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Momofuku Ko

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#901 The Food Doc

The Food Doc
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Posted 05 February 2013 - 02:05 AM

I spent Super Bowl Sunday at Ko, as has been my tradition for the past few years (besides, could not stand to see the Ravens win). After an aperitif of apple puree and smoked ginger mixed with rye, club soda and a lemon twist, this is how the meal went:
1) Amuses bouche: Chicharonnes seasoned with todarashi and salt
Octopus with dry aged beef, watermelon radish and Huitlacoche (Mexican fungus)
Sambal chawanmushi topped with crispy shallots
Shigoku oyster with kombu and green apple bits

2) Red snapper served with a Sriracha and buttermilk sauce, topped with kohlrabi and poppy seeds

3) Spanish mackerel tataki topped with pickled shallots, rice pearls and yuzu

4) "Dairy-less" New England clam chowder with littleneck clams, shrimp, bay scallops, Andouille sausage and housemade crackers (foam was made from potato puree and clam juice)

5) Smoked soft-cooked hen's egg from Knollcrest Farms, served with soubise onions, fingerling potato chips, hackleback caviar and sweet potato vinegar. This was served with housemade potato bread and housemade smoked butter

6) Celery root agnolotti with tandoori spice and black truffle

7) Slow cooked branzino with roasted daikon and mushrooms, served with a fennel and shishito pepper broth

8) Shaved torchon of Hudson Valley foie gras with lychees, pine nut brittle and Riesling gelee

9) Millbrook Farms venison with sunchokes, kale chips, kale puree and pomegranate sauce

10) Pre-dessert: Toasted rhum meringue topped with coconut lime sorbet, banana and dessicated shortbread

11) Dessert: Calamansi sorbet with buckwheat caramel and Earl Grey tea panna cotta