So, we just had the 7 course tasting on this past Monday the 7th.  Considering nobody in Maplewood Village expects us to be open on a Monday, the turnout was outstanding. A dozen people came to dinner.  Their good luck because I had just received black and white truffles from Oregon.

At this point let me just say, Oregon truffles are outstanding this year. Their whites always pack a lot of flavor.  Mind you, they are not the size of Italian white truffles and the flavor is going to be different, obviously, but pound for pound, at the price, the best performing truffle on the face of the earth.  And the blacks this year, really good.  Now the other thing is, I challenge anybody get fresher truffles from anywhere as consistently.  And if you needed at kicker, I'd rather buy American truffles, use them properly to get the most flavor possible and just save my guests the additional $50 I would have to charge just to get a whiff of an Italian white truffle. End of story.

This is how it works. I'm standing at the stove, filthy with truffles and a bunch of my friends are coming to dinner.  I had to audible at the line.  The brandade wonton became a tasting of brandade served old school, in a bowl but I decided to tune up the dish by lacing the brandade with black truffles, added double cream and then shaved more black truffles on top.  I would have taken a picture but dishes like this have to be seen in person. Really.

The next course had to be modified, just because.  I looked around and decided that a wonton was still necessary, essential. Five minutes later, all the lobster I had became lobster mousse, that, in turn, became a lobster mousse wonton that was the garnish for the cauliflower soup finished with chanterelle oil. I could hear the moans in the kitchen. but it wasn't until the lamb course that I heard someone started to cry. That's unconfirmed but it was supposed to be like that scene in Ratatouille with Alton Ego.

By now,  I've kind of worked myself into a corner because the next course was supposed to be black truffle Alfredo. There's no way I could let that stay that way and have any self respect.  I did the only thing I could do.  Get ridiculous.  The black truffle Alfredo became...yes, white truffle Alfredo with fresh lemon spaetzel.  The only thing I can say about that is the color was so beautiful.  The aroma.  Honestly, I called it Alfredo but I could bring myself to adding enough Parmesan. It was basically a puree of white truffle in cream with just enough Parmesan to add the salt content the dish needed. And, of course I had to finish the dish with shaved white truffles.  The aroma...the flavor.

Anyway, everybody walked away very happy.  I had a blast. I can't wait for the next one on 12/21/09. Same format. 7courses starting at 7:00 one seating.  And, this one is almost sold out. If you didn't have the phone in your hand already...well, I just don't what to say to you.  Gotta go the phone is ringing. Don't be a stranger...

On Monday, 12/7 at 7:00 we are going to put on a 7 course tasting menu for the same price as our regular Pre Fixe and I couldn't be happier. It's going to go something like this;

First Course

Brandade Wonton with Roasted Pepper Vinaigrette
  

Second Course

Cauliflower Soup with Lobster

You really can't any more French than Potage Du-Barry.  But just to
make it just a little more decandent that what you would usually 
associate with cauliflower, I finish the soup with just a touch of cream
and garnish it with Lobster.  I don't think you will be able to look at 
cauliflower the same after this.

Third Course

Black Truffle Alfredo with Spatzel Alsacienne
Sometimes I like to prepare something that is always a hit and served
everywhere and then turn it on its head by doing something ridiculous.
That's where Black Truffle Alfredo comes into play.  Although there is a 
little more to the preparation, basically I just take a ludicrous amount of 
truffles and make them scream until they've given me all their flavor. 
Then I mount the Alfredo with truffles and ride like the wind.

Fourth Course

Roasted Chilean Sustainable Turbot and Corn Broth and Brussels Sprouts

You'd be hard pressed to find a tastier fish than turbot.  There are 
whole sections of Escoffier dedicated to Turbot recipes and preparation
who's starting place is either Turbot or Turbot stock.  'Nuff said about that.
In this dish, the sauce is creamy but not rich. There is no cream in the sauce.
The sweetness of the corn is juxtaposed against the earthy qualities of the
Brussels sprouts that are quickly steamed and then finished in a touch of 
brown butter and thyme.  The dish is finished with a spot of basil truffle oil and 
California Sturgeon Caviar.

Fifth Course

Baby New Zealand Lamb Chop, Roasted Vegetables and Fennel, Onion Marmalade
and a Roasted Honey and Spice Jus

I think we all know what lamb tastes like so let me jump to the other 
components in this preparation.  First, we have a marmalade that is made 
by slowly sweating sliced fennel, onions and garlic with thyme until they are
fondant, melting in your mouth.  Once that is accomplished, the salt component 
that is added to be a counterpoint to the sweetness of the onions and fennel is 
Parmesan cheese that is added into the mix until the mixture resembles 
marmalade.  Then zucchini, yellow squash, tomato and eggplant are layered 
on top and everything is baked in the oven.  The sauce consists of a caramelized 
honey gastric that is finished with sherry vineager and spice.  Then lamb jus is 
added and reduced to the proper intensity. 

Sixth Course

Short Ribs braised in White Wine with Cardamom and Coriander with Hangar Steak

Everyone always asks me why I braise in white wine.  I always tell them because everyone else braises in Red wine. What can I say. Anyway, I balance the spice so neither one
is prominent.  Serve it with braised vegetables and Roasted Hangar Steak.  This 
is a classic approach.  Where each part of the animal is treated differently in order to reach its ultimate flavor through different preparations.  There is always a little mash potatoes in the 
mix when short ribs are involved.

Seventh Course
 
The Elvis

What was Elvis's favorite thing to eat?  I decided that it was important to interpret
peanut butter and banana sandwiches as a desert. All I can say is, this started as a 
Peanut Butter and Jelly Sundae that we serve in the restaurant, as we speak, that 
got deliciously out of control and will be unveiled for the first time at this tasting.