Dinner at the Driskill
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Email: Jennie at Roman Reign dot com.
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I had met the Chef Jonathan Gelman and crew at many previous events, but Friday night was the first time I had the great pleasure of dining at the Driskill. You might remember some of my favorites from the Driskill such as the cilantro sorbet at Chef Throwdown and the beautiful and delicious petit fours served at Big Bubbles and Reds. Get ready for some other rockin' dishes. Get a napkin to wipe up your slobber.
Stuffed Medjool Dates - bacon-wrapped, stuffed with manchego cheese, and smoked Spanish chorizo. Served on red pepper charmoula, these dates are better than the romantic ones. The crispy bacon is perfect, I mean just perfect, with the red pepper charmoula. The addictive charmoula was so addictive I dipped my bread in it. I would have licked the bowl clean, but it is kind of a funny shape for that.
This is the Tartares and Torchon - Ahi-plum, Beef Tartare with Strawberry Relish, and Foie Gras with Caramelized Banana. As a lover of both foie gras and caramelized bananas (I use them in the Wells Banana Beer and Nutella cupcakes), this dish was certainly different and delightful. The richness of the foie gras blended with the sweet banana gave it an interesting texture. As the foie gras and banana were somewhat similar in size and texture, it was as if one was eating an incredibly rich banana.
Pan Seared Diver Scallop on top of a Petite Crab Cake, Chive Hollandaise, Organic Herbed Orzo was served to @windaddict. The scallop was incredibly tender, buttery (I've seen how the Driskill sears scallops before. They are not afraid of the butter.), and utterly delicious. While there's no photo, I had the Honey-Glazed Buttermilk Fried Bandera Quail, served with “Red Beans & Rice” and Bordelaise.. The crust on this quail was unbelievable. It was crunchy, sweet, and incredibly flavorful.
One of the themes that might have noticed after all these photos is that the Driskill takes great care and pride in the presentation of their desserts. I was completely mesmerized by their confection display at Big Bubbles and Reds, and the presentation of this Chocolate Raspberry Gateau was no exception. The chocolate ganache with Chambord is hiding several surprises including the chocolate gateau (cake), dark chocolate mousse, and raspberry custard. While the presentation was almost too pretty and perfect too eat, this dessert is too awesome to not eat. Thank you to the Driskill and Chef Jonathan Gelman for surprising us with such fabulous dishes.
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