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Kaseki French style, Misoguigawa, Pontocho, Kyoto
Amuse-bouche
Tomato with cheese
Toast with Norwegian Salmon
Pastry with pistachio
Hamachi sashimi with wasabi granita, puff pastry with pesto and parmigian, celery root soup with a maple vinniagrette
Hometown Throwdown for Bad Hersfeld's finest Punkrock Band The Amuse Girls. At the end of the Show they teamed up with their old mates....
Our little "Amuse the Mouth"! Poufy one is err.. something soufle with diced cucumber and lychee. 2nd spoon is cucumber jelly with crab and gold-flecked balls.. Not entirely sure what I ate, but it was an example of "molecular gastronomy", pretty interesting stuff!
Pig head terrine with apple; crispy pork crackling with mustard and sage
The ultimate bar snack. The ultimate any time snack. This coming from a serious snacker: these two bites were seriously scrumptious, especially that long strand of pork crackling snaking off its slate plates.
The plate was already set up when we arrived at 416 and it was both decor and edible amuse(ment).
A little bonus course at the start: pork liver mousse with sea salt, fennel flowers, and a savory little cracker.
This is at the sWine dinner at Secco Wine Bar this week, a grand collaboration between the chef and cooks at Secco and a few other Richmond cooking luminaries. This opener is from Secco's own Tim Bereika.
Smoked Salmon Mousse
Pickled daikon, crouton, and green bean.
Read about this dinner at the ulterior epicure.