Gypsy Revisited...
just a note to say that I am very much looking forward to Sunday's guest chef event I am doing at Gypsy in Seattle! It has been a little bit since I have cooked at one of the "cloak and dagger" dinners for them, but this being my fourth, it is going to be awesome. This is bitter~sweet as although it is sort of evolutionary in nature and is the first of a 5-part series, it is also the last and farewell as Gypsy will be laid to rest...R.I.P. Attached is the menu we are cooking...just a few tastes and textures from our atelier of late. Some have not even fathomed as yet. I will look to post pix's and thoughts afterwards for sure. Until then...I hope this inspires you as much as it does us!
Gypy’s Evolution Dinner
09.14.08
A Transition of Tastes & Textures…
into Thoughts and Memories
~Snacks~
Spicy Popcorn, Tempura Sea Beans, Fig & Goat Cheese Skewer
~
“3 Eggs in One…”
Maine Lobster, Citrus, Quail’s Egg, Sturgeon Caviar, and a Yuzu Sabayon
~
“Crudo” of Hawaiian Ono
Begonia, Compressed Melon, Togarashi, Hearts of Palm and Summer Tomato Pickle
~
A Visit to the Anti Griddle…
Avocado, Chilies and Dark Chocolate
Sesame-Soy Aioli, Celery Root Remoulade and Crispy Calamari
~
Seared Hudson Valley Foie Gras
Grilled Peaches, Hazelnuts, Cocoa Nibs, and a Hazelnut-Balsamic Reduction
~
Diver Sea Scallop
Tapioca, Nectarine, Licorice Emulsion, Beet & Orange Cauliflower “Cous Cous”
and crisp Radishes
~
Mediterranean Daurade
Vadouvan Spices, Pork Belly, Glazed Baby Carrots, Crunchy Quinoa, Arugula-Lemon Pesto
~
~Intermission~
Compressed Transparency Apples, Shaved Fennel, Yogurt Powder, Tasmanian Pepper
And an Elderflower-Douglas Fir Infusion
~
Slow Roasted Loin of Lamb
Truffles, Chanterelles, Sweet Heirloom Garlic, Green Olive Foam and Eucalyptus Essence
~
Syrah Braised Painted Hills Short Rib
Bacon-Argan Mash, Corn, Figs, Lobster Mushrooms and Smoked Olive Oil
~
Chocolate-Foie Gras Bon Bon
Walnut Sponge, Blackberry Coulis, Peaches, Salted Caramel Powder, Pedro Ximenez Drizzle
~
~Mignardise~
White Chocolate Caramel, Olive Oil Chocolates??, Rose Macaroon, Tomato-Bacon Jellies
A Transition of Tastes & Textures…
into Thoughts and Memories
~Snacks~
Spicy Popcorn, Tempura Sea Beans, Fig & Goat Cheese Skewer
~
“3 Eggs in One…”
Maine Lobster, Citrus, Quail’s Egg, Sturgeon Caviar, and a Yuzu Sabayon
~
“Crudo” of Hawaiian Ono
Begonia, Compressed Melon, Togarashi, Hearts of Palm and Summer Tomato Pickle
~
A Visit to the Anti Griddle…
Avocado, Chilies and Dark Chocolate
Sesame-Soy Aioli, Celery Root Remoulade and Crispy Calamari
~
Seared Hudson Valley Foie Gras
Grilled Peaches, Hazelnuts, Cocoa Nibs, and a Hazelnut-Balsamic Reduction
~
Diver Sea Scallop
Tapioca, Nectarine, Licorice Emulsion, Beet & Orange Cauliflower “Cous Cous”
and crisp Radishes
~
Mediterranean Daurade
Vadouvan Spices, Pork Belly, Glazed Baby Carrots, Crunchy Quinoa, Arugula-Lemon Pesto
~
~Intermission~
Compressed Transparency Apples, Shaved Fennel, Yogurt Powder, Tasmanian Pepper
And an Elderflower-Douglas Fir Infusion
~
Slow Roasted Loin of Lamb
Truffles, Chanterelles, Sweet Heirloom Garlic, Green Olive Foam and Eucalyptus Essence
~
Syrah Braised Painted Hills Short Rib
Bacon-Argan Mash, Corn, Figs, Lobster Mushrooms and Smoked Olive Oil
~
Chocolate-Foie Gras Bon Bon
Walnut Sponge, Blackberry Coulis, Peaches, Salted Caramel Powder, Pedro Ximenez Drizzle
~
~Mignardise~
White Chocolate Caramel, Olive Oil Chocolates??, Rose Macaroon, Tomato-Bacon Jellies
posted by cuisinier at 12:44 PM
2 Comments:
BOOYAH ! CHEF THATS WHAT I CALL A MENU. IS THE LOBSTERS ROE ONE OF THE EGGS IN THE " 3 EGGS IN ONE" DISH
thanks anon...will post to show how things go. Will try to get some great photos and add thoughts about dinenr as a whole. We are lookign forward to it. As for the egg...the roe is not. The roe will be sued for another purpose. It is a quail egg, slow poached, the caviar eggs, and the sabayon(eggs in it) all placed inside a hollow egg shell, hence the "in one".
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