more from mccrady's

nantucket bay scallop
bottagara, pineapple, mace, soy, banana, olive oil mousse

candied yam, blis trout roe, puffed sweet potato starch,
beer braised quince, benton's country ham
(of course we had to bring some Benton's to Sean's place)

poached squab breast
the flavors of root beer, golden egg, thai basil

The golden egg is made entirely of foie gras. When the shell cracks, the liquid interior spills like egg yolk into the broth... the root beer aromatics include basil, lavender, wintergreen, and fennel.

crispy milk bubbles
“crickle,” toasted milk, nutmeg, white pepper

mccrady's

Many thanks to the incredibly talented Sean Brock and the rest of the McCrady's crew for a great experience in Charleston over the weekend, complete with a visit to the farm on Wadmalaw Island. It was an absolute pleasure to be part of the guest chef dinner series, and we were all blown away by their hospitality. Also thanks to everyone who came out for the dinner-- it was an honor to cook for such a great group of guests.

Read a little more about it here... we'll post some images later on. (Right now we're busy prepping for tonight's local lamb dinner...)

truffles... 11.25.08

Here are a few shots from our first truffle dinner at Town House, sure to become an annual event... To view the complete menu with Charlie's wine pairings, click here.

eggs and truffles (one of two variations)

foie gras with the classics
brioche, black truffle, apple, sweet wine

acquerello rice, parmesan, black truffle, pine nut, egg yolk