With 21 restaurants to run chef doesn't get to spend a whole lot of time in one place. He was here last night and we did a tasting menu for a media dinner.
BellyLT...suckling pig belly, waterkist heirloom tomato, arugula
Trifecta...ahi tartare, blood orange hamachi, peruvian ceviche
Corn Ravioli...sweet corn, summer squash, king crab tail
Mero Seabass...Hawaiian seabass, organic vegetables
Wagyu tenderloin...farm potato, porcini, agro dolce
Chocolate tasting...coriander, hazelnut, absinthe, malt, sorbet
Here are a few shots from last night's dinner. Chef isn't camera shy by any means but even after working with him for six years I find it odd to stick a camera in his face, especially while we're working. Pictures of food ok though, don't know how that works but whatever.
Here is the Mero bass from hawaii, clean flavor and one of few fish that have been recognized as sustainable from the Monterrey Bay Aquarium, apparently these guys are the authority on fish and wheather or not they are sustainable. The mero is on sunchoke puree, surrounded by fiddleheads, baby purple artichokes that had been olive oil poached, ramps, morels, braised baby fennel, and baby golden beets. I love this plate, you can enjoy the fish with a little bit of everything.
The hamachi was flown in fresh from Japan. We have used the fillets that have been super chilled on the boat before processing and shipping but they aren't even close to this. I cryovac'd the fillets with blood orange juice and meyer lemon olive oil. Fleur de sel and a little fresh kumquat juice finished the vinaigrette once the fish was removed from the bag. Insane flavor and the blood oranges were sweet, not bitter. The fish was perfumed all the way throughout.
Corn Ravs, we agar'd some corn silk then built our ravs around the gel, let the cook and delicious liquid corn cream inside. These were by far the best ravioli I have ever had or made. It was just the right time for the corn, perfect sweetness.
Here is the completed dish, grilled corn, favas, spinach, tiger eye summer squash, ravs, butter poached crab tails, mache. We also spiked the corn succotash with some chile flake, it balanced everything out nicely.
Wild Blueberries at Black Queen Angus Farm
6 years ago