Hodge Part 1...

maine lobster, yellow taxi tomato,american sturgeon caviar, basil gel
elderflower-champagne-yuzu sabayon
mussels, clams, apple, chorizo, peanuts, chickpea puree, streusel
lobster mushrooms, monkfish, corn shoots, beets, hazelnuts, micro arugula
~marinated & pickled~
radishes, mexican cucumbers, tomato hearts, smoked lobster, golden beets
lehua honey gel, tomato sorbet, lobster oil
sauteed diver scallop, house bacon, bulls blood, australian truffles, pears
root beer reduction, pedro ximenez
seared foie gras, nectarines, candied walnuts, whipped blackberry, coffee sugar brulee
pan roasted squab, brown butter potatoes, garlic chips, huckleberries
farro "grapenuts", tasso spiced carrots, syrah sauce
chanterelles, savory brisket ice cream, charred corn, brisket spices, brisket oil
~sous vide~
lamb tenderloin, caramelized fennel, artichoke relish, eggplant caviar, black garlic, argan
braised veal cheek sandwich, polenta, brioche, caramelized garlic, apples, aioli
house curry cous cous, beans, figs, almonds, curry oil
compressed watermelon, peaches, tomato, burrata, purple basil, prosciutto,
honeydew melon vinegar dressing
smoked ice cream, corn, corn pudding, blackberries, chocolate gel, chocolate torte
coulant(mia), caramelized bananas, caramel, anise hyssop ice cream
Enter-a vision of taste...more than 30 courses encompassed at the chefs table for a special diner who appreciates fine cooking, intriguing preparations and interesting presentations, but above all...good food and exceptional flavor! He inspires me to cook, to create, to explore. We should all be so lucky to have such a dining guest for our inspiration!


Anonymous Anonymous said...

I think you demonstrated almost all the cooking techniques right there, awesome!
beautiful food.
It is kind of sad for the rest of us that Rainier club is private.

8:19:00 PM  
Blogger cuisinier said...

thank you anon for the note, I appreciate it. That was the focus to showcase the different techniques in one menu..my honest and heartfelt reply to the latter...it is easy to join!

10:57:00 AM  

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