This post will follow in the order of our 6 course meal. I will not outline the details of each recipe, only specific learnings both as a Chef, Sous-chef and Diner (of which I was all and more). As my boy Chaney would say, "We went in"...
A dense patty of Large Shrimp married to a layer of Sausage, grilled Sausage side down. A classic combination, re-interpreted. Served on a bed of Braised cabbage with a garnish of caramelized Shallot.
Chilean Sea Bass and my Fennel Salad (deconstructed) atop
A brightly stacked and light assemblage of (in this order) Chilean Sea Bass, Orange wedges, shaved Fennel with Red Radish garnished with pungent black Olives.
Braised Beef Short Ribs with Polenta
A boldly original and articulate cut of meat which I have never seen on a menu. Jessa trimmed a rack of lamb down to its most prized center tenderloin which we served in the style of a Filet Mignon. Pink in the center and perfectly charred on its perimeter.
Stinky French cheese ;) offset by a puddle of Honey and a dusting of Walnut
A gluttonous and traditional end to our small plate feast.