Friday, June 24, 2011

Victoria & Albert's Chef's Table: Course Seven

Back from the break. We are escorted back to our table and get ready for our final entree course.
Australian Kobe beef with garlic-potato puree
This was good! The beef was cooked perfect for Dave and went well with the sauce. The little vegetables come from a farm that specializes in them. The black mass in the potatoes is black garlic. This stuff is really good and appears to be a new on-trend ingredient. It's normal garlic that's been fermented. It has a real nice caramel/molasses taste to it. There was another new red wine with this course.
Forgot to put this in an earlier post. They had an ottoman for Holly to set her purse on.

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