On this night we were able to plate an extra of nearly every course, which serves three functions: we are able to send out the best eight plates, and keep the worst-looking one; 2) we had one to photograph; 3) we got to eat it! The atmosphere in the kitchen was relatively calm and relaxed, so we had time to take photos of most of the courses. Detailed write-ups about each course will follow shortly, but here are the photos, all in one place. Again, we took time with the photos, but the food on the plate was plated along with all the guests' plates, and was the worst-looking of all of them.

OLIVE OIL CRACKER
Creme Fraiche | Chives | Maldon Salt

DUNGENESS CRAB
Cantaloupe Water | Coriander Berries, Fresh and Refreshed | Lime | Olive Oil | Tangerine Marigold

PEAS AND CARROTS
Onion Foam

OCTOPUS CONFIT
"Ink" Tahini | Glacier Lettuce | Basque Pepper Curls | Toasted Sesame Oil Powder | Lemon | Olive Oil

ROASTED CAULIFLOWER
Deep-Fried Chicken Stock | Vadouvan | Pea Shoots | Grana Padano

SLOW-COOKED SOUL FOOD FARM EGG
Goat Merguez | Spearmint

GOAT RACK SOUS VIDE
White Pomegranate | Goat Fat-Fried Farro | Pistachio | Cinnamon Basil | Goat-Pom Reduction
[No picture because 2 ribs per guest, 8 ribs per rack, 2 racks per goat = no extras to photograph, but here is a guest's photo]

24-HOUR PORK BELLY
Corn, Fresh, Powdered, and Popped | Strawberries, Fresh, Powdered, and "Popped" | Rose Geranium

MAPLE CREME BRULEE

SAUTEED CARROT CAKE
Orange Creamsicle Icing | Cinnamon Ice Cream | Orange Pate de Fruit | Candied Carrots

TREATS
Sous Vide Chocolate Chip Cookie | Roasted Black Mission Fig Newton | Pumpkin Pie Brittle | Orange Pate de Fruit

Posted by Barzelay on 2009/09/22 @ 3:40 | Comments (3) | Lazy Bear, Menus

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