Joseph's Table

Now in Chapter Two, the present Joseph's Table, I am discovering New Mexican inspired cuisine. I do maintain the idea that if the products are grown or harvested locally (in New Mexico, Arizona, and Texas) then the cuisine is contemporary Southwestern even if the preparation is French, Italian, or Asian influenced. The air and soil impart a region's purest flavor. I now combine a culinary education in French techniques, my Italian-German family sensibility, and the exoticism of Japanese culinary stylization.