Monday, March 11, 2013

2013 All Chocolate Dinner

So much has happened since my last blog post which is why we're nearly 9 months since the last.  We've added foster parenting to our busy schedule and hope to adopt sometime this year.  The restaurant was also featured in the 2013 Saveur 100 at spot #39.  And there's been a slew of follow-up press after that.  But I did want to share a recent tasting dinner from Valentine's - my all-chocolate, nothing sweet dinner.

First course was a local rabbit liver paté infused with foraged hackberries and coated in 75% bitter chocolate.
 Second course is a beet soup with yogurt boba, fillo cap and sesame oil powder.
Third course used Mastiha that I read about in a recent Art of Eating.
 Mastiha brined prawns with beet greens, 85% chocolate mousse, and mastiha infused olive oil.
Smoked salmon filled black cocoa ravioli in a cacao parma consommé with Chinese black moss.
 Almond milk gelée coated in miroire with fiery salted coconut, bee pollen and salt cured egg yolk.
 Orange masa tamal with goat cheese and black garlic topped with caramelized cacao nibs.
Indian scented cauliflower with coriander and green cardamom, coated in black chocolate and in seasoned butter sauce
 Cocoa rubbed local goat chop with peanut cacao crumb and beet.
 Cocoa water sous vide rabbit loin, blood orange and banana polenta.
Photos by Jay Hemphill Photography
Dishes by Bauscher USA including Bauscher and Tafelstern
Curious Kumquat

No comments: