Today we did a lunchtime tasting at Food and Wine Magazine. It was an informal occasion, we put up four plates of each course and everyone tasted and shared the plates amongst the group. We had a great time cooking and talking about food. Due to the group dynamic it was a very fast paced meal, six courses in less than an hour. Fortunately we were up to the task. We'd especially like to thank Ratha Tep for setting up the tasting and Grace and all of the other test kitchen staff members for so cordially allowing us to share their space for the occasion.
Steelhead Trout Roe
sake cured: gala melon confit, arugula granita, armando manni olive oil
smoked salt cured: cream of radish top soup, japanese chili, borage
Blended Oatmeal
mitsuba puree, dungeness crab meat, shaved myoga
King Salmon
mandarin infused daikon radish, yuzu puree, shrimp spaetzle
Short Rib
smoked cicerchia, black cabbage kimchee, tamarind-maple
Pecorino Foja de Noce
shishito peppers, dried sausage, spanish olive caramel
Rhubarb Streusel Cake
triple crème sorbet, freeze dried strawberries, balsamic vinegar
