[Pink Pig Time Machine: November 21, 2016]
Just about a year since Daniel Humm took over the reins at the Flatiron masterpiece from Kerry Heffernan, here was the tasting menu (and what a lot of time and changes in the last ten years).
In particular, how very pointedly French Humm's cooking was ten years ago.
Wild langoustines, bouillabaisse gelée, peekytoe crab
Egg with sea urchin, caviar, scallop chaud-froid, Meyer lemon tuile
Turbot with seafood coquillage, zucchini scales
Nova Scotia lobster, Chantenay carrots, Gewürtztraminer foam, soy reduction
Patridge, sautéed foie gras, pain d'épices, apples, butternut squah purée, chestnuts
Les fromages: Sbrinz, Délice de Bourgogne, Fourme D'Ambert
Pumpkin cheesecake, ginger bread
Rum and raisin ice cream
Sylvie Spielman Riesling Kanzelburg, Grand Cru 2001
Something my diary calls "Kalcher 5" as a dessert wine. No idea what that was--maybe I'm slow. Any ideas?