I'm Doing This For Zoi

Have you ever noticed how many of Richard "Crocs" Blais' dishes include a sauce with some sort of swipe made by a spoon? All the "Molecular Gastronomists" of Top Chef's seasons pasts did it and I think the whole sauce art thing is totally played out. This morning I did it with some ketchup and BBQ sauce. These complimented my well cooked omelet which consisted of diced apple-chicken sausage, mushroom and a colby-esque cheese. A sliced apple and a bloomin' clementine serve as the morning fruit.