Spring Onion Soup; chive blossom, leek, fried shallot

Oregon Penn Cove Mussels; uni velouté, wild watercress, grilled bread

Pan Seared Sablefish; grilled leek, french lentil, champ sauce

Carrot Carnaroli Risotto; thumbelina carrot, parmesan, stinging nettle

Smoked Heirloom Bean Cassoulet; truffle butter, foraged mushrooms, oven dried tomato

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Jais is <3, that is all. ^^

Wow. Just got a voicemail (dunno how i missed the call), from the Chef de Cuisine at Rovers (http://www.rovers-seattle.com/). I sent off an email asking about their apprenticeship program, and he wants to meet with me. Says there's an open spot in the kitchen, so I may be able to get in. holycrapholycrapholycrap. This is very exciting to me. Jais ( Read more... )

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