| rev:text
| - Just had a fantastic dining experience at Chef's Table.
Here's some of my personal tasting notes for Chefs Table March 12:
Octopus, prosciutto, eggplant puree, artichoke hearts and Chardonnay...remarkable! ***
Pickled Spring Vegetables: Beet, cucumber, carrot, cauliflower, kohlrabi on a bed of goat cheese /w goat foam on top
- each veg marinated in a different brine: beets in sherry, kohlrabi in apple and kombu, carrots in orange and vinegar, cucumber in dill, cauliflower in white wine
- amazing!!!! ****
Chardonnay; (Vin d'orge?) from South Africa **
/w gnocchi with roasted hazelnuts
- wine tastes sweeter /w gnocchi, but wine brings out the hazelnut flavour in the gnocchi.
- enjoyable ***
St Francis, Sonoma County, 2006 (Cab Sav) - buttery, full bodied red / w a little spice (pepper) in the finish
/w beef tenderloin, with pomme Anna, madjool dates, 'green puree', Easter Island radishes (yum!), and lavender to garnish...mmm, I'm in Heaven...the lavender adds to the unique taste of this dish.
- magnificent ****
Michele Chiarlo, Nivole, Mosato d'asti Italy
/w deconstructed creme brûlée /w rose petal & hibiscus flower meringue and raspberries, vanilla bean custard, marzipan and lavender flowers...mmmm!!! AND Cocoa Butter & Raspberry ****
- fantastic finish to a splendid night at Chefs Table
Exec Chef: Duncan Ly and Chef de Cuisine: Craig Boje - hats off to you both. It was an amazing meal!
|