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Chowhounders in anticipation (Steve, Zora, Bill, Roe, & Lisa)
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The first course: lotus chips, caramelized pork rinds (in Chinese takeout box), mojito (in spritzer).
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Caramelized Pork Rinds
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Lisa prepares for a Mojito Spritz
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Jonathan reveals the secrets of the spritzer.
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Aaaah! Mojito!
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MMMM! Mojito!
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Passion Fruit Cocktail
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Chocolate Foie Gras Truffle (peanut encrusted chocolate around foie gras with a tamarind juice center).
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Cone with Tomato & Basil (minced tomato and basil in side, topped with the jelly/seed tomato center).
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Pineapple Ravioli, Cured Salmon, Avocado and crispy Quinoa
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Mango ravioli with trout roe and tomato seeds
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The chefs at work.
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Jicama Wraps with Tuna & Sesame, with Apples & Cabrales
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Deconstructed Glass of White Wine
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Cauliflower in Textures
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Caesar Salad
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Sushi 2003: Tuna with rice mousse Hot & Cold
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Corn on the Cob
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Baby Peach with Yogurt
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Watermelon with balsamic & olive oil, with lemon, with parmesan
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Hot & Cold Foie Gras Soup (in espresso cup)
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Sea Urchin with Pomegranate
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Guacamole & Tomato Sorbet (slices of avocado, tomato sorbet and crushed Fritos)
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Conch Fritters
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Making Cotton Candy Foie Gras
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MMMM! Cotton Candy Foie Gras!
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Frozen Mango Soup with Oysters
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Lobster Americaine (with eyedropper of lobster essence)
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New England Clam Chowder
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Sardines & Raspberries in a crust
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Meat & Potatoes (slices of Kobe beef, on top of whipped potatoes, with truffle infused napkin...for smelling while chewing).
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Watermelon Air
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Pina Colada
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Petit Fours (fruit cocktail, chocolate covered corn nuts, mango meringue, vanilla gelatin square)