Joseph Mahon

Dinner Mode

Cook Mode
Dinner

Artichoke Soup
Meyer Lemon Pearls, Smoked Salmon and Asparagus

Wild Watercress Salad
Poached Fingerling Potatoes, Cashews, Endive, Cabrales Cheese and Chive Emulsion

Pan Roasted Scallops
Corn Risotto, Celery Salad, Fava Beans, Cayenne Oil

Tahitian Vanilla Bean Panna Cotta
Rhubarb Consomme, Mint, Almonds

$ 35 donation

Executive Chef: Joseph Mahon

I am very excited to be posting the first dinner for Cook Mode. We will be stopping reservations at 20 people. Please email to confirm your seat at the dinner. The location of the dinner will be announced within the week. We encourage you to bring your own wine. Wine suggestions will be offered on future posts by a professional sommelier. Stay posted. JM

Cook Mode

Welcome to my first blog post. It is a wonderful medium, that I am still getting a handle on. Moving forward, I will be starting an cooking circle called "Cook Mode" hence the blog. This will give me the opportunity to do a couple things. 1: To help start a culinary circle for friends, colleagues and others who have similar interests in Great Food/Wine. 2: An on-line journal of an evolving, flow of creativity in cooking.
The restaurant business can be hectic and many times as chefs we fail to consistently document our flow of creativity based on all the pressures that surround us. I have worked in many kitchens where you make menu's on the spot based on the ingredients in front of you. That is when the real magic happens and everything becomes extremely clear of why you are cooking in the first place. So I thought we could mesh the two. Where recipes and food on this blog will be also served at "Cook Mode" Dinners. All dinners will be part of this blog including everyone in our culinary circle. JM