These things were pulled from the water no less than 3 miles from the Inn. The oysterman calls them "Virgin Oysters". They are less than a year old. Very tiny and sweet.
Japanese for salmon roe.
A ridiculously smooth sunchoke puree that has been finished with whole butter and egg yolks.
-Peconic Bay Scallops
Sliced thin and coated with a citrus, olive oil, and foraged wintergreen dressing.
Perfectly picked chervil, chive, dill, and parsley.
-Smoked Steelhead Caviar
Harvested by the Quinault Indian Tribe in Washington.
Include but not limited to: Dried edamame, crushed chicarron, wheat puffs, sesame seed.
The thymus gland of a calf that has been dipped first in tempura batter, then panko, and then fried. In a word: delicious.
-Wild Foraged Mushrooms
In this case, black trumpets and fairy rings.
Created by pushing the marrow out of calf bones and soaking them overnight in a brined ice water. The marrows were then blended with salt, pepper, and herbs. Raviolis were made with this filling and finished with butter, lemon zest, and parsley.
Circulated with butter, red wine, bay, peppercorn, and garlic at 57 degrees Celcius. Perfectly medium rare all the way through.
Seared. Sea Salt. Anything else would be excessive.
-Chicory Glazed Chestnut
Braised with a unique chestnut honey and finished with ground chicory, a bitter coffee-like root.
-Blackberry and Winter Vegetable Chutney
Potatoes, carrots, turnips, parsnip, and celery root cooked until just tender and bound with a preserved blackberry puree.
-Passionfruit "Bubble Tea"
Black tapioca pearls have been hydrated and set in a passionfruit gel.
Coconut: turned into a delicate dehydrated crisp.
-Matcha Tea Ice Cream
A vanilla ice cream base has been blended with Japanese green tea and spun via Paco Jet. Smoother than you could ever fathom.
And that's it! There are a ton of exciting developments headed your way, so check back often. My goal for 2011: a post at least once a week. Help me to meet it by sending a little encouragement my way! If you enjoy reading, write a quick shoutout, don't be shy!
A happy and healthy new year to you my friends,
**Photographs courtesy of Peter Bond.