Wednesday, June 15, 2011

Plum

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I was sent to Plum for a review in SFWeekly, then again for San Francisco Magazine, only a couple of weeks later. I think they thought I was stalking them. Turns out, one of my friends has a crush on someone who works there, and keeps wanting to go for drinks. Now they are really going to think I'm a stalker. I swear I'm not. Here's some of the beautiful food they are making. From top left:

1. Sonoma duck with chanterelle, leek, turnip, chestnut
2. Chef Charlie Parker
3. Monterey squid with smoked lentils, artichoke, fennel, grapefruit
4. Making the Leeks Vinaigrette (with some big ass tweezers): fresh goat cheese, ash, radish, cress, radish and arugula flowers
5. Young carrots, New Zealand spinach, shallot, brown butter, hazelnut
6. Sous Chef Erik Harrelson
7. Graham cracker cake, citrus, buttermilk ice, toasted meringue
8. Pastry Chef Deanie Hickox
9. Cheesecake in a jar, sour cherry, almond-teecchino crumble

Dinner at Saison

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This wasn't for a job; I just had dinner there. I'm still trying to figure out how to describe some of the things we ate, which were definitely interesting. Just difficult to describe. Sometimes when I dine out I try to memorize the flavors and textures of a dish so I can try to recreate something similar at home. I can tell you right now there isn't a snowball's chance in hell I could do that with any of these dishes. Everything was so complex and layered (and tiny) with miniscule bits of herbs and droplets of different flavors to change how you experienced each bite. That's about all I can come up with for now.