Gambas with Fennel

There is nothing more I love to eat than head-on shrimp and Sauce Américaine. As you can see, this dish is very similar to Gambas with Fennel, almost identical, just missing two components with the addition of fennel blossoms, to give the fennel cream a little more of the fennel taste!

Here are Gambas, with a Fennel Cream, Fennel Blossoms, Saltwort, and a Sauce Américaine Foam.

Skate Wing with Barley Risotto

I feel like skate is such an under-appreciated fish. I love skate wing. I love the texture of the flesh, the chewiness of it, and how gelatinous it is. A classic way to cook skate is with brown butter, thyme, and garlic. It’s perfect every time. I don’t think I’ve had it any other way.

This Skate Wing is served with a Barley Risotto, Rock Shrimp, Garlic Chives, a Riesling Saffron Sauce, Mascarpone Foam, and Saltwort.

Barley Risotto with Little Neck Clams

Happy Mother’s Day to all the amazing, supportive, and loving moms out there!

This dish that I created is another one of my favorites. It is a Barley Risotto with whole and chopped Little Neck Clams, Bacon, Leeks, Sunchoke Chips, Crispy Shallots, Nasturtium Oil, and Saltwort.

Scallop & Celeriac

This scallop was on the tasting menu yesterday and it will be on the tasting menu today as well. It is a Seared Scallop with Roasted Celeriac, Celeriac Purée, Hazelnuts, Granny Smith Apples, and Saltwort. I may run out the roasted celeriac today so I’m going to substitute it with kohlrabi.