With this being visit #11, one might ask what’s the point of continuing to describe the meals at Kitchen Table. My response would be that even though the ingredients list may not appear to be much different, Chef James is always coming up with new ideas so that there will always be something new to appreciate. That was certainly the case on this visit.
I started off with a glass of nice French champagne in hand when the small bites started to arrive. As we did a few weeks ago, we started off again with Cornwall oysters. The oyster was garnished with grapes, water celery and bergamot granita. This was even better than last time.
The next two snack favorites were the same as they are always: the dehydrated puffed potato starch with salmon, crème fraiche, fresh chives and brown sugar; and crispy chicken skin with rosemary mascarpone and bacon jam.
The next snack was a change from before, although it looked almost the same. I shouldn’t have been surprised that with the prior small bites having some sweetness, this course (which used to be sweet) was savory: cod roe was salted, cured over hot oak wood and then whipped into a dip. ON top was some scallop roe that have been lightly cured and smoked as well. This was finished with a little lemon zest and black pepper. This made for a nice spread for the Parker House rolls.
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