How does Dean Fearing come up with his menus?
Sit around and talk about it. For me, being older now, a lot of it is being able to distinctively taste items in your head. If I wanted to taste garlic and raspberry right now in a mental taste, I can do that. It’s interesting to be sitting around and talking about what we want to do and create a dish through a conversation and to put it together lock, stock and barrel. Then, at five o’clock that night, tasting that dish, and it’s exactly how you thought of it in the discussion or in your memory.