Ad Hoc, Part II - Too tasty not to post. First course - Broccolini Salad with a poached hen's egg (why would they specify "hen". . . as opposed to a rooster's?), radishes, red onion, croutons (actually fried bread fresh-baked from Bouchon), lardons (aka bacon), and (tondo) balsamic vinegar (other worldly).
Main course - a pork porterhouse from Snake River Farms. I got curious about the term porterhouse, having never heard it in reference to pork, and discovered that for a steak to be classified as porterhouse the tenderloin must be at least 1.25 inches thick, I think ours was close to 3. 
It was served with sauteed romaine, which I thought would be terrible but was actually pleasant and wonderfully sweet, red quinoa, cauliflower, shaved shiitakes, stewed nantes carrots with a very delicate curry sauce and finally a small drizzle of parsley puree. The cheese course consisted of a sheep's milk cheese, Cana de Oveja, with flavor flav plums, candied pecans, and honey. For dessert they served a peach and nectarine pie with housemade vanilla ice cream and caramel sauce.
Poached eggs again! Maybe "hen" as opposed to quail, ostrich or lizard?
ReplyDeleteI do often get mixed up and come home with a dozen ostrich eggs :)
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