frozen-dessert.jpg

Chef Mickle brings a wealth of knowledge and experience to any operations

Chef Mickle is a product and season driven chef. His dishes and recipes are rooted in the heart of the California bounty with European aesthetics.

The Pics

  • Trio of Snacks; Chicken Liver Mole, Duck Carnitas, Chorizo Scotched Quail Egg

  • Classic Caesar salad

  • Roasted Farmers Market Carrot Salad; Pistachio Butter, Lamb Chopper Cheese

  • Crab Louie "Carpaccio"

  • Charred Carrots; Muhammad, Sumac Honey Gastrique

  • Salt Baked Beet Root "Tartare" Black Berry, Ver Jus Rouge

  • Black Lime Hamachi

  • Kabob Spiced Pork Belly; Chic Pea Puree, Apple Salad

  • Citrus Cured Fluke; Banyuls Gastrique, Compressed Melon and Aloe

  • Tomato Compressed Watermelon; Black Olive Crumble; Liquid Feta

  • Lump Crab Cake; Old Bay-onnaise, Fennel and Girl and Dug Greens

  • "Peach Melba Toast"; House Ricotta, Frog Hollow Peaches, Pickled Green Almonds

  • Truffled Vitello Tonnato; Truffle Seasoned Poached Veal Loin; Confit Ahi Tuna Sauce, Salad of Artichoke and Truffles

  • Press of Duck Confit; Carrot Puree, Chestnut and Heirloom Carrot Salad

  • Ora King Salmon

  • Grilled NY; Pickled Mustard Seed Chimichurri

  • Rack of Rabbit, Corn Bread Spaetzle, Truffle Corn Emulsion

  • Seared Scallops; Coconut Green Curry, Stir Fried Long Beans

  • Spring Lamb; Evaporated Carrot Jus, Poached Asparagus

  • Birria Short Rib; Street Corn Puree

  • Chicken and Leek Pie; Classic Hot Water Dough, Mushy Peas, Chicken Jus

  • "S'mores"; Smoked White Chocolate Flexible Ganache, Toasted Marshmallow Ice Cream, Chocolate Graham Crumb, Chocolate Marshmallow

  • Peanut Butter and Jelly; Peanutbutter Cheesecake Mousse, Fermented Blueberry Gelee, Toasted Milk Graham

  • Peach Melba Bars; Peach Sorbet, Almond and Raspberry Glaze, Raspberry Crumb

  • Special Events Pick Up; Ahi Tuna, California Citrus, Fermented Pineapple, Habanero Froth

  • Toasted Oat Custard; Apple and Endive

  • "Beef Wellington" Corn Dog; House Made Dry Aged Beef Dog, Herb Crepe, Mushroom Duxelle Ketchup

Cost Control Managment

Over the last 20 years Chef Mickle has developed and implemented many cost control measures that have served to control both Labor and Food costs. These help to decrease overall costs and increase overall profitability.

How I can help

Recipe and Menu Development

Using the knowledge and experiences that Chef Mickle has garnered over the course of his career, he can help you tailor a menu and recipes that fit your concept that are exciting and profitable. With focus on current trends and exciting techniques and passion for seasonal market fresh ingredients.

Training and Systems Implementation

Chef Mickle can help develop and implement training programs for all aspects of your operation. Having worked with many technology based operational tools. Including Restaurant 365, Stratton Warren, Jolt and other operational tools. He can offer training and suggest tools to fit and help with your business.

cutting-grapefruit.jpg

“Enjoy the process”