|
IMG_0710
First dish: Osetra caviar with three different jellies, something that's not butter, brioche foam
Date: 10/02/2009
Views: 123
|
IMG_0712
Next, a shot of lemongrass and basil and something else to prepare the palette.
Pork belly with a bazillion things in it and a Thai preparation. The red dot is liquid crack.
Pairing: Abbazia dia Novacella Kerner, Valle Isarco, Alto Adige 2008
Date: 10/02/2009
Views: 123
|
IMG_0714
Back left: mushrooms
Top: Organic brook trout from Michigan that tastes 1000 times better than it looks.
Bottom corners: Trout roe with the eggs (not my favorite)
Middle: Quail egg and shaved truffles (i.e. pure heaven on a plate)
Pairing: Franz Hirtzberger 'Pluris' Grauburgunder Smaragd, Wachau 2006
Date: 10/02/2009
Views: 123
|
|
IMG_0716
Hard to see, but that's burning oak leaves for an incredible fall aroma.
The dish is a one-bite tempura battered pheasant/squall with granny smith apples and shallot.
Date: 10/02/2009
Views: 116
|
IMG_0718
Hard to see but this is three bites of lamb served on a 700-degree hot metal plate with rosemary for aroma.
Bottom: Lamb w/eggplant puree
Middle: Weird shutney of mustard and some other stuff that tastes better than it sounds
Top: Pumpkin puree (my favorite!)
Pairing: Josef Umathum 'Ried Hallebuhl', Burgenland, Austria 2001
Date: 10/02/2009
Views: 109
|
IMG_0720
Two million things in this one, let's see how many I can remember.
The meat is assorted parts/cuts of duck.
The pink circles are chestnuts witha moussey texture.
The green things are brussels sprout leaves, but unlike normal brussels sprouts, they taste good.
The clear square is a jelly thing like the Japanese love.
White stuff is mace foam.
Pairing: Remirez de Ganuza 'Fincas de Ganuza' Reserva, Rioja 2001
Date: 10/02/2009
Views: 112
|
|
IMG_0721
My least favorite dish (which was still rather good). Jodie liked it better.
The green things are green tomatoes.
Bottom left corner: fermented garlic.
Left middle: figs
Red things: tiny tomatoes
Middle white circle: Pine nut cheese (not actually cheese)
Middle ball: pumpernickle crumble
Right: Olive oil snow(!) on a green tomato
All around: a nicoise olive sauce that is magically in a solid form
Pairing: Paolo Bea Sagrantino Secco 'Pagliaro', Montefalco 2003 (best wine I've ever had!)
Date: 10/02/2009
Views: 110
|
IMG_0722
Full presentation of the last dish. In the middle is an aromatic tree of tomato plants, basil, organic dirt, and hot rocks.
Date: 10/02/2009
Views: 107
|
IMG_0723
Hard to see, but the thing that looks like a marshmallow is a frozen banana flavored with beer, mustard, and pecans (it tastes amazing!)
Date: 10/02/2009
Views: 115
|
|
IMG_0724
On the left, a bacon boat, flavored with butterscotch, apple, and thyme.
On the right, on of the real highlights. It's a freeze-dried spicy peanut butter with several layers of complex flavor.
Date: 10/02/2009
Views: 86
|
IMG_0726
Another shot of the bacon boat/swing!
Date: 10/02/2009
Views: 119
|
IMG_0727
It's dessert time!
Middle: Cotton candy
White stuff: Super-rich goat cheese cheesecake (yes, it's good!)
Pink stuff: Blackberry ice cream (back left), and biscotti-like thing (right)
Sauce: Red onion
Served on a pillow of lavender air
Pairing: Elio Perrone 'BIgaro', Piedmont, Italy 2008
Date: 10/02/2009
Views: 107
|
|
IMG_0730
Dessert #2 (and my favorite dish of the night!)
Back left: Freeze driedchocolate ice cream that melts.crumbles in your mouth
Brown circle: Maple syrup sauce
Dark circles: Either blueberry sauce or candied blueberries
White sauce: Tobacco
White crumbley stuff malt-flavored
And a few other pieces of heaven that I'm forgetting.
Can't speak highly enough of this dish - it's my favorite of the night!
Pairing: Warre's 2000 Vintage Port
Date: 10/02/2009
Views: 112
|
IMG_0732
The final dish :(
Served in a test tube. From the front, it's hibiscus-flavored jelly, craime fraiche, and finally bubble-gum flavored tapioca beads.
Date: 10/02/2009
Views: 113
|
IMG_0733
And finally, the nice cup of tea(green tea). Jodie had the nice cup of coffee.
Date: 10/02/2009
Views: 86
|
