Playing Catch Up...
foie gras torchon, ras el hanout lacing, sabacocoa-saba sponge, cherries, pecans, cherry gastric, truffled apricot marmalade
tarragon-pumello butter, syrah sea salted butterroasted eggplant dip
amuselobster salad, cara cara orange, avocado, lobster-vanilla dressing
golden whitefish caviar
seared scallop saladyam-brown butter puree, hearts of palm, lentil vinaigrette
pancetta, leeks, micro greens
pan roasted striped sea basssemolina gnocchi, bacon jam, chanterelles, baby carrots, turnips
cassis jus & carrot butter
beef loin sous vide & braised veal cheeksblack trumpet mushrooms, celery root puree, bloomsdale spinach
chestnut "bordelaise"
"sexy snickers bar"honey ganache, caramel, pears, bacon bombolini, peanut milkshake
chocolate madelines, huckleberry syrup
maple-bourbon chantilly
~
I honestly can not figure out where the time goes. I try to post right after a cooking event, but...it seems to slip away...elusive...aludes you...then in a breath...it's gone. Fortunately for a trusty camera, an android phone, a good memory, hand scribed menus on backs of beo's, and some late night contemplation deep in thought...I am able to re-enact the soiree as it went down for you on this humble blog. Enter Valentines Day 2012...hopefully, you will find enjoyment in what you see just as lovers were laid.
posted by cuisinier at 10:01 PM
3 Comments:
how stunningly beautiful...your words as well as your cuisine..i appreciate and share a passion for translating both the dining and the experience of creating in the kitchen.merci!
thank you Dorette...I am glad and excited that not only the food I cook and display is moving, but my writing as well. I truly enjoy both. My biggest passion is in my cooking but writing about it and speaking about it is a deep passion as well. Merci to you!
Your food looks amazing to me. Thanks for sharing your dream with us - the reader.
Where is your restaurant? I would like to go and try your food.
Nan
Post a Comment
<< Home