Even in mid-winter, I can never predict what will appear on the ingredients list at Kitchen Table. With the reliance on what’s good from the local purveyors, plus what might have been harvested or preserved from their farm, different ingredients may show up in the dishes for the evening.
We started off with the first bite featuring golden and purple beet root both cooked, with marigold apple, bergamot granita, and wild fennel pollen. This was earthy but light and tasty.
Next up was the familiar potato starch crisp with smoked salmon, brown sugar and chives. It was a nice way to ratchet up the flavor and texture intensity from the first dish.
Next up was the signature crispy chicken skin with rosemary mascarpone and bacon jam.
For this course, the Parker House roll was accompanied by salted and smoked cod roe whipped brown butter and lemon zest.
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