Auros (auros) wrote,
Auros
auros

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foodpr0n: The Moss Room

Xta and I and our friend dragondawn420 went to see the Tut exhibit, and went to dinner at the restaurant in the Cal Academy. It's very good. We'll have to go back some time...

Hemingway Daiquiri: white rum, grapefruit, maraschino
Margarita Ahumada: mezcal, lime, black sea salt
Viognier, Cold Heaven "Sanford & Benedict Vineyard", Santa Barbara County, California, 2007

Country style pork terrine, house made pickles, mostarda di frutta, frisée. The pickles included cucumber, onion, and an amazing pickled carrot; I don't know exactly what they'd pickled it in. I think maybe they had some fennel seed in there, or something. Mostarda di frutta is kind of an Italian version of chutney -- a savory preserve, heavy on the mustard seed. They'd done it with some very good apricots. The whole appetizer was great with the fresh crusty bread. (We shared this as an appetizer.)

Roasted eggplant ravioli with cherry tomatoes, black olives, garlic, basil. Christa had them hold the tomatoes. There was a lot of garlic, roasted til it was basically spreadable. Topped with some sauteed spinach. (I think it was the same spinach as appears listed in the "Sides" part of the menu: local spinach, harissa, golden raisins, pine nuts.)

Bullfeathers Farms quail, caramelized peaches, purslane, pancetta, balsamic reduction. I think this was the best use of purslane I've ever run into. I could've wished the quail was a little bigger, but overall, superb. The peaches appeared to have been coated in a light syrup and then torched -- browned on the outside, but basically still raw on the inside.

Grilled American "Kobe" bavette steak, watercress, charmoula vinaigrette. DD had this; I got a taste of it, and was really impressed with their chermoula. You could definitely taste the pickled lemon in it.

Combier Crème Brûlée, vanilla marmalade sandwich cookies. Sort of a "dreamsicle custard". The cookies were shortbready, and had an intense vanilla aroma. The marmalade between them was more like bits of candied orange peel than marmalade -- no excess liquid. But not overly sweet, very orange-y.

Roast Peach and Summer Berry Parfait, with crème fraîche custard, buttermilk biscuit, praline streusel. Xta had this with a glass of Quady Red Electra. We've been fans of the Quady for a long time. I think jencallisto introduced us to their Elysium. Red Electra is what grape soda aspires to be -- very distinctly grape-y (purple flavor!), with a light, pleasant sparkle, and hints of other summer fruit flavors (especially peach and blackberry). It was a perfect complement to the parfait.

Devil's Chocolate Cake, with fleur de lait ice cream, malted powder, crispy wafer. I'm not sure I ever tried (or even saw) the wafer, so I don't know what was in that. Fleur de lait is an extremely simple ice cream, basically just milk, cream, sugar, a pinch of salt, and a bit of starch for thickening (usually cornstarch). There were actually two kinds of malt powder (chocolate and vanilla) sprinkled in arcs around the edge of the plate. The cake was incredibly dense and fudgey, and around 20-25% of the entire thickness was ganache frosting (thick layer on top, and a thinner layer halfway down). The cake was so rich that DD couldn't finish it, even with assistance. (I was pretty full after my own dessert, so I only had a couple bites.)

Today we're doing more unpacking. Earlier I sorted and arranged a bunch of random cables (power, networking, A/V, etc). And supposedly people who contacted me through Craigslist are going to take away my old bureau, and the empty boxes, later today...
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