Clark Lewis

1001 SE Water Ave # 160, Portland, OR 97214

website

Post Hood to Coast Relay dinner:

Chefs family-style 4 course tasting menu, shared among 14 people

Course #1:












Course #2:










Course #3:












Course #4:

The River Café

1 Water Street, New York, NY 11201

website

Chef's Signature Tasting Menu for Dad's Birthday

course no. 1:

amuse-bouche

course no. 2:

Taylor Bay Scallop Ceviche - chilled on the half shell with sea beans, tomato and coriander

course no. 3:

Wild Rock Lobster - roasted tail, mango, fennel, lemon and olive oil

course no. 4:

Grilled Dorade Fillet - artichoke purée, poached artichoke hearts, tomato, lemon, and verjus vinaigrette

course no. 5:

Sautéed Hudson Valley Foie Gras - roasted apple ~ brioche French toast, Zeiglers' Orchard cider reduction, candied pistachio

course no. 6:

Colorado Rack of Lamb - house cured lamb Merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus

course no. 7:

Caramelized Apple ~ Almond Tart - thinly sliced apples over a layer of frangipane and puff pastry, vanilla ice cream, green apple sorbet

Dad's dessert:

Chocolate Marquise Brooklyn Bridge - handmade chocolate with a terrine of toasted hazelnut and Tahitian vanilla ice cream

course no. 8:

Cheese Plate - La Tur (goat, sheep, and cow’s milk) from Italy, Cypress Humboldt Fog (goat’s milk) from United States, Pleasant Ridge Extra Aged Reserve (cow’s milk) from United States, Rogue River Blue (cow’s milk) from United States, Epoisses (cow’s milk) from France

eleven madison park

11 Madison Avenue, New York, NY 10010
website

Here is Frank Bruni's review in the New York Times, just days before.

To celebrate a milestone birthday for my mom, we indulged ourselves in the Chef's Tasting Menu.

Luckily we had a 5:30pm reservation, because the dinner lasted pretty much for six hours with our getting the hefty check around 11:30pm.

 

course no. 1:

AMUSE-BOUCHES

 

course no. 2:

STERLING ROYAL CAVIAR - Panna Cotta with Columbia River Sturgeon

course no. 3:

INSALATA CAPRESE

(molecular gastronomy play on traditional mozzarella and tomato salad pairing)

course no. 4:

HEIRLOOM TOMATOES

Heirloom Tomato

Tomato Sorbet

Tomato Cloud with terre bormane olive oil and fino verde basil

 

course no. 5:

SANTA BARBARA SEA URCHIN - cappuccino with peekytoe crab and cauliflower

course no. 6:

FOIE GRAS - mille-feuille with green market plums, umeboshi and bitter almonds

 

course no. 7:

ATLANTIC HALIBUT - seared with sweet corn summer radishes and purslane

 

course no. 8:

NOVA SCOTIA LOBSTER - poached with lemon verbena and the flavors of ratatouille

 

course no. 9:

EVERGLADES FROGS LEGS - ragout with black truffles and vin jaune sabayon

 

course no. 10:

SMOKED PORK BELLY - dome smoked pork belly, flavors of black truffle

course no. 11:

ELYSIAN FIELDS FARM LAMB - herb roasted with sheep's milk tart, garbanzo beans and bacon

 

course no. 12:

FRUIT AND CHEESE - a selection from the cheese cart

 

course no. 13:

WET TOWEL

 

course no. 14:

"STRAWBERRIES & CHAMPAGNE" - strawberry sorbet, lemon gelée and champagne emulsion

course no. 15:

JIVARA CHOCOLATE - moelleux with vanilla, olive oil and cocoa raspberry sorbet

 

course no. 16:

MACAROONS

take-away goodies: