For a dish, it begins at the farm. In the cool quiet of morning, I walk the rows and fields. A chance nibble at a pea, a carrot or a leaf begins the thought of what it might later be. Each bite, a note in a future song perhaps. In the mornings, the flavors of the farm are vivid, they sing. There is time to consider each flavor quietly without distractions. Here is where the building blocks of a dish begin to come together. Then its off quick to the restaurant with the harvest. Just picked vegetables arrive, followed by a quick meeting to plan out the night's menu. Every day the cooks and I are excited to work with our beautiful produce, still full of life and freshness. We race to build out the menu and practice the techniques before the guests arrive. After service time and often late into the night the cooks and I chatter about the next days harvest and what might be.