Lots of new things lately.
I recently left job at the steakhouse and was hired on as a chef at a fine dining restaurant located on a wildlife preserve. It's a farm to table restaurant where everything is locally sourced and all meats, including wild game meats are raised, harvested, and butchered on property. It's a slower pace than what I am used to, but so far I am loving the transition. This is the kind of place that I wanted to be a chef at, so I am thrilled about this opportunity. Awesome FOH and BOH staff, and my line cooks are some of the best I have worked with. I'm definitely excited about working here.
I was also finally able to order one of the knives that I had been wanting for a long while. I pulled the trigger and purchased an Aura, and it is hands down the best knife I have ever owned. The blade is cryogenically hardened carbon steel, the handle is made from California Burl wood, and it has a gemstone counterweight which makes the balance absolutely ridiculous. The weight is perfect and it feels incredible in your hand. If you ever get a chance to test one of these out, do it.
I've made some new dishes and I will try and post them here when I have time. Thanks for everyone who has been following this, and your words of encouragement and critique.