Chez Panisse, Part II
Posted by Jules - July 4, 2008 at 02:07:03 pmAs mike is a man of few words when it comes to posts, it’s up to me to fill in the gaps. I was lucky enough to score a reservation for Chez Panisse downstairs on the day of Mike’s bday. It was interesting to note that there were subtle differences in cooking techniques and listed ingredients in the online menu (posted days in advance) and the printed menu at the table when we arrived. These differences appeared to depend on how the chef wanted to showcase the local vegetables and fish that actually arrived that day. For example, a substitution of sockeye salmon in place of king salmon occurred because that was what their fisherperson happened to catch. Same with the vegetables. I like this fluid kind of dinner planning. It ensures that the ensuing meal will always be created from the freshest and tastiest items on hand, even if it isn’t what you were expecting. I guess that might be hard if you are a picky eater. But I am a lover of all vegetables~ even the bitter ones. As long as they are prepared properly. Ehehehe…
The courses that were served (my additions are in [brackets]):
Tuesday, July 1
Raw Sockeye salmon salad with spicy cucumbers, green beans [haricots verts] and [cherry] tomatoes
Steamed pork dumplings with scallions and new garlic broth
Grilled Sonoma Liberty duck breast with cherries, mustard greens, [yellow carrots], turnips and fried ginger +[delicious breaded? potatoes! WHAT did they do to those potatoes?! So good d(^_^)b]
Frog Hollow Farm apricot tart with cardamom ice cream
Mike and I really enjoyed the meal. Each course was executed beautifully. We both agreed that the highlight of the meal was the raw sockeye salad. The thinly sliced sheets of salmon were deliciously buttery and flavorful, and the crisp salad and sprigs of anise like coriander provided interesting texture and flavor contrasts. In addition, the dressing was amazing. Some combination of shallots, finely minced ginger, olive oil, and mysterious spices lent additional depth. The dressing actually reminds me of the ginger/green onion/oil dice that you dip chicken into in chinese cuisine, but taken up a few notches and polished to a sophisticated sheen.
We also had a glass of whatever the sommelier decided to make the glass of the day. It was some type of red wine that I can’t remember the name of, but even mike declared it “tasty”. And he doesn’t even like wine 
And the apricots on that tart were the most intensely apricot-ty apricots I have ever eaten. They were what all apricots should strive to be. And I don’t usually like to eat apricots. Ahem.
The service was excellent and attentive, without being obtrusive. And our glasses were refilled constantly. And they timed our courses properly. And they let us sit there for 3 hours. A short meal it was not, but I thought it was well worth it. Now time to save up my pocket change so I can go again.
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This is uncategorized, FAIL.
Comment by Michael Narciso — July 4, 2008 #