The newest creations in the kitchen have been some changes to classics. What better dish to start with than my favorite! With the late fall and winter here, I decided to work with one of my favorite vegetables for the season which is the beautiful sunchoke (topinambour in French). This vegetable pureed and fried into chips have equally flavorful results. Here I have combined this puree with a mix of sautéed mushroom and duck confit with a little teriyaki and jus. One of my favorite spices right now is the togarashi spice, which works very well with the combination of all these flavors. Give it a try, it is a pretty simple dish and will be a pleasant surprise.
Crafted Creations 