Is it May already...? Where does the time go...? It feels like it was just last week that I was at Kru, home of the Big Sexy roll, with my friend Michelle bouncing around new ideas for the blog. And it feels like yesterday that my big brother Cass rolled into town with nephew Nathaniel for lunch... I have to learn how to budget my free time better, which was among the topics that was discussed at lunch with Michelle. But there is the framework of a gameplan in place, so stay tuned...
I have a young friend who is about to graduate from high school and has his College applications out and has begun to hear back about the places he may be beginning his secondary education. This is really a bright kid, so I told him that when he got all of the acceptances that we would go out to celebrate, his choice, anywhere he wanted. So the acceptances begin to roll in, UCLA, Cal Berkeley, then West Point. I asked if he was ready to decide, he said not yet, then he gets the final acceptance. Harvard. Yes. So I asked where he wanted to go, and by this time he had spoken to Smurf about, and she clued him in about The Kitchen Restaurant. Hands down my favorite place for fine dining, so when I asked where he wanted to go, he sheepishly said "The Kitchen" and I said "Done! You earned it!"
So when I made the reservation, and thanks to Bobbie for getting us in on relative short notice, I also decided that I would give the restaurant the full review to see if it really is all that I say it is or if I'm just romanticizing things. I was determined to call it right down the middle, praise where appropriate, and criticism when called for.
As we arrived Jordan, the student, and I met each other in the parking lot and as we made our way in we were greeted by Manager Eric and one of the servers, a very attractive woman whose name eludes me for the present, but she was fine...but I digress... It was great to see Eric in the new role of Manager because he worked his way up from server and earned this new role, and I was happy for him. Once we were seated it was clear that our third party, Nicole, was going to be a tad late, but Jordan and I were enjoying a couple of cool beverages while waiting for her arrival. And as we waited, several members of the staff popped by to say hello because I hadn't been in since November, so it had been a while for me between visits. I then went and found Noah, the "Chef De Cuisine", who runs the entire program there and we visited for a moment while things were entering the final stages of being presented. One thing that stands out about the Kitchen is that everyone is so nice there. The service is the absolute best. When I was speaking with Noah, I came back to my seat and found my napkin folded and back on the plate, just as it was when I was seated. Owner Randall Selland makes sure that attention is paid to all of the details and no detail is too small and none escape his eye.
At the Kitchen they do a multi-course demonstration dinner, all of the courses are prepared right in front of the guests, and we are encouraged to get up and walk around and see how things are done, to see how things are prepared, and they answer any question that a guest might have. I decided to test that by asking Taylor, the Pastry Chef about cleaning the cutting boards and got some great information about maintenance of them. Still nothing for me to beef about, and by now Nicole had arrived and it was time for dinner and for the first course...
The "Opening Dish" was "A Soup of White Asparagus Creamed, with potato, (they used the phrase "Tater Tots" but its not any tater tot I've ever had), Shaved Green Asparagus, Baby Asparagus and House Cure Prosciutto". This was excellent! It was thick, but not too thick or heavy, the tater tots were placed right on top in the center of the soup and and broke apart with the just the hint of pressure from the spoon. The asparagus variations were all flavorful and the creaming of the asparagus was just the right consistency. I loved it and would be hitting that up again later. One thing I need to mention about the Kitchen, they are all about the guest being treated as if they were a guest in the home as opposed to a restaurant. This means if you want seconds, or thirds of anything, they will gladly bring to you. If you want to take something home with you, they will gladly fix you up,and I have left there with many a T.G.P. on various occasions. Cass put is best, "If yo leave there hungry, it's on you!"
The Second Plate was Sea Scallop-Lobster "Cannelloni", and Sea of Black Truffle, Lemon, Chervil and Pickled Spring Vegetables. Ok, anyone who knows me knows I love seafood and especially Scallops. So when you couple Scallops with Lobster....total pleasure overload... Noah explained that he crafted the Cannelloni out of the Scallops and then filled them with Lobster. This was just ridiculous. I was expecting to be overwhelmed by the combination, but they complimented each other perfectly. The Lemon and Truffle acted to offset the seafood and this combination was truly incredible. The hard part is to get through all the courses without doubling up and thus filling up on other things before completing the menu. I have no clue as to how Noah took Scallops and shaped them into Cannelloni, but this was truly a masterstroke, this was one of the more innovative and delicious things I've had there, and that is saying a LOT!
Next was an intermission where Sushi and Sashimi are served, both inside and out on the veranda. It gives the guests an opportunity to walk around and mingle, and interact with other guests and the staff. During this portion Jordan and I were approached by a number of guests to congratulate him about being accepted into Harvard. At this point in time he hadn't decided on Harvard or West Point, (Of course I was remaining neutral the entire time ..."cough" -Harvard- "cough") and so many people were openly lobbying for either school. But what impressed me was watching how courteously and respectfully Jordan handled all of the attention. At one point Randall stopped by and they got into a discussion on Healthcare and Jordan schooled Randall on the 10th Amendment, and how it applies in the issue of Healthcare and the Government. The 10th Amendment! (For those who don't know what that says, open a book...)
Up next was Canadian Chinook Salmon and Sustainable Bluefin Tuna, with Seaweed Gelee, Crisp Sesame, Rock Shrimp, and White Soy-Miso Butter. Before you ask, "Hey, two Seafood entree's in a row?", let me address that as best I can. The format roughly goes Soup, Salad, Seafood, Beef, then Desert. So the Scallop and Lobster was technically a "salad". Now as for the Salmon and Tuna...yes. I was stunned by this, and I've been there many times, but I was stunned. Nicole told me later that I did what everybody does when they visit for the first time and take that first bite. Your eyes roll into the back of your head, and your mouth just droops open in disbelief. For my friends who enjoy "The Boondocks" cartoon, it's like having a case of the "Itis". The Salmon and Tuna were prepared excellently, done just enough to retain the rich flavor, yet was still flaky and retained their texture. And were seasoned perfectly. At the Kitchen there are no Salt or Pepper shakers on the tables. They know EXACTLY what they are doing as far as seasonings, however if you want some, they will get it for you.. Truly the Guest is King there. The Rock Shrimp were an excellent accompaniment to the fish, they all integrated perfectly and seamlessly and were truly a delight of ecstasy. In fact I am such a fan of their seafood, I once asked Randall where they get it from and he told me! So when I'm doing my own Sushi or any kind of Seafood, I get mine the same place they do at the Kitchen. And don't think I haven't told my guests whom I've prepared meals for at my home that I get my seafood the same place the Kitchen does, and when I'm asked where that is, I simply reply: "Can't help you baby, for professionals only..."
Next up was the Meat course. Natural Beef Tenderloin and Rabbit Roulade with Sauce Allemande, Mushrooms, Foie Gras and Croutons. By this time I was almost in a food coma, I was truly stuffed and reaching the limit. But I never quit, so I pressed on. I had never had Rabbit before and was a bit apprehensive. Just like I was at my very first visit there several years ago. The Beef course that night was Buffalo, and Cass and I looked at each and said with our eyes, "Hell no...!". Randall came our table and asked if there was a problem and we said "Yeah, it's
Buffalo.." Randall asked us to simply try it, and if we didn't like it he would make us something else. So we tried it, and were immediately hooked! That Buffalo didn't stand a chance! From that point on anything Randall presents, I'm eating with no reservations. I trust him and Noah completely. My mother always busts my chops when I say that I don't like a particular thing, she'll point out, "If they served it at The Kitchen you'd eat it!", which of course is an accurate assessment... So with that in mind, I tried the Rabbit and was blown away because it was a flavor that I had never experienced before, it wasn't like most beef, nor was it like any poultry. If I had to describe, and I'm no expert here, I would say it was in the realm of Venison, but again its only a guess. It was moist and not chewy at all, it really just melted away in my mouth. I've had the Tenderloin before and while good, I prefer the Rack of Lamb there. If the Kitchen can't turn me on to Beef Tenderloin, then maybe it just "ain't my thang"...
Finally we are at Desert, but before we did that Jordan and I hit that White Asparagus Soup again...Desert was Warmed German Chocolate Cake, Walnut Crumble, Ice Cream and Candied Pecans, with Minced Strawberries. I made certain to bring Patty a piece of that cake or else it could be "Booty kickin time" for Big Sexy... The cake and Ice Cream, while simple sounding was so far from being simple, and so sweet and just the right way to close the evening. I asked Taylor about the preparation of the Strawberries, and she chopped the Strawberries herself with a large knife. Me? In the Cuisinart for a rough chop, but that's why the Kitchen is The Kitchen, attention to detail and everything done the best way possible. There was the Tea Service as well, where a guest may select from various teas, or make their own custom blend, having that cup of tea and just coolin out at the end of the night, reflecting on the great meal that was just enjoyed. Best way to cap things off. But I'm not at all sophisticated about teas, so when people say "Earl Grey" or "Chamomile" I got nothing for them, I drink Nestea. And the next time I go I'm taking some with me, Noah will probably throw a spatula at me, but dammit that's the tea I like!
As I was consciously looking for an area to bust them on, there simply isn't one. It's the best for a reason, but know that if you go your wallet is going to take a smack, but never once have I thought about that at then end of the evening. It's never been "Man I just spent xxx dollars!", it's always "Damn that was good..." as I float back to my car. As many times as I've been, I swear it's like the first time every time. And I love taking close friends there because it is my absolutely favorite place to dine, it's the type of place that really sells itself. There have been people who have hesitated after being invited, that's on them, because the invitation will not be extended again. There was a possibility that Nicole couldn't make it the other night, and when word of that got out there was a firestorm of emails and texts of people willing to jump in to her place. I repeat the place sells itself, once you go, you WILL go back...
In your mixing bowl combine 1/2 cup of white sugar, 1 cup of firmly packed brown sugar, and 1 cup (2 sticks) of salted butter that has already been softened and mix at low speed until it becomes a grainy paste. Then add two large eggs to it and 2 tsp. of pure vanilla extract and mix a medium speed but be sure not to over mix.
From there drop rounded tablespoons full on an ungreased cookie sheet 2 inches apart, bake for 15-16 minutes or until golden brown, bake at 17-18 minutes if you prefer a crunchier cookie. When done baking let stand on the cookie sheet and once cooled then transfer to a bowl or cookie jar wit a spatula and jump in and get scratch that sweet itch!
