Indi Chocolate Dusted Filet Mignon
Chocolate Demi-glace, Broccolini, Spaghetti Squash, Herbs de Provence Potatoes
by Elliot Anderson & David Buchanan |
|
|
Naked King Salmon
“Braise-Poached” King Salmon, Pea Puree, Smoked Carrot brush |
House Lox & Poached Pear
Sockeye Lox, Poached Pear, shaved Beets, Chive Oil |
Naked King Salmon
“Braise-Poached” King Salmon, Pea Puree, Smoked Carrot brush |
Dungeness Crab Stuffed Squash Blossoms
Lemon Beurre Blanc, petite Red Watercress Salad, Orange Vinaigrette, Basil Oil |
mise en place…
this phrase is the backbone, the culture, the ethos of the professional kitchen
|
Scallops with Pea Puree
Lemon Beurre Blanc, Fingerlings, Golden Beets, Asparagus |
Lamb Tartare
Sous Vide Quail Egg 144°, Mushroom Relish, Crostini
Chefs Perry Mascitti & David Buchanan |
Sous Vide Sockeye Salmon
with Chioggia Beets, Fennel, Hericot Verts, Rose Pedals, and Lemon Beurre Blanc
Mother’s Day 2014 |
Halibut Duo
Grilled w/ Lemon Foam & Mango Puree
Seared with Herb Beurre Blanc & Pea Puree |
Beef Trio – an Exploration of Beef
– Prime Striploin
– 36 Hour Sous Vide Short Rib
– 20-day Dry Aged Striploin |
Salmon Sous Vide 110° and Blackberry-Lox Popsicle
over Hazelnut Pesto and painted Blackberry
Taste of Tulalip 2014 |
Caprese Avant Garde
a new interpretation of a culinary classic |
House Smoked Salmon over Cucumber Purse
with fried leek and micro greens
We made about 1,800 for a food show! |
Pacific Northwest Duck “Pho”
with Duck Breast, Duck Confit, Wild Boar Sausage, grilled Granny Smith Apple, Asparagus, Wild Mushrooms, Poached Egg 144°, Gochujang, Thai Basil and Duck Stock |
Parmesan Crusted Halibut
with Trio of Pololenta, Lemon Beurre Blanc |
Seafood Mary
Scallop, Shrimp, Dungeness Crab Fryleg, Smoked Salmon, Cucumber |
Salmon on a Stick
at Blackfish |
Smoked Salmon over Chevre Tower
with Cucumber Wrap and Taro Root Crisp
served about 1,500 at a foodshow! |
Grilled Pacific Halibut with Rainier Cherry Salsa |
Shigoku Oysters with Seafood Mary Granita |
Taste of Tulalip 2012
Salmon Two Ways
– by Chef David Buchanan, Blackfish |
Lightly Smoked Peppered King Salmon
with Savory Poached Pear, Huckleberry Compote and Lemon Beurre Blanc |
Alder Roasted Clams |
Shrimp with Huckleberry Compote |
Blackberry BBQ Chicken
with NW Succotash and Tillamock Cheddar Croquette |
Salmon on a Stick for 300! |
Sweet & Savory Sockeye Lox Macaroon
House Sockeye Lox over Spiced-Rum Chevre and Macaroon with Yellow Beet Crisp and Hearts of Fire Sorrel
we did this for 1,500 people at a foodshow! |
Huckleberry Sockeye Lox Tartare
with Pne Sphere & Huckleberry Coulis |
Pacific Northwest Bounty Bowl
King Crab, Shrimp, Clams, Mussels, Salmon
in Lobster Bisque |
Northwest Berry Salad with Chevre
candied Holmquist Hazelnuts
House Raspberry Vinaigrette
– by Chef David Buchanan, Blackfish |
Sustainable Chilean Sea Bass with Apple Lacquor
Savory Fennel-Butternut Squash Bread Pudding
Apple Beurre Blanc
– by Chef David Buchanan, Blackfish |
“Naked” Sockeye Salmon with Huckleberry Beurre Rouge
lightly braised from the bottom up leaving the top like sushi
|
Dungeness Crab wrapped with Cucumber
Huckleberry Sockeye Lox
– by Chef David Buchanan, Blackfish |
Dungeness Crab Salad with Cucumber Wrap
Sockeye Lox, shaved Shallot, and Taro Chip
for a foodshow…served 2,400 of these! |
Sockeye Salmon on Ironwood Stick
– by Chef David Buchanan, Blackfish |
Dungeness Crab stuffed Squash Blossoms
with Lemon Beurre Blanc and Chive Oil |
Lamb & Manhattan Steak Duo
Lamb Chops, Cauliflower Puree, Blackberry Demi
Prime Manhattan, Mushrooms, Roast Garlic Demi |
Seared Scallops w/ Pear Beurre Blanc
over Black Rice w/ Red Curry, fresh Corn Salsa,
Cipollini Onions & Carrot
by Jeff Johnson & David Buchanan |
Autumn Harvest Salad
Red Quinoa, Roasted Butternut Squash, Blueberries,
Aged Beemster Gouda, Pumpkin Seeds, Hibiscus Vinaigrette |
|
|
|
Beautiful food mate.
Thanks!