Well, as of nine a.m. this morning, we actually have a written menu for a cocktail party we are putting on this evening. These dishes represent a distillation of inspirations from both the West and our time in NYC. Our contacts have helpfully shipped us our prized ingredients while the culinary melting pot of New York rounded out our palate.
**Tastes and Flavors**
April 26, 2005
– Animal Farm Butter
– Griddled steamed bun, smoked maple syrup, Tahitian vanilla salt
– Blis Caviar Smoked Sea Trout Roe
– Scrambled cauliflower, dill, American cheese
– Blis Caviar Bourbon Vanilla Sea Trout Roe
– Persimmon-labna lassi
– Blis Caviar Del Maguey Mezcal and Habanero Sea Trout Roe
– Farro crepe cake, yuzu cream
– Yellow Tail
– Paprika honey glaze, smoked soy sauce, calamansi lime puree
– Colorado Lamb Loin
– Whole wheat matzoh, bitter greens, apples, walnuts, and horseradish
– MouCo Colorouge Cheese (Fort Collins, CO)
– Ajowan cracker, fortified wine syrup, sour cherry
Chefs: Aki Kamozawa and H. Alexander Talbot
Leave a Reply