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Sbraga cooking at Blackfish

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

    1. We have our reservation!

      6 Replies
      1. re: crazyspice

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

        1. re: cwdonald

          I booked through open table

          1. re: cwdonald

            I booked through Opentable too

            1. re: cgarner

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

              http://bit.ly/hF0eh0.

              1. re: cwdonald

                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

                  Agreed. I remember not finishing my last meal there.

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

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

            7 Replies
            1. re: TheAmblerRambler

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

              1. re: cwdonald

                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

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

                2. re: cwdonald

                  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

                    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

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

                      1. re: cwdonald

                        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. ... 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. 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

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

                    1. re: neener41

                      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

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