Folie en Food NY

photo-66MadisonPark Onze it. Quatorze-course tasting adventure. Pricey. Priceless.

Eleven Madison Park Menu, March 2014:

~Savory black and white cookie
Chartogne-Taillet Brut Rosé, Merfy Champagne, France

~Oyster Vichyssoise and caviar
~Marinated Scallop with apple, lime, and water chestnut

~Beef tartare with caviar and smoked bone marrow
~Pastrami with pickles, rye, mustard, and cranberry
Bellwether Legacy Brut Cider, Trumansberg, NY

~Cured Foie Gras with sunchokes and fermented mustard greens
Domaine Weinbach Pinot Blanc Reserve, Alsace, France

~Waldorf salad with celery, cranberries and walnuts
Domaine de Belliviere Loire Valley, France

~Poached lobster with razor clam, sea urchin and kale
Isabelle et Denis Pommier, Premier Cru Chablis, France

~Braised celery root with black truffle
ça del Baio Barbaresco Piedmont, Italy

~Duck broth with sausage and Gruyère
~Roasted duck with lavender, honey, rutabaga
Domaine Monier Perreol, Rhone Valley, France

~Various desserts. Chocolate pretzels. Cookies. Baked Alaska

Then, the next day:

Grilled lobster lunch with friends at ABC Kitchen. Specially good.
Roasted octopus, striped bass downtown at Colicchio and Sons. Delectable.

Memories of a Mad March Birthday Weekend. Indelible. Folie en food!

Red Cabbage Pepper Braise

In a large deep skillet, brown 1 Vidalia onion, thinly sliced in a little olive oil and pat of butter. Add a julienned yellow pepper and green chili pepper. Brown. Add shredded leaves of a small red cabbage and stir fry for a few minutes. Season with crushed black pepper, thyme, garlic powder. Stir. Add balsamic or red wine vinegar, tabasco, mango chutney to taste. Stir over medium heat. Reduce to simmer until all veggies are tender. Add sesame seeds. Stir and serve as a side to pork tenderloin or as a main dish with rice.