And so the adventure begins...

Skewered and grilled ostrich flank marinated in garlic, shallots, and rosemary with scalloped potatoes au gratin and sauteed broccoli florets.

Yellow fin tuna tartare on toasted bread with a siracha sour cream sauce and a wasabi sour cream sauce with a drizzle of homemade teriyaki. Pan seared yellow fin tuna with salt and cracked black pepper with a cracked black pepper and parsley sticky rice with sauteed shiitake mushrooms, asparagus tips, and chiffonade spinach, also with the homemade teriyaki.

Well at one point this tail was attached to a very ALIVE Maine lobster that I had to kill! Slow poached the tail in butter and water, grilled the claws and used them for presentation, served with a rice pilaf with brunois red bell pepper and a lobster tomalley beurre blanc.

Venison (ELK) 2 ways. Top: grilled elk with s&p, a carrot and potato purree, sauteed asparagus, with a rosemary, dijon, red wine sauce. Bottom: chile rubbed, pan seared elk  (chile powder, coriander, curry, and a dash of cumin) with mushroom risotto, and a red wine demi glace sauce.

My seafood dishes! Snapper "en papillote" with a lemon basil brown rice and zucchini spears. Grilled salmon with a potato cake, zucchini stacks and a garlic citrus aioli. Shrimp scampi on a bed of angel hair pasta with a lemon butter white wine sauce, garnished with halved grape tomatoes.

All pork dishes! Top one with a lemon mushroom cream sauce and lemon infused mashed potatoes. On the left, a lemon butter cream sauce, garnished with mushrooms, and a mushroom risotto. To the right, pounded out and pan seared pork tenderloin with a demi glace reduction and mashed potatoes. All with asparagus!

Veal francais with mushroom pan gravy and red pepper, green bean, and asparagus bundle. Rack of lamb on a bed of quinoa with brussel sprouts. Pan seared steak with asparagus tips and purple mashed potatoes.

Some of my early dishes in Advanced Kitchen. Beef bourguinon on a bed of homemade noodles. Traditional meatloaf with mushroom risotto. Irish beef stew.

My first dish in Advanced Kitchen versus one my more recent dishes. Steak with a mushroom sauce, risotto, and brussel sprouts. Pan seared duck on a bed of black eyed peas with red pepper batonnets, red pepper coulis, and balsamic reduction.

Homemade pasta and ravioli with ricotta filling in Intro to Kitchen