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At Corso 32. Whey-braised Berkshire pork, polenta, shaved Brussels sprouts, pickled mustard seed, parsley, and lemon. Paired with a 2012 San Jacopo da Vicchiomaggio Chianti Classico, Toscana. 31 December (New Year's Eve), 2015.
The heavy horse handlers walked round the obstacle course before tackling it with their horse and dray.
Appetizer Course
Edamame, poke, salad
Ichiriki
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On Course shots at the 7th Annual St. Patrick's Day 5K 10K Run Walk and Kids 1K Fun Run McLane Children's Scott & White
Flathead paupiette with coconut congee (rough translation I'm sure since it's not exactly congee at all...but delicious nevertheless)
@ Cochin (Surry Hills)
Cuisine: French-Vietnamese
Course four. We had the option to choose between two dishes. We got one of each and swapped halfway through. This was clearwater lobster, catfish XO (XO sauce is a spicy seafood sauce traditionally made from dried seafood like scallops and shrimp - this is a southern twist on that using catfish instead), daikon pickles, a celeriac apple puree, and dill and fennel. This was outrageous.
The other one, which wasn't pictured, was charred octopus, yogurt labana, harissa, beets, pine nuts, and mint. Again, so. flipping. good.
Paired with both: Mogul, Domaine de Mas Théo, France, 2015.