Dinner at The Kitchen

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First Course
Finally a Winner
Chilled Dungeness Crab Salad
Thai Pineapple “Curry”, Avocado, Pickled Hijiki and Cucumber Granita

Chef’s Notes: After a string of dismal seasons, our local Dungeness Crab season has opened with an amazing bounty. In celebration of one of the most beloved of local foods we present our vibrant Dungeness Crab salad. Alive with piquant flavors of Thai pineapple curry, mint and cucumber, this amazing salad will bring some brightness to the darker days of winter. Bon Appetit!!

The servings are small so you don’t gorge yourselves on the first course. After all, there are four more courses to go with an intermission that promises to stuff you with more food.


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Second Course
A New Classic
Pan Seared Potato Gnocchi
White Truffle Sauce, Parmesan Cream and Perigord Truffles

Chef’s Notes: Last winter, as Chef Kelly settled into his role at the helm of The Kitchen, he placed what seemed like a fairly ubiquitous dish of gnocchi on the December menu. Proving the old adage that something can be more than the sum of its parts, this seemingly simple dish became a runaway hit. Pan seared potato gnocchi nestled atop white truffle sauce, airy Parmesan cream and shaved Perigord truffles proved to be an instant classic. Welcome back…

My favorite dish. I love truffles, and this was truffle overload–AMAAAAZING! The bubbly Parmesan cream made it look like it came out of the dishwasher, sure, but every ingredient created a heavenly medley in my mouth. I wanted seconds so bad, but I knew I had to save room for the other courses.

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