Anyway, before we knew it, we'd had 12 courses with wines and beers and 6 kinds of homemade breads and our heads were spinning. Here is a photo journal of that trip. Sorry the pics are a little dark but it was so dark in the restaurant and the flash photos were even worse. Also we looked really cheesy taking flash photos of every dish.
1. Amuse Bouche - Mushroom gnocchi with dried porcini. Mussel cream. 
2. Second Amuse Bouche - Seared Scallop, Braised Fennel, Saffron Butter. 
3. First Course - Yellowfin Tuna Ceviche. Spiced Medjool Date, Candied Almonds, Watercress and Sour Orange-Cardamom Vinaigrette.
4. Second Course - Path Valley Farms Sweet Potato Gnocchi. Italian Chestnuts, Staymen Apple, Shaved Truffles, and Brown Butter Gastrique.
5. Third Course - Crispy Eden Farm Pork Belly. Asian Pear Ravioli. Arugula & Apple Sherry Gastrique.
6. Fourth Course - A play on the classic Bloody Mary - Pan Seared Diver Scallops Au Poivre. Horseradish Bread Pudding. Roasted Celery. Tomato Water.
7. Fifth Course - Sweet Butter Poached Maine Lobster. Matignon. Applewood Smoked Bacon. Parsnip Puree and Red Wine Bearnaise.
8. Sixth Course - Pan Roasted Rib-Eye of Elysian Fields Farm Lamb. Toasted Pine Nuts, Cauliflower Florettes, Crystallized Orange and Zakia's Harissa Oil.
This also came with CityZen's famous Parker House Rolls that are teensy and buttery and come in a little handpainted wooden box:
9. Cheese Course - The Fromager brought over a trolly with maybe 30 cheeses on it and discussed what we like, dislike and made some suggestions. In that time, we noticed tiny handmade fruit purees being placed on the table to accompany the cheeses. And instead of a wine pairing - we got beer! A flight of beers, actually. A Hefe Weizen, a Belgian Ale and a nice dark Stout. Anyone interested in the actual wines and beers paired with all of this is welcome to email me for it. I have the list. :)
10. Intermezzo - Pear Sorbet. Candied Fennel. Molasses Crumble.
11. Dessert - Black Bottom Banana Pie with Tanariva Chocolate Crust and Banana Cream (Gia-Ninh's)
And for me, the Irish Coffee Souffle with Chocolate Macaron Ice Cream Sandwiches:
12. Before we left, they brought us a birthday glass of Moscato & this tray of treats including Raspberry Pate de Fruit, Peppermint Marshmallows and Chocolate Hazelnut Candybars (all handmade):
I'm not going into all the detail of how insanely amazingly wonderfully life-changingly good all of this was, but please, if you have a foodie side, consider dinner at CityZen. Here was Gia-Ninh's reaction:
Amazement. Elation. Euphoria.
So that picture totally looks like a mug shot of someone who's strung out. Don't try to make me go to focaccia rehab, Becky. I'll say no, no, no.
ReplyDeleteThe Third Course (#5, pork belly) hit home on such a profound level that it literally made tears come to my eyes. Take a humble ingredient, treat it with respect and care, and elevate it to something absolutely exquisite. This is why I love rustic peasant food: it speaks to my soul.
The dish tasted like the most amazingly thoughful, loving verson of Mom's braised pork shoulder, combined with the caramel clay pot riblets I make (Dad's favorite). One bite sent my memory banks on overdrive, and the emotions that came up were unexpected to say the least. "Taste the love," wouldn't be an exaggeration.
The texture of the seared pork belly against the creamy, gently melting and unctuous fat underneath was insane, and the sear gave this rich, caramalized flavor that made the meat just sing. The apple sherry gastrique cut through the fat and opened up all the flavors. I loved the interplay of sweet/savory in the Asian pear ravioli: stuffed with a brunoise of cured meat from Emilia-Romagna and sauteed veggies.
Ramble ramble ramble. . . :-]