Mason cooks

11/28/2024

No filter! This seared scallop, with pumpkin marscapone puree, with a 24 hour sous vide Walla Walla onion, garnished with pepitas and pine nuts. All on a pool of beurre blanc done with a clarified Fresno liquid.

This is the representation of the change in season, Fall is moving along nicely, and we have situated ourselves for a pleasant winter. Harvest has ended.

11/06/2024

Kurobuta squash puree, braised ciopolini, duck fat mounted beef demi Glace, roasted sweet potato, and dry aged ribeye.

Incredibly balanced flavors bringing sweet and salty together in a paramount way.

Get tickets to our next plated dinner, The Feast of the 7 Fishes, link in my bio!

The news of last night breaks my heart.

11/05/2024

Leeks 5 ways, this is a lacto confit leek steak charred on creamed leeks, served with leek shoe strings and braised leek aioli all topped with powdered leek.

A concept dish I'm working on for a private dinner in December!

HEY We have a new dinner YOU, YES YOU can get reservations to! It's our last book able dinner of the year! Check the link in my bio for 7 fishes!

10/14/2024

A post for my 70 new followers I've gained the last 7 days, a Lanroc porkbelly terrine, green apple, potato tart with acorn squash puree, and pinot pearls.

We are in the tail end of our harvest season and will soon show the fruits of our labors these last 2.5 months. Looking forward to our resting months and time of travel and culture.

Plate was thrown and fired by

09/21/2024

09/17/2024

I've never technically made a sabayon before, this is a crab and dill variant with powdered dill leaf, Roe, fresh jimmy nardello, and Dungeness crab "Less is more" was the mantra for this. I've so many stunning fresh ingredients this time of year, and it's difficult to hold the reigns and not throw all of them on a single plate.

Harvest meals keep us busy this time of year between the vineyards making their wine and us making our wine. There is so much work to do all the time.

04/22/2024

Kombu oil was the special ingredient for this dish, featuring Pacific crabs, baby rapini, cream reduction, and chive flowers from my mother's garden.

I'm excited for spring and have been working the seasons ingredients again. As we move forward into the warmer seasons, it's time to reflect on where we have been and where we want to be.

03/28/2024

Our beet and walnut dip, with blackberry molasses, Aleppo, toasted Cumin, and watermelon radish. This variant is an amuse bouche, but the recipe scales well for larger portions.

Hopefully, content will be more consistent going forward. With our lighting rig right in the kitchen, there is no longer an excuse to not take pictures of every plate.

03/26/2024

This is certainly the highest quality photo I've ever taken in my house ever! A touch of playing around with this dish, it's a butter lettuce cup, celeryroot bechamel, lacto jalapeno, lobster stock demi Glace, roasted sunchoke, lime zest, fermented egg yolk.

I wanted to use our new equipment, and we were playing with these textures and flavors.

In other news our wedding invitations have gone out today! Very excited

12/17/2023

Hungarian mushroom soup, truly one of my favorite soups to warm the soul for winter, this variation features a sage oil, roasted chatrelles, and some of our homemade paprika we did at the end of summer!

This was featured for our Harry Potter dinner as Hungarian horntail mushroom soup. The new year is approaching fast, Find something to do on Friday nights in dundee! -link in bio.

11/26/2023

I can not relay how grateful I am for partners like lending me their venue friday nights to feature my art. The freedom over the menu they have given me has allowed me the opportunity to grow and expirament with the best of each season.

This is my scarface co***ne plate, 45-day dry aged duck breast served medium rare with roasted carrots, Duck demi Glace, and wilted fall greens. We served the Duck fat co**in table side.

More dinners like this every Friday night until April!

Tickets below:
https://www.exploretock.com/artist-block-wine-dundee?tock_medium=search_nav&tock_source=website