Friday, March 27, 2015

experiment #51 - Cobaya Griese at MM74

Another experiment successfully concluded! Only ten days after celebrating the big Five O, we were back at it, this time with Chef Thomas Griese of MM74 in the Fontainebleau. You can see pictures in this Cobaya Griese at MM74 flickr set and Chowfather's instagram feed, stay tuned for recaps and read a recap at The Chowfather and Food For Thought. Here's last night's menu:

Kusshi Oyster
Truffled Yuzu Sabayon, Ossetra Caviar
Delamotte Brut Le Mesnil-Sur-Oger Champagne, France NV

Foie Gras and White Miso Brulée
Port Reduction, Toasted Brioche
Chateau Coutet Sauternes and Barsac, France 2009

Escargot en Surprise
White Asparagus, Fresh Golden Morels, Jamón Ibérico
Domaine Weinbach Riesling Schlossberg, Alsace Grand Cru France 2012

Tagliatelle Pasta
Nantucket Bay Scallops, Nebrodini Mushrooms, Shellfish Nage
Thierry & Pascale Matrot Meursault "Les Chevalieres" Burgundy France 2013

Wagyu Ribeye Cap
Shallot, Sauce Perigourdine
Long Shadows "The Sequel," Columbia Valley, Washington State 2012

Mango Custard
Candied Violet, Aerated Vanilla Ice Cream
Dr. Loosen Estate Riesiling Beerenauslese Mosel Germany NV

A big thank you to Chef Griese, whose cooking was outstanding and whose enthusiasm was contagious; to all of the crew at MM74, including some familiar faces from prior Cobaya dinners; and as always most of all, to the guinea pigs whose interest and support make these events possible.

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