A Dinner and a Workshop with Justin Carlisle and his team culminated in an exciting evening of improvisation and experimentation in the kitchen.
We started the evening with Ranch powder dusted trout skins topped with their roe and fried rice paper with a celery root and blood and tongue sausage remoulade.
The first dish was chilled king trumpet mushrooms (resembling sliced scallops) with a carrot-apple-ginger-lemon vinaigrette, frozen buttermilk, pistachio oil and mushroom Maldon.
We moved into black toro (mimicking the famous black cod in marinade with sorghum and squid ink added as mid-western audibles) on a salad of dried and marinated cuttlefish and braised pig skin. The dish was finished with an intense porky dashi and a sesame heavy furikake.
We brought our Ramenized risotto to the table. We enriched it with Parmigiano Reggiano and broiled unagi. We finished the dish with powdered nori.
We followed the risotto with a cranberry bean soup enriched with Pepperoni XO. The carrots, and salsify were glazed and roasted with the XO sauce. A crunchy pesto topped the vegetables.
Smoked duck fat roasted Brussels sprouts were topped with blood orange and brown butter vinaigrette, caramelized coconut milk, and a spaghetti squash tuile.
We brought our vision of pork and beans to fruition. We wrapped bean curd skins around Mexican 'Nduja to make a ravioli. We glazed the ravioli and seared ring bologna in baked bean sauce. To cut through the richness we added a touch of seaweed mustard.
Korean rice cakes were seared in a caraway infused bacon fat-brown butter mixture. They were folded into kimchi and bacon bolognese sauce. We lay them in a pool of smoked molten mozzarella.
Leg of lamb was served with a sunchoke and vadouvan puree. Crispy sunchoke skins and shaved lamb prosciutto accented the meat. Parsley stems added brightness and an espresso lamb jus piqued the elements.
Dessert began with a crushable coffee drenched yeast cake with crispy meringue, coffee mascarpone ice cream sticks, coffee pate bomb and white chocolate-coffee shortbread.
Cannele's were willingly sacrificed to make cannele bread pudding. We served it with cream cheese ice cream and rum caramel.
Mignardise were cookies and cream, pretzels and chocolate, and an oatmeal rum raisin ice cream sandwich.
We enjoyed a successful dinner and an inspirational weekend.
Years Past
January 20, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
