I'm having spaghetti o's and franks. Adam Churvis wrote: > 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 >>> >>> >>> >>> >> > >
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