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