Chef's Blog

The first english peas are already here from Santa Cruz as are the first favas.  Goose made a new chicken dish with meyer lemon, peas, rhubarb, spring onions, a crispy egg yolk, and a chicken skin wafer.  The chicken itself is the breast filleted open the wrapped around the leg meat and cooked a la plancha.  Seared, hot, moist, on the money.

Starting tomorrow, we’ll be serving a brunch menu from 10am-3pm on weekends and holiday Mondays (just in time).  Andrew and Joe have masterminded this update so that we can serve the best of both worlds.

I had a generous taste of the 1999 “microclimate 2″ of the Volcanic Hill vineyard from Diamond Creek.  Unbelievable–12.5% alcohol, deep and dusty and dark yet still bright and alive and vibrant.  Bradley tells me that Diamond Creek only makes it every 5-10 years or so.  Happy Birthday, Boots!

There’s a lot more going on but it’s late and I’m tired and the cooks and I still have yet to press the duck confit, portion the brisket, and tie the veal shank . . . very exciting menu possibility with the veal.  More soon.