Posted 28 February 2006 - 12:45 AM
- Once, during prohibition, I was forced to live for days on nothing but food and water.
- I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance.
- I'm not saying my wife's a bad cook, but she uses a smoke alarm as a timer.
Posted 20 March 2006 - 04:47 PM
I did the Chef's tasting menu with the wine pairings- very well matched and interesting combos!!
Tamal Colado ~ polenta style tamal studded with tepary beans and steamed in banana leaves. Topped with Dungeness crab and achiote infused morel mushrooms with roasted tomato habanero sauce. Paired with 98 Iron Horse Brut Rose, Sonoma CA
I'm not a huge fan of the Iron Horse Brut Rose but it went pretty well with this. I really liked the tamal and thought the texture with the beans in it was great.
Crema de Espinacas ~ creamy soup of spinach and parsnips with morita chile, smoked chicken and bacon. Paired with 03 Loimer "Kaferberg" Gruner Veltliner, Austria
The wine was maybe just a bit light for the creamy soup but the balance of the acidity against the smoky meats in the soup were great.
Langosta en Pipian de Pinon ~ pan roasted Main lobster topped with pine nut infused ancho chili sauce, chayote gratinado and microgreens. Paired with 01 Sierra Cantabria Crianza, Rioja Alta, Spain.
Amazing pairing!! The rioja went so nicely with the sauce in this dish and I loved the chayote gratinado!
Ribeye en Mole Poblano ~ chili marinated ribeye served with Pueblan mole. Paired with Saxum "Broken Stones" Syrah, Paso Robles CA
This wine was such a winner, I even overheard another dinner ask for 'just a spash more'. The mole was amazing! I couldn't eat much of this though as I was getting very full by this time.
Delicia de Coco y chocolate blanco ~ white chocolate cream scented with Mexican vanilla and studed with preserved sour prickly pear, sandwiched between layers of coconut Mexican chocolate meringue cake; mango blueberry salsa. Paired with 04 Domaine de Durban Muscat de Beaumes de Venise, Rhone Valley, FR
yum, yum, yum!
Posted 20 March 2006 - 07:54 PM
I've been meaning to do that dinner (w/wines) soon. Your report surely moved that soon up sooner.
Just as long as you leave my "Alinea II: Electric Boogaloo" thing alone. - jinmyo
The Local Beet
Posted 20 March 2006 - 08:01 PM
Tamal Colado ~ polenta style tamal studded with tepary beans and steamed in banana leaves. Topped with Dungeness crab and achiote infused morel mushrooms with roasted tomato habanero sauce.
What is polenta-style? Is it super moist rather than bready?
"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
Posted 22 March 2012 - 09:51 PM
It's not just executing the same dishes better, but that RB (who was there cooking) keeps up with the times and has introduced modernist/molecular techniques without making a fuss about it (or even mentioning it). Of course the moment your lips touch something that's been suspiciously thickened, or when you see this kind of plating (not my photo):
Or when there's a mention of an espuma, you know what's going on.
The food though, is just absolutely delicious - not a misstep in six dishes we tried (I'll post about them later). A much better lunch option than the CME club.
Posted 22 March 2012 - 10:00 PM
Sissies and wastoids
Posted 22 March 2012 - 10:44 PM
Topolobampo was one the first fine dining meals I paid for out of my own pocket and I used to try to go every time I was staying over in Chicago, but I have not been there since '05