I was lucky enough to be able to attend the Ideas in Food and Studiokitchen collaboration dinner 4. It was an epic meal with some fabulous wines. Even Shola and Alex said this was one of the most ambitious menu they undertook and from the menu you will see why.
We had guests from NYC, NJ and Ohio, along with a few old faces...I mean regulars. We enjoyed some fabulous wines, thanks for my fellow diners (names withheld to protect the innocent).
Of-course Shola has much better pictures which hopefully he will post soon on his blog here
. Unfortunately, I am pressed for time so will not be able to go into detail on each course.
We then enjoyed Bluecoat Watermelon Gimlets as an Amuse Bouche.Powdered Lovage-Vanilla Ice Cream
steelhead trout roe, celery-jalapeno relish2006 Clos de la Coulée de Serrant
Made with liquid nitrogen. The Lovage though powerful was subdued by the cold temp, which allowed the salinity of the roe to come through. Torn Scallops
kimchi, coriander-kosho yogurt, asian pear pickles1996 Krug Brut Champagne
The kimchi could have easily overpowered any ordinary sparkling wine, but the Krug's immense structure gave it a good fight and stood up to it.Morel Mushroom Custard
asparagus, sesame dressing2006 Morey-Blanc Saint-Aubin 1er Cru
This dish incorporated hot and cold temperatures as well as soft/silky and crispy textures. The morel custard was just amazing. Onion-Lobster Soup
grilled cheddar cheese2001 Domaine Truchot-Martin Clos de la Roche Vieilles Vignes
This was not your Momma's grill cheese - it's complex flavor imparted by artisan aged Vermont cheddar. The Lobster-onion soup was over the top, jam packed with umami. I need to make this soon. King Trumpet Mushroom
speck, grapers, garlic-miso2001 Domaine Dujac Clos de la Roche Broken Foie Gras
cucumber, smoked worcestershire sauce, honeyArdbeg Single Malt Scotch
2001 Santa Barbara Winery Sauvignon Blanc Late Harvest Lafond Vineyard
The single malt scotch was an interesting paring as it brought out the smokiness, but I think I still prefer a slightly sweet or off dry wine with my foie. Carrot Stew
xo sauce, onsen egg, (puffed octopus)2000 Pico Cesare Barbaresco Sea Urchin Rigatoni
seaweed butter, duck confit, sea urchin bottarga2005 Louis Latour Aloxe-Corton Country Pate
picholine olives, BBQ potato chip gnocchi2001 Arrowood Syrah Le Beau Melange
The pork from Country Time (who also supplies Verti with his pigs) and most flavorful fat (from another high end supplier who's name currently escapes me) was just magnificent. Blackened Hiramasa
rhubarb-harrisa, escabeche vinaigrette2005 Chablis
(unfortunately, I did not capture the producer) Lamb Belly
peas and parsnips, chorizo-soffrito,1995 Château La Mission Haut-Brion
The Bordeaux was a great match for this dish and made for some very happy fellow diners.Skirt Steak
roasted grape jus, pine nut praline, Benton’s bacon1999 Domaine Jean Deydier et Fils Châteauneuf-du-Pape Les Clefs d'Or
Another great pairing, even though I was starting to hit the wall by this point.
In case you are wondering why this skirt steak looks so thick, it is because it consists of 2 skirt steaks glued together with Activa.St. Agur
strawberries, purslane, sauternes saturated raisins2001 Château Guiraud 1er Cru Drunken Milk Jam Ice Cream
shaved chocolate chip cookies French Toast
citrus marmalade, lemon-brie ice cream1996 René Renou Bonnezeaux Cuvée Anne
The pain perdue had a nice toast on the outside but incredibly light and fluffy on the inside. Wonder how they did that.
After nearly 5 hours of enjoying 16 courses, I was ready to enter my food coma.
Shola and Alex, you did it again - congratulations !!