Foie Gras Croquette, Quince, Black Pepper, BLiS Double Solera Elixer
This is a one spoon pick up and insert in the mouth. The servers inform the guests that if they try to go out on their own and break the croquette in 2, there is a good chance the croquette will spurt out and foie-zinate their clothes. This dissuades most. Speaking generally, I am very [...]
Russian Ancestors in the Refrigerator
In addition to my most recent tendency to re-interpret American staples, Russian themes also hold a close place in my heart. As children, my late Grandma and Grandpa emigrated from the Kiev during the horrendous Pogroms of the early 20th century. It isn’t that I was raised on this cuisine. My Grandma’s food mostly consisted [...]
Monkfish & Oxtail – Parsnip, Caramelized Endive, Quince, Sage
This is cut and pasted from the dish description I prepared for our serving team: as such, it’s a little robotic but get’s the idea across. Monkfish is a rich flavored, bottom of the sea feeder. Because it feeds on shellfish, it has a ‘meaty’ flavor and is able to easily compliment something as rich as braised [...]
Chestnut Crepe, Chocolate Filling, Quince, Espresso Ice Cream
One of the few things I love about the coming of winter is chestnuts. As a matter of fact, much has been made of my propensity for incorporating them into sometimes too many preparations. I am currently being cautious and featuring them only in this and in a wonderful soup. There isn’t really anything ground [...]
