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

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

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

Second Course

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

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

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

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

Donato is adorable.

Crab legs plated with the off the charts Yuzu Kosmo Butter

Seventh Course

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

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.