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Sbraga cooking at Blackfish

cgarner Apr 6, 2011 06:28 AM

Michael Klein posted today
Kevin Sbraga, winner of the seventh season of Bravo's Top Chef, and Chip Roman, chef/owner at Blackfish and the new Mica, have something in common: a background in Georges Perrier's kitchens (Sbraga at Le Mas and Roman at Le Bec-Fin). They'll team up for a collab dinner at Blackfish, in Conshohocken, on May 2. It's $85 for the five courses. Menu is TBA, and RSVPs go to Blackfish.

I am so there!

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  1. yummykimmy RE: cgarner Apr 6, 2011 06:57 AM

    Me too! Can't wait to hear more about this.

    1. crazyspice RE: cgarner Apr 6, 2011 08:25 AM

      We have our reservation!

      6 Replies
      1. re: crazyspice
        cwdonald RE: crazyspice Apr 6, 2011 09:09 AM

        Do you book through opentable or did you call the restaurant directly?

        1. re: cwdonald
          yummykimmy RE: cwdonald Apr 6, 2011 09:10 AM

          I booked through open table

          1. re: cwdonald
            cgarner RE: cwdonald Apr 6, 2011 09:24 AM

            I booked through Opentable too

            1. re: cgarner
              cwdonald RE: cgarner Apr 6, 2011 02:00 PM

              Menu announced. Only five courses. Plan to eat afterwards.


              1. re: cwdonald
                cgarner RE: cwdonald Apr 8, 2011 07:23 AM

                I don't think it will be a problem cwdonald... the meal goes by at such a leisurely pace that you get to enjoy every bit and by the time dessert arrives I'm quite satisfied

                1. re: cgarner
                  crazyspice RE: cgarner Apr 8, 2011 07:53 PM

                  Agreed. I remember not finishing my last meal there.

        2. m
          malkazanie RE: cgarner Apr 7, 2011 11:59 AM

          My stepdad picked up seats for him, my mom and I, without me knowing. Should be a fun little time!

          1. TheAmblerRambler RE: cgarner Apr 9, 2011 08:20 AM

            WOW! Thanks for sharing!!! Fresh from a visit to Mica I'm excited to enjoy Blackfish again.

            7 Replies
            1. re: TheAmblerRambler
              cwdonald RE: TheAmblerRambler Apr 17, 2011 07:33 AM

              Looking at the menu, anyone have suggestions for wine(s)?

              1. re: cwdonald
                cgarner RE: cwdonald Apr 25, 2011 05:58 AM

                BEETROOT GAZPACHO
                goat cheese sorbet, espelette oil, caviar toast

                SPRING VEGETABLES
                Asparagus, morels, French breakfast radish, peas, poached eggs

                TURBOT A LA PLANCHA
                Artichokes, roasted chicken jus, oregano-coriander, lobster, tomato confit

                BRAISED LAMB’S BELLY
                Cauliflower, arugula, tandoori yogurt, marcona almonds crust

                WARM MADELEINE
                Fromage blanc sorbet, raspberry fennel jam, hazelnuts

                here's the menu, I"m with cwdonald on gladly accepting anyone's recommendations for wines to go with the meal. There's some ingredients/componets which leave me perplexed

                1. re: cgarner
                  crazyspice RE: cgarner Apr 26, 2011 04:13 PM

                  I am really looking forward to this dinner! We have been debating wines. Any ideas are welcome here as well.

                2. re: cwdonald
                  cgarner RE: cwdonald Apr 27, 2011 07:44 AM

                  Here’s what I’m leaning toward… with my very little experience

                  1st course a Semillon or maybe even a champagne
                  2nd course Sauvignon Blanc or a Chablis
                  3rd course Pouilly Fuisse
                  4th course cabernet/shiraz blend, Cotes du Rhone

                  1. re: cgarner
                    nwinkler RE: cgarner Apr 27, 2011 10:37 AM

                    I think these are great recommendations. Given the richness in each of the dishes, I think I would like to drink rather acidic wines throughout. I could see one bottle straddling the first two courses--either a sparkling wine, or something else with acid and body, like an Alsatian riesling, Austrian gruner veltliner, or a Vouvray--and another bottle the next two courses--maybe a light-bodied, lower alcohol pinot noir, something from Austria, or a young Bordeaux.

                    1. re: nwinkler
                      cwdonald RE: nwinkler Apr 27, 2011 10:40 AM

                      You do not think that a red would overpower the Turbot? I agree it would pair wonderfully with the lamb belly.

                      1. re: cwdonald
                        nwinkler RE: cwdonald Apr 27, 2011 08:13 PM

                        I was thinking that a light, acidic red would play well with the savory components of that dish--chicken jus, lobster, tomato--plus turbot is a pretty meaty fish. But I do concede that it's a bit of a risk...

              2. c
                cgarner RE: cgarner May 3, 2011 12:34 PM

                ... so how was the meal? I couldn't go, last minute problem at home and I missed all the fun, but would love to hear from any other chow-hounders who were there

                1. n
                  neener41 RE: cgarner May 5, 2011 10:06 AM

                  The dinner was excellent.
                  The beet gazpacho was served with a goat cheese sorbet and topped with brioche breadcrumbs.
                  I'm still dreaming about the goat cheese sorbet.
                  The next course of asparagus, morels, favas, and a poached egg were all tossed in a lovely sauce with a little truffle oil. My only complaint is that I wanted more morels!! We all needed a piece of bread to lap up the delicious sauce.
                  The next course was steamed halibut with artichoke, tomato confit, and chicken jus. All the flavors were great, but two of us had overcooked fish.
                  Instead of the lamb belly it was actually the rack. It was served with a tandoori sauce. It was excellent but our lamb was undercooked. I love medium rare but this was definitely rare.
                  Dessert was good as well. A large warm madeline with jam and a fromage blanc sorbet that was out of this world.
                  Overall it was a really fantastic dinner and I can't wait for him to open his own place!

                  3 Replies
                  1. re: neener41
                    RocketJSquirrel RE: neener41 May 5, 2011 10:11 AM

                    I concur. The meal fully met my high expectations, including the lamb. Just wonderful.

                    1. re: neener41
                      cwdonald RE: neener41 May 5, 2011 12:22 PM

                      Wonderful review of the dinner ... was there any explanation given on why the lamb was switched? Were you given the opportunity to suggest a temperature for the lamb?

                      Also the original menu had turbo.. a la plancha .. so the fish changed and the method of cooking changed.. but the sauces didnt. Very interesting. I wonder if the dish would have been better with the fish being grilled.

                      1. re: cwdonald
                        crazyspice RE: cwdonald May 5, 2011 02:48 PM

                        Since that menu was published some time ago, I am not surprised to see a couple of changes. Both the halibut and the lamb were perfectly prepared for 3 out of 4 at our table. One person said the lamb was a little undercooked for his preference. It was perfectly medium rare.

                    2. n
                      neener41 RE: cgarner May 6, 2011 08:08 AM

                      No we weren't asked how we like the temperature on our meat, but it's normally cooked medium rare at most places. Ours were all rare. Honestly I just wished it had been cooked a little more but the flavors were excellent. I also wasn't too surprised that he had changed a few things on the menu beforehand. It happens all the time. If his restaurant is as good as that meal, I'll be there every night!

                      1. c
                        cgarner RE: cgarner May 6, 2011 10:42 AM

                        Thanks for letting us know... especially so I could for a moment, experience vicariously through your review!

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