We have marvelous friends (more like family) who, for some unfathomable reason, decided to host a New Year’s Eve dinner and invited us to help cook (the unfathomable part of it was letting us help cook). What that really meant, of course, is that they allowed us into their kitchen to create a gigantic mess. Who does this, other than family?
Anyway, the huge mess we created did actually result in a delicious dinner. The menu was as follows:
Apple Rutabaga soup (served with 2008 Louis Roederer Cristal)
Royal Petrossian Caviar station
Tuna Fire & Ice (served with Mountain Field Treasure Junmai Sake)
Foie Gras on brioche (served with 2017 Bouchard Père & Fils Chassagne-Montrachet)
Uncrab Cakes with Crab (served with 2017 Paul Hobbs Chardonnay)
Wagyu and Marrow Bones (served with 1998 Rudd Estate Jericho Canyon Cabernet Sauvignon)
Bûche de Noel (served with 2003 Chateau d’Yquem Sauternes)
New Year’s Eve itself was celebrated with a bottle of 2006 Pol Roger (Winston Churchill’s favorite champagne)
I wish I could say that I didn’t eat after that for a month, but, alas, that is simply not true.
As consolation for not being able to go to Hawaii over holiday break (a First World problem, I know), we celebrated New Year’s Eve with dinner at one of our favorite restaurants, Métier, the younger sibling of Kinship, headed up by Chef Eric Ziebold and his wife, Celia Laurent.
To our delight, the kids decided that they would rather have dinner with their parents than hang out with their friends to celebrate the new year (I suspect us raving over the food had something to do with it).
We think Eric is one of the most gifted chefs we have ever encountered, and he certainly performed beyond our expectations once again. Once we arrived at the main dining room, we began with an Avocado Carpaccio with persimmon glaze, shaved radish, minced brioche croutons, and Ossetra caviar.
Next up was a Russet Potato Pancake with braised quince, spiced crème fraîche, smoked salmon roe, and pumpkin coulis. Who knew something as rustic as a potato pancake could taste so elegant and delightful?
Koshikari Garlic Fried Rice with aoyagi clam ceviche, marinated bok choy, crispy shitake mushrooms, and yuzu kosho-clam broth followed. No further words are needed.
The most impressive dish of the evening was a Confit of Savoy Cabbage Agnolotti served with roasted Brussels sprouts, hazelnut broth, and Périgord truffles. The dish was impressive because to be able to create an agnolotti that tasted of essence of cabbage is a superb feat of creativity and cooking.
Chatham Bay Cod En Persillade was next, accompanied by hay smoked leeks, celery root, pickled celery branch, and Maine lobster bisque. Heavenly.
And, in case you weren’t quite full enough, the Métier Borscht was served, complete with a grilled Martin Farm beef calotte, heirloom beet tapenade, tempura, and à la Grecque and beet-infused beef consommé. Amazing.
We ended this delightful meal with a Vanilla Olive Oil Parfait served with citrus salad, Meyer Lemon curd, blood orange sorbet, and Niçoise olive meringues. As Jim said, “For a non-chocolate dessert, this was amazing.”
Service throughout the evening was friendly, unobtrusive, and skilled. It was truly a memorable way to celebrate the end of 2018 and the beginning of 2019!