-Jamesport Oyster
These things were pulled from the water no less than 3 miles from the Inn. The oysterman calls them "Virgin Oysters". They are less than a year old. Very tiny and sweet.
-Ikura Caviar
Japanese for salmon roe.
-Sunchoke Blanquette
A ridiculously smooth sunchoke puree that has been finished with whole butter and egg yolks.
-Peconic Bay Scallops
Sliced thin and coated with a citrus, olive oil, and foraged wintergreen dressing.
-Strewn Herbs
Perfectly picked chervil, chive, dill, and parsley.
-Smoked Steelhead Caviar
Harvested by the Quinault Indian Tribe in Washington.
-Crunchy Bits...
Include but not limited to: Dried edamame, crushed chicarron, wheat puffs, sesame seed.
-Sweetbread Katsu
The thymus gland of a calf that has been dipped first in tempura batter, then panko, and then fried. In a word: delicious.
-Wild Foraged Mushrooms
In this case, black trumpets and fairy rings.
-Marrow Ravioli
Created by pushing the marrow out of calf bones and soaking them overnight in a brined ice water. The marrows were then blended with salt, pepper, and herbs. Raviolis were made with this filling and finished with butter, lemon zest, and parsley.
-Venison Striploin
Circulated with butter, red wine, bay, peppercorn, and garlic at 57 degrees Celcius. Perfectly medium rare all the way through.
-Foie Gras
Seared. Sea Salt. Anything else would be excessive.
-Chicory Glazed Chestnut
Braised with a unique chestnut honey and finished with ground chicory, a bitter coffee-like root.
-Blackberry and Winter Vegetable Chutney
Potatoes, carrots, turnips, parsnip, and celery root cooked until just tender and bound with a preserved blackberry puree.
-Passionfruit "Bubble Tea"
Black tapioca pearls have been hydrated and set in a passionfruit gel.
-Coconut Crisp
Coconut: turned into a delicate dehydrated crisp.
-Matcha Tea Ice Cream
A vanilla ice cream base has been blended with Japanese green tea and spun via Paco Jet. Smoother than you could ever fathom.
And that's it! There are a ton of exciting developments headed your way, so check back often. My goal for 2011: a post at least once a week. Help me to meet it by sending a little encouragement my way! If you enjoy reading, write a quick shoutout, don't be shy!
A happy and healthy new year to you my friends,
Taylor
**Photographs courtesy of Peter Bond.
0 comments:
Post a Comment