Four Seasons Dinner on the Patio for 2

This dinner is very inspired by the change in weather, but I'm also getting a vacuum sealer and sous vide equipment, so there's that. :D I worked with sous vide extensively in San Francisco. I know it's many benefits, but didn't feel the need to invest in it until now. For Spring, we'll make mushroom scallops with incredible texture with 'compressed corn' and perfect asparagus to serve in a pour-over soup. For Summer, we'll change the texture of tomatoes and watermelon, and serve it with our cashew burrata for a different kind of caprese. For the Fall, we'll serve a Cultured Blue Cheese course will have pears perfectly poached in riesling, herbal tea and vanilla. Winter, we'll feature our new version of a Smoked Lentil Roulade with Red Wine Mushroom Gravy, which we'll serve up with buttery hasselback potatoes, and (yes, sous vide) carrots. We'll return right back to fall with a Pumpkin Aztec Cocoa Cheesecake with Pecan-Pumpkin Seed Crust. See you soon!