The tuna dish would be similar to a Chaine course, but the tuna itself would most likely be upgraded to something like o-toro or very top-grade Ahi from the belly, and either served raw for its pure essence or just barely kissed with flame.
Here was our menu for the evening: RECEPTION (Butler-Passed) Three-Milk Robiola Cheese & Truffle Profiterole Maine Lobster Capuccino Ahi Tuna Tartar on Potato Gaufrette Chateau Saint Chamant, Grand Cru Chouilly, Champagne, Brut 1996 DINNER Celery Root & Apple Soup, Chestnut Crème Fraiche Graacher Domprobst, Riesling Auslese, Willi Schafer, Mosel Saar Ruwer, Germany 2005 ~~~ Pan-Seared Georges Bank Scallops, Jerusalem Artichoke Ravioli, Natural chicken Jus Chablis Grand Cru, Les Prueses, Jean Dauvisatt, Burgundy 2003 ~~~ Roasted Colorado Lamb Chop, Thyme Olive Oil, Cassoulet of Tarbais Beans, San Marzano Tomato Compote Continuum, Napa Valley 2005 Homage de Robert Mondavi ~~~ Crottin de Chavignol on Toasted Brioche, Heirloom Beet Petals, Brussel Sprouts, Borscht Coulis ~~~ Lime Perrier Sorbet Foam with Fresh Fruits ~~~ Candied Vanilla Ginger Green du Puy Lentils, White Chocolate Mousse Flight of Kracher Desert Wines: Zwischen den Seen Welshriesling, TBA #1, Alois Kracher, Burgenland, Austria 2005 Zwischen den Seen Scheruebe, TBA # 4, Alois Kracher, Burgenland, Austria 2005 Zwischen den Seen Chardonnay, TBA #10, Alois Kracher, Burgendland, Austria 2005 Respectfully, Adam Phillip Churvis President Productivity Enhancement > -----Original Message----- > From: Tony [mailto:[EMAIL PROTECTED] > Sent: Tuesday, September 23, 2008 11:01 PM > To: CF-Community > Subject: Re: I am now a Chevalier! > > i have a friend up here in salisbury, who i thought was the same thing! > > http://www.restaurant213.com/index.html > > his menu's are out of this world and everything is yummy... > he is usually full, has a couple seatings a night and we're lucky! > > he was the chef for a prince in saudi arabia or something too! > > here is one of his dishes: > http://www.restaurant213.com/Images/Restaurant%20213%20Tuna%20Mango%20T > ango.jpg > > and here is his menu > http://www.restaurant213.com/dinner.PDF > > > -- tony > > Better than a thousand hollow words, is one word that brings peace. > -- siddhartha gautama > > > > On Tue, Sep 23, 2008 at 10:07 PM, Adam Churvis > <[EMAIL PROTECTED]> wrote: > >> Sounds pretty awesome, but I've never been able to appreciate it. I > >> guess I just don't have the tasted buds. > > > > I have very sensitive taste buds, and I've had a lot of comparisons > to train > > them against. My daughter, Sarah, has an amazing palate for food and > wine > > at age 10. She's been drinking wine since she was five, and on a > regular > > basis since she was 8. Picks out tasting notes without suggestion. > > > >> Once these French guys guaranteed me they would have me appreciating > >> fois gras. I don't remember the name of the place in Toulouse, but > >> the meal started at about 630pm and went to 11; probably like 10 > >> courses with every one, including dessert, made with fois gras > (except > >> the cheese one I think). And try as I might, I just couldn't see > the > >> draw. All the dishes were very good, but nothing I'd order again > >> except as a nostalgia thing. > > > > Just made foie gras last month. Seasoned with Fleur de Sel, seared > in hot > > cast iron, served with my pomegranate molasses and balsamic saba > sauce > > dotted around. Paired with a 2003 Chateau Rieussec Grand Cru > Sauternes. > > You would have loved it, I promise you. > > > > Richard Blaise makes a foie gras milkshake that's (I'm told) very > good. > > I've heard of covering foie gras with chocolate, which makes perfect > sense > > when you consider the fact that Sela (chocolate-covered salted lard) > is one > > of the biggest candies in Russia. > > > >> Or chicago pizza or hotdogs. For me, that's the best > >> food on Earth :) > > > > I have to agree on Chicago dogs, but they have to be the real thing, > through > > and through: poppy seed bun steamed just right, Vienna frank, Hebrew > > National mustard, freshly-cut onions, relish (I like Heinz Sweet), > one > > sliver of a long Claussen dill, two thin red ripe tomato wedges, > Tabasco > > peppers split lengthwise (two will do), and celery salt on top > because when > > I can smell it each bite tastes a whole lot better because it > activates your > > hunger center and it makes saliva flow. > > > > Yeah, I'd choose it over foie gras, actually, if the two were placed > side by > > side. Gotta go with you on that one, all the way. And one is never, > ever > > enough. > > > > Respectfully, > > > > Adam Phillip Churvis > > President > > Productivity Enhancement > > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;203748912;27390454;j Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:270640 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
