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| - What a posh and delectable evening this was, hosted by Province's GM Luis San Martin, and our CM Lindsey!
Luis' passion for food, combined with executive Chef Zweiban's history in the Latino American culinary community, have combined to make Province a truly unique gastronomic experience.
Province's focus on using locally grown ingredients in their cooking and creating contemporary American dishes infused with Latin fare - creates a seasonal menu experience, and only enhances their appeal. We had the ultimate pleasure of sampling many of their wonderful offerings this evening.
The evening began with their White and Red sangrias, concocted with Orange liqueur and Spanish brandy. The red had a full and bold taste, making for an excellent sangria! Apple slices gave it a great fall flavor.
My first course was the Beet and Bleu Cheese Salad. With candied marcona almonds and an apple cider vinaigrette, the many flavors and buttery beets made this a perfect starter for the night. (I loved it so much I ordered it to go, at the bar, later that evening) This was followed by the Heirloom tomato with house made mozzarella salad, doused in a cilantro almond dressing which added a unique twist to this popular salad.
Soups came next, featuring a Butternut Squash Soup with toasted pepitas and a Tortilla Soup with rotisserie roasted chicken and avocado. I was not a fan of the tortilla soup, as it had a smoked chipotle flavor, but the butternut was creamy and full of flavor.
Passed hors d'oeuvres came out about every 5-10 minutes, and I was overwhelmed at the artfully crafted bites that we got to sample. The mushroom croquettas, stuffed with a potato puree and served with a garlic aoli were outstanding. The Mini Cuban pork on brioche sandwich, with mustard aoli and cabbage slaw a beautiful amalgam. Then came the Tuna and Watermelon ceviche with a spicy rice wine vinaigrette that gave the perfect kick to the mellow flavor of the tuna and sweet texture of the watermelon.
One table had an assortment of charcuterie ranging from Serrano ham, to Manchego cheese, to Spanish olives. There were also three distinctive samplings of their main courses. The Ancho chile rubbed skirt steak with a touch of chorizo was ambrosial! For skirt steak, the meat was supremely tender, having been marinated. What great southwestern flavor! This was followed by the Pounded Natural Chicken Breast, in an orange mojo sauce. Great combination of flavors! Last but not least, I feasted on the Slow Braised Brandt Farms Meatballs, served with a unique piquillo-ancho sauce, which tasted of a very rich marinara, but with a slight smokey flavor.
The culinary experience continued at another table, with a Melted Goat Cheese Fondue, as well as a Bleu Cheese Fondue. The goat cheese would taste great with some fig or orange marmelatde on toast, but otherwise it was flavorless to me - but creamy nonetheless. The Bleu was outstanding! Lovely creamy texture and savoery flavor. It was excellent with the bread chips.
The night of tasting ended with samplings of their Cinnamon Churros with Chocolate Ganache, as well as mini Squash and Pumpkin Cupcakes with Molasses and Cream Cheese Frosting. I can attest that we were all in saccharine heaven.
Overall, the incredible bites combined with the wonderful drinks, the sensual lighting at the patio at Province, and the DJs sultry beats - made for a very exceptional evening.
Thank you, Province, and Lindsey for making this a culinary night to remember!
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