SAISON

#Repost @jskenes Dear Friends, I am very exited to share that my good friend Laurent Gras will be joining the team at Saison. We have always seen eye to eye on many of our values and timing aligned perfectly for both of us. As many of you know Laurent is a true craftsman, shares a deep respect for product and has that rare innate ability to feel quality. ... We, along with the talented team, will be collaborating side by side to drive the next stage of evolution and will be working within the Saison framework (i.e., fire methodology, etc). Both Laurent and I are very excited for what’s to come. Stay tuned for details and looking forward to seeing you all soon #jiayou See more

#Repost @jskenes Saison Hospitality Group is looking for a talented professional to join us that knows their way around sweets. They would be responsible for running all of our pastry programs and mentoring a team of eager beavers. Please email resumes to [email protected]

#Repost @jskenes Dear Friends, I am very exited to share that my good friend Laurent Gras will be joining the team at Saison. We have always seen eye to eye on many of our values and timing aligned perfectly for both of us. As many of you know Laurent is a true craftsman, shares a deep respect for product and has that rare innate ability to feel quality. ... We, along with the talented team, will be collaborating side by side to drive the next stage of evolution and will be working within the Saison framework (i.e., fire methodology, etc). Both Laurent and I are very excited for what’s to come. Stay tuned for details and looking forward to seeing you all soon #jiayou See more

#Repost @jskenes Saison Hospitality Group is looking for a talented professional to join us that knows their way around sweets. They would be responsible for running all of our pastry programs and mentoring a team of eager beavers. Please email resumes to [email protected]

pea skins dried over the fire like brassica chips - prassicas

oxalis at the farm

Monterey Bay abalone with a sauce of its livers and capers

grilled over the embers

abalone, rehydrated and cooked super gently for a few days so the texture is like a silky springy pudding

After drying above the fire for a few days, Bay Truffles smell like white truffles.

abalone coming out of the sky

abalone in the sky