Another experiment in the books! Last night for Experiment #66, we paid a visit to Byblos restaurant in Miami Beach, whose head chef, Stuart Cameron, had come down from Toronto to cook a meal for us. It was a good one, faithful to the restaurant's contemporary Middle Eastern theme but still something of a shake-up from the regular menu. (You can see all the pictures in this Cobaya Byblos with Chef Stuart Cameron flickr set). Here's what we had:
Canapé:
Foie Gras, Rose Jam, Cotton Candy, Nuts
First Course:
Crispy Artichokes, Herb Tahini Tarator
Grass Fed Steak Tartare, Argan Oil Aioli, Mint, Red Chili, Crispy Shallot, Barbari Bread
Salmon Nayeh, Jalapeño Dressing, Pickled Radish, Squid Ink Chips, Green Schug
Second Course:
Manti Dumplings, Lobster, Yogurt Sauce, Fennel, Paprika Butter
Swordfish, Chraine Sauce, Persian Lime Powder, Crispy Vine Leaf
Creamed Spinach Pide, Goat Cheese, Toum, Dukkah
Third Course:
Braised Veal Breast, Preserved Lemon, Israeli Couscous
Grilled Broccolini, Tomato Fenugreek Sauce, Crispy Garlic
Mejadra Rice, Lentils, Labneh, Fried Shallots
Dessert:
Middle-Eton Mess: Halva Parfait, Rose Meringue, Yogurt, Sumac and Strawberry Granita, Ajeel Crumb
Strawberry Cheesecake Qatayef, Sumac Strawberry, Honey, Pistachio
A big thank you to Chef Cameron, to all of his crew at Byblos, to Kimberly Nolan and Alexandra Fulton for their assistance in coordinating the dinner, and as always most of all, to the guinea pigs whose interest and support make these events possible.
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