Some pictures from my latest dinner at Manresa: my most recent, this week. There is a grace and lightness to David Kinch, a love of the garden and an elegance. The meals sometimes substantial in length are never heavy. The star of this line of dishes was the Spring Lamb, Pickled Tongue, Smoked Date with Cumin Seed, Roasted Carrots, and Braised Letter. Also a wonderful Black Bass and Octopus with Clam Juice perfumed with Coriander and Leek. It is hard to classify David Kinch who brings together all of the streams that influence contemporary cuisine: modern French (a la Michel Bras), Catalan, Japanese, Garden to Table, and Tail to Snout. But the dishes never seem forced, but inspired. And, best of all, every time I have eaten at Manresa, Chef David Kinch has been in the kitchen cooking. Let us hope that Las Vegas never comes calling.
Manresa has expanded its dining room, and in the process have become more distinctive and architecturally interesting. Even my photos look better. They have a most creative cocktail menu.
An amuse from Manresa's Love Apple Farm:
Manresa's iconic elemental poached oyster: all of the flavor, none of the slime:
A reprise of the Abalone and Raw Milk Panna Cotta from an early meal:
A vegetarian dish of spring: Pea and Strawberry medley:
The late spring version of "Into the Vegetable Garden," now with nasturtium. Sweeter than the winter version:
A splendid and elegant aquatic dish: Black bass with octopus, clam juice, perfumed with coriander and leek and young squash shoots:
The best dish of the evening was spring lamb, its pickled tongue, smoked date with cumin seed, roasted carrots, and braised lettuce. One of Chef Kinch's most creative creations. An inspiring composition:
Our intermezzo was Acai granita, Lemon Cream Soup, and Yogurt sorbet. Cool and sweet:
Finally dessert, a continuation of the intermezzo: Yogurt mousse and passion fruit curd, poached rhubarb with strawberry sorbet:
Willows Inn Summer ’14 – Elemental
1 month ago