The year ended for us with some food play — a joint special dinner with the new Asian fusion restaurant Mame and our local favorites, the PartyCart duo. The green interior, unfortunately, makes the light less than appetizing in photos, but I could save a few, and I think the others adjusted pretty well in black and white.
My favorite dishes were cured yellowtail nigiri sushi; a version of chicken Kiev by way of Buffalo and Paris, with blue cheese mousse and celeriac; Thai deep-fried “son in law egg” with quince caramel and fried shallots; and the lovely, tender raw scallop with “shaved scallop bacon” and a jalapeno vinaigrette. Retrogrouch models the scotch quail egg with chorizo and a miso honey mustard sauce, above. The courses were paired with a range of intriguing beverages, each wholly different from the next: a pink bubbly, peach mead, beers dark and white, and one flavored with saffron.
I’ve posted a few of the more intriguing specialties here, and a full set on my Facebook page.
Top to bottom: most of menu, skewered chicken skin with “weird sauce,” fried chicken, son-in-law eggs, toro nigiri with black truffle, soba with greens, scallop.
Hope you had as many delights and more as 2012 drew to a close!
Culinaria Eugenius 