The What: Artisa Kitchen Supper Club
The Where: The Fridge Art Gallery, Washington, DC
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- Deconstructed olive. Tasted like the dredges of a dirty martini.
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- Purple Potato Chinese gnocchi.
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- Beet salad with goat cheese fondue, gelee, balsamic glaze, and pink grapefruit.
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- Fennel wrapped in Virginia ham with shredded green apple salad and a citrus vinaigrette.
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- Pumpkin (or was it carrot??) soup with cinnamon foam and some kind of delicious oil.
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- Lamb sous vide with spaghetti squash and garlic paper.
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- Scallop topped with hazelnut, with truffle powder and some kind of puree…
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- Rabbit ravioli with a chanterelle ragout. Sorry, Thumper.
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- Cod terrine with microgreens.
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- The pork belly.
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- Champagne sorbet made with liquid nitrogen, a la Richard Blais.
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- Bubbly.
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- Dessert: saffron cream, dark chocolate truffle covered in cocoa, candied carrot over a carrot/raisin bread.
