The Final Days at Lazy Bear.

I just finished my last day working at Lazy Bear, definitely a bittersweet feeling.

A part of me wanted to stay at Lazy Bear since I’ve learned more than I can imagine since I started working there back in May. All of the chefs have become my mentors and taught me not only how to work in a professional kitchen at a Michelin starred restaurant but I’ve seen more unique and new ingredients and products than I ever had before. I decided to take some time off while Tommy is still visiting California and because I was mentally and psychically burnt out from working 60+ hours a week. All the chefs were more than understanding of my decision and even offered more of a normal work schedule if I ever decided to come back in the future.

Here are some of our current dishes from the last few months including my photos and our professional photos.

Whipped Scrambled Eggs Infused with Bacon Fat with Homemade Hot Sauce, Maple Syrup, and Chives.

Shigoku Oysters with Granny Smith Apple Froth, Fennel Pollen, and Fennel Frond.

Close Up of the Oyster.

Potato Pringles stuffed with Smoked Sturgeon Rillette topped with Caviar.

Mini Fried New Potatoes stuffed with Potato Purée and Caviar.

House Made Brioche with Duck Liver Mousse, Passionfruit Jam, Coffee Candied Macadamia Nuts, and Herbs.

New Duck Liver Mousse on Duck Fat Graham Crackers with Red Walnut, Huckleberries, and Red Veined Sorrel.

Sea Buckthorn Soda.

New snack instead of the soda is house made Ricotta cheese with cranberry granita, dried cranberries, and sage salt.

Matsutake Mushroom and Chicken Broth with Juniper Oil.

New Broth: Chicken Broth with Various Pickled and Fresh Brassicas and Yuzu.

Broth Course.

Spelt and Rye Parker House Roll with House Cultured Butter.

Buttermilk and Pine Panna Cotta with Nantucket Bay Scallops, Satsuma Mandarins, Pickled Radishes, and Agretti. Citronette served on the Side.

Panna Cotta with the Citronette.

Egg Yolk Fudge with Braised Sunchokes, Pan Fried Sweetbreads, Sunchoke Chips, Sunflower Seeds, and Sunchoke Jus.

Pan Seared Foie Gras with Brown Rice and Duck Consommé, Pickled Red Cabbage, Huckleberries, and Charred Green Cabbage.

New Potatoes with Stinging Nettles, Green Garlic, Chanterelle Mushrooms, and Fried Sea Palm.

Plating the Duck Course.

Grilled Duck Breast with Homemade Duck Sausage wrapped in Collard Greens and Roasted Quince.

Beetroot Glazed Pork Belly with Beets and Apples, Various Sorrels, and Mustard Greens.

New Plating of the Pork.

Persimmon Semifreddo with Salt Roasted Persimmons, Root Beer Pudding, and Malted Milk Meringue.

New Pre-Dessert: Brown Rice Pudding with Coffee Ice Cream, Chocolate Feuilletine, Hazelnuts, Carob, Brown Butter, and Candied Meyer Lemon.

Black Sesame Ice Cream with Devils Food Cake, Black Rice Gel, Cassis Pâte de Fruit, and Red Shiso.

Treats: Cinnamon Macaron with Milk Chocolate, Cayenne, Pear, and Caramel. Yuzu and Pine Chocolate Bon Bon. Vietnamese Coffee Semifreddo dipped in White Chocolate.

Not only will I miss my coworkers but also our epic staff meals!