Better than white truffles in a wooden box

Tonight, D, J, and I put together a tasting menu after scouring the day's harvest for fresh ingredients. What resulted was not only a great meal, but a culinary revolution.


A menu that withstood the course of the night. Handwritten by yours truly. Also, notice the rustic tablecloth, burns I made with a blowtorch, and the earl grey tea stains.

The bread (unpictured): Bouchon French Bread, with extra virgin olive oil from Matzorkis Family Olive Orchards of Falasarna in Crete and balsamic vinegar, aged 500 years

Yeah, even the bread was that special


Green Globe artichokes steamed in water from le Alps


Pan seared wild sea "coquilles", with ragout of heirloom tomatoes, Aunt Louise's Latvian lentils with saffron basil "emulsion"

Yeah, just as complicated as it sounds. The sea scallops were perfectly cooked, with a carmelized exterior and a buttery, melt in your mouth interior. The lentils tasted just like how Aunt Louise used to make, which, I assure you, is no easy task indeed. Note the rustic plate to match the authenticity.

The palate cleanser:

Freshly grated orange "rinds" (on Asian plate)


Ambrosia, imported from Mt. Olympus, Greece
Harney & Sons Earl Grey with fresh Woodbury Farms grapefruit and hand grated orange "rinds"

This is truly the nectar of the gods. Clean and even bordering on healthy, who can ask for a better dessert? Oh, just you wait.


Valrhona Chocolate "Bouchon", with citron orange rind "reduction"

Rich and dark, the "bouchon," or French for cork, just oozed with "goope" when cut into. The heavenly citron, simmered for 4 hours, made for a very interesting and brilliant pairing.

The wine of the night was selected by our chief sommelier, Sir Robert Borden. A 2002 Thomas Fogarty, it was full bodied and low in acidity. An excellent choice, Mr. Borden.