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[SEA] Avante-Garde Food Fest 1/29


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#121 luvkweezine

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Posted 31 January 2006 - 04:58 PM

:huh: :blush: wow...whatta dinner! The scotch lasagna and twinkies are particularly enticing and what an engaging & entertaining interpretation.....LOVE the apple pie deconstruction and the be-yoo-ti-full duck dish & presentation....Congrats to all your creativity & skill! Truly inspiring......thanks for sharing......

#122 Scorched Palate

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Posted 31 January 2006 - 09:45 PM

Thanks, you guys! This has been so much fun to watch. Let's do this instead of in addition to going out the next time I'm up, okay?

You think the NorCal crew could tackle something like this, Squeat? :blush:

You see why I miss Seattle...
I'm no longer participating on Mouthfuls, but feel free to visit our blog.

#123 seawakim

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Posted 31 January 2006 - 10:08 PM

Wow, you guys had some amazing dishes there.
So sorry David and I couldn't make it. We had just returned from eating and eating and eating during Vancouver's Dine Out Vancouver week. :blush:

Thanks so much for the pictures - you are amazing!!!

#124 Squeat Mungry

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Posted 31 January 2006 - 10:24 PM

You think the NorCal crew could tackle something like this, Squeat? :blush:

Well, we could try, but personally I don't think my chops are up to this standard...
It is a pretty poem, Mr. Pope, but you must not call it Homer. -- Richard Bentley

#125 tighe

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Posted 29 May 2006 - 06:51 AM

If we do this again, you might get something like....

Olive Oil poached Copper River Sockeye with slivered olives, shaved white radish and arugula foam on a bed of Spanish brown lentils. Fuck, this was good, if I say so myself.

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It may have been Camelot for Jack and Jacqueline
But on the Che Guevara highway filling up with gasoline
Fidel Castro's brother spies a rich lady who's crying
Over luxury's dissapointment
So he walks over and he's trying
To sympathize with her, but thinks that he should warn her
That the Thirld World is just around the corner

#126 Guest_Abra_*

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Posted 29 May 2006 - 09:13 PM

Oh good, are we doing it again?!? Vince, I'm trying to wrap my mind around the daikon and lentil combo - what was that like?

#127 rockdoggydog

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Posted 29 May 2006 - 10:04 PM

That looks pretty sweet Vince!

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#128 Ling

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Posted 30 May 2006 - 02:16 AM

Do it again! Do it again! I want to join in this time. :(

#129 Eden

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Posted 30 May 2006 - 03:24 AM

Me too! I missed the last one...
A change of meat is often good, and those who are wearied of common food take new pleasure in a novel meal.
- Athenaeus

#130 tighe

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Posted 30 May 2006 - 05:50 AM

Oh good, are we doing it again?!? Vince, I'm trying to wrap my mind around the daikon and lentil combo - what was that like?


The short answer is that the combination of flavors far surpassed what I had conceived. Dumb luck.

The radishes came to be part of the dish because they were in the fridge and needed to be used. They were actually very mild, crisp and cool and my thinking in adding them was that, along with the arugula, would help balance the oiliness of the poached salmon and add a textural contrast as well. I guess I think of both radishes and lentils having a significant earthy element to their flavor profiles, so I thought it would probably work.
It may have been Camelot for Jack and Jacqueline
But on the Che Guevara highway filling up with gasoline
Fidel Castro's brother spies a rich lady who's crying
Over luxury's dissapointment
So he walks over and he's trying
To sympathize with her, but thinks that he should warn her
That the Thirld World is just around the corner

#131 laurel

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Posted 30 May 2006 - 04:06 PM

Joe watched an episode of iron chef where a French chef poached a tuna loin in about 3 lbs of butter and a handful of vanilla beans, so he wants to do that now...

#132 Guest_Abra_*

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Posted 30 May 2006 - 11:26 PM

I sense a groundswell of enthusiasm for Avant Garde ll, or Avant Garde Redux.