Had some friends over for dinner.
1st Course: Oysters with Granita, Strawberry Angostura on the left, Grapefruit on the right.
2nd Course: Peas in a Consommé of the Shells
Peas, Toasted Macadamias, White Chocolate, Mint, Pea Shoots, Pansies, with a Pea Shell Consommé poured tableside.
This is a dish from Chef Jeremy Fox when he was at Ubuntu that I've been wanting to try for a while. Plating isn't as refined as it should be, but really nice flavors.
3rd Course: Tacos! Scallop Crudo, Macerated Strawberry, Red Jalapeno, Mint in Nasturtium Leaf.
4th Course: Guinea Hen Egg, Grilled Asparagus, Grilled King Oyster Shroom. I wanted to highlight the egg here. It pays off to know folks at the farmers market. She normally has chicken and duck eggs, but she brought a dozen of these in just for me. The yolk to white ratio was absurdly high and so rich. My favorite dish of the night.
5th Course: Grilled Carrots, Horseradish Yogurt, Sesame
Blatant ripoff of the carrots at Stoneburner in Seattle. My new favorite way to prepare carrots: I clean but keep the peels on the carrots, then bag with some oil and pull a hard vacuum. Then I put onto a hot grill, turning occasionally until they are very dark, and soft all the way through. Similar to the long roasted oven carrots, but on the grill. As a bonus, it keeps the heat outside in the summer and is faster than the 2-3 hours in the oven.
6th Course: Duck Breast and Duck Egg over Bucatini with Almond Ragout.
