Tuesday, August 10, 2010


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.


  1. Poached eggs again! Maybe "hen" as opposed to quail, ostrich or lizard?

  2. I do often get mixed up and come home with a dozen ostrich eggs :)