Not every day that I can say I had osetra caviar, sevruga caviar, white truffles, kobe beef, live sea urchin and more in my walk in at the same time for one dinner......but last night I was able to say just that.
Picture this....Monday holiday, 11am, phone call from one of the owners letting me know that a vip will be in for dinner at 7pm with 4 guests and he wants the best of the best. Knowing this person( and a heads up from one of his right hands) I knew that that meant the finest ingredients known to this season.
Great.....?! Monday holiday and 7 hours to source fresh white alba truffles, kobe beef, live sea urchin etc....and not to mention that we had one of the best weekends we've seen in a while, low on prep, and two of my top guys out of the state.
Called my sous chef and told him to prepare for a crazy day, call in one of my line cooks and get to work on writing a menu.
The menu: the day I should have a camera....none in sight!
Damariscotta River Oysters (cava mignonette)
Osetra Caviar & Sevruga Caviar Tastings (4oz each)
Live Sea Urchin & Braised Fennel Soup (served in shell)
Crispy Veal Sweetbread, smoked gala apple puree, pickled gala apples, vanilla balsamic
Foie Gras "PB&J" Toasted Brioche, Marcona Almond Butter & Fresh Tempranillo Grape Jam, little bunch of fresh Tempranillo grapes
Rioja Risotto(made with red rioja wine) parm foam, fresh white truffles (2oz)
Kobe Beef Tenderloin, last of the season corn puree, trumpet royale, cilantro salad
Spanish Cheese Tasting(sheeps milk Manchengo, mountain goat cheese,Galician Cream) membrillo