Chef Jason Fullilove

Welcome to Ethereal Palate...

Sous Vide Opakapaka w/ crab agnolotti, stinging nettle nage & dehydrated fennel.

For full interview click here http://www.carriemccully.com/2011/12/proust-kitchenaire-chef-jason-fullilove-2/

Rabbit Duo 2011: Speck wrapped rabbit loin, Rabbit Chops cooked in foaming butter, Fennel Puree, Heirloom Cherry Tomatoes, Brussels Sprouts, Carrots and natural Juice

Sea Bass Infused Salmon, Saffron-Cauliflower Puree, Black Olive-Pistachio Powder, Crispy Fish Skin and Wild Edible Flowers and Herbs

Hazelnut Crust Ahi, Kaffir Lime Vinaigrette, Watermelon Radish, Pineapple Guava, Micro Cilantro

Farmers Market Vegetable Stuffed Jidori Chicken

Cured Sea Bass, Smoked Olive Oil Powder, Finger Lime Caviar, Crispy Fish Skin

Foie Gras December 2010