In my opinion this is the true essence of how I would interpret Californian Cuisine. Three to four high quality ingredients in the proper ratios that are well seasoned. Of course there is always a themed emulsion, vinaigrette or reduction to make it really sing. At 208 over the last 3 days we have sold over 85 orders of this Mission Fig Salad (which for us is very good). The salad like most of my salads focus not on the salad but the main ingredient, in this case obviously figs. Moving forward the salad is a simple arrangement of Mission Figs, Burrata, Prosciutto and Arugula. Everything was tossed a simple aged sherry vinaigrette and I accented the dish with toasted Hazelnuts and Cassis Syrup. I guess sometimes it not what you can put into a dish, but what you can take out of a dish that counts.JM
« April 2008 | Main | September 2008 »
August 2008
August 28, 2008
August 25, 2008
Wild Salmon Mode
Wow........what a difference a camera makes!!! We were fortunate enough to have our owners camera available. Thanks, Michael. This dish is really satisfying. It consists of a classic combination of flavors: Artichokes, Tomato, Watercress and Wild Salmon. Once again, I am offering two different preparations of the same product which is Smoked Salmon and Roasted Salmon. I also did the same with with the Artichokes which is Braised and a Caramelized Puree. It is straight forward and concentrates on the basic combination of Salmon and Artichokes with the accents of Broccoli Rabe and Cured Tomatoes. I believe this is one of my most recent dish's that completely represents my style of cooking. This dish has won over the hearts of most of our guests and I believe it will soon become a staple of our menu. JM
August 22, 2008
208 Rodeo Restaurant Mode
