173351 Wed Feb 16 10:08:52 -0800 2005 5 14 Washington DC & Baltimore Area 0 931841 I purchased some really fresh skate at Black Salt yesterday. I hadn't cooked skate before, and it sort of fell apart in my pan (I suppose I should use nonstick); and there appears to be a fairly narrow window between undercooking it and overcooking it (is that right? -- I've got a Skate thread over on Home Cooking for responses to such questions). But it was very tasty. I know that a lot of folks on this Board attended a special prix fixe dinner there either Monday (V-Day) or yesterday (private party). While I was shopping there yesterday, Chef Black was very enthusiastic about the prospects of experimenting with a bunch of new dishes. Any reports? Wed Feb 16 10:08:52 -0800 2005 0 Marty L. 1 931842 While I have not tried the skate, I can say that Chef Black makes a terrific (if "bizarre") dish of Monk cheeks with Spanish chorizo, saffron, tomato and garlic. Now, the monkfish laid out on ice looks bad. Real bad. Scary bad. Think snakehead fish on steroids. But the cheeks - they're sublime. There are other very special dishes Chef Black has up his sleeve for those who would like to arrange a multi-course tasting dinner, and I am sure others say more. But as with preparing skate, they will need to use a light hand in their posts, lest they fall apart. Wed Feb 16 10:37:00 -0800 2005 931841 0 crackers 2 931843 do they have a web site? Wed Feb 16 10:40:01 -0800 2005 931842 0 spuds 2 931891 If you think a dead monkfish is scary, try boating a live one. Creepy. Wed Feb 16 15:34:48 -0800 2005 931842 0 flavrmeistr 1 931847 The dinner was extraordinary, one of the best meals I've ever eaten in a restaurant. Twelve courses, all small tastes with intense flavors, so I ended the meal feeling completely satisfied but not overstuffed, if you can believe that... and with two dessert courses. Jeff Black and his young staff were truly impressive, especially since this team has just begun working together. I would go into more detail, but if this thread is eliminated I don't want to have wasted a lot of time posting. Wed Feb 16 11:12:07 -0800 2005 931841 0 zora 1 931852 Let's start. Black Salt Welcomed a full house of enthusiastic food and wine lovers with an iced Fanny Bay oyster on the shell with champagne shallot mignonette and American Sturgeon Caviar, And followed with food that was: Simplicity - Boccorone, micro greens and lemon vinaigrette Spicy- Ceviche de Jalisco, Bigeye Tuna, Salsa de Jalisco, Key Lime syrup Exotic- grilled baby octopus, smoked tomato vinaigrette, white bean hummus Sensual - black sesame rare organic salmon, with carrot ginger soup, red shiso, corn shoots (and a secret pow! ingredient of Thai chilis?) Bizarre (those monk cheeks) International -Moroccan mussels, preserved lemon, merquez sausage, parsley-feta salad Wonderful- Hudson Valley Farms Foie Gras Rich- lobster ravioli, sage butter, lambs lettuce, jamon de Serrano American - Nantucket Bay Scallop risotto, Pennsylvania Black trumpets, first spring favas Refreshing- basil pear sorbet with pear crisp Complex- braised beef short rib & Pepper crusted bigeye tuna, caramelized shallot jus, marrow butter Divine- Key Lime Tequia Soup with coconut sorbet and almond nougatine And lastly but certainly not least - da Bombe! Orange Chocolate Mousee Bombe, with Grand Marnier Truffle, and chocolate dipped naval orange. That's 14 courses plus a "goodie bag" of cookies graciously presented to the guests as they rolled themselves out the door into the warm evening air. Details to follow? Anyone? Wine lovers? Wed Feb 16 12:01:07 -0800 2005 931841 0 chowling