ANOTHER AMAZING DINNER AT CHEF TABLE.
chef’s tasting menu
november 6, 2007
greyhound on Spoon
mojito on Spoon
american caviar, cucumber
persimmon, fennel, granny smith apple, late harvest riesling vinegar
big eye tuna a la plancha
ginger, champagne, petit pois
cranberry beans, applewood smoked bacon, baby artichokes
wild king salmon belly
salt-roasted weiser farms parsnips, wasabi, black trumpets
bell pepper sorbet
fresh passionfruit, cantoloupe
foie gras a la plancha
asian pears, lemongrass, mizuna
saddle of lamb
burgundy truffles, aromatics, crushed potatoes potato
peanut butter, banana, tamarind, thai chili
carrots in three forms
pineapple, chipotle, avocado
white chocolate lollipop
mirabelle, candied ginger
>>What's "greyhound on a spoon"? Chef isn't getting Korean influences, is he?
LOL - as others already mentioned, it's jellified cocktail (LAT did a piece on that trend recently). Sounds much more delicious than the jello shots I downed when ... umm, nevermind ;)
But I can't wait to return just for dessert tasting menu.
My guess is that the greyhound on a spoon is made much like the mojito. The later is called Mojito Raviolo. It is served on an El Bulli spoon and utilizes the Adria technique of adding calcium aginate to a liquid - the effect is a thin film encasing the mojito liquid so that it popped mojito liquid into your mouth as you ate it.