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| Dinner at The Victoria and Alberts | |||
| |≤ <<< Tuesday, Sep 24, 2024 >>> ≥| | |||
| We have an 1800 reservation with Mark Evans. | |||
| With Sharon recovering from surgery, our dinner was presented by Craig and Malek. Lyd and I each selected the 7-course tasting menu with the recommended wine pairing. We started with a Ginger Beer selection, and the 3-piece Amuse Bouche of 1) Iberico Jamon, Plum and Shallot; 2) English Pea, White Chocolate and Mint, and 3) Loup de Mer, Malt Vinegar and Capers. The first course was Imperial Kaluga, Mezcal and Avocado. Course #2 was Danish Hiramasa, Gooseberry and Coriander. The third course was Maine Lobster, Corn Agnolotti with Raspberry Sambal. Course #4 was Koji-aged Quail with Sunflower “risotto” and sunchokes. The fifth course was Colorado Lamb with peach mostarda. Course #6 was Purple Haze Chevre with Thai Guava and Reypenaer VSOP. Finally, Course #7 was a candied carrot with hazelnut praline over cocoa soil. We took home the candies. Harpist, Elizabeth, stopped by and shared pictures of her two boys. |