Providence

Providence Saturday night at the Chef’s table with 4 friends was wonderful. Chef Mike is just getting better and better. I have a major problem with a lot of extraneous ingredients on the plate and what distinguishes Providence’s cuisine is the “editing.”

Amuse

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From left to right – Mojito Raviolo, Gin and Tonic with Lime and Greyhound Vodka Raviolo – the liquid raviolo is made with two chemical agents sodium alginate and calcium chloride. Rob of the Hungry in Hogtown blog writes, “sodium alginate, which is derived from seaweed, is a common emulsifier and thickener in the food industry…. When sodium alginate meets calcium chloride, the sodium ions in the alginate are replaced by calcium ions, thus creating a polymer skin that holds everything inside.” 

 

First course 

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Shima Aji, Shiso, Wasabi oil, lime, microgreens – absolutely delicious - 

 

Second Course

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Uni, Cauliflower Mousse, White Truffle, Crispy Buckwheat, Chive – I have said it a million times that I am an absolute sucker for good uni preparations.  This was super with very fresh uni, great texture contrast – smooth mousse and crunchy buckwheat plus truffles – what more could one ask for.

 

Third Course

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Hokkaido Scallop, Hachiya Persimmon Puree, Pink Grapefruit, Watermelon Radish, Compressed Cucumber, Wasabi, American Caviar – just a superb combination of flavors. The scallop sat on top of the grapefruit slice adding a citrus note, the persimmon puree was a definite dominant flavor (perfect for me as I love Hachiya persimmon), salty component from the caviar and the scallop was just as fresh as fresh could be.

 

Fourth Course

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 From left to right

Squid cooked sous vide with mizuna and slow roasted tomato, squid tendril, Monterey Bay Abalone cooked sous vide, Artichoke, Balsamic, Extra Virgin Olive Oil – 3 perfect pieces of fish with no extraneous ingredients.


Fifth Course

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Crispy Sweetbreads, Parsnip Puree, Shimeji Mushrooms, Almond, Truffle Fondue, Maine Lobster, Frisee, Quail Egg – many times meat and fish dishes can be a disaster, but what made this dish work were the unifying accompaniments – the truffle fondue, the quail egg and some of the best shimeji mushrooms I have tasted. I was tempted to ask for an extra side dish of mushrooms!

 

Sixth Course

King Crab Legs wrapped in Kelp,  roasted in salt, Yuzu Kosmo Butter – This took Donato quite some time to prep tableside

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Donato is adorable.

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Crab legs plated with the off the charts Yuzu Kosmo Butter


Seventh Course

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Japanese Rouget, Applewood Smoked Bacon, Salsify, Rosemary, Sauce Vin Rouge – Perfectly cooked fish with absolutely glorious crunchy skin and a sauce that would make Escoffier proud.

 

Eighth Course

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A-5 Kobe Beef, Musque de Provence Pumpkin, Bone Marrow, Pea tendrils  - I was getting a bit full and saved a tiny piece of Kobe to eat the next day. My neighbor is raising chickens so with freshly laid eggs and a tiny slice of real Kobe, the leftovers were marvelous. I wouldn’t have minded an extra bit of bone marrow.


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Certificate of authenticity

 

Ninth Course

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Cheese – my favorite were the epoisse spoons

 

Palate Cleanser

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 Celery Sorbet – this was the only loser of the night – awful

 

Ninth Course

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Walnut Ricotta Torte with Crème Fraiche Ice Cream

 

BYO Wine Selections

 

1997  Soter Beacon Hill Blanc de Blanc, Oregon Sparkling Wine

1998  Corton Charlemagne, Domaine Marius Delarche

1999  Corton Charlemagne, Domaine Marius Delarche 

1983  Hermitage, M. Chapoutier

1998  Crozes-Hermitage, Domaine Combier

2003  Inniskillin Ice Wine, Niagara Peninsula,Canada, Vidal

 

What a wonderful dinner with perfect company, great service and incredible food.

 

 

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2 Responses to “Providence”


  1. 1 Loving Annie November 18, 2008 at 8:26 pm

    What exquisite presentation ! Too bad about the sobet…

  2. 2 Loving Annie November 18, 2008 at 8:27 pm

    sorbet – grrrr ! I DO know how to spell, really. It’s just my keyboard that doesn’t :)


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