Last night we went to our second Dessert Project, we missed the November dinner while away on vacation. Once again it did not disappoint, Phillip Speer, Steven Cak and Plinio Sandalio put on quite a dinner/dessert display. We were very happy to hear that this wouldn’t be the last one.
The format was the same as it was for the first 2 dinners, each chef make a savory course and then follow up with a sweet course using the same flavor profile for each course.
Amuse Bouche Trio of Cauliflower
The dinner started off with a Amuse Bouche from Chef Speer, a trio of cauliflower, pickled red cauliflower, roasted golden cauliflower and a green cauliflower puree. It was definitely a great way to start off the meal.
Up next came the 1st main course, this one from Chef Speer’s, Maine Scallop, with celery root, white chocolate and kumquats. Sweet white chocolate with perfectly cooked scallop worked very well together.
We move to Chef Cak’s first dish, Warm Borscht with corned duck, red and golden beets, caraway rye, granny smith apples and creme fraiche. For the rest of the night and still today we are talking about the corned duck, it was truly amazing, this dish was a home run.
Crispy Beef Tongue
Our last savory course came from chef Sandalio, Crispy Beef Tongue serviced with corn dog puree, red cabbage kimchi and sriracha jus. This was right up my alley, and elevated corn dog with tons of spice what’s not to like.
We then had a nice palate cleanser featuring mango, blood orange and mint.
Red Cabbage Creme Brulee
On to the sweet side of the dinner, starting us off was chef Sandalio with Red cabbage creme brulee which included pistachio dacquoise and apple parsnip mousse.
Red and Golden Beets
We next had chef Cak’s dessert, Red and Golden Beets, featuring white chocolate, buddha’s hand, kalamansi, labne and navel oranges.
Vanilla Rum Baba
We finished off the Dessert Project with chef Speer’s Vanilla Rum Baba, which included celeriac namelaka, brown butter sorbet and pine nuts.
Overall it was a great meal and we had a great time, we had a chance to eat some wonderful food and meet some great people, Jennie of Misohungry fame, thanks for the light, I forgot how dark it was in the Carillon and Olivia / Sugar Mama herself, we have obsessed over the cupcakes and bars at her bakeshop for many years, so nice to put a face with the sweets.