Sunday, December 20, 2009

Experiment #3 - Chef Jonathan Eismann

You can see some recaps of the latest Cobaya dinner, with Chef Jonathan Eismann in the location of his not-yet-opened new restaurant, Fin, at Mango & Lime and Food For Thought. Let me know if there are others and I'll be glad to link to them. The menu was loosely based on a "Feast of Seven Fishes," all from up and down the eastern seaboard. The full lineup is here:

Sea Scallop Crudo (Maine)
Coriander, Cilantro, Lime, Sicilian Sea Salt

Warm Curried Davenport Oysters (Massachusetts)

Fluke and Squid Tiradito (Long Island)
"Saigon Style," Red Grapefruit, Nuoc Cham

Stone Crab Cake (Florida)
Cantonese Black Bean Vinaigrette, Napa Cabbage Kim Chee

Steamed Clams (Sebastian Inlet, FL)
Rocky Mountain Sake, Greens, Onions, Crushed Tomato

Pan Roasted Snowy Grouper (Miami, FL)
Braised Fennel, Preserved Lemon Risotto

Wild Striped Bass (North Carolina)
Cucumber Salad, Mustard Oil, Soy

Hong Kong Yellowtail (Keys, FL)
Yuzu, Ginger, Red Curry

Pan Roasted North Atlantic Cod (Maine)
Black Pepper Potato, Escabeche

Lime & Apricot Sorbets

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