I had a great time working with Chris and his team in the kitchen at noca the other evening. We were able to put out some fun dishes which worked really well with the cocktails of Jim Romdall of Vessel in Seattle. Jim and I have been teaching a class together marrying cocktails with modern cooking techniques applied to desserts and so it was fun to change things up and do it on the savory front. These are the dishes, and yes there is one dessert a take on my summertime breakfast, cornflakes and berries.
Chef’s Bar Bites
with Ideas in Food
Thursday July 1, 2010
Hot Spring Egg
Crispy Potato Gnocchi, noca Guanciale
$9
~~~~~
Confit
Chicken Wings
Indian
Spiced Watermelon, Pickled Rind, BBQ Sauce
$8
~~~~~
Clams Casino Agnolotti
Arugula, Lemon, Vermouth
$9
~~~~~
Miso
Marinated Rib Eye Cap
Dr.
Pepper Carrots, Charred Scallions
$12
~~~~~
Cornflakes and Berries
$7
~~~~~
Cocktails by Jim Romdall $12
Kiss
Me Kate
Bourbon, Ramazzotti Amaro, Cinnamon, Flamed Orange Garnish
Cucumber
Lime Swizzle
Martin Millers Gin , Lillet Blanc, St. Germain, Lime, Cucumber, Soda
Rosemary
Paloma
Partida Blanco Tequila, Lime, Grapefruit, Rosemary, Soda
Sazerac
Rye 1 Whiskey, Bitters, Absinthe
Corpse
Reviver #2
Martin Millers Gin, Cointreau, Lillet Blanc, Lemon, Absinthe
Eliot Wexler, the owner and visionary of noca and a good friend took the
pictures of the food and drink.
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