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