I will be cooking a dinner at the Rialto cafe tomorrow night with the Chef Mike Schock . I opened the Rialto over 12 years ago as the opening daytime sous chef. It will be fun to see some old friends and to get back to cooking my food. My courses include:
New Zealand lamb wrap lamb rack wrapped in a mozzarella sheet with mint pesto
(we already have a good amount mint coming up in the garden)
Sous vide organic chicken in tasmanian pepper and black lava salt with crispy bibb, housed cured bacon and blue cheese jelly
Hiramasa kingfish new style sashimi with pickled mango, white soy paper, strawberry caviar, smoked air bubbles and "fried rice"
House carbonated Shiraz and clover honey served over haystack mountain goat cheese sorbet made with liquid nitrogen