What I love about American food - it is a cultural melting pot with flavors from every corner of the planet. My food will always be influenced by my training in New Orleans where I learned the traditions and flavorpalets from the best chefs of that fair city. In California, I learned the power of the freshest and tastiest produce the earth has to offer.

I like my American food rustic, bold, daring and textural. - Chef FriĆ°geir Helgason

Old Oak Trees in the Lower Ninth Ward of New Orleans.

Chicken and waffles witcole slaw

Pistachio crusted cod with pea sauce and fingerling potatoes.

Oven roasted peaches with heirloom tomatoes and buffalo mozzarella, pickled red onions and balsamic vinaigrette.

Buffet with Armenian marinated chicken skewers, skirt steak, quinoa with grilled vegetables, and pickles.

Central coast of California.

Skirt steak with chimichurri 

Seared tuna steak with wasabi beurre blanc and cilantro pesto

Montana de Oro State Park

Sunday brunch buffet with pancakes, fresh fruit compote, frittata, smoked salmon platter, apple smoked bacon, and home made potato pancakes.

Braised pork ribs with grits and pickled red onions

Pork (left) and chicken (right) tacos with pickled carrots and cactus salad

Mise en place - getting ready for a 5-course dinner

Mt. Whitney 

Salmon with carrot & parsnip ribbons on polenta

Lamb chop with pearl onions and peas

Cod with Creole sauce

Cuyama Valley

Roast beef with Bernaise sauce and root vegetables

Kings Canyon in the High Sierras of California.

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