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The culinary arts provide infinite creative freedom. Contrasts of colors, textures, flavors, cooking methods, and cuisines influence the overall beauty of a very special kind of art that can be pleasurably captured visually, aromatically, and palatably. Although these dishes do not necessarily represent what I usually prepare for clients, they do reveal the inner playfulness of food as art.
I invite you into my experimental menu laboratory...
Kudra salad: pan-roasted beets, spiced jasmine reduction, toasted hazelnuts, bee pollen-curry flatbread croutons, arugula
Creamy roasted chestnut soup, cinnamon bacon, sourdough sage croutons
Red beet latkes, coriander cream, bosc pear puree.
Pasilla crab cakes, avocado terrine, masa-chive biscuits, tomato-tequila jam
Pumpernickel grilled cheese with tallegio, grappa-doused grapes, tarragon, smoked almond, balsamic syrup
Gold and ruby beet ravioli, truffle tremor filling, riesling beurre blanc, pea shoots, balsamic roasted artichoke petals, crushed sesame
Plantain gnocchi, black bean crema, tempura avocado, tomato-persimmon chutney, jerked young coconuts
Pepita-crusted tofu, lemongrass broth, rice noodle, shiitake, baby bok choy, poached egg
Purple potato-crusted mahi mahi, roasted fennel-tomato vinaigrette, grilled artichoke kalamata, caramelized shallot dumplings
Juniper glazed beef tenderloin, thyme melted leeks and white beans, spiced roots gratin.
Cocoa nib and goji berry semi-freddo, Tahitian vanilla tuille, hibiscus creme anglaise, candied orchid
Pistachio sponge cake, saffron custard, honey-sesame brittle
Chai-spiced mascarpone stuffed dates with blood oranges and pistachio
Down to Earth Gourmet
Personal Chef Services with Araminta David
