We went to Quince. It was awesome. This isn’t a review, I’m not qualified for that. If you can go, you should go. Take more pictures than I did.

English Peas

Sicilian Pistachio, Horseradish

Wine: F.X. Pichler, Grüner Veltliner, Federspiel, “Loibenberg Frauenweigarten”, Wachau, Austria 2015

Tsar Nicoulai Caviar

Avocado, Ruby Beet, Sorrel

Wine: Krug, “Grand Cuvée 166 Ème Édition,” Champagne, France, MV


Zucchini, Pine Nut, Saffron

Wine: Matthiasson, “WhiteBlend,” Napa Valley, California 2015

White Asparagus In Three Variations

  • Brown Butter Bouillon
  • Black Cod And Smoked Vinegar
  • Sauce Vin Jaune and Black Trumpet Mushroom

Wine: AD Beckham, Pinot Gris, “Amphora,” Chehalem Mountains, Oregon 2015 Quercia Grossa, “Faluschino,” Tuscany, Italy 2015

Chef’s Table

This wasn’t on the menu they sent us for the day. The took us back to the kitchen and sat us at the Chef’s Table for a pasta course. Tiny little tortellini in a hollowed out rolling pin, sitting on top of some crumbly Italian cheese. That was awesome. We got to see the guys making the pasta in tiny little exacting pots.


Fresh Run Farm Fava Bean, Spring Onion

Wine: Fontanafredda, " Lazzarito," Barolo, Piedmont, Italy 1990

Don Watson’s Milk Fed Lamb

Artichoke, Eggplant, Black Garlic

Wine: Pertimali di Livio Sassetti, Brunello di Montalcino, Tuscany, Italy 2006

Peche Vin Rouge

Lemon Verbena


Matcha, Mascarpone, Fraises Dees Bois

Wine: Château Suduiraut, Sauternes, France 1989


A magical cart full of little deserts. The host gave us a handful of caramels.

Hot Chocolate

They also gave us hot chocolate as they brought our coats.