Last Supper

My last night in the States and I thought I would spend it with good friends and family at Market Restaurant and Bar. The food was so good, I almost forgot to take pictures! We started the night off with Chilled Apple Cider Martinis and Spicy Dons at the bar with the bartender Brandi. The Sushi Chef, Frank, made us an off the menu sushi roll that was a great start to the evening. After tantalizing our taste buds, we entered into the main dining room where we were greeted by a chilled bottle of Pierre Morlet Champagne, compliments of my good friend Clark Jordan...Thank you Clark!

My roommates Brent and Lauren Navratil and me

We ordered our food, which apparently they completely disregarded and prepared for us a lovely four course tasting. By no means am I complaining!


For our first course, we enjoyed...

Starkrimson Pear Salad

Shaved Prosciutto di Parma, Belgian Endive, Pear-Roquefort Cheese Dressing

Maytag Blue Cheese Soufflé & Farmers' Market Asian Pears

Roasted Apple Pave, Toasted Hazelnuts, Butter Lettuce, Spiced Pear Chutney

Orange & Anise Glazed Duck Confit

Persimmon, Spaghetti Squash "Slaw", Cider Dressing, Cardamom-Orange Marmalade

For our second course, we enjoyed...

Charred Octopus & Chardonnay Braised Artichokes

Olive-Pepper Relish, Chopped Egg-Potato Salad, Preserved Lemon Dressing

Miso Glazed Black Cod & Japanese Eel Tempura

Garlic Sticky Rice, Leek-Carrot Stir Fry, Shiitake Mushrooms, Ponzu Brown Butter

Herb Roasted Rainbow Grouper

Chanterelle Mushrooms, Chili Whipped Garlic Potatoes, Caramelized Brussels Sprouts

For our third course, we all had a trio of entrees...

Entree Tasting [from right to left]

Cast Iron Roasted Domestic Wagyu Skirt Steak with Forest Mushrooms, Brussels Sprouts Roast, Béarnaise

Cabernet Braised Prime Beef Shortribs with Sweet Onion Puree, Sherry Glazed Cipollini Onions, Root Vegetable Roast

Hazelnut Crusted Pork Tenderloin with Bacon-Rapini Saute, Golden Raisin-Pear Chutney, Roasted Kabocha Squash

And finally, for our dessert course and my favorite, we savored...

Pumpkin

Pumpkin Bread Pudding Soufflé, Pecan-Oat Crisp, Brown Sugar-Bourbon Ice Cream, Raisin Puree

Apple

Spiced Sugar Beignets, Salted Caramel Milkshake, Apple Butter, Kabocha Squash

Butterscotch & Chocolate

Warm Chocolate Soufflé, Butterscotch Custard, Espresso-Bailey's Crunch Ice Cream, Pistachio Praline

I had an amazing time and thoroughly enjoyed everything! Some of my favorites would have to be the Maytag Blue Cheese Soufflé, the Miso Glazed Cod and Butterscotch and Chocolate dessert. The richness of the blue cheese soufflé was complimented perfectly by the sweetness of the persimmon/pear salad and apple pave. The Miso Glazed Cod was moist and flavorful and the eel tempura added a slight richness to an otherwise light dish. And what can I say about the Butterscotch and Chocolate dessert. Well I love dessert but generally find chocolate desserts too rich for me. However, this particular chocolate dessert was perfectly balanced. The house-made Espresso-Bailey's ice cream cleansed the palate after a bite of the rich chocolate soufflé and the butterscotch was light and creamy with the perfect amount of salt. Thank you so much to everyone for their efforts in preparing a fantastic last supper. It was much appreciated and I will miss you all!!!