My buddy Matt came in for dinner the other nite. i sent him out a few amuses, one of which was a crab salad with celery leaf, chervil, and a tangerine puree that I bound with agar to make little pearls. Turned out pretty delicious, but the texture of agar is something I still need to finesse a little more...

maple olives

The maple olives are a new one and I hope they come out as well as I hope. I bought these raw olives about a month ago from Tairwa Farms at the Ferry Plaza Farmers Market for about $2. After letting them marinate in a salt solution for 3 weeks, I sealed them with pure maple syrup. After a week, we will know... "Deliciousness", as we all know, is the goal.

Just got this thing up and going, although I suppose it has been a long time coming. Right now we are working on getting ramped up for the holidays, which means hiring new bodies and hopefully keeping our sanity. Our new years menu will be challenging, but not overwhelming. I think we're moving in a more progressive direction, and hopefully people will be willing to try new things as we can roll em out. I've been working on a new terrine idea, and as soon as I get some pictures, I'll post em up here. For now, here's a few pictures to bring you up to speed...