This looks awesome, my favorite teaser video from Next so far, and the menu I am most interested in. Let me know how it goes Pete! I might have to use this as an excuse to go back to Chicago for a few days.
"God sends meat and the devil sends cooks." - Thomas Deloney
Tonight is the night! Have fun Pete. Wish I couldn't say I'm jealous, but I am. Remember - Lot's of pics.
I am in the process of uploading the pics to imageshack now, dinner was amazing!
Ok here goes with crappy iPhone pics.
Table Setting (actual deer pelt)
#1: Foraging for roasted veggies and mushroom consume. (Roasted onion, garlic and maitake mushrooms = Delish!)
#2: Perserved fish two ways with pickles and pumpernickel (cured, cold and hot smoked trout, and then a rillet of fish = awesome x2)
#3: Assortment of Charcuterie (From left to right, Rabbit Pate, Elk Jerky, Deer Salumi, Veal Heart Tartar and finally the most amazing blood sausage)
#4: Perserved Carrot (Carrot placed in sawdust to preserve, served with fried carrot tops and onion with carrot juice sauce.)
#5: Scrambled duck eggs wrapped in raddichio with cured duck tongue to the right (Bacon and Eggs, phenomenal!)
#6: Guinee Fowl Terrine (meh...)
#7: Butter poached sturgeon sauced table-side with lemon-butter and caviar...mmmm GOODAH!!!
#8: Whole squab with oatmeal infused with foie gras (this was an ode to the original duck dish at the Paris 1906 menu...Amazing)
Candlelabra table setting used for the previous three dishes with my wife
#9: Assorted veggies presented in different textures (very good, nice balance of soft and crunchy)
#10: Dry-aged Bison tenderloin cooked on a rock served with a bearnaise infused leek and onion. (Very Noma-esque)
#11: Just when I was at my limit for savory dishes they place down a bone marrow dish...but this was a sweet marrow infused with sassafras, tasty!
#12: Best dessert I've had in a long time. Hot barley porridge with assorted toppings (cherries, walnuts, salted taffy, browned butter and sugar and mint)
#13: Spun Maple, I wasn't able to get a picture but basically they lay a trough of ice on the table and poor beautiful maple syrup on top in strips. They give you a wooden branch to begin rolling the maple around the stick to create an old fashioned candy.
This was one of my favorite menu's at Next, and probably ranks third behind Paris 1906 and Thailand. I would go back for this menu just for the Barley dessert, it was that good!
Looks awesome Pete. Hope you and the Misses had a great time.
Who you jivin' with that Cosmik Debris?
Wow! Awesome Pete, thanks for sharing this with those of us who would never get a chance to go. Looks amazing.
If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
-Cleon "Slammin'" Salmon