So heres a bit of what I've been doing. A few friends and I have been having little dinner parties somewhat regularly - one of these friends is a vegetarian and I have been trying to make some fun dishes so she can enjoy the food as well. Borrowing (heavily) from chefs who inspire me (as all young chefs should do) I made a pea shell consomme that was particularly awesome:
Here it is prior to the (chilled) consomme (pea shell, shallot, garlic, mint) was poured. The soup was garnished with lightly blanched peas, pea shoots, lilac blossoms, lemon zest, macadamia, white chocolate, and spearmint. This was an incredibly refreshing and light soup. I used the leftover consomme to make a very nice pea risotto. I love doing table side pours on soups like this..where you spend a bit of time delicately placing all of the garnishes for the soup in the bowl only to have it destroyed in front of the guest moments after it is placed in front of them - this process has always reminded me of buddhist monks destroying their sand mandalas.
Thats it for now