Adventures in Baking - Brown Sugar Cookies

I have another work holiday party today and decided to make brown sugar cookies with some holiday sprinkles and crushed peppermint. The secret to them is to use browned butter, which when you think about it is the secret to everything good.

1. Melt 10 tbs unsalted butter in a saucepan. Continue to cook, swirling the pan constantly until brown with a slightly nutty aroma. Transfer to a large heatproof bowl. Stir 4 more tbs butter into the hot butter to melt.

2. Mix 2 cups brown sugar with 1/4 cup sugar. Add sugar to cooled butter and mix until incorporated. Add 1 egg, 1 egg yolk, and 1 tbs vanilla.

3. Whisk together 2 cups flour with 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/2 tsp salt.

4. Slowly add dry ingredients to wet until dough forms. Roll into 24 balls and bake at 350 for 12 minutes.

Sunday Supper - Hummus Sandwich & Fingerling Potatoes with Feta and Olives

Hummus Sandwich
1. Slather hummus on both sides of wheat bread.

2. Top one piece with sliced cucumbers and sprouts.

3. Top second piece with sliced spinach and sliced peppers.

Parsley and Scallion Hummus
1. Drain and rinse one 15-oz can of chickpeas.

2. Add 3/4 cup fresh parsley, 1 garlic clove, 1/2 tsp ground cumin, the juice from one lemon, 1 tbs olive oil, 1 tbs tahini, 1/4 cup water and salt and pepper to taste.

3. Pulse in a food processor until smooth.

Fingerling Potatoes with Feta and Olives

1. Put 1 lb fingerling potatoes in a pot of water and bring to a boil. Cook 12 minutes. Drain potatoes and let cool. 

2. Cut potatoes in half. Add 1/4 cup feta, 1/4 cup pitted black olives, 1/2 minced garlic, 1/3 cup sliced scallions, and 2 tbs fresh parsley.

3. Mix with 3 tbs olive oil, 2 tbs red wine vinegar, and salt and pepper to taste.  

Snack Attack Volume 3

Here's my third installment of yummy, healthy snacks to get you through to your next meal. Sorry for the hideous above pic, I took it at the office on a paper plate but it still tasted delish.

1. Steamed Broccoli with Lighter Ranch Dip - Combine 1 cup plain Greek yogurt with 2 tbs mayonnaise, 1 1/2 tsp chopped fresh thyme, 1 finely grated garlic glove and salt and pepper to taste. Serve with blanched broccoli that has been cooled. 

2. Miso Soup - I like the little cup packets you can find at the market but check the sodium before purchasing. 

3. Cheddar and Apple Slices - Currently I'm loving pink lady apples with a Borough Market Westcombe Cheddar. A sprinkle of cinnamon makes it feel festive. 

4. Grapes and Manchego - You can swap the manchego for a string cheese but I like the salty thin slices with sweet green grapes better. 

5. Radishes with Olive Oil - Add some chives, lemon juice and zest with some salt and pepper to the oil for some flavor. 

Adventures in Baking - Pistachio Shortbread Sandwich Cookies

I brought these cookies to a work holiday party and they were a big hit. They look like they take a lot more effort than they actually do and are more sophisticated than the average sugar cookie. Use jam and not preserves in this recipe to make neater sandwiches that travel better. 

1. Cream 2 sticks unsalted butter with 3/4 cup powdered sugar. Add 2 1/3 cups flour until a dough forms.

2. Stir in 1 cup coarsely chopped pistachios. Divide into two 8 inch logs. Wrap and freeze for at least 30 minutes.

3. Cut dough into 1/4 inch thick slices and bake at 350 for 10 minutes. Let cool completely on racks.

4. Spread 1/2 tsp strawberry jam on bottoms of half the cookies then sandwich with remaining cookies.

Adventures in Baking - Creamy Lemon Bars

I love lemon bars and have always wanted to try and make them myself. I decided to go for it today. There's very little hands on time to make them - the hardest part is not eating them while they set in the fridge after baking. Note - these came out a little lumpy but were very tasty ugly ducklings!

1. Cream 1 stick unsalted butter with 1/2 cup powdered sugar and 1/4 tsp salt.

2. Add 1 cup flour and stir until dough forms. Press dough into the bottom of a prepared baking pan. Prick with a fork all over. Bake at 350 for 20 minutes.

3. Whisk together 4 large egg yolks, 1 14 oz can condensed milk, and 3/4 cup fresh squeezed lemon juice.

4. Pour mixture over hot crust and bake for 30 minutes.

5. Let pan cool completely than cover and put in the fridge for at least 2 hours.

Smooth Move - Blueberry-Banana Smoothie

I love smoothies and haven't had them in a bit so this week I decided to get reconnected. I chose this one because I hadn't tried one with buttermilk before.

1. Combine 1 banana, 1/2 cup frozen blueberries, 1 tbs sugar, 4 ice cubes and 1 cup buttermilk. Blend until smooth. Thank me later.

Sunday Supper - Korean Chicken Soup

I love soup for lunch. It's filling, you can throw an easy salad of mixed greens and a vinaigrette to compliment it, and you don't need a nap afterwards. This recipe is a flavorful play on chicken soup with  Asian inspired ingredients that infuse the chicken.

1. Combine 8 cups reduced-sodium chicken broth with 2 tbs finely chopped garlic and 2 tbs finely grated ginger.

2. Bring broth to a boil and then add 1/2 cup white rice. Reduce heat and let simmer until tender.

3. Stir in 1 tbs reduced-sodium soy sauce, 1 tsp toasted sesame oil, and 2 tsp hot chile paste.

4. Add 1 cup cooked, shredded chicken. Heat until warmed through. Serve with sliced scallions and toasted black sesame seeds.

Snack Attack Volume 2

See below for 5 more quick and tasty snack to keep you full without feeling guilty.

1. Luna Bars - I don't often crave sweet things but when I do I reach for a Luna bar. The Lemon Zest is an oldie but a goodie.

2. Pico de Gallo - You can pick up a container at most stores but I find it's so easy to make and ends up lasting longer (store packaged ones tend to use less liquid and dry out quickly.) Just chop tomatoes, onion, chili (I like Serrano), garlic, cilantro and lime. It's great with chips, crackers or veggies.

3. Shrimp Cocktail - 7 steamed shrimp with 2 tbs cocktail sauce comes in at under 80 calories. I know I found it hard to believe as well!

4. Avocado Rolls - Toss 1 cup chopped watercress with 1 julienned carrot, 10 mint leaves, 1/2 mashed avocado and salt. Roll in 1 halved cabbage leaf.

5. Zesty Bean Dip & Chips (Pictured Above) - Combine 1/4 cup canned refried beans with 1 tbs salsa, fresh cilantro, and 1 scallion. Serve with about 10 tortilla chips.

Where to Eat - Nojo

Andrew and I recently tried dinner after several successful brunches at this Hayes Valley gem. Full disclosure - my brother works in the kitchen; however, I really don't think I let that skew my perception of the food.  After a handful of solid meals I decided it wouldn't be fair to not review it just because Chris works there - It shouldn't count for or against them right?

We started with the above salad from the kitchen. It consisted of thinly Fuyu persimmons, daikon, and Chantenay carrots. It was tossed simply together with I believe some sort of rice wine. The combination of carrots and persimmons was new for me but I greatly enjoyed it.

We were really excited to try the skewers since it is what the place is known for and because Chris was working the grill station. The first we tried was the Japanese Eggplant with Aka miso. They were super tasty and I was happy to have something veggie as I knew we would be getting a lot of chicken during the meal.

I was really happy with the gyouza. The dumplings were delicious and served with Tokyo turnips, ginger, mizuna (a type of Japanese greens), and a chile shoyu (soy) sauce. The sauce had the perfect amount of heat and salt to compliment the meat dumplings. I think they were pork, but am not sure.

The above Chawanmushi, a Japanese savory egg custard dish, was one of my favorite things we ate. Since Andrew doesn't like uni I was able to have the entire piece on top - awesome. The main components were Dungeness crab, chicken and Shitake mushrooms. It was one of the best things I've ever had.

We've had the above fried potato dish during brunch and Andrew insisted we order it because it's so crazy good. They are topped with Tonkatsu sauce (the sweet sauce they use on their breaded pork cutlet sandwich at lunch), Negi (onion), Nori (seaweed), Mayonnaise and Katsuo Bushi (shaved dried bonito flakes). These are like the best homefries you can imagine. The bonito acts like bacon and all the sauce have a creamy cheese effect. I could eat these everyday all day but I would grow very fat.

When dining with Andrew it is always necessary to have one dish with bacon. We had the above Bacon Wrapped Mochi & Tare. It basically was a bacon wrapped rice ball drizzled with a tare (flavored soy) sauce. I tried one for novelty but knew I wouldn't be into it. Andrew however guzzled them up.

The above was my favorite chicken skewer we tasted. It was the Bonjiri (basically chicken butt) served with lemon and sea salt. The cut is super tender but not too fatty.

The above was the chicken thigh oyster with sansho (a Japanese pepper-like spice) and tare. Everyone I know goes crazy for this part of the chicken. It's located on the two legs of the chicken and shaped like oysters. It is really tender but I liked the above skewer more. Maybe for it's simple preparation (less sauce). That being said it was still delicious.

The above mussels were my second favorite dish of the night. When we arrived and my brother said hello he immediately told us that there were only a couple orders left and we should order them if we wanted to try them, which he also said we definitely did. He was beyond right. The mussels were prepared with new potatoes and pea sprouts in a sake-garlic butter broth. I would cover my life in this sauce if I could.

The kitchen also sent us out the above tempura of tree oyster mushrooms, sweet potatoes, and meyer lemon served in a daikon oroshi (a grated daikon flavored soy) sauce. The veggies were lightly fried without an excessive amount of panko - always nice. The sauce was especially good - salty, sweet, and the daikon gave it a lightness I really enjoyed.

The above is part of a skewer sent out from the kitchen. I think it was one of the breasts (either the tare or the tare and umeboshi - plum sauce). I just had a bite of this one because I was very full, but it was great.

Overall we had a great dinner and it was awesome to see my bro. I definitely recommend trying it.

Adventures in Baking - Lemon-Ginger Cookies with Mint

I wasn't able to bake last week due to a nasty case of strep I was recovering from. I was happy to get back to it today but wanted to do something unrelated to Thanksgiving as I will have to make my pies midweek. I decided to go with these little cookies because I've been kind of obsessed with baking with ginger lately. They came out light, fresh and lovely.

1. In a large bowl mix together 1 cup all-purpose flour, 3 tablespoons finely chopped mint leaves, 2 tablespoons powdered ginger, 1 tablespoon finely grated lemon zest and 1/4 teaspoon baking soda.

2. With a food processor or using an electric mixer cream 1 stick unsalted butter with 1/4 cup sugar, 1/4 cup brown sugar, 1 egg yolk, and 1/2 vanilla extract.

3. Combine wet and dry ingredients until dough forms. Roll rounded teaspoons of dough into balls. Coat balls in coarse sugar and place 2 inches apart on baking sheets. Cooke for 14 minutes at 350.

Where to Eat - Rosa Mexicano

A new Rosa Mexicano opened up in the Financial District in SF and it has become a favorite spot with Andrew and I. The below are based on several trips we have taken.

Rosa Mexicano is known for their table-side guacamole and it is for good reason. We have ordered it each time we have gone and it is always great. It is made with fresh avocados, garlic, cilantro, tomatoes, and onions. It is always made to your spice specifications. I have a high threshold for spice but the spicy tasted pretty mild to me. Luckily it is served with two sauces that added some heat. (One was more of a salsa verde with some citrus while the other was more of a smokey chipotle.) It is also served with warm chips and tortillas.

We have tried the above Mini Hard Shell Kampachi Tacos. These were fresh and very tasty. They consisted of diced yellowtail, serrano chile, arugula and truffle oil. The fresh lime and crispy shallots on top were great touches. It may be important to note, depending on the size of your group, that all the starters we have had have come with 3.

For starters, we've also tried the Crab Empanadas. These were made of Fresh Dungeness crab meat and served with a seasonal fruit pico de gallo and avocado-tomatillo salsa. The seasonal fruit pico de gallo was made with pears and super tasty. 

We've tried 2 of the tacos on the menu. The above are the Baja Fish Tacos. These are line-caught crispy local fish with a jalopeno sauce on a flour tortilla. They were so delicious.

We also tried the Pork Belly & Scallop tacos, which were great but really sloppy to eat. They were made with Diver Scallops, Masami Ranch pork belly with spicy orange habanero salsa. 

For sides we've tried the Chilaquiles, which were good but I am a huge sucker for some Chilaquiles. Their version has tortilas with melted chihuahua cheese (cotija), chicken and chipotle crema. My only complaint was that it wasn't bigger. 

For entrees we've had the Carne Asada. This comes with beef cooked in cheese and served with chile de arbol salsa, street corn, and charro beans. Also comes with beans and rice sides. It was very good.

Beauty Blabber - Beauty Sample Services

I'm so excited about all the beauty sampling services that have popped up. Basically you join one, fill out a basic profile, and receive a box of goodies each month. I can't wait to join one and am definitely giving out some subscriptions for Christmas. 

The above example is from Birchbox, which I think looks like the best service. You get 4 to 5 deluxe beauty samples from brands like Nars, Stila, and Weleda, plus one nonbeauty product per month. The service costs $10 per month or $110 per year. The above sample kit included - Arquiste Flor y Canto eau de perfum, Borghese Crema Saponetta Cleansing Bar for Face and Body, Melvita Rose Floral Water and the Balm Stainiac Hint of Tint for Cheeks and Lips. The nonbeauty item was Band-Aids designed by Cynthia Rowley. All the full sized items are located on the website and by purchasing them you can earn Birchbox Points. $1 = 1 point and once you get $100 you get $10 off.

Other notable services are Sample Society, which is a collaboration between beautybar.com and Allure, Glossybox, Ipsy, Beauty Army, Total Beauty Collection, Beautyfix, and Beauty Box 5. Make sure you look into all the fine print before signing up. Many services use automatic reenroll and some don't allow you to cancel before the subscription ends. 

Sunday Supper - Vegetarian Breakfast Bake

This week I decided I would focus on my breakfast and have a simple lunch of soup and salad. (Plain lettuce with lemon and oil accompanied with some Low Sodium Amy's Organic Soup always hits the spot.) I've been wanting to try this recipe for awhile. It's one of those dishes that looks like heavy comfort food but it's actually fresh and good for you. It also doesn't leave you too full, which is nice for those of us who eat breakfast at work and don't have the luxury of mid morning naps.

1. Saute 1/2 minced onion with 2 minced garlic cloves.

2. Add 2 diced russet potatoes, 12 oz chopped soy sausage or tempeh, and 1/2 cup sliced mushrooms. Season with salt, pepper, fresh rosemary and thyme.

3. Bake for 30 minutes at 400. Sprinkle with cheese and serve or portion out for the week.

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Adventures in Baking - Snow Ball Cookies

These simple, buttery cookies aren't overly sweet so people who normally don't gravitate to sweets can enjoy them as well.

1. Combine 2 sticks of the best quality unsalted butter you can find with 1/2 cup confectioners' sugar in a food processor. Mix until smooth.

2. Add 1/2 cup cornstarch, 1/2 tsp vanilla extract, and 1 1/2 cups flour. Combine until a soft dough forms.

3. Separate dough into 4 balls. Roll each ball into a 12 inch long rope. divide each rope into 12 small balls. Cook at 350 for 20 minutes.

4. Roll cooked cookies in confectioners' sugar by the dozen. Let cool before eating or storing.

Sunday Supper - Spicy Shrimp & Brussels Sprout Stir-Fry

I loved the idea of using shredded brussels sprouts as the base for this stir-fry. This came out spicy, fresh and just as satisfying as the rice alternative. I've also decided I want to cover my life in bean sprouts.

1. Shred 1 lb brussels sprouts in a food processor. Saute in batches with oil, salt and pepper until tender.  Transfer to a bowl and set aside.

2. Add 1 cup bean sprouts to the pan and cook through. Transfer to the bowl.

3. Wipe out pan and cook 2 garlic cloves, 1 small red Thai chili, 1 jalapeno, and 3 scallions - just the white parts. Add the green parts of the scallions to the brussels sprouts and bean sprouts.

4. Add 1 lb of peeled and deveined shrimp to the pepper mixture. Cook until opaque throughout. Mix all portions together and garnish with lime wedges.

Adventures in Baking - Chewy Ginger Cookies with Raisins

A combination of fresh and dried ginger really gives these cookies a nice snappy flavor. By rolling the tops in sanding sugar you ensure the spicy-sweet flavor really sings. They were super easy to make and tasted great.

1. Whisk together 2 cups flour, 1 tbs ground ginger, 1 tsp baking soda, and 1/2 tsp salt.

2. Cream 1 stick of unsalted butter with 1 cup sugar. Mix in 1/4 cup grated fresh ginger, 1 egg, and 1/3 cup unsulfured molasses. Fold in 3/4 cup raisins.

3. Let cool in fridge for at least 30 minutes. Then form into little balls and cook for 16 minutes at 350.

Where to Eat - Epic Roasthouse (Brunch Edition)

Andrew and I wanted to eat brunch somewhere on the water this weekend since the weather was so gorgeous. We got a beautiful table by the window overlooking the water and started with their house Bloody Mary, which had a great house blend of spices. 

I was dying for some eggs so I got the above perfect soft scrambled eggs with crispy potatoes and Hobb's smoked salmon and caviar. The eggs were perfectly cooked and the crispy potatoes were great. The dish came with way too much smoked salmon which was a bit overwhelming but overall it was tasty. 

Andrew ordered the crab cake Benedict and we also split the side of macaroni and cheese. Andrew had heard it was really good and it was tasty. It was very rich and I loved the shape of the pasta and chives sprinkled over the top. All in all it was a good brunch. 

Sunday Supper - Fake Chicken-Pot-Pie Pasta

I'm a sucker for a chicken-pot-pie and when I saw this quick and easy recipe with pasta I had to try it. I decided to go meatless and used Quorn's Meatless & Soy-Free Naked Chik'n Cutlets. It came out really well, but you could always use real chicken per the recipe.

1. In a large pot of boiling, salted water cook 3/4 pound whole wheat pasta 3 minutes less than you are supposed to. Add 1/3 pound green beans, trimmed and cut into 1 inch pieces. Cook for 3 minutes then strain and let cool.

2. In a large saucepan, melt 3 tbs unsalted butter. Add 1 small diced onion, 2 stalks thinly sliced celery, and 2 carrots diced medium. Add 1/4 cup flour and gradually incorporate 2 cups low sodium chicken broth. Add 2 cups fake or real chicken and season with salt and pepper.

3. Stir in pasta and beans and serve.

Snack Attack - Volume 1

Here are my top 5 snacks to keep you filled without making you feel guilty!

5. Savory Ants on a Log - Celery with hummus and chopped black olives - I am a salt over sugar fan!

4. Small tomatoes sliced with skim milk ricotta and chives - Shaking up the the old caprese never felt so good.

3. Wasa Whole Grain Crackers with Hummus, Sharp Cheddar and Sprouts - The best cheese and crackers you've ever had.

2. Herb-Marinated Olives - I recommend olive oil, parsley, lemon, fennel seed, fresh thyme and pepper. The longer they marinate the better they taste.

1. Garden Veggie Dip with Crunchy Veggies - See below for recipe.

Combine 8 oz room temperature Neufchatel cheese with 1 cup low-fat plain Greek yogurt. Mix in 3 finely grated medium carrots, 2 thinly sliced scallions, and 3 finely diced celery stalks. Season with salt, pepper and the juice from 1 lemon.

Sunday Supper - Green Couscous & Shrimp

I've been craving shrimp lately so I decided to make this recipe. It came out super fresh and tasty. The potent, herby couscous with the beans is a new favorite for me.

1. Place 2 handfuls parsley, 2 handfuls cilantro. the juice of one lemon, 2 tbs olive oil, 2 minced anchovy filets, 2 garlic cloves, a 1 tbs capers in a food processor. Pulse until smooth, scrapping down the sides.

2. Bring 1 cup water to boil and add 1 cup whole wheat couscous. Cover for 5 minutes to cook. Add herb mixture and mix.

3. Heat 1 tbs oil in a frying pan and cook 1 lb peeled and deveined raw shrimp. Season with salt, pepper, and lemon. Serve with couscous.

Sunday Supper - Chilaquiles

I have a MAJOR thing for chilaquiles. This recipe is super easy and fast. It's a guaranteed craving killer and not quite as unhealthy as nachos.

1. Take two handfuls of tortilla chips and saute them in a frying pan with enchilada sauce - Rick Bayless makes a really great one you can get at Wholefoods.

2. Sprinkle with diced white onion, cilantro, and queso fresca.

Napa Food Fest

A couple months back Andrew and I needed to get out of town so we went up to Napa for a food festival he found. We had a lovely day and stayed at a great hotel. It was a great experience. Here's how the food stacked up.

We started with a steak tartare prepared by a teacher from the Culinary Institute. It was simple but tasty. The meat was fresh and it was covered with a very good quality olive oil, some lemon and seasoning.
It takes a lot to make a tartare stand out to me these days, but this one was really solid. The quality fresh ingredients really created a tasty bite.

The second dish from the Culinary Institute were barbecued oysters. This was pretty standard. It was by no means bad - I had two. It just didn't stand out among the other food we had that day. I feel like the only way to elevate the dish and make it stand out would have been to create a really great and unique sauce. The barbecue sauce was at best mediocre.

Next we went to the Heritage Fires table, which offered two breads. The above was my preferred dish. Their version of garlic bread was basically a thin focaccia with butter, onions, a red pepper saute, gorgonzola and parmesan cheeses. It was also super cute that they had a gentleman walking around with a box of it strapped to him offering it to hungry patrons.

The bruschetta was good. The tomatoes were fresh and in season. It definitely didn't stand out as much as the garlic bread but was a nice clean palette cleanser - not the best I've had but not bad and the acid was welcome change from all the meat.

Next we had some lamb sliders from Sepia. Aesthetically these were nothing to write home about; however, they were one of my favorites because of their taste. The slider consisted of a lamb and garlic sausage with a caraway and beer slaw.

Magnolia's chef had some sort of hand injury so I was only able to try one of their dishes. The above sausage was delicious - Spicy Thai cheddar smoked pork sausage. The compressed watermelon salad with Thai basil and mint was kind of a throwaway. I was unimpressed with just a piece of good sausage on a plate. I heard the chicken served was very tasty but I did not receive any because of the chef's hand injury which was kind of gross and bs.

I skipped the rabbit station because there was a bunch of signs about cooked bunnies - Bambi barf. So instead I went with the Night Wood Restaurant's delicious taco. They had a whole roasted albacore tuna with pasilla negra, pica de gallo, queso fresca and avocado. Watching the fresh tuna be flaked off and put into my taco was pretty tops. This was a crazy good taco.

This was pretty clearly supposed to be the centerpiece of the festival. It was a Heritage Berkshire roasted pig stuffed with Australian black diamond truffles from Todd Spainer - the King of Mushrooms. I thought it was kind of overdone. First of all I was totally chastised while waiting in line because I declined pork skin. Then the pork was cooked well but the abundance of black truffles in the sauce was a bit overwhelming. It was so many that they didn't even taste like truffles. This was probably my least favorite dish at the event.

The above salmon dish from the Whole Beast was really tasty and HUGE. The centerpiece was the whole roasted California Chinook Salmon that was glazed with a Vietnamese black pepper and caramel  fish sauce. It was accompanied by a papaya, white peach and mango slaw. I only had the salmon as I am allergic to both papaya and mango but I heard the slaw was tasty. The salmon was a dream. Super delicious and something I could eat everyday.

Where to Eat - Central Kitchen

In keeping with my visit through my archive photos I decided to do a write up on Central Kitchen. My brother and I got the tasting menu the first week it opened and were blown away. It was the single best meal of my life so far. Period. The space was rustic but modern and I loved how each table had a votive wrapped with old cookbook recipes. Like the decor, little perfect touches were continued throughout the meal with the food.

We started with the above lemon soda with buttermilk granita. This was refreshing light and super interesting. It reminded me of a a liquid key lime pie. Also I learned I would like to wrap my life in buttermilk granita.

Next we were brought a vegetable gele with salmon and sorrel. I was struck by the seasoning of this dish - It had the perfect amount of salt. I also love anything with edible flowers.

We then had lamb rilletes with pickled ramps, ramp aiolio on a house-made brioche sprinkled with chervil. This inexplicably reminded me of my mother's clam dip, which was delicious. I could pop these little suckers into my mouth like gummy bears and be one happy lady.

After the previous array of starters we had the above for our first course. These poached mussels on turnip puree with seaweed, radish and fresh horseradish was amazing. It tasted super fresh and was visually stunning. The lightly cooked shellfish with horseradish reminded me of the raw clams sliced open on top of coolers dabbed with homemade cocktail sauce of my youth. It was like summer bbq in a bite.

This second course was my favorite of the meal. It was the most creative plate I've had in a long while. The components of this dish were fresh peas, separated goat cheese and rye crumble. I can not overstate the freshness of this dish. It tastes like something I would expect to eat on a really fancy farm. The separated goat cheese was super clever and playful - the foam was made of the whey and the solids were the cheese curds. The rye crumble may be the single tastiest thing I have ever had in my life. This dish was a celebration of simplicity and texture. I basically licked my plate. 

The third course was rock cod with ramps, artichoke and egg yolk. I'm a sucker for a perfectly cooked piece of fish. I was also really impressed with the texture of the egg yolk - it wasn't too runny but wasn't fully cooked. The artichoke was also an unexpected touch. The almost meaty flavor reminded me of a healthier surf and turf.

Sorry for the shakiness of this photo. The wine selection was amazing and as Chris knew the sommelier the wine was a-flowing. This was our fourth course and it consisted of roasted duck with chard, white onion and hazelnuts. The combination of duck and hazelnuts was surprising and super tasty. 

For a palette cleanser before dessert we were given a lemon verbana sorbet with a hazelnut and peppercorn meringue, cherries, blueberries and crushed hazelnuts. Flavored meringue is amazing - you're welcome.

The fifth and final course was dessert. We had jasmine tea ice cream with almond, grains of paradise, and tapioca milk. This reminded me of an elevated toasted almond bar mixed with the milk leftover from your cereal. (That is a compliment.)

As if this experience wasn't amazing enough, we received little presents after we paid. They were filled with the below brownie style cookies. A perfect reminder of a lovely meal. 

This dinner was full of delicious and beautiful plates. It was like a gorgeous novel but the motifs were hazelnuts, ramps and the like. The most successful dishes were new and exciting but had a reminiscent flavor from the past, reminding me of my childhood. I can not wait to visit Central Kitchen again - once I can get near it again that is, it is blowing up and rightly so!