72hr short ribs, slow roasted (5hr) beets, celery root (with lemon thyme) and fennel with pan roasted maitake mushrooms, fennel puree and a caramelized fennel and truffle custard with a beef and maitake mushroom demi-glaze with fresh chives, thyme, tarragon and parsley. For desert honey caramelized dates crusted with hazelnuts served over apple and almond gelato. Still chilly here but garden herbs are doing well. A recent celery root post from Noma was inspiring so I added it to the dinner (It's not like it's a tough dish :-)..). The last 30 minutes or so were spent stove top pan raosting in butter for the beets, celery root and fennel while the maitake was done completely stove top. Over all a very savory plate of food with lots of deep earthy flavors.
