As a chef of modern American cuisine, I'm endlessly seeking out new ingredients,

creating extraordinary recipes and testing the limits of food fusion.

One thing I've  discovered is that the many colors, aromas and flavors available

through spirits are often overlooked...from sweet fruit liqueur to spiced rums,

from dry chardonnay to  sweet port, and from light beer to bitter Irish stout. 

Beneath the harsh alcohol, each beverage has its own distinct symphony

of flavor and aroma.