I had some business to take care of in London, so I planned a short Halloween visit to England and a Fall visit to Kitchen Table. Sometimes it can be hard to get a reservation on the weekend, but I planned ahead just enough to be able to grab one. Below was the ingredient list for the evening’s courses.
I started out with a glass of champagne. With that, the first bites started to arrive. First off, we returned to having a shellfish starter. This was raw oyster (which was actually pretty large) with bergamot, lemon verbena and shaved fennel from their local garden. This was followed by the rehydrated potato starch quick fried to a nice crispness with smoked salmon, sour cream, chives and brown sugar. The texture always makes for a nice palate awakener.
Next up was the always-served crispy chicken skin “cracker” with rosemary mascarpone and bacon jam. At this point, I switched to a nice Pinot Gris.
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