Taco lunch with leftovers from our Mexican Sea Bass dinner.
White corn tortillas, sea bass, carrots & jalapenos & onions en escabeche, avocado, and cilantro.
I was saving this one. I don’t know why. Maybe because it was just so extraordinary? To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, ” Terrine of Hudson Valley Moulard Duck Foie Gras,” but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Thank you, per se, for one of the most memorable dishes of a lifetime.
What a fantastic pan! Here we’re flambéing Cognac for Steak au Poivre.
And I just love the look of this pretty pink pan sitting on the stove when it is not hard at work.
Thanks to Heather and the folks at blinQ! for this fabulous gift.
blinQ! – For people who love to cook up special moments, blinQ! Is the colorful ingredient that inspires creative living and entertaining.
The Pavlova at Balthazar is baked meringue filled with yogurt and mascarpone served with a silky warm berry sauce that is made to order. The meringue dissolves on your tongue, and with the sweetness of the meringue, the creaminess of the marscapone, the tart balance of the yogurt and the heavenly warm berries, this is really exceptional. John tells us that we are not the only ones who think so. Happy Bastille Day!
We loved Balthazar Restaurant in New York, including our waiter, John. The “Don’s 50th Birthday New York City Eating and Drinking Extravaganza” blog postings would not be complete without a picture of John (and Don).