Prepping asparagus.
Jane picks tarragon.
Sauces in the making.
Eric montes the truffle beurre blanc. After three barter dinners, the man has acquired some finesse in the kitchen!
Amuse Bouche: Lobster Arancini on a "Bubble" Plate by Jane D'Arensbourg.
To accompany the arancini, we drank a Muralhas de Monaco, Vinho Verde, Branco. It was lightly effervescent with lively acidity and green fruits on the nose and palate. I got really into Vinho Verde last summer, buying $4 Gazela all the time. The Muralhas de Monaco is a bit fancier, but at $10 a great value that went nicely with the food.
Andrew is an enthusiastic foodie and fun to cook for.
Blissed out diners make the chef feel really good inside. It's why I do what I do.
Plating the first course.
Fluke sashimi with buttermilk-yuzu vinny, cucumbers, grapes, and chives. This one was inspired by Bruni's description of Dave Chang's fluke dish served at Momofuko Ko, which is inspired by the buttermilk-fluke dish served by Jean-Georges Vongerichten.
Table-side service.
Corn soup with crab salad, asparagus, and fines herbs. Sorry about using-off-season corn. It won't happen again.
Saucing the first fish course.
Sauteed shrimp, okra, do-pi, pineapple, lardon, and gumbo sauce.
Eric and Andrew are hyer-connected tech-heads. Here they are twittering.
Kitchen action.
Steamed fluke with yellow garlic chives, truffle beurre blanc, and scallions. We drank a 2006 Domaine de Veilloux, Cheverny. It is a blend of Gamay and Pinot Noir. With medium body and a mix of bright fruit, earthy aromas, and delicate tannins, it paired really nicely with this dish.
Jane about to get her grind on.
Jane's banana puddin' dessert went really well with the Rielsling, which was recommended by Spero over at DOC.
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