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[SEA] Avante-Garde Food Fest 1/29

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: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......

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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...

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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!!!

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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...

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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.

 

155354284_4366e1b3c5.jpg

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Guest Abra

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?

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Me too! I missed the last one...

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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.

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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...

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Guest Abra

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

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