{"id":3009,"date":"2019-01-17T09:22:14","date_gmt":"2019-01-17T14:22:14","guid":{"rendered":"http:\/\/mayliang.us\/?p=3009"},"modified":"2019-01-17T09:22:21","modified_gmt":"2019-01-17T14:22:21","slug":"2018-new-years-eve-dinner-at-metier-washington-dc","status":"publish","type":"post","link":"https:\/\/mayliang.us\/?p=3009","title":{"rendered":"2018 New Year’s Eve Dinner at M\u00e9tier (Washington, DC)"},"content":{"rendered":"\n

As consolation for not being able to go to Hawaii over holiday break (a First World problem, I know), we celebrated New Year\u2019s Eve with dinner at one of our favorite restaurants, M\u00e9tier, the younger sibling of Kinship, headed up by Chef Eric Ziebold and his wife, Celia Laurent. <\/p>\n\n\n\n


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).<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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avocado carpaccio<\/figcaption><\/figure>\n\n\n\n

Next up was a Russet Potato Pancake with braised quince, spiced cr\u00e8me fra\u00eeche, smoked salmon roe, and pumpkin coulis. Who knew something as rustic as a potato pancake could taste so elegant and delightful?<\/p>\n\n\n\n

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russet potato pancake<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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koshikari garlic fried rice<\/figcaption><\/figure>\n\n\n\n

The most impressive dish of the evening was a Confit of Savoy Cabbage Agnolotti served with roasted Brussels sprouts, hazelnut broth, and P\u00e9rigord 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.<\/p>\n\n\n\n

\"\"
confit of savoy cabbage agnolotti<\/figcaption><\/figure>\n\n\n\n

Chatham Bay Cod En Persillade was next, accompanied by hay smoked leeks, celery root, pickled celery branch, and Maine lobster bisque. Heavenly.<\/p>\n\n\n\n

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cod en persillade<\/figcaption><\/figure>\n\n\n\n

And, in case you weren\u2019t quite full enough, the M\u00e9tier Borscht was served, complete with a grilled Martin Farm beef calotte, heirloom beet tapenade, tempura, and \u00e0 la Grecque and beet-infused beef consomm\u00e9. Amazing.<\/p>\n\n\n\n

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m\u00e9tier borscht<\/figcaption><\/figure>\n\n\n\n

We ended this delightful meal with a Vanilla Olive Oil Parfait served with citrus salad, Meyer Lemon curd, blood orange sorbet, and Ni\u00e7oise olive meringues. As Jim said, \u201cFor a non-chocolate dessert, this was amazing.\u201d <\/p>\n\n\n\n

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vanilla olive oil parfait<\/figcaption><\/figure>\n\n\n\n

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!<\/p>\n","protected":false},"excerpt":{"rendered":"

As consolation for not being able to go to Hawaii over holiday break (a First World problem, I know), we celebrated New Year\u2019s Eve with dinner at one of our favorite restaurants, M\u00e9tier, the younger sibling of Kinship, headed up by Chef Eric Ziebold and his wife, Celia Laurent. To our delight, the kids decided […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,4],"tags":[327,328,507,508],"class_list":["post-3009","post","type-post","status-publish","format-standard","hentry","category-family","category-holidays","tag-family","tag-holidays","tag-metier","tag-new-years-eve"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-Mx","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/3009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3009"}],"version-history":[{"count":2,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/3009\/revisions"}],"predecessor-version":[{"id":3011,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/3009\/revisions\/3011"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}