Archive for October, 2012

Milo and Olive

Chef Jason Mattick continues to amaze me  – again I urge everyone to just go to Milo and Olive and let Jason do his thing! We never look at the menu and just let Jason devise a tasting menu for us. His ability to combine flavors with the freshest ingredients is just extraordinary.

Jason and behind Jason his equally wonderful sous chef Shahon

We bring a lot of wine with the one caveat that we share with everyone.

Apple-wood smoked bacon wrapped around Medjool dates with a bit of parmesan reggiano inside – a one bite wonder

Salt-roasted beets, blackberries, Jake’s goat cheese, 12 year old balsamic vinegar – this was bursting with flavor

Roasted Chantenay Carrots (Jason explained that he roasted the carrots in tin foil in the pizza oven with jalapeño, ginger slices and shallots), Greek Yogurt, Green Harrissa, Cilantro – the most extraordinary carrots I have ever tasted

Honey-roasted Warren Pear, Walnuts, Gorgonzola, American Proscuitto, Assorted Bitter Greens, Honey Mustard – again a combination of flavors and ingredients that was A+

Cauliflower Soup with Chili Oil

Sweet and Sour Sardines, Capers, Pine Nuts, Pickled Raisins, Onions, Cooked with Saffron – another winner!

Beer to go with the brisket

Brisket braised in beer, horseradish, creme fraiche, shelling beans, salsa verde – I will sound like a broken record but this is just fine dining in a casual setting

Run to Milo and Olive for a great dining experience.

French Laundry

This was our second meal at the French Laundry in July! It has been quite some time since this meal so I will have to let the photos tell most of the story. Enough to say, it was quite a story! (At least I did keep my detailed notes).

Champagne to start

Salmon Cornet

Gougeres

Soup being poured

Sweet Brentwood Corn Veloute, Baby Corn,Truffle Vinaigrette, Lovage and Truffle Relish

First Wine

Oysters and Pearls – Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Seafood Canape – Santa Barbara Uni (in the spoon), Cucumber, Lychee, Yuzu, Garden Blossoms, Ginger Sake Granite

Second Wine

Mediterranean Lubina, Razor Clams, Mussels, Dehydrated Eggplant Chip, Cauliflower, Micro Cilantro, Thinly Sliced Fennel, Lemon Vinaigrette

Hen Egg Custard with a Ragout of Perigord Truffles

First Bread Service – Brioche, Pinwheel Pain de Mie

Butter Service

Summer Salad – Summer Melons, Hearts of Palm, Baby Radish, Garden Cucumbers, Watermelon Sorbet, Yuzu Puree, Black Sesame Nougatine, Mountain Mint and Finger Lime Vinaigrette

Grilled Fillet of Atlantic Halibut, Hobbs’ Bacon, Green Tomato Relish, Demi Sec Tomatoes, Black Strap Molasses

Third Wine

Next bread service

Sweet Butter Poached Lobster Mitts from Stoney Point, Haas Avocado, Romaine Lettuce Spears, “Piperade”, Meyer Lemon Creme Fraiche

Australian Black Truffles Presented

Hand-Cut Tagliatelle, Black Truffle Beurre Monte, Australian Black Truffles (The truffles were shaved table side – no photo)

Fourth Wine

Four Story Hill Farm Poussin Presented

Four Story Hill Farm Poussin, Cracked Bulgar Wheat, Fairytale Eggplant, Moroccan Olives, Cilantro Shoots, Poussin Poularde Reduction

Marcho Farm Nature-Fed Veal (sous vide and roasted), Creamed Morel Mushrooms, Caramelized Cipollini Onions, Nantes Carrots, Chives, Red Wine Vinegar Sauce

Reblochon – French Laundry Garden Pole Beans, Frisee, Fennel, Summer Truffle, Summer Truffle Vinaigrette

We never do a full dessert course at French Laundry so …… for John his favorite “Coffee and Donuts”

donut holes

Cappuccino semifreddo

Macademia Nuts

What a fantastic meal!!!!!!!

Petrossian

It has been quite a while since we have been back to Petrossian. Chef Giselle Wellman was as gracious and welcoming as always.

We started with the Caviar Flight tasting – expensive but quite an education in caviar.

This is presented without accompaniments so that you are truly educated as to each different type of caviar – our server explained in depth the different properties of each caviar. I would only do this once as it is truly just a tasting of caviar.

From left to right:

Trout Roe – Western France – Medium sized grains exude a crisp, briny tang

Pike Roe – France – Small grained, golden in color with a mild delicate taste

Salmon Roe – North Atlantic – Large firm bead with juicy sweetness

Chataluga Prestige – Tennessee River valley – Wild caught, small firm grey beads, strong briny notes

American Hackleback – Tennessee River Valley – Wild caught, small black beads, bright and fresh briny notes

Royal Transmontanus – Northern California – Medium sized bead with lighter tones of warm brown, nutty and buttery in flavor (C grade)

Tsar Imperial Transmontanus – Northern california – Medium sized bead with tones of warm browns to dark grey, botth smooth and robust (B grade)

Shassetra – China- Firm medium sized beads with a flavor that hints of dry fruit and toasted grains

Tsar Imperial Siberian – Florida – Firm, smallish to medium sized black beads, fresh taste of sea

Tsar Imperial Ossetra – Bulgaria – Nutty flavor and firm juicy grains ranging in color from a light to a warm, rich brown

Kaluga – China- Glossy grey grains shimmer with golden highlights, spectacular in size, mellow, rich buttery flavor – the most expensive and my favorite!

Egg Royale – soft scrambled egg, vodka whipped cream, caviar

Inside of the Egg Royale

Smoked Trout, asparagus, lemon, dill, creme fraiche, pickled red onion, rainbow trout roe, rye toast points – This is Chef Wellman’s “take on a Jewish deli” i.e rye bread, creme fraiche for sour cream, pickled red onion, smoked trout

Boulder Valley Bone marrow, rosemary, thyme, garlic, crostini, sweet onion jam

Napoleon Tartare, prime flat iron steak, capers, shallots, chives, caviar

A lovely late lunch!


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