What did you eat last night for dinner?

[jcman311]

Dinner with chef Tory Miller last night.

 

[edinatlanta]

Caviar and takeout pizza. You are a strange being, Herr Edina.

Technically it was delivery...

 

[sugarbutch]

Are you sure it wasn't DiGiorno?

 

[Geoffrey Firmin]

Pino Pizza and Rugby and Truffle season has begun.

Swiss Browns, Truffle, Spinach and Buffalo Mozzarella on a tomato base.

Grilled Eggplant, roasted Red Capsicum, caramelised Spanish Onions with fresh Goat Curd on a tomato base.

Washed down with a Central Otago Saddleback 2017 Pinot Noir.

Rugby Waratahs V Brumbies.

 

[Piobaire]

Cross posted from the wine thread.

Pizza crust: 2/3 cup heritage grain flour, 1/3 cup semonlina, 1 cup bread flower. Rolled out to a really thin, tasty, crust.

Toppings: Andouille sausage we made and smoked ourselves, caramelized onions, fresh mozz. and regular old pepperoni I julienned as well as chiffonaded basil we grew.

It was a damn good pizza and I just had the last slice after working out.

 

[Geoffrey Firmin]

Swiss brown mushroom and truffle risotto with a bitter green salad and (sadly) no wine.

Dessert chocolate fudge mousse.

 

[edinatlanta]

This was Michelin star number 5 or 6 for me

 

[Piobaire]

Looks good, Ed, but you pasted the same pics multiple times.

 

[rricaresad33]

I ate everything I found in the fridge. Chips, bread with butter and tomato.

 

[edinatlanta]

Or maybe I ate multiples of the same dish

 

[edinatlanta]

Or maybe I ate multiples of the same dish

 

[edinatlanta]

Or maybe I ate multiples of the same dish

 

[am55]

'Tis the season (don't know about the merry part)

 

[edinatlanta]

Looks good, Ed, but you pasted the same pics multiple times.

So a quick run down of the dishes. This was the first amuse bouche where, for lack of a better phrase, I got it. Just enough to kick the palette into overdrive.

The bread in photo two was easily the most delicious bread I've ever eaten in my life. Essentially croissant dough turned into a roll. Holy **** I'm literally dreaming about it. I had their other bread and it was good but not dreamworthy like the roll pictured. Put in any other restaurant they'd've been lauded.

The crab-caviar was the best of the three dishes, probably. The caviar seasoned it just enough, I forget what the cucumber aspect was but they worked together well.

Not sure what to say about the eggplant and lentils. Eggplant was phenomenal with just a bit of smoke. Not sure I've ever had an eggplant that was toothsome but still fall-apart tender and not at all stringy. So yeah, probably the best cooked eggplant I've ated up.

Honestly the flambeed apricots were a flat dish. The apricots weren't really cooked enough to have transformed them. They really only tasted like a bit of abricotine was added to them. The chocolate and sorbet were good but I'm not really sure the sum of the parts was greater than the whole.

In its entirety, the meal was, to be repetitive, greater than the sum of its parts. Because I was at a hospitality school, the service was....attentive. Very odd knowing not only is a student watching over everything I do, a professional is watching my reaction to them and correcting things as they go. Not a complaint and I knew what I was getting into just not something necessarily enjoyable. The good thing about the level of service is at the end I had to semi-drunkenly explain in French the concept of tiki bars in America to the garcon and his chef. They understood but I could tell were also a bit patronizing with my grammar. Anyway they chuckled at how I was struggling to come up with the words to convey my love of all things tiki. (They had a tiki drink and someone ordered it and I was surprised to see a tiki mug come out to one of the tables).

Oh and the school had a sommelier program. Couldn't be rude so I had to put those students to work, too! Champagne to start, great wines in between and I forget the sweet wine I finished with. At the end the somm chuckled (partly because it was lunch and I was solo) "you've had every wine!"

I go to that town a few times a year and I definitely want to go back. If I hadn't had wine it'd've been 75 for the three course meal. Obviously for lunch that's not an everyday thing but in Europe, all things considered, 75 isn't that far off from a normal meal price. Cheap student labor has it's upsides.

 

[edinatlanta]

If given 20 guesses i bet not even 2 of you dickbags could guess where i supped.