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Audiophilia's SFO/Napa/Sonoma/Carmel Fantasia (LONG) - Page 2

post #16 of 29
7/7/09 at 10:44am
Thread Starter 
Cheers, b.

Carmel was lovely 17 Mile Drive was beautiful. The weather was perfect -- cool, misty rain, fog. Thought I was in Scotland. The 18th at Pebble was fun to see, too.

The Monterey wines were interesting. Talbott (of clothes fame) makes a nice set of Pinots.

We are both still in NorCal in spirit. Such an amazing time.
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post #17 of 29
7/7/09 at 10:47am
It's too bad you guys didn't get to dine at Cyrus, but it sounds like it was an awesome trip. Thanks for the write-up.
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post #18 of 29
7/7/09 at 6:18pm
Thread Starter 
Taken just before heading in to cancel!

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post #19 of 29
7/7/09 at 6:42pm
Thread Starter 
Some photos. No migraine that day. Such a great day. Warm, too! SF Bay. Taken with iPhone 3GS camera. Surprisingly good. Alactraz flora. As suggested by PSG. Fabulous! The world's greatest cappuccino! As suggested by iammatt and bmulford. A lovely walk in the Botanical Gardens. As suggested by binge. Cowgirl Creamery. Humboldt Fog! Yum! Jan with the great John Shafer. His Hillside Select was outstanding! Harbor Seals along 17 Mile Drive. Carmel. Or, is it Scotland!?
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post #20 of 29
7/7/09 at 6:56pm
Lovely photos -- thank you for being so generous as to share them.
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post #21 of 29
7/7/09 at 7:32pm
Quote:
Originally Posted by audiophilia View Post
Taken just before heading in to cancel!


Did you take a look at the menu?
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post #22 of 29
7/7/09 at 7:54pm
Quote:
Originally Posted by Roikins View Post
Did you take a look at the menu?

The new menu looks incredible.
Quote:
Spot Prawn Sashimi with Cucumbers and Melon
Foie Gras "Torchon" with Tamarind and Dates
or
Gnocchi with Morels and Snap Peas
Poached Halibut with Sweet Corn and Scallions, Lemon Verbena
Duck Breast with Rösti Potatoes and Peppers, Sherry Jus
Wagyu Beef with Turnips and Shiso, Oxtail Umeshu Consommé
or
Lamb Roulade with Ramps, Fava Beans, Porcini and Black Olive
Artisanal and Farmhouse Cheeses Presented Tableside
Cherry and Pistachio Ice Cream Sandwich, Cardamom Streusel
Strawberry Rhubarb Bread Pudding
or
Chocolate Cake and Watermelo

Have you tried it?
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post #23 of 29
7/7/09 at 8:06pm
Quote:
Originally Posted by kwilkinson View Post
The new menu looks incredible.


Have you tried it?

Yeah, I was actually having dinner there the night of the SF meet. You should definitely pay it a visit when you're out in the area later.

The table made silken tofu (old school molecular gastro):


The sous vide halibut with sweetcorn and shaved truffle was the best course:


And of course they make a proper Aviation with Creme de Violette... can't go wrong with that.
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post #24 of 29
7/7/09 at 10:07pm
Thread Starter 
Quote:
Originally Posted by Roikins View Post
Did you take a look at the menu?

Yes, checked out the PDF on the site before the 90 minute drive. Looks amazing.
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post #25 of 29
7/7/09 at 10:34pm
Quote:
Originally Posted by Roikins View Post
Yeah, I was actually having dinner there the night of the SF meet. You should definitely pay it a visit when you're out in the area later.

I hope to eat there in a few weeks when I go to look for an apartment. I don't plan on ever eating there when I work there--- sends a weird kind of vibe, IMO. If I don't get hired on after my three months are up, then I hope to eat once before leaving. I hear that I'm going to be there at a pretty good time--- good harvest season, truffle season, etc.

BTW, in that picture of the halibut, is that a little crispy chip made from the spine? It looks kinda like it, and those are amazing.
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post #26 of 29
7/7/09 at 10:36pm
Quote:
Originally Posted by audiophilia View Post
Yes, checked out the PDF on the site before the 90 minute drive. Looks amazing.


I was just curious to see if they had any daily changes since I know they usually do some courses based on any fresh items they've acquired that day. Sounds like you had a great trip, perhaps even seen more of the general area than myself over the past 30-something years of being here.
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post #27 of 29
7/7/09 at 10:52pm
Quote:
Originally Posted by kwilkinson View Post
I hope to eat there in a few weeks when I go to look for an apartment. I don't plan on ever eating there when I work there--- sends a weird kind of vibe, IMO. If I don't get hired on after my three months are up, then I hope to eat once before leaving. I hear that I'm going to be there at a pretty good time--- good harvest season, truffle season, etc.

BTW, in that picture of the halibut, is that a little crispy chip made from the spine? It looks kinda like it, and those are amazing.


Oh, is that where you're working? I'll have to stop going then. It's definitely a good time to be up there, a warm time, but a good time. Actually, the lack of harsh winters in CA does make it a nice place year-round when it comes to sourcing ingredients. Although, we apparently can't do foie right still, because the Keane apparently switched back to NY foie after finding the Sonoma foie too inconsistent. You should find out where Restaurant Eve in DC/Virginia gets their foie -- I can't remember who makes it, but it's "local" and they feed them the Roman way with figs instead of corn.

It's actually a grilled piece of corn to go with the truffles and sweet corn.
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post #28 of 29
7/7/09 at 11:07pm
Quote:
Originally Posted by Roikins View Post
Oh, is that where you're working? I'll have to stop going then. It's definitely a good time to be up there, a warm time, but a good time. Actually, the lack of harsh winters in CA does make it a nice place year-round when it comes to sourcing ingredients. Although, we apparently can't do foie right still, because the Keane apparently switched back to NY foie after finding the Sonoma foie too inconsistent. You should find out where Restaurant Eve in DC/Virginia gets their foie -- I can't remember who makes it, but it's "local" and they feed them the Roman way with figs instead of corn.

It's actually a grilled piece of corn to go with the truffles and sweet corn.

I'll be in the prep kitchen, so it should still be safe to eat there! Let me know if the brunoisette of carrots doesn't look evenly cut .
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post #29 of 29
7/8/09 at 12:22am
Quote:
Originally Posted by kwilkinson View Post
I'll be in the prep kitchen, so it should still be safe to eat there! Let me know if the brunoisette of carrots doesn't look evenly cut .

Haha, sounds good. Can I make a special request that you be the one to come out to my table and shave the truffle?
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