Food Porn! (EVOO, 2005-12-8)
Dec. 14th, 2005 02:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jbsegalKimberly and I went to EVOO last Thursday and it was good.
We got the tasting menu, she with the matching wines (which I sampled, too)
Yum.
1) Smoked Bluefish Pate with Pickled Chanterelles, Dominique's Sweet Mustard and Pete's Butter Crackers
Codorniu Brut, Cava, Spain
2) Cornmeal Fried Oysters with Goat Cheese Fondue and Apple-Bacon Salsa
Chardonnay, Pellegrini 'Unoaked', Sonoma County, CA 2003
3) Smoked Rabbit Confit, Frisee, Watercress, Port Soaked Cherries and Toasted Pecan Salad with Shaved Vermont Cheddar and Grain Mustard-Rosemary Vinaigrette
Chardonnay, Artesa, Carneros, CA 2003
4) Goat's Head Soup
Tempranillo, Condes de Leganza, Crianza, La Mancha, Spain 2001
5) Seared New Bedford Day Boat Sea Scallops with Porcini Mushroom Flan, Oyster Mushroom-Roasted Shallot Ragout, Mache and Italian White Truffle Oil
Pinot Noir, Anapamu, Monterey County, CA 2004
6) Jerk Marinated Roast Lamb Rack with Butter Baked Plantain, Red Papaya Salad and Jamaican Barbecue Sauce
Zinfandel, Cellar No. 8, North Coast, CA 2002
7) Smoked Goat Cheese Cake with Verrill Farm's Apples and Sage
Port, Distinction (Didn't get more details)
8) a)Rosemary Infused Creme Brulee, b) Pecan Pie
Muscat, Bonny Doon, Vin de Glacieu
There was nothing that wasn't wonderful.
The worst we could say was that the scallop and the flan didn't so much go in the same bite. They were wonderful in sequence, though.
(Oh! Their tea service is better than average, but still needs some work. Huge volumes of leaves take shorter steepings, and really, if you're doing the moral equivalent of Gong Fu brewing techniques, you're supposed to throw out the 1st infusion.)
All the wines went well with their dishes, but I'm not really one to give more details. I could appreciate the pairings, even if they were wines I really didn't like (the Tempranillo, for example).
The Goat's Head Soup was rich and thick and perfect for a nasty cold night.
The Bluefish Pate was absolutely wonderful.
The Smoked Goat Cheese Cake was STUNNING! Then the chef/owner wrote out the recipe for us. YAY! (Shit. I wonder where that paper went...)
EVOO continues to rock. Yum yum yummy yum yum.
We got the tasting menu, she with the matching wines (which I sampled, too)
Yum.
1) Smoked Bluefish Pate with Pickled Chanterelles, Dominique's Sweet Mustard and Pete's Butter Crackers
Codorniu Brut, Cava, Spain
2) Cornmeal Fried Oysters with Goat Cheese Fondue and Apple-Bacon Salsa
Chardonnay, Pellegrini 'Unoaked', Sonoma County, CA 2003
3) Smoked Rabbit Confit, Frisee, Watercress, Port Soaked Cherries and Toasted Pecan Salad with Shaved Vermont Cheddar and Grain Mustard-Rosemary Vinaigrette
Chardonnay, Artesa, Carneros, CA 2003
4) Goat's Head Soup
Tempranillo, Condes de Leganza, Crianza, La Mancha, Spain 2001
5) Seared New Bedford Day Boat Sea Scallops with Porcini Mushroom Flan, Oyster Mushroom-Roasted Shallot Ragout, Mache and Italian White Truffle Oil
Pinot Noir, Anapamu, Monterey County, CA 2004
6) Jerk Marinated Roast Lamb Rack with Butter Baked Plantain, Red Papaya Salad and Jamaican Barbecue Sauce
Zinfandel, Cellar No. 8, North Coast, CA 2002
7) Smoked Goat Cheese Cake with Verrill Farm's Apples and Sage
Port, Distinction (Didn't get more details)
8) a)Rosemary Infused Creme Brulee, b) Pecan Pie
Muscat, Bonny Doon, Vin de Glacieu
There was nothing that wasn't wonderful.
The worst we could say was that the scallop and the flan didn't so much go in the same bite. They were wonderful in sequence, though.
(Oh! Their tea service is better than average, but still needs some work. Huge volumes of leaves take shorter steepings, and really, if you're doing the moral equivalent of Gong Fu brewing techniques, you're supposed to throw out the 1st infusion.)
All the wines went well with their dishes, but I'm not really one to give more details. I could appreciate the pairings, even if they were wines I really didn't like (the Tempranillo, for example).
The Goat's Head Soup was rich and thick and perfect for a nasty cold night.
The Bluefish Pate was absolutely wonderful.
The Smoked Goat Cheese Cake was STUNNING! Then the chef/owner wrote out the recipe for us. YAY! (Shit. I wonder where that paper went...)
EVOO continues to rock. Yum yum yummy yum yum.
