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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Aug 2

Aug 2 Saison, San Francisco

San Francisco, United States

Photographs from my meal in United states ,San Francisco at Saison, on August 2, 2011.

Portrait of Chef Joshua Skenes, Saison, San Francisco

Portrait of Chef Joshua Skenes, Saison, San Francisco

1st Course: Reserve caviar - Wild white sturgeon reserve caviar, lightly smoked over embers in the hearth. Flat bread cooked in wood-burning oven, topped with smoked crème fra?che, artichoke citronne,

1st Course: Reserve caviar - Wild white sturgeon reserve caviar, lightly smoked over embers in the hearth. Flat bread cooked in wood-burning oven, topped with smoked crème fra?che, artichoke citronne,

Trio of canapés: Marin miyagi oyster, borage, pressed cucumber, fermented lime, olive oil; tubers, giant carrot purée, parsnip milk, soft poached egg, parsnip chip

Trio of canapés: Marin miyagi oyster, borage, pressed cucumber, fermented lime, olive oil; tubers, giant carrot purée, parsnip milk, soft poached egg, parsnip chip

Amuse bouche: tubers: giant carrot puree, parsnip milk, puree & crisp of roasted parsnip, salted egg yolk, oxalis tuber & leaves, mallow flower, ice plant flower

Amuse bouche: tubers: giant carrot puree, parsnip milk, puree & crisp of roasted parsnip, salted egg yolk, oxalis tuber & leaves, mallow flower, ice plant flower

2nd Course: Flight of fish - Red sea bream, lobster tail wrapped in white radish, scallop, horse mackerel, ahi tuna belly, striped jack, amber jack.

2nd Course: Flight of fish - Red sea bream, lobster tail wrapped in white radish, scallop, horse mackerel, ahi tuna belly, striped jack, amber jack.

2nd Course: Rice crackling of river vegetable, shrimp floss, and perilla salt.

2nd Course: Rice crackling of river vegetable, shrimp floss, and perilla salt.

Oude Kriek Oud Beersel

Oude Kriek Oud Beersel

3rd Course: Vegetable aspic - Fava beans, peas, zucchini & squash, eggplant roasted over the fire & a crispy chip of the skin, avocado

3rd Course: Vegetable aspic - Fava beans, peas, zucchini & squash, eggplant roasted over the fire & a crispy chip of the skin, avocado

4th Course: Crustacean - Dungeness rag?ut gently warmed in crustacean butter. Santa barbara sea urchin, wild nasturtium leaf roasted over the fire until crisp. Crustacean bouillion of lobste

4th Course: Crustacean - Dungeness rag?ut gently warmed in crustacean butter. Santa barbara sea urchin, wild nasturtium leaf roasted over the fire until crisp. Crustacean bouillion of lobste

Jessenhofke, Belgian triple beer

Jessenhofke, Belgian triple beer

5th Course: Pasternack's rabbit - Hind leg meat, loin, and foie gras combined into a farce wrapped in cabbage. Served with English peas, confit mea

5th Course: Pasternack's rabbit - Hind leg meat, loin, and foie gras combined into a farce wrapped in cabbage. Served with English peas, confit mea

Extra course: Crispy heartbreads dusted with sugar.

Extra course: Crispy heartbreads dusted with sugar.

6th Course: Nuvola di percora - Warm nuvola di pecora piped into a freshly baked brioche with honeycomb.

6th Course: Nuvola di percora - Warm nuvola di pecora piped into a freshly baked brioche with honeycomb.

6th Course: Nuvola di percora - Warm nuvola di pecora piped into a freshly baked brioche with honeycomb

6th Course: Nuvola di percora - Warm nuvola di pecora piped into a freshly baked brioche with honeycomb

7th Course: Preserved lemon - lemon preserved on Jan 27, 2011. Candied lemon, perserved lemon cream, lemon sorbet, chrysanthemum petals.

7th Course: Preserved lemon - lemon preserved on Jan 27, 2011. Candied lemon, perserved lemon cream, lemon sorbet, chrysanthemum petals.

7th Course: Preserved lemon - lemon preserved on Jan 27, 2011. Candied lemon, perserved lemon cream, lemon sorbet, chrysanthemum petals.

7th Course: Preserved lemon - lemon preserved on Jan 27, 2011. Candied lemon, perserved lemon cream, lemon sorbet, chrysanthemum petals.

8th Course: Melon, sparkling vanilla sorbet, shiso cake

8th Course: Melon, sparkling vanilla sorbet, shiso cake

9th Course: Popcorn ice cream

9th Course: Popcorn ice cream

Petits fours: candied raspberries

Petits fours: candied raspberries

Portrait of Chef Joshua Skenes with Japanese Fish Identification Book

Portrait of Chef Joshua Skenes with Japanese Fish Identification Book

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