It was my great privileged to work for Patricia Mowen-Ziegler again this year. It's a case of when she calls, I jump. So one rainy late October day found me out at the CVI again, reporting to rock-n-roll superstar chef wonder-woman Lee Anne Wong. Wow, she's something. I had a fabulous time. The food was beautiful and delicious. Patricia made sure I was able to sample most of the wines. First I'll run down the menu, then I post some pictures (I didn't get a shot each plate, alas).
(many hors d'oeuvres)
~Domaine Carneros by Tattinger, Napa Valley, 2003~
(amuse bouche)
Egg Florantine with Buttermilk-Chive Biscuit & Crispy Prosciutto
Yellowtail Nicoise Tartare with Lemon Confit & Fingerling Potato
~Dagueneau, "Pur Sang", Sauvignon Blac, Loire, 2005~
Deconstructed Chowder with Shellfish, Milk & Thyme Emulsion
Steamed Black Cod with Smoked Onion Broth & Bok Choy
~Etienne Sauzet, Batard-Montrachet Grand Cru, Chardonnay, Burgundy, 1999 (Magnum)~
"Duck & Celery" with Grape Salad & Sherry Vinaigrette
~Echezeaux, Domaine de la Romanee Conti, Pinot Noir, Burgundy, 1991 (Double Magnum)~
Slow Poached Pork Tenderloin with Fennel & Buttermilk Emulsion
~Domaine du Pegau, Chateauneuf de Pape, Rhone, 1995 (Methusela)~
Herb Roasted Rack of Lamb with Olive Farro Salad & Cucumber Yogurt
~Chateau Ducru Beaucaillou, St. Julien, Bordeaux, 1995~
Bleu d'Auvergne Soup with Roasted Beets & Candied Walnuts
~Fonseca Vintage Port, Portugal, 1997 (Magnum)~
Chocolate Ganache with Billionaire's Bacon & Sour Cream Ice Cream
the gougere
starters
lee anne cooks pot stickers 
maggie plates a starter
the amuse bouche
mise en place for the deconstructed chowder
tuna tartare
the dining room
the black cod
pork in the thermo-circulator
pork two-ways
lee anne, patricia and me
