razor clams glazed in bentons ham stock and reduced clam juice

soup of honeydew melon.

Blueberry

Berry patch

duck

100% corn

The base of the dish is corn cob stock...gelled. Next to that a popcorn polenta, crispy pig tail and a basil infused toffee. A tuile is made from the pork tail stock... fried in a teflon pan until crispy. Lardo and milk skin are draped over the polenta and corn kernels. Cruze dairy buttermilk is then poured table side.....not pictured here.

cherry soup with "almond bread" and sardine

ASPEN!

We are off to Aspen this week for the Best new chefs dinner/Food & Wine festival. You can follow on twitter @chefjohnshields.

lamb loin........a work in progress

shima aji

Strawberries & artichokes

angelica and yarrow were added.

Strawberries

Foie gras royale

softshell crab

white asparagus wrapped in pork belly

asparagus

Minalmilism...Asparagus both foraged and locally grown glazed in a reduction of sudachi & honey, white sesame oil puree, arugula, rosemary flowers and a sauce poured tableside. We take 4 min coddled eggs and steep them in earl grey tea with orange and rosemarey..then make a puree with a little clarified butter.

Shoulder of rose veal

white asparagus

kusshi oysters

The oysters are treated differently...one oyster is wrapped in lemon, one seasoned with black pepper and candied ginger, the last gelled in its own juice. Daikon radish cream is poured tableside.

cucumber

These are the cucumber preparations for the new lamb shoulder....raw seeds, candied, preserved in lime "pickle"(aka fossilized)and the last piece which is compressed with a pickling brine then smoked over the live fire grill.

kusshi oysters