the long room

this is our newly renovated private dining room. It is well over 200 years old. George Washington had a 30 course meal here in 1791

yogurt-beet noodles

we were able to take yogurt and gel the outside with beet juice. The exterior is beet gel and the interior is liquid yoghurt.....we served it with fennel pollen, hazelnuts and poached lobster....

Olive Oil Sugar

After seeing a picture of Albert Adria holding an oil encased in sugar, I began wondering how the hell they produced it. We brainstormed for weeks, some of our ideas for producing this was downright hilarious. We finally figured it out, or at least made it work for us. I am still not sure how they produce their oil bonbons but it was rewarding finally getting the results we were looking for. We have begun to brainstorm various other fats that would work with this technique. We were even able to add balsamic vinegar to the olive oil. Endless possibilities are ahead.........

Pushed Tuna

Olive soil, basil oil powder, anchovies, fennel, red pepper yogurt

Foie Gras with cherries, balsamic and chocolate

Blue Cheese Bubble

Tuna with grapefruit and soy sauce cotton candy

Pics from the Headquarters

We are very fortunate to have such great local farmers. These vegetables are from our friend Rita from Full Circle Farms.

Arrival

This picture is from day one. It should be interesting to see how this picture progresses in the future...

Chemicals

These allow us to manipulate food in new ways. Read the labels the next time you go to the grocery store.

Meuniere

Our version of a classic dish....Brown butter-caper ice cream, parsley juice and lemon rind puree.

Foie Gras Powder

We have been rather obsessed with powdering things lately.....Why not foie gras??