• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Honkman

Evolve Cuisine (San Diego)

4 posts in this topic

Full review and photos: http://twofoodiesonejourney.blogspot.com/2012/06/evolve-cuisine-san-diego-explore-your.html

Evolve Cuisine (San Diego) – “Explore your Senses” Tasting Menu

Trends in the food world are no different than trends in other parts of life. Some of them evolve over time and become part of the mainstream food world like “farm-to-table”. Today hardly any restaurant doesn’t use some kind of play on the theme of farm-to table to describe their approach towards ingredients and dishes. And even though the concept gets overused by now it also describes a pleasant development of a stronger consciousness of restaurants and customers alike towards a more thoughtful approach regarding sourcing of ingredients. Some other trends get so overhyped that they become more of a stigma than description so that they slowly fade away and only might reappear under a completely different premise as it happened with molecular gastronomy. One of the big buzzwords of the restaurant world in the 90s with pioneers like Ferran Adria, it became more and more a cuss word for restaurants who didn’t understand the original intend but forgot that the quality of the final dish is key to a successful restaurant not the abundant use of new fancy techniques. Over time many of the techniques and tools used during the molecular gastronomy heydays became standard tools of many advanced kitchens like, sous-vide, vacuum sealer, different stabilizers and enzymes and are used today without much reluctance. Chefs using these modern tools understand by now that these are just tools to achieve a better dish and not their main focus. This new attitude was also captured by the seminal work of Nathan Myhrvold and his team who wrote the book which labeled this field – Modernist Cuisine.

We have seen quite a few restaurants in San Diego using tools from the modernist cuisine arsenal and incorporating it in very impressive ways, like at Blanca, Georges and Kitchen 1540 by using for example sous-vide, liquid nitrogen or transglutaminase to name a few. But at the same time none of these restaurants strongly advertised their use of these tools as they were just aids to achieve their final dishes. And so it was just a matter of time until the first chef in San Diego would use a more “direct” way to clearly advertise his work as part of the Modernist Cuisine movement – Evolve Cuisine.

Evolve Cuisine is the brainchild of Chef Daniel Barron. We first heard about Chef Barron when we read about his work at Anqi in Costa Mesa which is an Asian Fusion restaurant that also offered special molecular gastronomy tasting menus at their chefs table. He got his start into the culinary world through the American Culinary Federation Apprenticeship Program at the Townsend Hotel in Birmingham, Michigan before he worked successfulyl in a number of restaurants in Nashville (Mad Platter), New York (Cesca) and Atlantic City (Donald Trump’s Premier Casino Restaurant). More recently he moved to San Diego to take a position as Executive Chef at Blue Point Costal Cuisine where, similar to Anqi, a special molecular gastronomy tasting menu was offered on request beside the regular standard menu. Finally beginning of this year he decided to be able to create dishes without any restrictions in a conventional restaurant setting and started Evolve Cuisine to focus on the “culinary intersection of modernist cuisine and fresh, organic fare”. Chef Barron is working at Evolve cuisine together with Pastry Chef Jeff Bonilla, who is best known in San Diego for his work with Cups and as Executive Pastry Chef at Kitchen 1540, and Mike Yen, mixologist who worked at Nine-Ten, Avenue 5 and Kitchen 1540.

Evolve Cuisine is at this point not planned as a restaurant but as a catering service which uses the currently highly popular pop-up concept to promote its ideas, dishes and philosophy. The most recent incarnation of the Evolve pop-up was focused on exploring the senses” with a 7-course tasting menu at Fixtures Living.

Fixtures Living is during the day an interesting place to buy furniture for kitchen, bath and outdoor but not the first place you think about for a pop-up restaurant. As it turns out the space is very well suited for such an event with its few communal tables, several small booths and bar. It’s a beautiful open space which allowed a lot of interaction between the guests.

The open kitchen gave everybody the chance to see the chef and his team preparing and plating the different courses.

Amuse Bouche 1: Duck confit ravioli

The night started with a reception and three amuse bouches prepared by the three cooks helping Chef Barron throughout the night. The first one was a deep-fried ravioli filled with duck confit. The ample duck confit had a good but delicate flavor which was easily overshadowed by the fried pasta dough. The amuse bouche would have been more successful if the pasta wouldn’t have been deep-fried to let the duck confit shine. So the dish had mainly the ubiquitous flavor of deep fried food.

Amuse Bouche 2: Smoked duck breast

If there is one kind of utensil which symbolizes best what went wrong with molecular gastronomy it is any kind of syringe – unwieldy, awkward to use in a restaurant setting, doesn’t add anything to any dish and should simply be forbidden to be used by any chef. This amuse bouche proved the point as the idea of combining smoked duck breast, bing cherries and coconut milk was interesting but the execution lacked and it was hard to get a good taste of all the components.

Amuse Bouche 3: Seared Yellowfin tuna

For us clearly the most successful amuse bouche of the night – Conceptually a simple dish with some seared tuna and a yuzu based aioli but the flavors of the fish and the aioli nicely came together to form a very tasty bite which we would have liked to have as a larger portion.

Cocktail 1: Tequila shooter

Mike Yen also prepared two excellent small cocktails to go with the amuse-bouches during the reception. The tequila shooter resembled visually a hefeweizen beer but also the flavors reminded us of this class of beers with its slight fruitiness and subdued tartness.

Cocktail 2: Cranberry-lime Cosmopolitan

The Cosmopolitan was slightly on the sweet side but nicely balanced by the encapsulated cranberry and lime juice. A good play on this classical cocktail and we couldn’t resist to ask for seconds.

1st Course: Smell – Crab consommé, sweet pea, truffle

For this dish we were instructed to pour the broth over the peas and pea shots and stir everything. By this, one created a kind of chowder with a wonderful mix of truffle and crab aroma. The flavor of the liquid resembled the heady aroma with a very delectable taste of the crustaceans which was never overwhelmed by the truffle flavor. The balance between both flavors was impressive. The peas delivered a welcomed textural counterpoint and made this dish to one of the highlights of the tasting menu.

2nd Course: Sight – Sculpin, honeysuckle, red chile

Sculpins, also known as scorpion fish, are very unusual looking creatures and even though we weren’t served a whole one this dish was a good example for mildly flavor fish. This piece of fish was lightly coated but the crust didn’t interfere with the flavor of the sculpin. Both sauces, one of them characterized from Chef Barron as an Asian-inspired pesto, accompanying the fish had some Asian influences and the red chile added some heat to the dish. The dish would have benefited from another component, like a vegetable, otherwise it was too protein heavy and felt one-dimensional.

3rd Course: Sound – Lavender, pork jowl, mustard

Some grassfed beef, smoked, sous-vided and then seared, was the foundation of the dish. It was combined with pork jowl, starting point of guanciale, mustard green and a lavender based vinaigrette to yield an impressive salad which only had the “mistake” of being too small. The pop rock made from mustard were a nice gimmick but didn’t add much to the dish.

4th Course: Touch – Chicken liver, ahi, pumpernickel, peach

With the controversy around foie gras in California and a few protesters somewhere outside Chef Barron decided to rename all foie gras into “chicken liver” for the evening. Here the foie gras was incorporated into a panna cotta which still had the characteristic taste of the foie gras but at the same time made it particular light. Pairing foie gras with ahi is quite unusual but due to the lightness of the foie gras panna cotta this combination worked really well as the foie gras didn’t overwhelm the fish. The pieces of peach brought some burst of fruitiness and sweetness and completed the dish.

Cocktail Intermezzo: Acid rain

Mixologist Mike Yen introduced another one of his creations midway through the tasting menu. In addition to having a nice flavor profile with strong notes on lemongrass and some sweetness from the pink cotton candy rose which slowly dissolved in the cocktail the visual aspect of the cocktail was also entertaining – once you poured the cocktail over the small rocks in the glass you created some “fog” from the dry ice.

5th Course: Taste – Beef cheek, uni, fava beans

This course showed again the advantages of sous-vide cooking. Instead of braising the beef cheeks which would result in tender meat with a more fibrous texture cooking it sous-vide gave an equally tender meat but with a much more satisfying texture resembling a steak. The beef checks were paired nicely with some grits made out of hominy and pumpernickel and a sauce created from uni and eel as two main components -a strong dish and one of the highlights of the night.

6th Course: Sensory overload – Duck confit, spot prawn, blackberry, horseradish

Chef Barron described this dish as using every part of the duck – the spot prawn was filled with duck confit accompanied by some seared foie gras, dried duck sausage and a blackberry sauce. Even though the different components were executed well this dish also showed what happens if you are using too many techniques just for the sake of it. The dried duck sausage didn’t add anything to the flavor and had a distracting texture but would have been much more enjoyable if it wouldn’t have been unnecessarily dried. This dish also was again too protein-heavy and felt unbalanced, some non-protein components would have helped the dish.

7th Course: Dessert – Watermelon, prosciutto, basil, love & break dancing

Pastry Chef Bonilla mentioned that he wanted to capture different parts of summer and the dish indeed included variations on ingredients which are associated with summer and its grilling season – grilled corncake, candy prosciutto, caramelized goat cheese, lemon air and watermelon semifreddo. All components of this dessert came nicely together and created a great finale of the tasting menu. Especially the watermelon semifreddo was exceptional and so it was no surprise that an extra portion of it was successfully requested at our table.

We went to this tasting menu from Evolve Cuisine with little expectations and were even a little bit skeptical if we would witness an evening where technique trumps flavor and creativity. But we came away quite impressed from this night and enjoyed the whole experience a lot. Starting from the location with its communal tables which created a nice setting for interesting conversations to the professional but yet pleasant service to the good pacing of the menu. But most importantly the food presented throughout the night turned out to be creative, well executed and used all kinds of techniques just trying to achieve the best flavors for any dish. It was good to see another new chef in San Diego who could bring new creativity and culinary momentum to this city which recently lost some of its best chefs. If there could have been perhaps one improvement to this tasting menu it would be that Chef Barron tended to cook quite protein-focused but those dishes which had more vegetables and other components, like the consommé, mustard green salad and beef cheeks, were the highlights of the night and hopefully he can extend this to all of his dishes. Evolve Cuisine positions itself as focusing on modernist cuisine and even though they use, like many other chefs, modern techniques advertising themselves in this direction might limit their customer base. Buzzwords like modernist cuisine might attract a few foodies but still discourage many other potential guests and it also doesn’t do dishes of Evolve Cuisine justice enough. They should instead describe themselves as what they are – a team of very talented chefs focusing on developing creative, well executed dishes exploring new flavor combinations. Even though Evolve Cuisine won’t have any pop-up events until fall we are already looking forward to visit them again in the future and take part in their culinary journey.

Share this post


Link to post
Share on other sites

Honkman,

I attended a previous event of Evolve Cuisine back in March, the Cambrian Event which was focused on seafood (provided by Catalina Offshore, whose owner also attended the event). We had a great time. We sampled a wide array of great seafood with original preparations. We chose to sit at the counter so we could witness all the cooking right in front of us which is always fun.

Some of the standout dishes were a spot prawn dish that was served raw with pickled daikon and a very delicate ocean broth; the uni bisque (even though it was served in a syringe...); and a shrimp ceviche appetizer with ponzu.

I did not care AT ALL for the molecular cocktails. Encapsulating overly sweet "cocktails" to make them look like sushi or other food items has very little to do with actual cocktails in my opinion. In the end, the finished product tasted mostly like thick gelatin (gummy bears come to mind) and very little else. They were fun to look at of course, but did not taste good. This is one area where using the modernist tools just felt like a gimmick to me.

Cocktails aside, this was a very enjoyable event and a good value (I believe we paid $75 for a dozen courses overall). The menus for the past events are here- in addition to the announced menu we had three tray-passed hors d'oeuvres and a few other "bonus" items along the way. Also a highlight of these events is that you get plenty of chances to interact with the chef and the various cooks, which adds a lot to the experience.


Edited by FrogPrincesse (log)

Share this post


Link to post
Share on other sites

We felt that the cocktails couldn't compete with "real" cocktails you would get a good/decent bar but somehow they were OK for the more "playful" evening, and yes they tended to be on the (very) sweet side. Your spot prawn dish with pickled daikon and a very delicate ocean broth sounds very interesting.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By gfron1
      I'm getting the topic kicked off although my time so far has been spent in the kitchen so I have experienced much of the weekend. Chris Hennes and Misstenacity showed up almost at the same time last night. I scurried them off to the tamale/tortilla workshop while I kept prepping for the tasting dinner tonight. I heard many pics were taken so I'll let them talk about the workshop. They'll be off for the Chile Fest in just a bit. Many, many more details to com.
    • By lesliec
      Content advisory: this is going to come across as an unalloyed rave, so let me say at the outset that I have no connection with Pen-y-bryn other than having stayed there.
       
      Now we have that out of the way - we visited Oamaru for the annual steampunk festival at the end of May this year.  Oamaru, a small (pop. 13,500) town in the South Island, 250-odd kilometres south of Christchurch, is home to one of the best-preserved Victorian precincts in the country.  The Victorian heritage has been embraced by the community, first with Victorian re-enactments and now with the steampunk.  Oamaru calls itself the steampunk capital of New Zealand and the annual Queen's Birthday weekend festival is quite an event.  I could go on at length about it, but this is not the place.
       
      Pen-y-bryn (Welsh for 'top of the hill' was built as a private residence in 1889 and is said to be the largest single-level residential building in New Zealand or Australia.  Here's the house:
       

       
      I met one of the owners, James Glucksman, through eGullet a couple of years ago, and this seemed a good opportunity to meet my first eG member in person.  James and his partner James Boussy (collectively: the Jameses) are of US origin and have travelled extensively.  The lodge is filled with period furniture, some of it made for the original owner, and decorated with items the Jameses have collected in their travels.  There's a full-sized billiard table (one of three originally made for the New Zealand Parliament; only two would fit so the remaining one came south to Oamaru), a fantastic original Florentine ceiling in the dining room and any number of comfortable places to sit with a book and a drink.  James G is the chef and morning guy (how does that work?); James B is the gardener and evening guy.
       
      Breakfasts are splendid affairs.  As well as (lodge-made) fruit compotes and wonderful jams, muesli and granola, there's always a freshly-made baked selection.  I can thoroughly recommend the croissants, although it's hardly fair to single them out, and I have now been introduced to the famous biscuits and gravy - not something often seen in this country:
       

       
      Rather good, I must say, and I'd certainly have them again.  I think James said we were the first guests he'd tried them out on.  Sausage gravy, for those of you who are wondering, with just the right level of cayenne.  After that, if you have room, you can have your choice of eggs with bacon, tomato and mushrooms.
       
      For the first few days of our stay we were deeply involved in festival affairs and weren't able to have much more than bed and breakfast at the lodge.  Not that that's anything to be sneezed at, and it was very pleasant to return exhausted in the evening and be met at the door by a James, then ushered into the drawing room for a nightcap - a cocktail, or perhaps a glass of James G's excellent nocino.
       
      On the final day, though, we thought we'd be having a free day and arranged to have two of our friends who had travelled with us from Wellington join us for afternoon tea, to be followed by a proper dinner.  As it turned out we got involved in a photo session in the morning followed by helping pack out of the hall much of the festival had been in, and ended up with only minutes to spare to dress accordingly (one must!) before we were due for tea.  But we made it:
       

      (Photo courtesy Pen-y-bryn)
       
      What a splendid group of people, don't you think?  That's Mrs Hudson (the younger) on the left, then Professor Carwardine, myself (Colonel Hawthorne) and Captain Smollett.  A very distinguished gathering indeed - you may note we had abandoned most of our steampunk accoutrements in favour of a more pure Victorian look (save for my cravat pin, but you can't see that).  Our host was no less splendid:
       

       
      OK, he didn't dress like that all the time - he cuts a decent figure in chefs' whites as well - but this is what eGullet members can look like when they put their minds to it.
       
      We'd neglected to warn James until the day before of the gluten-free needs of one of the party, but he came through magnificently.  Coronation Chicken and radish/poppy seed/cream cheese sandwiches, feijoa/orange tea cakes, English Royalty currant scones with clotted cream and more of James's jam, along with rosewater/pistachio meringues.  All except the tea cakes were gluten-free, and everything was delicious.  I haven't experienced much gluten-free food, but if it's all like this (I believe it isn't!) I think I could cope.  This was accompanied by our choice from an extensive tea list.  The Jameses have lived in China and their knowledge of teas is vast - they can even do a full tea ceremony at the lodge if you wish.
       
      A very nice touch at afternoon tea was a discreet printed menu so we knew what we were having.  This was also offered later at dinner, to which we now come.
       
      Having dressed appropriately (again - we're getting quite good at it), Mrs Hudson (the younger) and myself descended to the drawing room.  James G had unfortunately been forced to take to his bed after our afternoon tea (we wore him out?), but his young sous-chef Ashley and James B between them gave us a memorable evening.  We began with cocktails and canapés.  For the former we introduced James to the Tolkien.  He's not big on mixed drinks, but allowed that this one was acceptable.  Ashley presented this offering:
       

       
      Chorizo, mozzarella and cherry tomato with a balsamic reduction, and crostini with stracchino and saltwater pearls.  The chorizo and both cheeses were - again - made at Pen-y-bryn.
       
      After a suitable interval we repaired to the dining room:
       

       
      James offered a short but thoughtful wine list, and we went with this:
       

       
      When one is in Otago, one must drink Otago, don't you think?  It was a good choice; warm and fruity and a good match for what followed.
       
      First, cocoa-nib rubbed North Otago venison carpaccio, served with confit cherry tomatoes, sumac-sesame-pinenut soil and balsamic caviar:
       

       
      This was a beautiful dish in every way.  Although our first meeting on eG was in the chamber sealer topic, I hadn't been aware quite how modernist James's cooking was (he told me later he likes to include modernist elements, but may dial it back depending on his audience.  He didn't have to hold back with us).  Ashley was able to chat happily about maltodextrin and spherification - I flatter myself she enjoyed having people there who knew what she was talking about!  But as the eG modernist community knows, it's not all about appearance; the food has to taste good.  And this certainly did.  If you're wondering, the white thing is a coconut sphere.
       
      Then, after a lovely mixed fruit sorbet with triple sec, the main course.  Sous vide confit Canterbury duck leg with crumbed quenelle of pommes sarladais, sorrel gel, baby bok choy and haricots verts, and port wine sauce.  And look at the plate:
       

       
      This was another lovely dish.  The duck was just as tender as you'd hope, with just the lightest crisping of the skin.  The potato quenelle was possibly the best of its type I've had, and the dots of sorrel gel provided a nice bitter note.
       
      We had to finish eventually and it was in fine style, with passionfruit-lemon tart with crème Chantilly and vanilla-poached tamarillos (the photo was taken before the tamarillos went on):
          Again, delicious.  A shortcake-style base with delicious thick cream, complemented beautifully by the berry (I think) sauce and tamarillos.   After this it only remained to return to beside the fire in the drawing room to join some new friends we'd made on this trip.  A very lovely evening.   I can thoroughly recommend Pen-y-bryn for a luxury stay if you get to this part of the world.  I have only one criticism - it's completely ruined me for staying anywhere else.  Thanks, guys.  We'll be back.
    • By Kerry Beal
      And so it begins...
       
      I arrived in Las Vegas at 10:30 or so this morning, picked up my rental car and hastened over the the Tuscany Suites to meet up with Chocolot.  After a brief cruise through all the loot that she had accumulated for the workshop we headed out to do a few errands.  We checked in with Melissa and Jean Marie to check that all was well for later in the week and to enjoy a little look around the facility.  I also had to deliver several bottles of wonderful looking paté that Alleguede had made for Jean Marie (I kept one bottle here for snacking purposes this week).  There was serious drooling going on over all the equipment they have available for us to play with.
       
      What was to be a quick stop at Chef Rubber took a little longer than expected - there is a lot to look at there!  And to buy!
       
      We investigated a couple of thrift stores - notably the Habitat for Humanity Reuse to grab a couple of items that will show their usefulness later this week.
       
      And for dinner we hit Lotus of Siam.  We know that we are going back there this week - but it is a place I've wanted to check out since FG wrote about it a few years ago.  And you can never eat too much Thai can you?
       

       
      Jasmine tea for me.  
       

       
      Chicken larb.
       

       

       
      Khao soi - noodles with a red thai sauce.  And the condiments to go with them - some sort of pickled green (perhaps mustard), onion and of course lime.  
       

       
      Pepper garlic shrimp - didn't see a table without this one!
       

       
      And fried rice with veg and egg. 
       
      Right now Ruth is cruising the internet reviews to see what we should order when we return there on Thursday.  
    • By Bu Pun Su
      French food is my favorite cuisine and l’Arpege is my favorite restaurant. Currently, entering the 4th year that I haven’t returned to l’Arpege (Since ’06, I usually make an effort to go there at least once every 2 years). At the very least I had a chance to savor Alain Passard’s cuisine in late ’12 when he became a guest Chef at Beaufort hotel Sentosa – the most memorable part was when Alain personally cooked 2 Brittany lobsters for me. Fortunately, Singapore has a restaurant owned and run by Passard’s apprentice & his former sous chef, Gunther Hubrechsen. Therefore, whenever I crave for (home-style) French cooking that’s light, delicate and delicious, I often come here. Similar to my Les Amis’ experience, I’ve actually been here about 4 times since 2008 but never wrote a (serious) review even once. As a matter of fact, Gunther’s is one of my favorite restaurants in Singapore
      I had dinner at Gunther’s in the same week as my meal at Les Amis. On purpose, I ordered carte-blanche here with similar budget to the Les Amis’ degustation menu. I wondered how these 2 elite gastronomy restaurants (cooking nouvelle cuisine without any molecular element) would fare against each other. A short comparison in a glance,
      Les Amis = 7 courses including one dessert. 2 courses with caviar and 3 courses with black truffle. There were scallop, lobster and wagyu beef
      Gunther’s = 8 courses with a dessert. 1 dish with caviar and also 3 courses with black truffle. There were scallop, gambas and wagyu beef
      Anyway, I ate and enjoyed very much the following stuffs at Gunther’s (my top 3 dishes):
      1st: cold angel hair pasta with Oscietra caviar - the restaurant’s most well-known dish and Chef Hubrechsen should be proud of it. It’s the 3rd time I savor this dish; it’s still very delicious – the flavor, the smells, the texture and all other elements were spot on. High degree of consistency...
      5th: carabinero gambas with tomato rice – given how far Spain from Singapore is, the kitchen did a good job in preparing this prawn. I tasted the gambas’ freshness and sweet flavor; it’s well-seasoned too. The Japanese rice cooked with the prawn’s stock and tomato was pleasant except I prefer rice with firmer texture (like in risotto or paella)
      6th: grilled scallop with black truffle – the main highlight of my meal. The Hokkaido scallop was juicy and tender though not as tasty as the one I had at Les Amis. However, it’s well-enhanced by the sublime and sweet caramelized onion below as well as the pungent winter truffle aroma and flavor on top of it. I liked the onion very much here – a good example how Gunther brought out the essence of its ingredient; possibly the closest one (in terms of ‘deliciousness’) to the Passard’s perfect onion gratin with parmesan that looks deceptively simple
      What makes Gunther’s special is that the talented Belgian chef-owner is capable of generating many different kind of ‘unassuming’ dishes and elevating them to higher level using no more than 3 fresh produce on each plate. It seems modest at times, but actually quite sophisticated. Let me describe a few more dishes I had,
      4th: roasted garlic with onion essence – if I had to pick one dish I like the least, it’s probably the one. The roasted garlic had smooth texture and good smell, well-integrated with mascarpone sauce. However, I found the (garlic) portion was too big. After consuming 2/3 of them, I just swallowed the rest (almost no chewing) so that I wouldn’t be too stuffed and/or dilute my palate for the next dishes
      7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the chef didn’t do too much and just allowed the natural flavor of high quality wagyu to shine. The sauce and the grilled corn were precisely executed. Nothing wow but it’s hard not to like Japanese beef J
      8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle (having slight peppery taste). I hardly eat dessert with truffle in it. This one was sweet and rather delicious
      There were a couple more dishes I had and you can see/read them on the picture link below. For the meal, I drank 2 glasses of wine. The first glass was 2010 Vincent girardin chassagne-Montrachet; it’s rich and creamy with buttery aromas. The second one was 2009 Black quail Pinot noir; it’s medium bodied with dark berries delicate fragrance and dry finish in slight acidity – a quite refined pinot noir that surprisingly went along nicely with my scallop dish (of course, better with the beef). Oh before I forget, this place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good; I ate 3 baguettes if not mistaken. The meal ended with a petit four consisting of a green tea macaron and canele – both were fine.
      It was a quiet evening, about half of the restaurant’s capacity was filled. Probably most people were still busy to attend reunion dinner with their friends and colleagues. The dining room decoration was minimalist dominated by dark grey color for the walls (some paintings were hung on them) and medium lighting. This way guests would not feel overwhelmed and the food took center stage. The staffs were polite and helpful without being intrusive. Besides the sommelier, one friendly “Indian” maitre d’ and the greeter, most of restaurants’ FOH staffs were relatively new. Chef Hubrechsen, usually visiting the dining room to greet guests, explained that the staffs turnover at Singapore restaurants were still very high; he even did not have any permanent sous chef assisting him in the kitchen. So the good thing is that it’s almost guaranteed Gunther himself would always be in the kitchen daily to ensure food quality.
      I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji by Kanesaka Singapore and Eric Frechon’s Le Bristol, seriously. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Well, there was no bad meal experience at Gunther’s. Hope I can return again sometimes next year, even better if not on my own expenses. Lastly, I prefer this place over Les Amis by a small margin. Check here for pictures, https://picasaweb.google.com/118237905546308956881/GuntherSRestaurantSingapore#
    • By Kerry Beal
      Today we started out with a trip to the college to start getting ourselves set up for tomorrow. Then at 10 am we met at ChocolateFX and started our tour. Of course hair nets are obligatory if you are going to go into a food manufacturing facility!

      Wilma and Art had the small pan set up so that we could pan some raisins.

      Here's Pat (psantucc), with beard appropriately netted, applying some chocolate to the raisins.

      Ava (FrogPrincesse's little one) preparing to add more chocolate, Kyle helping and FrogPrincesse awaiting her turn.

      The fancy packing machine.

      Listening with rapt attention to Wilma explaining the making of ganache truffles in the round silicone molds.
  • Recently Browsing   0 members

    No registered users viewing this page.