Today we did a lunchtime tasting at Food and Wine Magazine. It was an informal occasion; we put up four plates of each course and everyone tasted and shared the plates amongst the group. We had a great time cooking and talking about food. Due to the group dynamic, it was a very fast-paced meal, six courses in less than an hour. Fortunately, we were up to the task. We’d especially like to thank Ratha Tep for setting up the tasting and Grace and all of the other test kitchen staff members for so cordially allowing us to share their space for the occasion.
– Steelhead Trout Roe
– Sake cured: gala melon confit, arugula granita, Armando Manni olive oil
– Smoked salt cured: cream of radish top soup, Japanese chili, borage
– Blended Oatmeal
– Mitsuba puree, Dungeness crab meat, shaved myoga
– King Salmon
– Mandarin infused daikon radish, yuzu puree, shrimp spaetzle
– Short Ribs
– Smoked cicerchia, black cabbage kimchee, tamarind-maple
– Pecorino Foja de Noce
– Shishito peppers, dried sausage, Spanish olive caramel
– Rhubarb Streusel Cake
– Triple crème sorbet, freeze-dried strawberries, balsamic vinegar
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