Thursday, March 8, 2012

Date Night

Friends are back from their six-month honeymoon. The husband landed a job at Bonny Doon Vineyard in north Santa Cruz, CA. He began right around the same time as new Chef du Cuisine Ryan Shelton. Ryan comes from several years as an innovative pastry chef under chef Bruno Chemel, first at Chez TJ in Mountain View, CA, then from Baume in Palo Alto, CA.

Decided to eat a sampling from Chef Ryan's second night at the head of Cellar Door (soon changing names to Le Cigare Volant):
Boquerones (Spanish Sardines)
Popelouchum Asparagus Soup
Glaum Ranch Circulated Egg (low and slow, like sous vide)
Spring and Baby Vegetable Salad
Crispy Brown Rice with Miso Glazed Root Vegetables (Arugula Tempura)
38 degrees North Lacquer Duck Leg with Orange Anise
Assorted Cheeses
Strawberry "Thaw" Custard (with liquid Nitrogen). This was one of the top five most fun desserts I've had. It was a great way to end our "date."

The aim is that Chef Ryan Shelton will earn Cellar Door at Bonny Doon Vineyard it's first Michelin Star. Given the sources for wonderful, fresh ingredients are within 50 miles, he's at an amazing location to produce a Michelin Star for the area. He just needs to keep working, challenging himself, surrounding himself with good people; and as Thomas Keller says, (paraphrasing) 'You're not just cooking for today, you're cooking for your legacy.'

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