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| Frisee poached chicken salad with dried anchovy and garnished with fried shallot chips and dressed with a fish sauce vinaigrette. |
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| Goose fat roasted sunchokes and shishito peppers garnished with cilantro. |
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| Sunchokes and shishito peppers pan roasted in goose fat. |
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| Rice vermicelli (bun tau) in homemade chicken broth with shredded poached chicken garnished with green onion and cilantro. |
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| Building the bowl: shredded poached chicken on bed of rice vermicelli before broth is added. |
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| The trick to getting al dente rice vermicelli is to soak the dried vermicelli first then cook in medium boil until cooked. Vermicelli is drained then rinsed with cold water to stop the cooking. |
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| Souffle omelette made by separating yolks from whites, whipping up whites then incorporating yolks. Started on stovetop until bottom sets then finished in oven. Filling is caramelized shallots with balsamic. Served with dots of green habanero, freshly cracked black pepper and sea salt. |
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| Plated with cilantro and green onion. |
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| Thighs were roasted on bed of onion to keep them out of the fat and retain crispy skin. |
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| Stir fried okra with shallots and garlic in black bean sauce garnished with cilantro and green onion. |
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| Shallots caramelizing as okra begins to cook in black bean sauce. |
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| Goose confit just out of fat. |
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| Goose legs in goose fat at the end of cooking. |
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| Marinade has been washed off, legs patted dry and put into goose fat to poach in oven. Oil temp was at about 150ºF. |
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| Dry wok fried squid with shishito chile, garlic, dried chile flakes, chile de arbol and sambal sauce. Garnishes were green onion and cilantro with fresh cracked black pepper. |
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| The plated dish |
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| Creme fraiche added |
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| Onion, garlic & ginger browned in butter and now okra, shishito and mandarin orange added. |
