StarryEyed Foodi[e]'s TastyTwosomes!

If you asked me what I live for, the answer is right here.  Amazing foodie adventures such as the one I experience in this video at The Phoenix Supper Club.  The pure ecstacy of exploring the creativity of a unique chef like Chef Tommy Halvorson- this is what I live for.

Sitting down in the luxurious privacy of my own table, the dimly lit candles put me at ease.  Gosset champagne paired with San Daniele prosciutto and galia melon “ravioli” slightly enhanced by a creamy ginger-kaffir raita and mint.  A small dice of cucumber adds a playful texture to the smooth melon and prosciutto.  Alongside, a lightly dressed side of sprouts and greens serves as a bed for two slices of candied bacon… that’s right. Candied bacon.  Also on the plate, a balsamic reduction and basil oil.

Next, Chad pours a gorgeous and pale Sauvignon blanc.  He caresses my ears with the origin of this wine… from the adelaide hills, australia, fermented in stainless steel, processed lightly to taste as much like the natural grapes as possible.  I think I’m in love already… with the wine, that is.

The second course is a “shrimp scampi” made with wild louisiana prawns, a lemon emulsion sitting atop fried garlic and havarti polenta and a parsley cream.  I take my fork to the polenta first.  I squeal a little inside as the crisp outer shell giggles delightfully at me.  Wow, perfect texture.  The prawns are cooked to *perfection*.  Moist, juicy, and only sauteed enough to add a slight flavor to enhance the prawns.  My goodness… and the fried polenta?  It stays crisp until the very last bite.  Heaven.

I can smell the truffle wafting in the air even before my third course is presented… the plate is presented and behold, a crisp chicken thigh (skin on) sitting atop a bed of maitake and chanterelle mushrooms graces my presence.  A black truffle broth is added tableside and a generous portion of shaved summer truffle teases me from afar.

The room crescendos as the wine freely pours, and for this course, the chef has chosen Irma La Tage (a combination of reds) from Santa Rosa… petit syrah, zinfandel and merlot) fermented in oak (2007).

The chicken is absolutely divine.  Juicy and succulent, it dances with the rich truffle and exotic mushrooms.  The textures on this plate bring warmth to my soul, while the fresh ground black pepper garnish gently ignites my senses and reminds me that the moments of heated passion are not over.

Martorana cabernet sauvignon from sonoma county, an organic winery based on family tradition, oak barreled 6 months, very californian to pair with a kobe “bavette”, horseradish whipped potatoes, a duo of braised and creamed chard, and a roasted cipollini onion and kobe emulsion to finish the plate.

The beef barely needs to be touched by the knife before it falls onto your fork.  Swiftly adding a bit of potato to my “perfect first bite”, I bring the fork to my mouth.  I stop momentarily,  just to let my nose inhale the buttery elements of the beef and potato.  As I chew, the carefully placed salt granules massage me at the perfect intervals.  I stop to catch my breath… the duo of chard don’t do wonders for me and simply serve as balance… but it’s truly not until I bite into the cipollini onion does my head fall back, my eyes close, and a sigh of satisfaction escape from my soul.  Utter bliss.

Pirramimma from mclaren valley southern australia, late harvest riesling, sweet and with flavors of tropical fruit (my favorite) as my last glass of wine for the night…

And to end, “chocolate and cherries”, consisting of browned butter brownies and parisienne cherries sitting atop a praline foam, a duet of raspberry sorbet and vanilla ice cream.

The brownie is warm and cake-like.  The cherries pungently poignant, and the sorbet and ice cream delightfully refreshing.  The dessert cooled my palate, brought me back down from my journey on high with talented Chef Tommy, and leaves me wondering when I’ll be able to capture a moment like this again.

Hope you enjoyed as much as I did.

-xxoo LadyLeet