179654 Thu Dec 05 23:08:15 -0800 2002 2 15 Pennsylvania 0 965991 For me, over the top. WE were asked to give feedback on our favorite dish. I found that a tough question. Surprisingly, several in our group favored the chestnut and cepe soup, garnished with toasted almonds, yellowfoot chanterelles and Ventreche ham, with shaved black truffle. I could enjoy that soup once or twice a week, for the rest of my life. A question on how it was made elicited that the base was a chicken broth made only from chicken wings, for a more delicate taste! The dessert was another course I could enjoy once or twice a week--bitter chocolate and almond souffle, with sweet pistachi oil emulsion, and fleur de sel. Intense chocolate flavor; I for one could not discern the almonds; all I knew was that I loved it. All dishes were served in unusually shaped fine white porcelain--plates or bowls that drew attention to the food. For a six course tasting menu, accompanied by Richard's excellent choice of wines one might have felt stuffed; but I was totally satisfied, and yet sorry it was over at the same time. Hopefully others in our group will write about the other courses, and their reactions. For me, Shola exceeded very high expectations. We are fortunate indeed to have a culinary artist with such enormous talent in our midst. For those who have wanted to go, but never had the opportunity; don't hestitate if you are open to exciting new food possibilities. Thu Dec 05 23:08:15 -0800 2002 0 BAshful3 1 965993 Bashful did a wonderful job in arranging our jaunt to the Studiokitchen in Powelton Village despite the opposition of the elements, finding replacements for those who had to cancel because of the snow. One of our company organized the wines that accompanied the meal. We had reason to be grateful to him, too. We were rewarded well for braving the snowstorm with a beautiful tasting menu which I am posting below together with the wines. Shola went well beyond the original menu he had promised, our promised Potato "cannoli" with smoked salmon and truffle was transformed into the lobster-parsnip puree amuse below, and the truffle reappeared in a surprise addition to our menu, a chestnut-cepe soup with a cluster of "garnishes" that gave bursts of texture and contrasts of taste. (Several diners found the soup to be the highlight.) We were treated to a cheese plate not in the original menu, which went beyond merely presenting cheeses to turn a couple of them into flavor vignettes both to see and to taste. During a lively after-dinner discussion with Shola about the food, he asked which of the dishes pleased us the most. Many felt the soup the highlight, but I simply could not choose. For me the flow of the meal was perfect, and I wonder if the soup with garnishes of distinctive flavor and texture would have been as striking if it had not followed the luxurious blandness and sweetness of the foie gras-unagi and pears. Individual dishes exhibited certain flavor/texture contrasts that would be enhanced by the ones that preceded and followed to give a full range of flavors and textures throughout the meal. THE MENU: Amuse bouche: Poached Main Lobster on Parsnip Puree, Carrot and Lemongrass Juice, Roasted Crawfish Oil (served in a porcelain Chinese soup spoon) Course 1: Terrine of Canadian Foie Gras and Unagi atop Forelle Pear Compote in Semillon Juice, Jurancon Sauce Course 2: Chestnut and Cepe Soup, Toasted Almonds, Yellowfoot Chaterelles and Ventreche Ham, Shaved Black Truffle Course 3: Rack of Baby Lamb, Braised Lamb Shank and Tomato Ragout, Peach and Sultana Chutney, Basil Vinaigrette Cheese Platter: --Chaource Sorbet, Walnuts in Lemon Honey, Celery Leaves, Lemon Mosto Oil –-Single Farm Reggiano, 100 Year Old Balsamic Vinegar, Star Anise Salt –-Brebis –Roquefort and Fromage blanc Truffle, Pecorino and Black Pepper Crust, Monbazillac Glaze Dessert: Chocolate souffle with pistachio Ice cream,pistachio Oil and sea salt. Coffee was served with chocolate biscotti WINES: Moscato D’Asti, Bera Macon-Village 2001, Louis Jadot Cabernet Sauvignon 1996, Chateau Souverain (Alexander Valley) Fri Dec 06 13:46:04 -0800 2002 965991 0 saucyknave 1 966005 Oops! Please note my correct address: cvorch@att.net. I used my husband's address by mistake in the original post. Was he surprised to get some mail for me. Sun Dec 08 12:40:38 -0800 2002 965991 0 BAshful3