Chocolate and Cheddar: November 2007

Dinner at the James Beard House

Tastings galore!!

Every so often, I go on a tasting or two. This one was just supposed to be a casual lunch meeting with an advertiser last Friday. Turned into a food science fun-omenon and a 4 hr lunch at davidburke and donatella! A great, light and airy place. Cozy in a crowded sense, but they have a great prix fixed menu - just watch out for ladies who lunch! (they are loud). Just a sampling of the !many! courses I had...

I've had foie gras many different ways, but this was something new. Eric Hara (dbd's chef de cuisine) calls this his oxtail broth, oxtail ravioli with "funky foie gras noodles". They come by and pour the broth in separately, then Eric came by and syringed in the foie gras mousse/noodles - they cook on contact. gotta love that methylcellulose!

Cassoulet with white truffles shaved tableside...what more can I say...

This was called "petit fours and petit fours" - the french word for "small ovens", these were little cakes and candies served on the most adorable little oven they have specially made. Great presentation. Don't go wrapping one up in a napkin and hiding it in your purse ala a bread roll - they'll charge you the full $350 it takes to create one of these ovens!

The classic "Park Bench" dessert. An edible chocolate bench - inspired from Central Park - served on an Opera slice. an interesting flavor combination, the layers were passion, toffee, coffee, buttercream...

David Burke's best seller - the Cheesecake Lollipop Tree, served with Bubblegum Whipped Cream. Not sure about the whipped cream with it (weird, but you have to try it)... a whimisical and superfun way to end a meal. I was supafull, so only nibbled.