17 Courses in 8 Hours...

So it became...a gustatory feast for two separate groups, totalling a motley crue of foodies of 16 in attendance! They were foodies all right, every last one of them. In the first group, there were folks that were very "intoxicated" with the shear thought of good food, some that just oohed and aah'd, and the group as a whole, who's only request was "that they wanted to spend the day in France"! The next group, was out for a full-on experience as well. A couple of them had just been to Ducasse and came away with not the excitement they should have. Kind of like getting a date with a hot girl, and only walking away with a kiss. Great, but not what you were hoping for. It is this kind of pressure and challenge we love. To give good food and good times. The others, in celebration of a special birthday, who could have gone anywhere, chose my pad at the chef's table. Here is what we laid out. Some of the bites look similar, yet yielded a new spectrum of flavors and tastes. After all, we did not want to be repetitive, not because it was not the same people, but because it was the same kitchen. The only bummer was no photos:(



Like an awesome guitar solo, here are the chords in this lick...

Warm Truffled Sunchoke "Cappuccino"

gingerbread brioche

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Maine Lobster Salad

beets, oranges, avocado, tomato ice, yuzu-blood orange vinaigrette

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Warm Matsutake Mushroom Composure

confit of silver salmon belly, potato-horseradish foam, micro kohlrabi

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Pan Roasted Diver Sea Scallop & H.V. Foie Gras

delicata squash "silk", black mission figs, hazelnuts, saba drizzle and fleur de sel

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Grilled Hawaiian Ahi Tuna

organic mustard greens, roasted porcini, fregola sarda, carrot "etouffee", truffle oil

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Black Plum Salad

micro black radish, lychee sorbet

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Coffee Crusted Oregon Lamb Loin

chanterelles, heirloom tomato fondue, parsnip milk, syrah jus

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Merlot Braised Veal Cheeks

anson mills white grits, harvest onions, sweet onion mustard cuisson

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Valrhona Manjari, Fig Salad, Maple-Pecan Ice Cream

Pistachio Gelato Milkshake, White Chocolate "Semi Freddo", Linzer Wafer

Callebaut Creme Brulee, Nectarines and Olive Oil Gelato

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one hour intermission

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Maine Lobster "en Chemise"

mango, avocado, american sturgeon caviar, yuzu-rose champagne sabayon

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Broiled Mediterranean Sardines

fennel-olive-preserved lemon composure, duck prosciutto, blood orange olive oil

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Seared Hudson Valley Foie Gras

truffled apricot conserve, warmed fig compote, hazelnuts, brioche, gingerbread dust

30 year-old balsamic condiment

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Fennel Dusted Hawaiian Ahi Tuna

pan roasted quail breast, matsutake mushrooms a'la plancha, fregola sarda, truffle oil

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Poached Black Plums

Watermelon-Last of the Season Tomato Granite

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Spice Crusted Loin of Lamb

puree of delicata squash, chanterelles, baby carrot "etouffee", "big island" hearts of palm

parsnip foam and jus d'agneau

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Dark Chocolate "Pave", Fig Jam, Espresso Sorbet

Pistachio Gelato Milkshake, Caramelized Citrus, Chocolate Brulee

Applesauce Crumb Cake, Liberty Apples, Autumn Spice Ice Cream

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Chocolate-Peanut Butter Bites, Blackberry Pates de Fruits, Pecan-Demerrara Macaroons

Warm Citrus Zeppole