This boldly flavored course had a couple of faces over the Spring of 2015. It began on the thought of balancing the bitterness of coffee together with the sweetness of peas and the salinity of uni. Porcini started popping up around the same time, and the earthy flavor and crisp texture became the bridge that connects and carries the other flavors. We also charred some local ramps and cooked them down into a compote that the uni was then set upon.
As coffee was featured on another dish, I transitioned to chicory root reduction (which was used as a coffee replacement in World War 2). Peas show up in three forms: Warmed with mascarpone, freeze dried, and as tendrils drizzled with a small amount of the pungent argan oil.
The uni itself, which is only available if the harvesting conditions are right, was successfully substituted out with some barely cooked first of the spring wild salmon when it was unavailable.