Kitchen Bitches!: September 2016

Kim B selected our next menu... James Beard Award Winners!
Could we hold our own???

We started with "spherification" by making tiny pomegranite "bubbles" and added them to champagne. The bubbles burst into our mouths as we drank the champagne!

Then it was off to the eating portion of our evening...

Maine Peekytoe Crab Salad with Celery, Walnut Oil and Granny Smith Apple
James Beard Award Winning Chef: Daniel Boulud

Kim P was quite busy! This dish contains apple pickle coins, apple cider gelee, granny smith apple confit, celery root puree, crab salad (with crab that Kim had caught in Alaska!) and apple skin chips. It was delicious!

Hot Potato, Cold Potato, Black Truffle Parmesan (in a paraffin bowl)
James Beard Award Winning Chef: Grant Achatz

Paige had a little trouble creating the paraffin bows, and after much debate, decided glass bowls would have to do! She did manage to make one "showcase" bowl.

Essentially, the skewer is to be pierced through the paraffin, then removed, dropping the hot potato and truffle into the cold potato soup. But it was not to be.

Although the bowls didn't turn out, the texture was silky and immensely satisfying. (really, how can you go wrong with truffle!)

Pan Seared Main Diver Scallops with Caramelized Endive, Leek Puree and Shaved Black Truffle
James Beard Award Winning Chef: Patrick O'Connell

Kim B had prepped the leek puree, veal sauce and rice vinegar syrup earlier in the day. Then, everyone pitched in to cook the main dish...

The parmigiano-reggiano froth didn't come out as foamy as desired, but the taste was amazing! We didn't miss the bubbles at all... This recipe is definitely a keeper.

Last up:
Lemoncello Tiramisu
James Beard Award Winning Chef: Lidia Matticchio Bastianich

Shelley made the dessert in advance, so there was nothing left to do but sit back and enjoy the fruits of her labor. Again, delicious.
Light, airy, lemony.... mmmmm. A perfect end to a perfect evening.

I think we did pretty good!!

And the piece de resistance....
Kim bought everyone a copy of the cookbook the recipes came from....

We all left feeling like James Beard Award Winners!!!

After a year of cooking and instruction, we decided to treat ourselves to a culinary experience out and headed off to Travail Kitchen and Amusements. What fun!

We met at the "wiggly bar", aptly named for its bends, twists and turns as soon as you enter the restaurant.

And then the magic began! The kitchen is open for everyone to see, the servers are hilarious, the food is interactive and the atmosphere is extremely upbeat...