & Kitsune
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Michelin Style Fine Dining in your own home
12/08/2023
I had the opportunity to use De Margerie Grand Cru Champagne, it’s a wonderful way to start a meal. A delicate and simple pairing was this scallop dish where I was able to use some grand cru in the buerre blanc.
Lightly smoked raw scallop / Yuzu grand cru buerre blanc / kohlrabi / daikon / wasabi cream / tobbiko
11/23/2023
Gnocchi & Fall are bffs. Gnocchi made with fresh sage ricotta takes it to the next level, mix some Sarvecchio Parmesan into it for gnocchi pasta that can’t be beat. A Fennel tomato jam to give that brightness and acidity to what would otherwise be a heavy dish.
Sage ricotta gnocchi / sarvecchio parmesan / brown butter demi / fennel tomato jam
11/06/2023
Perfect little pieces of candied sage, tedious to make but satisfying to plate desserts with.
11/01/2023
Beef back ribs have this wonderful quality & texture. They are tender relatively quickly, have great fat distrobution, and have a great beefy-ness to them. When smoked they become a tender beef bacon. A perfect pairing the bright and bitter flavors of this exploration of asparagus.
Smoked beef back rib / poached asparagus / shaved asparagus / pickled asparagus / pistachio parsley pesto / asparagus cream / dehydrated pistachio persillade
10/24/2023
Getting as much tomato goodness, out of the season, as possible. A light tomato consummé that retains that fresh flavor. A nice way to start the meal.
Tomato Tea / white peaches / lavender honey / whipped sheep goat cheese / pistachio lavash / rosemary oil
10/18/2023
A simple millie fois that lets me show off a farms best. Gently poached sweet potato & beets, crisp cosmic apples & kohlrabi. A bit of shaved asparagus. Paired with a caramelized Parmesan cream for a perfect vegetal course
10/01/2023
I love bao and am always looking for a way to sneak in fun interpretations of classics. It makes the perfect little canapé pillow. This open-faced dimpled bao gives the perfect little nest for a 49-day-aged prime rib.
Bao / powdered gamtae / aged prime rib / black garlic demi / lacto plumcot / lacto plumcot jam / chive curl
09/17/2023
In playing with brewed soy sauce, I started thinking of the depth it can add to desserts. This is my soy sauce meets Mexican pre dessert.
A soy flan with house made soy milk. Soy sauce is used both in the caramel and the base flan itself to get the that richer pairing right. Using low sodium soy sauce allows you to push for depth and control salinity. My favorite pre-dessert so far. Beautiful silken texture, gently sweet, insanely creamy yet light. A perfect bridge from savory to sweet
Double soy flan, soy caramel, cactus fruit and cilantro granita, fresh papaya.
09/10/2023
Charred foods add depth to meals and impart all the roasted flavors and feeling of warmth even to cool dishes.
A5 wagyu tartare with charred shallot & roasted jalapeño. Fresh greens in chive bundle with charred shallot and cempazuchitl serviced with roasted poblano vinaigrette. And a favorite roasted tomatillo salsa
08/21/2023
Squid dessert? My ideal desserts always have a bit of savory brought into them. This time around I was able to bring a favorite ingredient squid ink into the mix. These are the things the perfectly straddle the line and carrying you from the savory portion of your meal to the sweet.
Orange cardamom sponge, lemon sumac curd, fennel meringues, black sesame tuile, and the star of the show a ginger squid ink and beurre noisette ice cream. Because brown butter always help to give a boost.
08/13/2023
Summer lobster play on stuff we get to have as kids sometimes. Butter poached lobster tail, corn custard, Meyer lemon fluid gel, thyme and Panko toasted in brown butter, and a truffle popcorn powder
08/06/2023
A great vegetarian option and one of my favorite things about veg dishes is you can dance with that sweet and savory line so much. This can serve as a 2nd, 3rd or 4th course.
Pink lady apple and celeriac roulade brushed with thyme butter, shallot / leek beurre monte, carrot purée.
07/23/2023
I’ve always loved a good Burnt Basque cheesecake. They’ve been a standard I do for guests birthdays. Topped with lemon thyme strawberry coulis, fresh berries and some lacto fermented Rainer cherries. And a good tanghulu strawberry for a bit of crunch on the side
07/09/2023
Hiding from work on vacation. Lots of new stuff coming when Im back. Cortado and chill times
07/04/2023
I can’t stay away from Trista lobster and fresh summer fruits. This nice contrast of warm and cool. And there’s a saucy surprise hiding under lobster.
Honeydew ribbons, chili brushed and poached Tristan, scallion top emulsion, garlic chive blossoms, mint tops
06/25/2023
A playful Mexican twist on a classic English dessert. Crispy pasilla and tangzhong brioche bread pudding, cinnamon orange wash, sweet Mexican oregano creme fraiche, Arnold caramel spun sugar
06/18/2023
One of my favorite preparations for a scallop is cold smoking them. Add to that a good sear and brown butter emulsion and you have a perfect amuse bouche.
Cold smoked scallop, carrot ginger purée, confit carrot garnishes, carrot top gremolata, brown butter emulsion
06/11/2023
Something different for the pasta course that blend step cuisines that I love Korean and Italian. Because truffles always need some spice. Petite gochugaro garganelli, whipped truffle ricotta, egg yolk jam, confit garlic cream sauce, pea tendril, and some garlic flower
06/08/2023
Summer truffle season is here! Can’t wait to put these black summer truffles into a few new dishes. They’re a more delicate variety of their winter cousin. They are the perfect balance of earthy and mellow. Wait until you see the savory and sweet dishes we have in mind for these
05/29/2023
Crispy bread-flavored custard that's a savory twist on a traditional Puerto Rican dish, tender A5 Wagyu, delicate yet spicy Wasabina micro greens mixed with micro basil, a chanterelle black garlic demi sauce hiding under those micros, and brushed on top of the crispy rye and goat milk Budin. A delightful addition to our tasting menu and a perfect 6th course
05/19/2023
To kick off a meal, how about trying a refreshing Sauvignon spritz? This delicate beverage features a blend of cucamelon, St. Germain, chrysanthemum, and cucumber tonic, making it a perfect choice for any occasion.
cucamelon
05/16/2023
As the weather gets warmer, indulge in some chilled seafood and farm-fresh vegetables. Treat yourself to a delectable dish of chilled lobster combined with strawberry miso, cucamelon, red shish*to, fennel, mini cucumber, and a bevy of micro greens. It's the perfect 6th course
Seafood & Gourmet Market Mikes U Pick
05/08/2023
Treat your taste buds to something out of the ordinary! Our pre-dessert offers a unique and delicious balance of sweet and savory flavors. Book us for your next event and WOW your guests
Almond custard, Pink grapefruit peppercorn granita, celery gel, olive oil pearls, candied grapefruit threads
05/04/2023
We had a great time on the farm with observing, and tasting some crops. Can't wait to bring these into our next dishes.
05/01/2023
This dish is a delicate yet rich treat. It features Tristan lobster, barley brown butter royale custard with lobster center, infused plum, barley consommé, and coriander blossom, all expertly combined for a delightful culinary experience.
Paradise Seafood & Gourmet Market
Farmer Mikes Foodservice
04/16/2023
Are you looking for a way to start your tasting menu with us? How about our Double A Sbagliato to get your taste buds going, only at Dove & Kitsune
04/11/2023
Spring is here and we have are happy to bring some of its bounty onto the table. Look at these beautiful fava beans from Farmer Mikes
04/09/2023
Morel Tartine & Pea Whey Shooter
Sautéed Morel, whipped lemon thyme ricotta, fava beans, sunflower petal, morel duxelles, brioche, sugar snap pea whey shooter, mint oil
04/07/2023
Getting into spring with these tasty Gucci Morels.
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Just because there’s a dietary restriction doesn’t mean you can’t have awesome options. Because who doesn’t love tarts gluten-free orange cornmeal tart / vegan chocolate pots de creme / vegan hazelnut diplomat creme / fennel and vanilla ganache montée / crushed hazelnut / orange fluid gel / fennel #chefsofinstagram #chefsoninstagram #artofplating #privatechef #privatedinning #chefsroll #chefstalk #tastingmenu #degustation #thegreenguide #tart #vegan #vegetarian #glutenfree #hazelnut #ganache #ganachemontée #diplomatcream #vegetarianfood #vegetarianfinedining #vegandesserts #dessertporn #glutenfreedessert @valrhonausa
The shoulder season from late summer to fall offers the best blend of summer vibes and fall flavors. During testing we feasted on any scraps. Any excuse to use Lord Bergamot (earl grey) is a good one Lord Bergamot soufflé cheesecake / yuzu creme anglaise / candied sage / bartlett pears / yellow peaches #chefsofinstagram #chefsoninstagram #artofplating #privatechef #privatedinning #chefsroll #chefstalk #tastingmenu #degustation #smithteamaker #souffle #soufflé #soufflecheescake #dessert #yuzu #pear #earlgrey #earlgreycake #cremeanglaise #sage #dessertporn @smithteamaker @chefsroll
Late summer means peaches are getting ripe, perfect time to make a nest in some fresh made burrata and fill it with the seasons best. And of course a little something spicy too. Pistachio crumble, burrata nest drizzled with shiso oil, peeled sugar bomb tomatoes, sated plum skin powder, white and yellow peaches pearls, plumcot flowers, and topped off the Calabrian chili honey. #burrata #burratacheese #burratasalad #peaches #whitepeach #yellowpeach #tomatoes #tomato #plums #plumcot #pistachio #calabrianchili #italianfood #italiancuisine #finedining #chefsroll #artofplating #forksnroses #chefsofinstagram #chefsoninstagram #honey #hothoney
It’s still too hot, so another good excuse to finish the meal with something refreshing. An iced decaf coffee shakerato, with decaf lady grey syrup, just enough muscavado sugar to give a bit more backbone, and the obligatory drops of saline for the perfect balance. #icedcoffee #shakerato #afterdinnerdrinks #finedining #chefsofinstagram #chefsroll #espresso #earlgrey #ladygrey #cocktails #privatedining #coffeecocktail #coffeedrinks #decaf #bergamot @onyxcoffeelab
With hot weather we have some better ways to close out a meal then a standard coffee or espresso. An iced Karak Chai with a cold foam cream and pinch 🤌 more spice. Not too sweet or to rich, spicy and balanced for a nice desert pairing. More to follow #finedining #chefsroll #chefsofinstagram #privatedining #privatechef #chai #chailover #karakchai #icedcoffee #icedtea #dessertdrink #dessert
