Another experiment successfully concluded! Almost exactly a year ago we did Experiment #74 at Three restaurant in Wynwood with chef Norman Van Aken. Experiment #79 was a return to the same scene, but with a different chef and an entirely different menu. This time around, the chef was Ari Taymor, of Santa Monica's Little Prince, who's doing a stint as "guest chef" at Three for a couple months, and he brought a taste of Southern California to South Florida for his dinner. You can read a more detailed recap at Food for Thought, and see more pictures in this Cobaya Taymor at Three Wynwood flickr set.
Here's the menu (with links to pictures), plus the great pairings put together by sommelier Jean-Baptiste Barr:
with braised bacon and smoked potato
Raventos I Blanc, Conca del Riu Anoia Brut 2014, Textures de Pedra, Penedes Spain
melon, cucumber and burrata with pink peppercorn vinaigrette
Domaine Huet, Vouvray Moelleux Clos du Bourg 2018, Loire Valley, France
with heirloom tomatoes and a sauce made from the bones
Alphonse Mellot, La Moussiere, Sancerre 2017, Loire Valley, France
with black garlic, fingerlings and frisée
Federico Orsi, Vigneto San Vito Vigna del Grotto 2016, Emilia Romagna, Italy
from Jamison Farm with cilanto and black vinegar chimichurri
Moccagatta, Barbaresco 2014, Piedmont, Italy
with almond scented cream and plum sherbet
Cruse Wine & Co., Ricci Vineyard St. Laurent 2018, California, United States
A big thank you to Chef Taymor, and also to chef Jeffrey Brana at Three for all his work in putting this together and making it run so well, to Three executive chef Brian Vaughn, pastry chef Karla Hernandez, sommelier Jean-Baptiste Barre for some great pours throughout the night, co-owners Candace Walsh and Susan Buckley, and to the whole crew at Three for a great evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.
