Just decided to make a quick breakfast today on a whim. Hurricane Sandy is wrecking the area so it’s a good excuse to cook. I decided to slice and toast some leftover baguette, spread some chicken liver mousse, and top it all off with some eggs. I only made the eggs – here’s the mousse I tried out:
So I tried making a variation of Ramsay’s scrambled eggs, let’s see how it turned out!
Authors: Victor and Monty
Exec Chef: Wylie Dufresne
Date: July 16, 2012
Dinner (New Tasting Menu!)
-wd~50 celebrated its 9th anniversary with two new tasting menus in July. This is the primary tasting menu, a 12-, 13-, or 14-course tasting. (The number of courses really depends on whether you classify the first, last, or both dishes as “courses”.)
-I took HORRIBLE pictures during this meal. I was pretty incompetent at iPhone picture-taking in July hahaha.
Monte: I think Wylie Dufresne is so creative and his food really made me think about flavor combinations. wd-50 was refreshingly casual and seemed to be all about the food. I really enjoyed just eating and not having to worry about whether or not I had a jacket.
Restaurant: Per Se
Exec Chef: Thomas Keller
Date: October 27, 2012
We had the typical nine-course with some additions and modifications:
1. We exchanged the oyster and pearls dish for the uni panna cotta, and we switched the scallop course for the lobster roll.
2. Our server added in a few extra dishes, such as the vichyssoise, Pacific kampachi, and vanilla bean–roasted bay scallop.
3. We added the white truffle tagliatelle as an extra dish.
4. I exchanged the lamb for the Wagyu brisket, while my friend kept the lamb.