Spoilage

Last week was such a mind-blowing culinary adventure that I have to share it with you. Barbara, my Mother in Law, was in town visiting us for the weekend, and we used the excuse to eat great food and drink great wine...


231 ELLSWORTH :: San Mateo, CA
We had ressies at ISA in San Fran on Friday night, but after a long day we decided to change gears last minute and head back to San Mateo. This was the best decision of the weekend because it led us to 231 Ellsworth. Turns out, 231 was voted in the top 20 best restaurants in Northern California and this swanky establishment led by Chef Issac Miller blew our socks off. Amazingly creative pairings, artful presentation, and I have never seen or tasted food like this for this price! Ever. We found out the owners have a ranch just north of Rutherford, and a lot of the food we ate that evening was organically raised or grown on the ranch.

FIRST COURSE :: Fois Gras
This appetizer was insane: a fois gras terrine, fois gras flan, sauteed fois, gras and a fois gras creme all as ONE app. And, yes, I ate every last bite. They went wrong here only in that they didn't serve it with brioche and the wine pairing didn't hold up to the dish. They served a light Riesling, when all of this richness needed a Sauterne, but with those slight tweaks in mind, this is the best fois gras I have ever enjoyed.

INTERMEZZO :: Tomato Gelato with Basil and Balsamic
This was sent out as a surprise and it blew me away; it was simply magic in my mouth. I would have never thought to make a gelato from tomato, and the basil flower on top was the perfect flavor compliment, as was the aged balsamic. I'll dream of this for years.

MAIN COURSE :: Sashimi Big Eye Tuna with Chickpeas, Peaches, and Curry Oil
Of course I picked something basically raw for my main dish; and this was absolutely delicious. The peaches were a surprise flavor for me to pair with raw fish, yet worked very well with the curry oil and the consistency of the chickpeas. 
 

DESSERT :: Mango Sorbet with Kiwi Seeds 

This is my kind of dessert: beautiful colors and refreshing fruit flavors. It was the perfect way to end the meal. 

DESSERT :: Peaches and Cream Souffle
A perfect souffle with extra cream to pour into the middle. Sinfully good.
Kevin and Barb ordered this and they both loved it.











 

THE FRENCH LAUNDRY :: Yountville, CA 
I know that no one is entitled to this much fantastic cuisine in one weekend, let alone one year, but on Saturday, we had ressies for lunch at Thomas Keller's The French Laundry. Kevin and I dined there on our wedding night just four months ago, so imagine our delight when Barb secured the lunch reservation for her visit. It must be a sin to be this blessed. This time, we didn't opt for the wine pairings with lunch, but instead drank our favorite Italian rose and a few glasses here and there. 

FIRST COURSE :: Fois Gras
The presentation here, of course, is money...and that brioche I was wanting the night before is of course present here, as are pickled blueberries, popped quinoa and an assortment of rare, aged salts. The Sauterne they paired with this was beyond perfect. This course had me wishing that I could have merged the 231 and The French Laundry presentation together into one. Delish!

2nd COURSE :: Sashimi Big Eye Tuna with Candied Cashews
Simple and beautifully paired flavors, meticulous attention to detail, and artful presentation. I think that pretty much sums up The French Laundy's M.O. right there.

3rd COURSE :: Grilled Scallop with Corn and Tomato Relish and a Late Harvest Rainier Cherry
Brilliant. Between this course and the tuna before it, I was amazed at how they didn't season the seafood. Rather, the other flavors in the dish set up the stage and perform beautifully together.

4th COURSE :: Squab with Grilled Pepper, Toasted Almond and Australian Truffle
I wish I had remembered to ask for a menu before I left, because I am not doing this dish justice. The flavors were intense and the overall consistency was perfect.

5th COURSE :: Chicken with Globe Artichokes and Mignonette de Foie Gras
Simple. Beautiful. Delicious.






6th COURSE :: Venison with Beets, Parsley Puree, and Potato Gratin

This dish blew me away. The venison was beyond perfect and at the ideal temp; not to mention the tenderloin, which is sitting all the way to the left of the photo, was the absolute best part of the meat. The potato gratin was simply divine, and the cubed beets were a nice change up of flavor and feel in my mouth. Amazing!

7th COURSE :: Peaches and Cream: Santa Rosa Plums, Pine Nuts and Tahitian Vanilla Bean-Basil Ice Cream
There is nothing that I can write about this dessert that will do it justice. I will dream of it for years on end until my death. Sweet Jesus, this was beyond amazing. The ice cream alone was simply divine.

8th COURSE :: Lemon Tart with Creme Fraiche and Espresso
The perfect ending to a perfect lunch. As Kev would say, "This was a party in my mouth."

BEFORE YOU GO! :: Truffles!
And, yes, of course I had room to enjoy a couple of these guys. If you know me, you are not surprised by this in the least.

After lunch, we strolled down the main street in Yountville in an attempt to feel less full. I snapped this shot of Kevin and Barbara during the walk, and I love how it captures a perfect moment in time between mother and son. In terms of blessings, wonderful food experiences aside, I am beyond blessed in this life because of these two people whom I adore more than anything.