Another experiment concluded successfully. Leading the experiment this time were Chefs Richard Gras (J&G Grill Chef de Cuisine), Antonio Bachour (Executive Pastry Chef), and Jordi Valles (Executive Chef) at the St. Regis hotel in Bal Harbour. They and all their team at the St. Regis put together a great dinner for our guinea pigs - you can check out the Chowfather's recap, this one at Food For Thought, and still another from one of our guests at Befuddled Brain.
Here is the full menu:
Red Beet Gazpacho "Explosion," Lemon Thyme Pound Cake
Frozen Foie Gras Pearls, Concord Grape Sponge, Vanilla Gel, Chives
Compressed Melon Salad, Heirloom Tomatoes, Fava Bean, Iberico Ham Gelée, Marcona Almonds, Micro Mache
Deconstructed "Guacamole," Popping Corn, and Micro Cilantro
Hawaiian Tuna Carpaccio, Mango, Yuzu, Ginger, Sea Vegetables, Guajillo Chile Oil
Maine Lobster Flan, Sea Urchin, Pickled Cucamelon, Preserved Lemon, Olive Oil Marmalade
"Smoked" Linguine Pasta, Chanterelle Mushrooms, Farmer Jones Carrots, Toasted Pistachio, Orange, and Chervil
Crispy Poached Egg infused with Basil, Baby Squash, Cabernet Gastrique, Florida Caviar
Slow Cooked Swordfish, Heirloom Beans, Hammock Hollow Tomatoes, Cherry Olive Broth
Braised Heritage Pork Cheek, "Buche" Bartolo Style, Chicharrones, Celery Root Purée and Glazed Pearl Onions
"Berries and Cream"
Nitro "Coco," Passion Fruit Custard, and Mango "Caviar"
Lemon Raspberry Spiral
Microwave Milk Chocolate Sponge Cake, Nutella Ganache, Caramelized White Chocolate Powder, Banana Yogurt Sorbet, Bitter Orange
Mini Key Lime Tart
Many thanks to Chefs Richard, Antonio and Jordi, to the whole team at the St. Regis, and as always most of all to the guinea pigs whose continuing support makes these events possible.
9703 Collins Avenue, Bal Harbour