COGNAC-AGED DUCK BREAST — by Winson Duong on

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COGNAC-AGED DUCK BREAST chocolate duck demi - cocoa nibs - baby porcinis - fennel stems - butternut squash puree The duck was brus...

HAM & EGGS — by Winson Duong on

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HAM & EGGS liquid egg ravioli - torched avocado mousse - crispy potato hay - serrano ham This dish was inspired by my visit to WD...

VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS — by Winson Duong on

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VALENTINE'S DAY 2012 - BEEF & POTATOES TWO WAYS seared steak with okinawan potato & bone marrow butter - short ribs with micr...

KING OYSTER MUSHROOM TREE BRANCH — by Winson Duong on

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KING OYSTER MUSHROOM TREE BRANCH torched with butter - edible soil I experimented with how to make an edible tree branch and came up wit...

FOIE & SAUTERNES — by Winson Duong on

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FOIE & SAUTERNES sous-vide rhubarb - carmelized onions - sauternes gel

CUBAN PORK BELLY — by Winson Duong on

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CUBAN PORK BELLY puffed conri - plantain puree - plantain chip - black bean puree From Chef JC. Arroz congri is traditional Cuban black ...

VALENTINE'S 2013 - CHEESECAKE — by Winson Duong on

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For this coupling, we mirrored two cheesecakes to look exactly the same. We played with the sweet and salty levels of each to make the flav...

TORCHED WATERMELON & FETA — by Winson Duong on

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TORCHED WATERMELON & FETA tomato puree - mint - pine nuts

MUSHROOM & CORN BISQUE — by Winson Duong on

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MUSHROOM & CORN BISQUE potato crisps - chervil - truffle oil

FRENCH LAUNDRY'S GRILLED CHEESE — by Winson Duong on

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FRENCH LAUNDRY’S GRILLED CHEESE grilled cheese - tomato consomme - sweet potato chips We took this right out of French Laundry co...

FAREWELL TO FOIE — by Winson Duong on

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Here are some pictures from our last menu using foie gras before it was banned. KONA BLUE KAMAPACHI & SHAVED FOIE CARPACCIO ciabat...

SMOKED STRIP STEAK — by Winson Duong on

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SMOKED STRIP STEAK pineapples - peeled cherry tomatoes - dark soy demi

SHAVED SUMMER SQUASH SALAD — by Winson Duong on

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SHAVED SUMMER SQUASH SALAD truffles - bellwether ricotta - chive blossoms

CURTIS DUFFY — by Winson Duong on

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Stumbled upon this blog by Curtis Duffy, the Chef de Cuisine of the Peninsula hotel in Chicago. His presentation is straight up ridiculous. ...

JENNA'S SORBETS — by Winson Duong on

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Jenna Leuchak is our pastry chef. She's been doing some pretty awesome things since joining the team. Here are some of her sorbets from ...

BARBECUE — by Winson Duong on

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COFFEE-RUBBED PORK RIBS with house-made barbecue jus These ribs were rubbed with a coffee-spice rub consisting of ground coffee, gar...

EDIBLE SUMMER GARDEN — by Winson Duong on

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EDIBLE SUMMER GARDEN edible soil - spinach moss - seasonal vegetables - egg cromesquis This dish takes so long to plate...

HALLOWEEN 2012 — by Winson Duong on

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For this menu, I really wanted to be creepy and gross yet still elegant in presentation, all the while keeping within the spirit of Hallo...

PHO GRAS — by Winson Duong on

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PHO GRAS fresh rice noodles - ox-tail consomme - sriracha caviar - foie gras