beast-ly

Naomi Pomeroy taught herself how to cook using cookbooks, including a decades-old copy of The Joy of Cooking. The onetime vegetarian eats meat now, but she’s choosy about where it comes from: She picks the non-sustainably raised beef out of her favorite pho noodle soup.
We loved: Charcuterie plate with foie gras bonbon; steak tartare and quail egg toast; chicken liver mousse with candied bacon. -food & wine magazine

Beast

friday april 17, 2009

cream of celery root soup

shaved oregon black truffle

domaine de sousa nv brut tradition

charcuterie plate:

foie-gras bon-bon, sauternes gelee

steak tartare & quail egg toast

pork, pork liver, sour cherry & pistachio pate

chicken liver mousse, maple candied bacon

hiedler riesling loiser berg - 2005

cattail creek lamb loin roulade

braised spring fennel, 7 minute pheasant egg

beet chutney & lamb glace

rostaing les lizardes syrah - 2005

wild gathered greens

morel, bacon & ramp turnover

late harvest sauvignon blanc vinaigrette

domaine lamy st. aubin blanc 'la prince' - 2006

~selection of steve's cheese~

black pepper & fleur de sel shortbread

poached fruit, candied hazelnuts

domaine boulay sancerre chavignol - 2007

cardamom almond parfait

orange scented chocolate sauce & candied citrus

rare wine co. historic series boston bual madeira nv

whoa. that meal was a-maz-ing. naomi was named one of food & wine magazine's best new chefs of 2009 and i must say, she deserves it. my favorite? tough call. the steak tartare was the perfect savory bite. the foie-gras bon-bon? melted on my tongue. my first foie-gras. good. the lamb dish took me to the edge, but damn if there weren't 2 more courses. i don't like beets so i just pushed them to the side. beets do infest everything around it, but the roulade with the sweet beet juice was awesome. the fennel was subtle and the loin? good lord - perfectly cooked. i couldn't even finish the cheese course or the dessert. both great. the cheeses were very mellow, i thought. the perfect segue to that decadent dessert. thank you sharon and di (and naomi). delicious. and nothing beats the conversation and experience.