Experiment #45 is in the books! This one was an intense multi-part study of truffles – specifically, Australian black truffles – conducted by Chef Danny Grant of 1826 Restaurant & Lounge on South Beach. A big thank you to Chef Danny for putting together a really elegant and tasty showcase for this ingredient, to Frank Brunacci of The Truffle & Wine Co., Australia's largest producer of Perigord truffles, who supplied the truffles and joined us for the dinner, to all the crew at 1826 for making this a great evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.
Below is the menu for Wednesday's dinner.
Foie Gras and Black Truffle Dumpling
with Ice Wine Consomme
Sea Scallop Poached
with Black Truffle, Hakurei Turnip and Fumet Blanc
Potato & Black Truffle Salad
with Cured Chicken, Foie Gras and Crispy Chicken Skin
Wild Black Bass Steamed
with Black Truffle, Lettuce and Lobster Emulsion
Wagyu Strip Grilled
with Black Truffle, Chanterelles and Bone Marrow
Brillat Savarin Cheese
with Fig, Black Truffle and Honey
with Almond Sable, Sable Breton and Black Truffle Milkshake