June 15, 2010

June 15, 2010


Pig. Booze. Deep-fried Monte Cristo sandwiches. Yeah, you heard that right. This Wednesday June 16th, Orson is hosting another one of its infamous ~PIG AND BOOZE DINNERS~. The menu is only $40 (pairings are another $25)—here’s the lineup:

Mini bahn mi with pork tongue, Vietnamese pickles, basil, mint, cilantro
Bubbles with absinthe or Goose Island Mathilde beer

First Course
Dandelion greens, maple and soy pork floss, quail egg
Riesling Spätlese trocken, Mosel, or Hopf Dunkel

Main Course
Porchetta, corn and broccoli raab chow chow, natural pork jus
Pinot Noir, Russian River Valley or Maker’s Mark Manhattan

Dessert Course
Monte Cristo with true Canadian bacon, Swiss cheese, strawberry jam, smoked almond ice cream
Amontillado sherry


Photo: © tablehopper.com.

Chef Dominique Crenn of Luce and Daniel Hyatt of The Alembic came up with this unconventional concept of ~MINUTE/MINUIT~ (as in à la minute, and minute, as in tiny). The first one is this Sunday June 20th. And here’s the twist: it starts at midnight, to celebrate the kickoff of summer. The inaugural event will feature four courses of innovative dishes with pisco-based cocktails, and Crenn will be collaborating with chef Ted Fleury of The Alembic.

Here’s the delish-sounding menu: amuse: tomato water and pisco gelée shot/sea urchin/caviar. First course: a dish to enjoy the difference of temperature: hiramasa and coconut snow/mackerel “escabeche,” and soba/arctic char “duck fat,” pisco-impregnated watermelon, and Daniel’s pairing: pisco, matcha, fennel, jalapeño. Second course: abalone/oxtail/oxtail consommé/flowers, and Daniel’s pairing: pisco, cherry, red miso, chervil. Third course: squab/texture of summer strawberries, and Daniel’s pairing: pisco, rhubarb soda, BBQ spice. For dessert: apricot/peach and pisco vacherin/peach sorbet, and Daniel’s pairing: pisco, smoked black tea, lemon, wildflower honey, soy caramel, egg white. I know, god damn. It’s $50 (not including tax and tip), and since seating is extremely limited, be sure to reserve ahead of time via email, and Daniel will get back to you.

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