Category Archives: chefs & restaurants

UMAMI dinner at Kata Robata

Photos taken by Margaret Lee of Love Lee Photography KATA ROBATA TEAMS UP WITH HIGH PROFILE CHEFS TO KICK OFF UMAMI DINNER SERIES November 15, 2011 – With winter around the corner and the holidays fast-approaching, culinary camaraderie is in … Continue reading

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menu a la carte 7.12.09

COLD CRUDO market inspired & spontaneous applications of raw seafood…market price CEVICHE of local wahoo & our green papaya, pureed mango nectarines & cilantro 10 COMPOSTION of local melon carpaccio, duck ham, crunchy pea hulls, oregon hazelnuts & gelled white … Continue reading

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how sweet it is…

the fat in this delicate fish is absolutely better than any toro you could waist your money on and it comes from our backyard!!! we are down to only two more so you better get your ass in a seat … Continue reading

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8.7.09

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7.22.09

tonights degustation menu… canapé service… -          tomato tartare & dehydrated goat’s milk feta -          venison crudo with parmesan crusted toast -          watermelon gazpacho local king mackerel, set 1, seasoned with spanish olive oil & smoked condiments byran farms chicken gallontine, … Continue reading

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7.10.09

pickled cherry tomatoes with powdered olive oil & black olive the white plate… with mustard flowers… big eye tuna ceviche potpourri with spicy popcorn local kingfish tail, marinated & hard roasted with dashi & charred lime charged tomato water inside-out … Continue reading

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7.7.09

setlist from tonite’s degustation for the chefs and owners of feast restaurant… as usual i started out with photos of every course but then it just gets too deep to keep up but i did capture this shot of chef … Continue reading

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salad of english peas, meyer lemon & white chocolate

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bison with onions flavored with sarsaparilla and root beer

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6.19.09

nicoise “6.19.09″ sockeye salmon, long pepper, purslane, cucumber “set one” sockeye salmon, long pepper, puslane, cucumber “set two” “anticuchos” of fresh duck heart, melted swiss chard stems, creamy miso ditto duck breast a la plancha, dashi, washington cherries, basil flowers, … Continue reading

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