Hodge Part 3...

lobster, mango, daikon roll, american sturgeon caviar, spicy aioli
yuzu kosho dressing
scrambled eggs, italian truffles, creme fraiche (not pictured)
sliced bresaola, micro arugula, sous vide egg yolk, pecorino, olive oil
honey bunches of oats foie gras, milk gel, bananas, caramel, banyuls vinaigrette
seared diver scallop, corn agnolotti, roasted corn, truffles, chanterelles, squab breast
tale of three soups...(not pictured)
seared hawaiian opah, chard, carrot puree, macadamia nuts, baby farmer tomatoes, 
coconut emulsion, peach relish, chili threads
heirloom tomato jam, skin chip, green zebra pave, yellow taxi sorbet
chilled yellow tomato water "boisson"
mustard marinated grilled partridge, barley, matsutake mushroom, anardana broth
wild brown rabbit "salad"...
pan roasted leg, kuri squash puree, truffles, chanterelles, caramelized apples, thyme
loin roulade, chanterelles, hazelnuts, compressed apples

wild wood pigeon, whipped blackberry, blackberry-honey gel, figs, root beer foam
fennel, juniper-foie gras sauce
scottish red grouse sous vide, spicy thumbelina carrot-asian pear salad
confit cous cous, almonds, cassis-brown butter essence
wild blue hare two ways...
slow braised leg "hasenpfeffer", walnut-cacao nib waffle, celery root puree
grilled loin, garlic, eggplant, lobster mushrooms, cabbage-bacon, valrhona chocolate sauce
dark chocolate "coulant", verbena raspberries, pumpkin seed brittle, smoked ice cream
And so it was...the last of the three part series of taste, texture, flavor and pleasure for a special guest whilst dining at noneother than; the Chef's Table! This was a culmination of fun & flavor, technique and taste, principle and passion, exploration and experience. I embarked on this journey of cooking as an inspiration of the season and a prelude into the game festival we were featuring. Hodge; being a lover of game and most things exciting and exotic, partook in this culinary adventure with a "no holds barred" attitude and said nothing more than "bring it on"! Here is what took place and how we rolled. Enjoy...


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