Tuesday, May 3, 2011

experiment #11 - Cobakayapaz with Chefs Richard Hales, Vanessa Paz

Another experiment concluded: many thanks to Chef Richard Hales of Sakaya Kitchen, who brought his new truck out to Villa 221 to prepare a great dinner; to Pastry Chef Vanessa Paz ("borrowed" from Michy's for the night) for too many desserts to count; and to Villa 221 for providing a really gorgeous venue for the evening.

Below is the menu for the evening. You can see pictures in this flickr set: "Cobakayapaz," and a recap here at Food For Thought. Most of all, and as always, thanks to the guinea pigs who support these events.

Nuoc Mau Spiced Pork Rinds

Pickled Papaya, Peanut Brittle, Organic Tomatoes, Local Mint

Mushroom Brioche "Toast," Ssamjang Mayo, House Cucumber Pickle, Local Cilantro

Burrata, Blackberry "Panzanella," Sesame Oil, Fuji Vinegar, Brioche, Maple, Basil

Fried Baby Artichokes, Quail Yolk, Fish Roe

Colossal Shrimp, Blistered Organic Shishito Pepper, Miso Cauliflower Purée

Kurobuta Pork Belly, Peach Gastrique, Grilled Ramps, Corn Croquetas, Black Eyed Peas

Miso Chocolate Brulée, Hot Chocolate Foam, Spicy Pecan Crumble

Pineapple Pie, Coconut Ice Cream

Dulce de Leche Panna Cotta, Pistachio Sponge Cake, Dry Meringue

Shot of Strawberry Sake

"PB&J" Peanut Butter Ice Cream Sandwich

Green Tea Mascarpone Cake, Sapote

Chocolate Doughnut, Passion Fruit Sauce

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