the art

tonight we had an artist dinner featuring people within the company. there were several different mediums shown, all completely different (some amazing jewelry was shown but i wasn't able to take photos of it). mike and i drew great inspiration from all the works and crafted a menu around them (below).

the menu

-smoked celery root soup, warmed oyster, whiskey braised pineapple and celery

-roasted squab, chickpeas, frisee, finger limes and black sesame tahini

-braised pork cheek and confit octopus, fennel and black pickled ginger

-seared waygu chuck, honey braised chipolinni onions, hijiki and pomegranate

-malt cake, whipped cupuacu, banana and vanilla ice cream

new foie gras dish

foie gras tourchon, whiskey sponge cake, puffed barley, crystalized maple and sage

our mangalitsa pig tasting menu.

-chorizo macaroon and pine cured ham

-whipped lardo, winter radishes, sea beans, sorrel and celery leaf, aged sherry vinager

-testa tortellini, hominy, pozole consomme

-braised ham, slow cooked egg yolk in bread crumbs, black garlic jam and red eye gravy

-choucroute of blood sausage, braised rib and bacon

-roasted sirloin, 'apple pie' and salted plums

-satsuma sorbet with Katsman's coppa and saba

-pineapple tartine, ham hock ice cream and caramel

-malted pork skin and bacon caramel chocolate petit fours

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