My last visit was in mid-March, still very much in the late winter/early spring menu time period. It was now time for a mid-summer visit. Since I was dining solo again, I went for the later seating, especially since it was my flight arrival day. Inspired by my last visit to Kitchen table, I found a white Rioja that I wanted to give a try. It wasn’t quite as good, but it still was nice enough to have with dinner.
The meal started off with the return of a favorite ingredient of mine – fried corn silk. For this dish it garnished a Golden Nugget oyster from Washington State. This sits on a sweet corn panna cotta and a piece of crispy speck (Applewood smoked). The final garnish with the silk was a celery leaf. The slight crunchiness and sweetness made the bite much more interesting than just having mostly oyster in the bite.
At the bottom of the bowl, there was a kombucha gelée (tea made from stems and leaves). There was also a small dollop of tofu cream. Diced carabinero (Spanish scarlet prawn) was placed on top of the gelée, along with a froth made from a broth based on the cleaned prawn heads. The noodles were crispy rice noodles, dusted with nori and phytoplankton.
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