To write a menu is to take many things into consideration. I find the act similar to making a mix tape when I was a child. I am conveying a mood. That mood is influenced by what the land and sea have to offer at their peak commingled with previous seasons’ offerings preserved at their peak. Ingredients are the building blocks.
In the same regard, how to offer these up is heavily influenced by the weather. Seasonality is viewed as relative to the variations of the weather. The usage and placement of ingredients varies based on the day. A menu that reflects this approach is at the heart of our kitchen.
I once cooked a meal with a famous chef who, when we discussed the menu, planned to write a menu within the framework of the convenience of modern day markets. That is to say, anything is possible. My suggestion was, let’s go to market and let the produce dictate the affair. Initially planning a fall menu, the weather was unseasonably hot. The ingredients spoke to us just as the weather gave her cues on how to prepare them.
When asked what our menu will be, a rough answer is within reach, however I often don’t have a complete answer until the day of. There is a joy found in strolling the markets, speaking with farmers to know what is coming and going, in the connections to those that get the food into our hands. The menu is a portrayal of that joy and each one is a continuance of that communication to those dining with us.
I have found that just as guests, including myself, find comfort in returning to places to find the same items, we feel a connection and certain excitement about a place that we trust to produce food of quality that is always a little different. We produce menus that strive to be in tune while acting as a conduit for the food that we source, the relationships they embody, and the joy in our work.
This is Journeymen’s approach to cooking. We hope you find our food as joyful to consume as we do bringing it to you. Please enjoy in good company.
