pasta. Accompanying this dish was a beautiful French Jean Claud Boisset. This was followed by Chef Alicia Silverstone’s course: a fresh and simple intermezzo, a tidy mini scoop of melon-tarragon sorbet. The sixth course was what we had been waiting for: Locale’s beautifully ���������������������������������������������������������������� dry-aged bison strip. This was served with baby-baked potatoes, Brussels sprout leaves, thin and crunchy bits of pancetta, and artfully garnished with a carrot emulsion and red wine jus. It is one thing to see it dry-aging downstairs at Locale Market, it is another to taste it cooked to ���������������������������������������������������������������������������� food tastes better when you are hungry and looking across the table you could see attendees promptly cleared plates as if it were still course one. This dish was paired with a Stolpman Estate Syrah, a California fruity, yet bold, complement to the experience. Dry-aged bison strip served with babybaked potatoes, Brussels sprout leaves, pancetta with a carrot emulsion and red wine jus garnish. Moving on, The Chef’s Table predessert was a liquid nitrogen affogato containing creamy pistachio amaretto ice cream made in-house courtesy of Chef Jamie Dunne. This was served in a glass with rich LAMILL espresso poured over top. We were alert and ������������������������������������������������������������������������ Chef Alecia Sherrill’s chocolate pâté. ������������������������������������������������������������������ ������������������������������������������������������������������ and garnished with stewed cherries, crème fraîche, a bahibe chocolate ganache, and a pistachio streusel. ���������������������������������������������������������������� ������������������������������������������������������������������������ Alvear Pedro Ximenez Spanish Sherry. Not only did it have vintage ���������������������������������������������������������������������������� proved to be just as rich as dessert with its dense fruity sweetness (harmonizing with the stewed cherries). No dinner is the same at The Chef’s Table, where each is a variation and blend of seasonally available goods. Grilled summer salad. Complemented by cranberry beans, corn crema, and topped with feta espuma. presentation. Chef Kendall Ivy’s grilled summer salad was complemented by cranberry beans, corn crema, and topped with feta espuma (a feta and egg foam). Not only did it take the cake for presentation, it also tasted incredible. The Organic Gruner Veltliner was paired with this, proving to be a light and slightly acidic compliment to the salad. The third course was Chef Austin Desomer’s charcuterie plate. The allstar of the dish was a rich and creamy Hudson Valley foie gras torchon, served with vanilla short bread, blueberry (and sosa raspberry) puree and pickled mustard seeds. A bubbly Gruet Sparkling Rose made ������������������������������������������������������������ cheerful, and a bit of a celebration. Our culinary journey took us to the Italian world next, where Chef Anthony Petruno presented a delicious house-made ratatouille francobolli, topped with sungold tomatoes, summer squash, and lemon-thyme butter. This dish made it apparent that FarmTable Kitchen takes great efforts to ensure the quality of each ingredient through the freshness and quality of this 20 localsDISH SEPTEMBER/OCTOBER 2016
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