Unfortunately much of this dish’s prep went on without me but as you can see the key to culinary masterpieces begins with a fancy coffee machine. I loved the colors of the evening.
Bronzino, shrimp, mushroom, rosemary and truffle oil in a very hot ramekin.
The finishing touch.
The chef called the dish “Scallop or Beef?”
A mysterious combination of sous vide scallop in beet juice, potato and olive oil.
Potatoes in cute little porcelain skillet ramekins.
EVOO equals love.
Here we are.
Sweet and buttery scallops.
Deep-fried smelt on a bed of rosemary and lemon.
Start out with some wide-eyed smelts.
Heat that sucker up.
Arrange some rosemary and lemon.
Season it with love.
Third of many courses for the Seven Fishes Dinner
Calamari salad with citrus, capers, celery in an eggshell.
Bust out some shells.
Mix together some good things in life.
Never underestimate the power of a good EVOO.
Drizzle that stuff with a passion.