Blackfish

Went to a Chaine des Rotisseurs event the other night at Blackfish. It was a New World vs. Old World night with some fantastic vintages.

Needless to say we had a great time...


Amuse Bouche:
Beet air with star anise smoke

First:
Spring Carrot soup with rose geranium

Second: (and my favorite)
Roasted Fluke, duck ravioli, sunchoke puree, fenugreek froth

Third:
Foie gras "semi freddo", pistachio, anchovy, carbonated lemon, pink peppercorn

Entree:
Veal breast with morels

Cheese:
Gorgonzola panna cotta, crunchy brioche, spicy yuzo, grapes

Dessert:
Smores with homemade strawberry marshmellow, chocolate gram cracker crunch.

I'll go into the wines at a later date.....in a nutshell everyone that we met in the Chaine was great, and very nice to us....we look forward to more events.

Chip Roman who is both Chef and Owner was great, had a quick chat with him and he seems down to earth, while his food was clearly out of this world.

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