Damn I been busy. I have so much to tell you faithful readers, that I have no idea where to begin. I have been one busy pastry chef. I suppose I’ll start with decribing The Creative Presentation of the Week, pictured above. Chef Jack Yoss does it again with another incarnation of Bacon and Eggs. Here we have Quail Egg in The Basket, with Wigwam Virginia Ham and seared Foie. This was served as a special for a guest that often asks Chef to “make up something new.” I’ve been learning alot from Jack, most recently the invaluable assembly of the Foie Gras Torchon. They came out so beautiful and delicious, but I enjoyed it most served atop a piece of tuna. Business at the restaurant is picking up after the post-holiday lull, and It’s getting wild. This past Monday we did a Chartreuse Dinner, then Valentine’s Day, then a record Friday and Saturday nights. The Chartreuse dinner was fun, our bar manager Kelley and Chef created a menu with Chartreuse cocktail pairings. We had Arugula Salad, Glazed Pork Belly with Deviled Quail Egg, Duck Breast with Mushroom Coffee Jus, and Squab with Lobster Ragout. Every course was paired with a Chartreuse cocktail. My dessert, pictured below, was Chartreuse Truffle Cake with Mint Chocolate Sauce and Chartreuse Ice Cream. I pulled out the sugar for this one and made some leaves. It could have come out cleaner, but I was happy with the flavor. It’s been a while since I’ve used a modular mold, but they’ve got great potential. It’s cool seeing something come from concept to plate. Also made by me was a take on the Last Word cocktail, form of boozy syrup and lime sorbet.