Course 1: Steelhead Roe: carrot, coconut, curry (with a cocktail of Gimonnet Brut with St. Germain and Esterhazy Beerenauslese)
It was my first time having any kind of roe. The combination of the carrot, coconut, yellow curry, and roe was perfect and left me very anxious for the next course.
|Courses 2-5 served on Malaysian driftwood|
These four courses were brought out at the same time perched on Malaysian driftwood covered in seaweed. The photo just does not do the presentation justice, but it gives you the idea. While I have had oysters before, each of these four foods were new to me and I think my favorite of these courses was the Razor Clam. I won't soon forget the visual of our waitstaff bringing out this course on these large logs - it was surprising and fitting at the same time.
|My first taste of squid.|
|Cooking on the table.|
|The finished product.|
Course 8: Otoro (tuna) with Thai banana, sea salt, and kaffir lime (with Chehalem '3 Vineyards' Pinot Gris, Willamette 2010)
|A Taste of the Sea|
Course 9: Ice with beet, hibiscus, and licorice juice
|Is it blood?|
|Erin and me sipping up the 9th course.|
Course 12: Turbot with 60+ garnishes (with Chateau Ollieux Romanis 'Atal Sia', Corbieres 2008)
|The cheat sheet.|
Course 13: Black truffle explosion, romaine, and parmesan
|An amazing bite.|
Course 14: Striped Bass inspired by Miro - spoons with lots of goodies including pureed prune, an olive, and many other things I can't remember (with Valpolicella Classico Superiore 'TB' Bussola, Veneto 2006)
I readily admit that while I enjoyed this course I cannot remember half of the things I ate during it. Melissa and I took turns deciding which thing we would eat next. The one thing I remember clearly is that on one of my turns I chose the olive and it made me think of Joe. He was always an advocate of me eating olives and it wasn't until the last year or two that I actually started to enjoy eating them. I'm sure it was the sentimentality but this one was particularly delicious.
Course 15: Anjou Pear, onion, brie, smoking cinnamon (with The Rare Wine Co. 'Boston Bual' Madeira)
The most interesting part of this course was the smoking cinnamon stick that held the ball of pear, onion and brie. It smelled fabulous and was the perfect transition to dessert mode. The course was tasty and the wine that was paired with it was particularly good.
Course 16: Ginger and other flavors
This was a quick course, really just some refreshing flavors, but it was fun and a great lead in to the final two courses.
Course 17: Blueberry, buttermilk, sorrel, macadamia (with Saracco Moscato d'Asti, Piedmont 2011)
Course 18: White Chocolate, strawberry, english pea, lemon, pansies! (with Boroli Barolo Chinato)
|Nathan, Erin, Me, and Melissa just before the final course.|