Tuesday, December 23, 2008

The Tasting Menu, Part Three - Execution

OK, so this post will be primarily videos from our Chef's Table this past saturday. Obviously, I'm not Steven Spielberg, but you get the general idea of what dining at the Chef's Table is like.

Canapes: Roasted Swedish Peanut Potato with black truffle creme fraiche and bacon; cream of chestnut soup and a puree of Cope's Corn Soup; BLT-House smoked bacon, truffle mayonnaise, micro lettuces

First Course: Kobe beef tongue and brioche with horseradish sauce and cornichons
Fish Course: Gingersnap dusted tilefish

Poultry: Roasted Amish Goose
Meat: Chex Mix crusted Venision

Cheese: Prune and Argmanac Sticky Bun with warmed brie
Dessert: Peppermint doughnuts with warm dark and white hot chocolates

OK, there you have it. Happy watching.

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