Marinated Salmon in Beetroot / Dill / Vodka

We had this a couple weeks ago, Chef used it both as an amuse bouche one day and another as a salad.

Marinated in GG / beetroot which has become popular over the past year due to its health attributes and mixture of dill & capers.

The idea with the menu at Private Works is to use common/known ingredients in such a way where you wouldn't think about it but yet how good they go together.

1-month / lamb & orzo

makoto and i had a brief chat the other day about how fast august has been going - and its been 1 month since our soft launch, and we're pretty happy with the response and feedback we've been receiving - from our families/partners, to our media friends and all foodies - many thanks.

last year had a chat with prb one of the world's most recognized chefs and who has seen everything in the business - the advice that resonates with me is his definition of a successful operation is to be still on the up and up at the 1 year mark.

but still, its been one month for us and i feel we're just starting to scratch the surface. Again, many thanks for all the support and we're excited about the things to come.

I'll leave you w/ this 10 minute creation from leftovers, but i would have easily paided Isola prices for.

Lamb (cooked to perfection), orzo pasta, tomatoes, capers and onions.

LABEL: Freshly Made

Yesterday my buddy Chris came by on Tuesday - he works in one of the two star michelin restaurants in town and was messing around in the kitchen at LPW.

Freshly made pasta and flavored it with porcini mushrooms - Money!

Courtesy of my blackberry:-