How we think, how we construct, how we pursue……

 by Kim Floresca

Nothing is great the first time. Nothing is ever perfect. Nothing from concept to plate never seems to come to fruition. The only way we could come close is to visualize it on paper first. Work out the kinks before they happen. We love to visualize flavors and concepts before plating. Creating a method that works for us. This is how we do it!Read More

Chestnut Praline, Onion, Liver

 by Kim Floresca

Savory bonbons. That’s where this ideas began. How do you incorporate something savory like onions with chocolate? The best medium we found was chestnuts. This evolved from a chestnut praline. To this we added chicken liver and caramelized onions. What a treat, it was very delicious, creamy and crunchy. A great one bite to start the meal!

Eggplant, miso, chickpea mesquite, buckwheat

 by Kim Floresca

How do you make eggplant look beautiful? That has always been one of our challenges. Here, it’s accompanied with eggplant in different textures, a charcoal aioli and miso dressing. Read More

Heritage Farms Pork, Black Olive, Rhubarb

 by Kim Floresca

Black olive brined and cooked sous vide pork loin, first of the season rhubarb, salted cucumbers.

Foie, Barely Dried Persimmon, Flavors of Anise

 by Kim Floresca

The idea of having a symphony of sweet and savory. Foie can easily lend itself to either which gives it that complexity.  

Coal Roasted Cabbage

 by Kim Floresca

Coal Roasted – Cabbage – Fermented – Kimchee Read More

Salt and Pepper Madeline’s

 by Kim Floresca

Delicate, warm, one biteRead More

Finger Food

 by Kim Floresca

In many of our culinary travels, most of the food that we can recall are those simple, one bite, delicious and refreshing snacks. This one has become our staple and will probably remain with us throughout the years. A frozen snowball……a lightly whipped frozen meringue that has been coated in raw sugar with a hint of lime, mint and gin, it has quickly become our favorite snack to watch as our diners very delicately pick it up and eat it. Some it brings them back to their childhood, while others are in awe as to what they have just experienced. 

Finger food-no utensils allowed!

Finger food-no utensils allowed!

A twist on a classic

 by Kim Floresca

Ahhh-the delectable macaroons…the endless tradition of perfection. Here is a fun interpretation of a classic. By exchanging the traditional almond flour with a bread, we are able to create a more fun and playful snack to serve to our guests. Ours is served with the traditional mornay to act as a fun “buttercream filling.” Dark bread, mornay, sea salt.

New findings

 by Kim Floresca

Golden Oyster Mushrooms cultivated from North Cove Mushrooms based out of Brightwood, VA. They have the most incredible color and light flavor that their delicious raw or lightly pickled!

Golden Oyster Mushrooms cultivated from North Cove Mushrooms based out of Brightwood, VA. They have the most incredible color and light flavor that their delicious raw or lightly pickled!

Our first encounter

 by Kim Floresca

Pawpaws, need I say anymore? This fruit that is native to the Eastern U.S. is something that we had never encountered nor tasted in our lives! What an amazing treat to be able to find something (known to many in these parts) to amazing in texture with some many complex notes. We spent sometime with a gentleman by the name Wynn Dinnsen of  whom opened his home up to me to see the fruit in it’s natural habitat. This fruit only has a short growing season (only 1 month) and the fruit has to be hand picked to check for ripeness. It only has a shelf life of 2-3 days. The flavor is much of a ripe banana while the texture is a ripe mango. Truly an incredible fruit that we are excited to figure out what to do with it. Stay tuned…..

Wynn Dinssen of Tri Plants Nursery outside of Siler City, NC shows how to properly harvest paw paws and explains the growing conditions and many other fun facts! 

Each paw paw tree is carefully tagged to be able to identify which tree it came from. This process is important for not only tracking the tree's progress, but to harvest the seeds from each tree to create a new.

Each paw paw tree is carefully tagged to be able to identify which tree it came from. This process is important for not only tracking the tree’s progress, but to harvest the seeds from each tree to create a new.

The taste test…..finally!

The day’s hull. Back at the restaurant to immediately harvest this highly perishable fruit.