Last night, drawing on my experiences at the French Laundry, I made a multi-course meal inspired by my time spent there in the kitchen. It was a long, complicated menu, but I had a wonderful time trying to make it happen. My clients were delighted, and the dinner was a resounding success!
|
Seared foie gras de canard with cherry, toasted brioche, pistachio, and C.C. Brown hot fudge. |
|
Chilled orange-flesh melon soup, to be poured over mint gelee with serrano ham. |
|
“Oysters and Pearls” – kusshi oysters, sevruga, tapioca sabayon, vermouth beurre blanc. |
|
I had to create this app “on the fly” for people who didn’t dig shellfish: crispy zucchini blossom with spicy pomodoro. |
|
Testing the smoke effect for the applewood “smoke” short rib with horseradish cream. |
|
Melon terrine, macadamia nut, coconut foam, cucumber, white honey dressing. |
|
Moving fast, dressing the plates. |
|
Why so serious? |
|
Torchon de foie gras with plums, fennel, marcona almonds, brioche. |
|
I didn’t get a shot of the completed dish of butter-poached lobster with corn puree. |
|
Summer truffles for the homemade tagliatelle. |
|
Cooking the tagliatelle! |
|
The pasta was tossed with white truffle butter and creme fraiche. |
|
Not quite finished: veal confit with purple potato puree, braised radish, zinfandel demi-glace. |
|
Arctic char instead of veal, for the peskytarians. With roasted fig (courtesy Jen). |
|
Fromage D’Affinois with honeycomb, truffle salt, cauliflower, rosemary kettle corn (courtesy Trevor). |
I had the able assistance of many fine people including Nicole, Trevor, Alan, Mike R., Cezar, Veronika, Virginia, Chloe, Rochelle, Jody, Mike H., and a capable and energetic floor staff.
A special shout-out to K for her birthday. Also to J who asked me to make this fun, over-the-top, and ridiculously great meal with only three day’s notice!
.
Wow, wow and a double wowzer! Nice job, Spencer. Money well spent for your Laundry classes. I always liked the name of a laundromat in SF called The Missing Sock.Danette
Wonderful! Can't wait to hear the breakdown of each dish. Love the incorporation of modern gastronomy techniques – that smoke producer sure looks like fun! Did you compress the melon both for the soup and terrine? I'm sure it will be in a separate post but what did you do for dessert course(s) and mignardises? Wine pairing?Truly inspiring post. Can't wait to discuss in person!
Wow, I am so impressed. I have so many questions, I can't even think straight. Well, just more to discuss when I am in town in Nov. Bravo, Spencer. I am raising my glass to you tonight.
Pingback: Butter-Poached Maine Lobster with Meyer Lemon Beurre Blanc | OMNIVOROUS