Ingredients

• 2-3 fresh oysters per person, sliced in half long way
• 2 English cucumbers, juiced
• 2 shallots
• 2 cups verjus (Market of Choice)
• 1 sprig of thyme
• 1 sprig of dill or fennel fronds
• 3 T extra virgin olive oil

Cucumber Foam

• 2 cups English cucumber juice
• 9 sheets gelatin
• 2 2/3 T extra virgin olive oil
• Salt 

Preparation

Roughly chop the whole cucumbers (skins, seeds and all) and put into blender with ½ cup water and blend. Strain the juice either through cheesecloth or a fine mesh strainer. This should yield roughly 2 cups of cucumber juice.

Place 1 ¾ cup cucumber juice in freezer for 6-8 minutes. In the mean time, soak gelatin in tap water to bloom. Squeeze water from gelatin, add the remaining ¼ cup cucumber juice and dissolve over heat until completely melted. Whisk in standing mixer for 30 seconds, then add cooled juice all at once and whisk for additional 3 minutes. Add oil in a stream, then add salt and keep whipping for 30 seconds. Line a quarter sheet pan with parchment and spray with non-stick pan spray. Pour the foam into pan and spread evenly. Refrigerate for 2 hours before use.

Verjus Shallots

In a small pot, add the whole peeled shallots, verjus and thyme and poach the shallots for 1-2 hours with a lid. The shallots should be knife tender; inserting a small utility knife into the shallots should meet no resistance.

Serve

To plate, cut a small circle of foam from the sheet pan and put in the center of the plate. Add some cooking verjus liquid to the dish and place the sliced oysters around the foam. Slice the whole shallots in half and season with salt, pepper and dill or fennel fronds and place on top of the foam.

Ingredients

• 2 duck leg confit (Find @ specialty shops, Long’s Meats or Market of Choice)
• 2 Toulouse sausages (pork)
• 1 C dried white beans, soaked overnight
• 2 oz bacon
• 1 onion studded with 1 clove
• 1 onion, peeled and sliced
• 2 garlic cloves
• 1 carrot, peeled and sliced
• duck fat
• tomato paste
• bread crumbs

Preparation

Ingredients

• 2 (6 oz) cuts of Filet Mignon
• 2 yukon potatoes
• 1/4 pound porcini mushrooms, large dice
• 1 shallot, sliced
• 1 clove garlic
• 3 Tbsp olive oil
• 1/4 cup white wine
• 1 1/2 cups chicken stock
• 1 Tbsp unsalted butter
• 2 sprigs of thyme
• Salt and pepper

Preparation

Preheat oven to 400 degrees In an oven safe sauce pot add 1 Tb olive oil and put over high heat. Add porcinis, shallots, and garlic and sauté until mixture is carmelized. Add the white wine and let cook for 2 minutes. Add ¾ cup chicken stock and season to taste with salt and pepper. Cover and put in oven for 15 minutes or until sauce has reduced to desired richness. The richer is the better .

Braised Yukon Potatoes

Peel and slice Yukons into half inch coins. In a hot sauté pan add 2 Tb olive oil. Season the potato coins and carefully lay them in the pan. When potatoes begin to brown add the butter and reduce heat to allow an even carmelization. Turn potatoes when carmelized. Add the thyme sprigs and remaining chicken stock. Put in oven uncovered until potatoes are soft and the liquid in the pan is reduced to only a couple tablespoons.

Season Filet mignon and grill or sauté to desired temperature.

Accompany this dish with chard greens.

Ingredients

• 1 bottle KE Pinot Gris or any white wine
• 1 cups sugar
• 1 tbsp black peppercorns
• 2 cinnamon stick
• 1 tsp whole cloves
• 4 star anise
• 1/2 orange peel
• 1 vanilla beans — scraped
• 1 pear, peeled
• 1 apple peeled
• 1/4 cup assorted Berries
• 10 grapes
• 2 packet of plain gelatin

Preparation

• In saucepan, bring wine to a boil. Flame and wait til fire goes out.
• Add sugar, spices, when it comes back to boil, cook 15 min. Strain
• Add the pear and the apple and poach until really soft, about 1 hour
• Take the poached fruit out and let cook.
• In any wide rim glass, or any container, add the berries, grapes and cut the
  apples and pears into slices or cubes and add it to the container.
• Add 1/4 cup of the KE Vin Glace to the poaching liquid and reduce the liquid to 1 qt.
• Add the gelatin, and dissolve in the liquid and pour the liquid into the glasses or
  the container with the fruit. Let it set overnight and enjoy.

Ingredients

• 1 small pineapple
• 2Tb sugar
• 1Tb rum
• 2Tb apple cider
• 1Tb sherry vinegar
• 2Tb butter
• Vanilla Ice Cream

Preparation

Ingredients

• 2 duck breast
• King Estate Lavendar honey
• 1 carrot
• 1 onion
• 1 stick of celery
• 1 bunch of herbs; thyme, rosemary, bayleaf
• 1 TB butter
• Salt and pepper

Preparation

Add 1 Tb of butter and a dash of sherry vinegar.

Place the vegetables and sauce on a plate and slice the duck breast, place on top of vegetables.

Serve with potatoes or braised tomatoes

Ingredients

• 1 (6oz) Ahi tuna
• 1 (2oz) Duck foie gras
• ½ cup morel mushrooms
• 1 cup spinach
• ½ cup Cooked fingerling potatoes
• salt and pepper

Preparation

Take the tuna out and in the same pan cook the morel mushrooms with a little butter. Add the spinach and potatoes and season with salt and pepper.

In another hot pan, sear the foie gras on both sides for 2 mins.

Plate the vegetables in the center of the plate, and add the sliced tuna and top it with the foie gras.