Yesterday 16 chowhounds, half from Fresno/Clovis and half from the Bay Area, enjoyed an elegant tasting menu prepared Chef Zhongyi Liu of Hunan Chinese Cuisine. We’d made our booking two weeks in advance to allow the chef enough time to source some special ingredients for our meal.
Photos to come, for now, here’s the menu. ‘Hounds please tell us about your favorites and impressions of the evening.
CHEF’S TASTING MENU | 31 MAY 2008
Appetizer (cold plate):
Tiger Skin Jalapeño Chilies
Coral Daikon Roll
Sesame Jellyfish Salad
Cold Salmon Salad
Sichuan Peppercorn Sliced Yellow-crowned Chicken
Squab with Tian Ma Soup
Tanjia Abalone with Scallop Mousse and Fish Maw
Two Varieties Shrimps
Napa Cabbage with Chestnut
Sichuan Eight Treasure Duck
Hunan-style Fresh and Pickled Chilies Steamed Whole Rock Cod
Sichuan Pan Fried Eight Treasure Chinese Yam Paste
PRICE: $50 PER PERSON
Many fine wines were shared between the two tables, including:
2006 “J” Russian River Valley Pinot Gris
1997 Zind-Humbrecht “Clos Windsbuhl” Pinot Gris
1998 Dr. H. Thanisch Bernkastler-Badstube Riesling Kabinett, Mosel-Saar-Ruwer
2001 P. J. Valckenberg Liebfrauenstift-Kirchenstück Riesling Kabinett Rheinhessen
2006 Hayman Hill “Interchange” Reserve Selection Santa Barbara County
2005 Kuentz-Bas “Tradition” Riesling Alsace
2006 Fetzer “Valley Oaks” California Gewurztraminer
2003 Osoyoos-Larose “Le Grand Vin” red wine, VQA Okanagan Valley
2006 Castle Rock Monterey County Pinot Noir
1998 Zind-Humbrecht “Clos Saint Urban” Rangen de Thann Grand Cru Riesling
6716 N Cedar Ave Ste 104, Fresno, CA 93710
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