Virtual Palate

Tastes of Summer

July 14, 2008 in Food and Drink | Permalink | Comments (1) | TrackBack (0)

Colborne Lane

Tuesday, January 29, 2008

Chef Claudio Aprile of Colborne Lane partnered with chef Curtis Duffy of Chicago's Peninsula Hotel.

Winter Squash

seed water + croquant + textured oil + chervil

mesh riesling

Lobster

caramelized cashew + creme fraiche + mango + smoked roe + pineapple confit

Scallops

huckleberries + amaranth + brown butter + peanuts

gassmann sylvaner

Hamachi Hara

smoked coconut + yuzu + tapioca + african blue basil

Kalamanci Curd - Fresh + Frozen

limoncello snow + lemon verbena sorbet + pomello

Squab

wheat + cranberry + idiazabal + meyer lemon + oxalis

kenwood sonoma pinot noir

Venison Crusted in Pumpernickel & Chocolate

soy cured foie gras + blueberry + oyster mushrooms + curried parsnip + beet root

de acala tempranillo

Caramelized Dairy

cocoa + hibiscus + condensed milk + stevia

Chocolate

green tea sorbet + lychee + asian pear + caramel

Iced Coffee

The Foodies

Chef Henry Fisher (Royal Canadian Yacht Club), Chef Olivia Bolano (The Kitchen), Phil Spencer

Chef Winlai Wong (Monsoon), Mimi Straka

The Tab
$264.32/ person: $149 tasting menu, $49 wine pairing, $39.60 service charge, $26.72 taxes

January 30, 2008 in Restaurants | Permalink | Comments (1) | TrackBack (0)

Pre-sorbet

2 of the components of Olivia Bolano's red bull sorbet for her new restaurant The Kitchen.

December 10, 2007 in Food and Drink, Restaurants | Permalink | Comments (1) | TrackBack (0)

This Wine has Legs

"Sea Legs", created by Cave Spring Cellars as an accompaniment to oysters at Rodney's Oyster House first Oyster Fashion Show, October 24, 2007

A blend of sauvignon blanc, riesling, chardonnay, auxerroix and chenin blanc. Designed as a suitable accompaniment to a variety of oysters. Cave Spring/ Rodney's description:

"Fresh green apple on the nose with a hint of pear and an underlying touch of butter. Crisp, citrus notes, predominately lime on the palate with a mouthwatering long crisp finish. Medium bodied. Good strong acidity because we all know what acidity does for oysters: lemon/acidity cuts salinity/salt water, and this equals balance and the perfect accompaniment to any oyster."

Where can you get it? Only at Rodney’s Oyster House.

October 30, 2007 in Wine & Food Pairing | Permalink | Comments (3) | TrackBack (0)