At the end of October we sat down with our good friends Alex and Aki from Ideas in Food and wrote up a menu for a seven course meal that we had been kicking around for a little while. It was a difficult balancing act getting four such divergently creative minds to come together to create seven dishes that would then form together a cohesive meal.
It was also difficult preventing Alex from adding courses when we weren’t looking as he was full of ideas that just weren’t able to be realized in this meal.
This meal was the first of a style of event and also marked the first instance where we felt that we were able to really balance the theatre of the event with the open and warm social atmosphere as well as food that was executed the way we had imagined it.
Menu:
1. Cervidae Tartar with Smoked Onion Rings and Cranberry
2. Chioggia Beets with a Roasted Red and Yellow Beets Pasta Salad, Beet Curd, Aji Amarillo and Passion Fruit
3. Pumpkin Seed Risotto with Coffee and Ham Hock Lardons
4. Olive Oil Poached Halibut over Celery Leaf Gnocchi in a Lobster Mushroom Ragu
5. Skirt steak with Brussels Sprout Kimchee, Apple and Chicharrones
6. Pierre Robert with Walnut Ribbons and Pear Mostarda
7. Lime panna cotta and banana rocks with a banana sponge cake and key lime
Menu Written with Daniel Castaño, Aki Kamozawa & H. Alexander Talbot
Executed with H. Alexander Talbot, Daniel Castaño, Thomas Helmick, Cathy Erway and Kathryn Mahoney
There are 17 Images associated with this meal I look forward to hearing what you think about them.
Photo:
Cassidy DuHon
www.duhonphotography.com
