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Sandy's Report Grape Tasting Menu@ Studiokitchen

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Sandy's Report Grape Tasting Menu@ Studiokitchen

Sandy | Aug 23, 2002 02:15 PM

This was such an amazing dinner, After reading the previous posting with the creative menu, we very much anticipated what a "Grape" tasting menu would be like.
We were blown away !!
First course was Foie Gras that was cured overnight and poached in denatured "rainwater madiera", in a sealed cryovac (sp ?) plastic bag. It was served with pickled Semillon grapes and an interesting blue cheese crouton.
Best foie ever, it was like eating silk.
Second course was grilled quail with star anise salt served on top of caramelized turnips and an incredible Syrah and bitter cocoa sauce that was finished with roasted carrot puree.
Third was a piece of wild sockeye salmon that was poached to medium rare in an oil called "lemon mosto oil". It came out almost transparent it was surreal. Very interesting cooking technique. It was served on top of corn and challah polenta which at the risk of sounding redundant was outstanding, Sauce was a verjus and sultana vinaigrette.
Dessert was better than sex, Blue cheese (roquerfort Carles) panna cotta served with vanilla poached semillon grapes, pecan and black pepper nougatine and a syrup of an Italian wine called "Recioto Soave" Unbelievable. Every bite of every dish was incredible.
We wanted to stay for breakfast so we booked 2 more dates on the spot.

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