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Yardbird Midnight Chef's Table--another report

j
jayjaymom Jun 9, 2012 10:30 AM

Hi,
As promised, here's a report from last night's dinner.

We started with Venison and Cherry Sausage served with a Tomato Mustard Jam. The sausage is made locally and served at Blue Collar; British style--made with breadcrumbs--and really good depth of flavor.

Then a muffaletta served with passed jars of olive salad from the Central Grocery in New Orleans--right from the source. This muffaletta included some pork pate.

Duck Tongues--oh yes--stewed and rich tasting vaguely Spanish. It's like eating marrow--really rich--with a bit of cartilage in it. I could only eat three--not because they were gross, but because they were rich.

Shrimp toast was kind of scampi on ciabatta. Incredibly sweet shrimp.

The last appetizer was serious genius. The flat part of the wing was boned and stuffed with a bacon-shrimp mousse and served with the house hot sauce, the white hearts of celery and Roaring 40s (?) blue cheese. Really good. The sauce had my lips burning in the most pleasant way.

The "entree" was a fried duck leg and thigh confit served with cherry gastrique and parsnip puree. Those ducks had to go somewhere. It was good, the cherry gastrique made it--a tart foil to the fat ducks and a clever take on a classic recipe.

To finish--ok, take a breath--lychee panna cotta, pinappel semifreddo, passion fruit gelee, a local fruit salad of mango splashed in rum, served with a long branch of coconut palmier.

Ok--make your reservations!

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  1. Frodnesor Jun 9, 2012 11:22 AM

    Sausage was probably made by Proper Sausages, a very good local producer. Think the guest chef for the evening was Daniel Serfer from Blue Collar (which also regularly uses some of Proper Sausages' products).

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