NYC: Per Se (Oct. 2012)
Author: Victor
Restaurant: Per Se
Exec Chef: Thomas Keller
Date: October 27, 2012
Notes:
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.
Attempt at Scott Conant’s Marinara
So it seems many chefs and food critics tout Scott Conant of Scarpetta as having the best tomato sauce and I decided to try to make it at home. This post is just about the sauce making process.
I found the recipe here: http://www.seriouseats.com/recipes/2009/10/scarpettas-spaghetti-with-tomato-and-basil-scott-conant.html
NYC: Eleven Madison Park (May 2012)
Authors: Victor and Monty
Restaurant: Eleven Madison Park
Exec Chef: Daniel Humm
Date: May 1, 2012
Monte: I think the centerpiece is gorgeous. I’m not big on decoration, but this felt like a gaudy and yet elegant way to lend class to the room.
Monte
Victor
tadv3
Happy Noms 