hobography: April 2013

How to Eat Pt 2

Tomo didn't know anybody at Sitka and Spruce. So we had to dine like commoners. How revolting

She was gushing over this, and I soon found out why.

I've had caneles before, but this one, with the sweet lemon curd was delicious

Roasted parsnips, harissa, walnuts, cider and sheep's milk feta.

Croissant and ham. Almost impossible for me to say no to croissant

Buttermilk scone with huckleberry jam. Love my scones too

Grilled broccolini, parsley, bagna cauda and bread crumbs. Probably was my favorite thing we ate there

How to eat

(Hint: bring Tomo)

Canlis

Walk into Canlis and you are instantly greeted by the staff, the decor, the architecture. Everything about this restaurant makes me sad it's so difficult to get to

carrot chiffon with truffle cream cheese, black olive cornet, smoked salmon cream and pickled rutabaga wasabi caviar, deep fried egg yolk

The carrot chiffon in particular was ridiculous

Soup. It was....let's just move along

rubarb panna cotta, smoked steelhead trout roe, peas, pea shoots, goat cheese, shaved celery. Delicious

They make a good drink here

Hearts of palm, hamachi, uni, shaved foie, green apple espuma. So good

Cold smoked salmon, lobster stock, potatoes, basil, dill, yogurt. Really great

Fried sweetbreads, braised tripe, asparagus, peas, yellow cured egg strips over congee

They make a good drink here....wait...I already said that...

American style wagu, bone marrow, yogurt puree, pickled turnips

Charcuterie: duck prosciutto, testa, chorizo, emmental cheese, whole mustard. Delicious and homemade!

Rhubarb sorbet, rhubarb poached in elderflower liquer, bergamot merengue, campari gelee, grapefuit. Complex, textures and flavors, yet still amazingly tasty

Tarte tatin, brioche, green apple sorbet. So perfectly executed

Apple pie macaroons, pecan maple chocolate bonbon. Slow clap for the pastry chef

Chocolate brioche WIP

They have a champagne room, and over 22,000 bottles of wine

Screw the wine, they have bottles of whiskey that I've never seen before, nor will I ever

Samples straight from the casks

Did I mention he makes his own charcuterie?

Jason Franey is going places. I'll be coming back

Catch up

My friend had a birthday, so I decided to dust off the old cobwebs and cook. Double whammy, decided to blog it. Yeah it was over a month ago, but better than nothing.