Each
meal is focused on flavors, tastes,
sensations and aromas. These elements
are woven together into individual culinary
arrangements, adapted to the time of
day and Keyah Grande’s evolutionary
environment. For example, intense research
was undertaken to find a "perfect"
companion to an array of fresh bakery
products. The result is Diane St. Claire’s
Vermont based Animal Farm butter. Organically
produced from six cows, it is sold in
such limited quantities that it is served
at only three restaurants, Keyah Grande
and Thomas Keller's Per Se and French
Laundry. Smoked keta salmon caviar made
for them by Steve Stallard of blis caviar,
is a revelation, especially when crowning
blue fin tuna tartare with Calamansi
lime-ponzu jelly. A culinary collaboration!