Thanks to Chef Gabriel Fenton, General Manager John Riccardo, Sommelier Matthew Turner, and all of the rest of the crew at Bourbon Steak for putting together another great Cobaya dinner last night. And thanks, as always, to the guinea pigs for their support of these little experiments. Here's a little glimpse below, as well as the menu. My full set of pictures is here on flickr, and my recap of the meal is now up here at Food For Thought. I'll link to any recaps or other pics as they're posted.
The menu:
Michael Mina Cuvée Welcome & Gougeres
Michael's Classic American Caviar Parfait
House Smoked King Salmon, Dill Oil
Robert Weil Riesling Tradition, Rheingau, Germany 2008
Hawaiian Big Eye Sashimi
Aji Amarillo Chile, Cilantro, Lime, Chorizo
La Cana Albariño, Rias Baixas, Spain 2008
Hudson Valley Foie Gras Terrine
Strawberry, Grains of Paradise, Pistachio, Blue Basil
Royal Tokaji '5 Puttonyos,' Hungary, 2003
Line Caught Wild Alaskan Halibut
Baby Purple Artichokes, Meyer Lemon, Taggiasca Olive
Tablas Creek Esprit de Beaucastel, Paso Robles 2007
Columbia River Sturgeon
Short Rib Ravioli, Spring Garlic
Jean Louis Chave Cotes du Rhone, Mon Coeur, Rhone Valley, France 2006
Local Peach Sorbet
Ginger Gelée, Lemon Balm
Milk Chocolate Panna Cotta
Candied Kumquats, Almond Biscotti
Jorge Ordoñez & Co. Moscatel Seleccion Especial, Malaga, Spain 2006
And yes: we had a 7-course meal at Bourbon Steak without a single steak. That's just how we roll.
To each his own I guess. When we go on a multi-course meal at a steak house, at least half of it has to be steak of some kind.
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