A private Tasting dinner Collaboration with Chef Paul Liebrandt.

About a year ago around this time I was introduced to Paul and we had some good conversations about food and life. This was before Covid when things were much easier. He asked me to do a private dinner in the Hamptons in NY with him for some clients and below is one of the courses we served ( Beautiful array of summer tomatoes, Yuzu glee, Kaluga caviar, pickled radish and fresh herbs from Union Square Market) This dish was an ideal summer situation & so pleasurable. It reminds me how simplicity has always been the best. With that I say "Stick to the KISS". Keep It Simple Stupid!