So it begins here, with the new wave of ben cuisine. Here are the first photos, they get better with time. Still a work in progress though.
Broiled Leg of Lamb, dry marinated with rosemary, chopped garlic, fresh basil, kosher salt, pepper, red pepper for 6 hours, broiled for 1 hour and rested, to a nicely tender and flavorful medium/medium rare served with roasted shitake mushrooms (reconstituted in red wine) and persian cucumbers (flavored with olive oil, salt, pepper and lamb drippings); all toppped with a green onion au jus.
Crab cakes, oj, vinegar, mayo, olive oil, bread crumbs, salt, pepper, baked; topped with an avocado mousse (w/ oj, yogurt, salt, pepper, mint); over a spinach salad drizzled with olive oil.
Chicken thigh fried rice, with lightly cooked red peppers, garlic, green onions, seasoned. With pickled (w/ crushed red peppers, sweetened rice vingar, sesame oil, soy sauce) zuchini squash on the side.)
Tuna salad (w/ celery, green onion, worchesthire sauce, tobasco, kosher salt, pepper, yogurt, mayo) served over a bed of capellini and arugala.