Just another night cooking for the chefs table. Some good ingredients... some great guests...some damn good times. November was a month of special cooking, tasting menus and chefs tables. This month is nothing short of crazy business, large corporate events and sheer volume. It pays the bills. We are only as good as our last meal cooked. May they all be this tasty. May we all be so fortunate in which to make it so. Already looking forward to our next endeavor.
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sweetbread-rabbit terrine, cauliflower mushrooms, compressed hidden rose apples
celery-walnut salad, veal emulsion, saba-banyuls dressing |
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seared scallop, hot nasturtium panna cotta, black trumpet mushrooms, demi turnips
almond crumble, peppered strawberry relish, bergamot oil |
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broiled Spanish mackerel, oca, matsutake-truffle-skate nage, leeks, lemon panzanella
parsley-orange salad |
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seared foie gras, grouse breast, maple gel, figs, smoked salsify
brown butter powder, pumpkin seeds, bourbon jus |
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bison loin, gingerbread-mushroom "gratin", pumpkin puree, crosnes,
Brussels, persimmons, black peppercorn sauce |
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peanut butter-chocolate pave, banana, red wine pates de fruits, banana ice cream
chocolate dove stix, pears, fennel gelato
pumpkin, walnuts, spices, dulce de leche ice cream
dark chocolate pot de crème, chocolate-foie gras bon bon, quince, quince sorbet |
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