Plum Preview Dinner # 3 at Il Cane Rosso, 2 Monday's ago. What a great night that was. It was nice to see the Master Chef Daniel Patterson in his element. He really delivered a menu that highlighted his abilities to create the most delicious savory dishes and show his soft and sweet side as well.
The table first got a most righteous snack of crisp chicken skin dosed with seaweed powder. It was momentary and fantastic. We were a group of robust diners at this table. 3 Bears and a skinner, tall guy to be exact. But we still managed to share graciously.
Then came our own dishes of warm smoked black cod- potato puree with a grilled pepper wild fennel relish and olive oil cracker. The dish was delivered at the most perfect temperature, warm and edible. And boy, did we chow down.
You can imagine our delight when the next dish, a cauliflower glazed with lemon & garum, bulghur, and a dandelion salsa verde arrived. Here was that sweet side I was referring to. It balanced out the previous course and was great preparation for what was up next.
This time, slow-cooked pork shoulder, turnip-apple miso and fresh seaweeds. It screamed Peter Brady, 21st Century Style. It was cooked preciously the way you handle that meat. That plate looked incredible as with all the dishes of the night. everything was so thoughtful and full of subtle and intentional detail. It also helped to have a very delightful server to enhance the whole experience.
We stumbled over to Slanted Door for a nightcap and a chance to reflect on our great meal. Although the fog was thick that night and the air very cool, our bellies kept us warm. We toasted one another a true and happy "Cheers!"