Mind Candy...

That is about the only thing that comes to my mind at this point of the food we cooked tonight for the chef's table as I did not take any pictures for you to see(eye candy), record any of the sounds for you to hear (ear candy) or bring home any of the tastes for you to eat(simply enough...candy!). SO, with that said, you will just have to trust me. Or not. Whatever. Tonight was the first chef's table we have cooked since before Thanksgiving. It was somewhat subdued, yet fun, tasty and hopefully inspiring for those around me. We ventured into some new ideas and thoughts, and yet at the same time reintroduced familiar ones. Here is the menu and how it played out...

~Amuse~

Warm Truffle Custard "en Chemise d' Oeuf"

with Lobster-Salsify Salad, Edamame and Truffle Oil

~

"Winter Degustation"

Braised Beef Shortrib & Horseradish Terrine, Celery Root Salad, Candied Walnuts

Mustard Creme Fraiche, Shaved Celery...

Frog Legs Sous Vide, Braised Baby Turnips, Lentil-Foie Gras Composure...

Silky Parsnip Bisque, Walnut Oil, Chives

~

Seared Hudson Valley Foie Gras & Sea Scallops

Hot Pomegranate Gel, Savory Apple Crisp, Cacao Nibs, Poultry Jus

~

Almond Crusted Soft Shell Crab & Grilled Aussie Blue Water Prawn

Wilted Mizuna, Heart of Palm-Kumquat-Orange Salad, Yuzu Dressing

~

Shaved Fennel, Pumello, Preserved Ginger, Green Apple Ice

~

Cepe Crusted Loin of Lamb Sous Vide

Celery Root Puree, Hedgehog Mushrooms, Eggplant "Agro Dolce"

Thumbelina Carrot Glace, Syrah Salt and a Mosto Cotto Jus

~

Tasting of Chocolate...

Jivara-Praline "Pave" and Chocolate Swirl Ice Cream

Manjari Silk, Hazelnuts and Douglas Fir Ice Cream

various winter inspired garnishes

~

mignardises