Prior to fine fare pleasing one's palate, a plate should please the eyes as well. A variety of color is key to a superb presentation, which should be displayed, much like work of art.
Due to my background in Architecture, I am obsessed with geometrical symmetry. However, flavor and quality are paramount. The combination of the aforementioned, should delight the recipient. Mozart, Beethoven and Picasso, all masters of their respective arts, fascinated many with their masterpieces. In the same vein, our goal is to fascinate with Small Plates, Entrees and specialty Cocktails that are placed on our patrons' tables. Take, for instance, the colored flashing lights, as well as the billowing smoke from the Shellfish Extravaganza!! Perhaps it could be one of Antons cocktail Masterpieces? In either case, The visual experience of great food or drink peaks the senses and stirs excitement within our gastronomical hearts. Even after the meal and wine have been savored, the wonderful memories linger.
This is what I strive for... what I believe will lure patrons back for yet another wonderful dining experience.
The act of cooking is a simple equation:
INGREDIENTS + EXECUTION
Execution will always be in the hands of the chef and represents many elements—knowledge, training, experience, skill, tools—that contribute to the cuisine we serve. For an entire team of chefs working in concert to achieve proper execution is both a challenge and a vital aspect of a restaurant’s success, but here I would like to share with you the other equally important side of the equation.
When ingredients arrive at the restaurant they are, in one sense, already finished. At the stove, we have no control over how an animal was raised or the way a peach was harvested. As chefs, all we can do is to carefully select our suppliers and then work with them to ensure we get the best possible ingredients. Developing relationships is a fundamental part of any great chef ’s work and all that we have accomplished through the years has been made possible through partnerships with extraordinary purveyors. Our responsibility as chefs, then, is to support these individuals by executing dishes for your enjoyment that highlight and elevate the fruits of their labors.