I have had the tendency not to post my photos or specials because they just aren't quite "special" enough.
In the industry we say that practice, and hard work, dedication and the willingness to let your ego go just in case you were to fail.
So I am going to put my money where my mouth is, even if I do not like a feature, or think it's worth blogging about, I am going to do it anyway just so I can look back and see myself, and my food grow.
The reason why I am writing that is because I know there are cooks in the Okanagan and elsewhere that read this and do not blog...why? Why do we say we should share things with each other and yet we do not when there is a perfect opportunity right here.
So out of the 5 features I did this week, I only took photos of one...I don't know why (the above paragraph explains it mostly).
This feature was very simple and if I may say so myself quite tasty also.
I made a organic heirloom tomato puree (just salt, xvoo added), warm salad of organic blue potato, house smoked bacon and cabbage. There was also a cold salad of organic cucumber, baby heirloom tomatoes and tarragon. The protein was pan seared halibut filet, and olive oil poached halibut cheeks.