Last night Nate prepared an Dinner for 20 guests at Tristan. The Special four Course meal was paired with wines from Grapevine Distributors. Nate started us off with a Chef's Compliment or amuse bouche of Sea Urchin Panna Cotta with American Caviar on Toasted brioche. Nate would introduce each course and was available to answer any questions during the dinner. The First course was a New Zealand Venison Carpaccio. It was sprinkled with the smallest sourdough croutons ever made, Pickeled mushrooms, juniper and Lemon aioli. The venison was more tender than any beef tenderloin carpaccio I have ever had. Delicious. The second course was the Aquerello Risotto , prepared from scratch with saffron and chinese five Spice. Tender and amazing. Melted in your mouth. This was no ordinary risotto. This was the best. For our Entree we had Hay smoked Flounder with potato gnocchi, sicilian olives, and piquello pepper coulis. The Hay smoked technique gives the fish a subtle smoked flavor but enhances the fish without overpowering it. IT was topped with a natural jus gravy that offset the crispy crust perfectly. The whole dinner was amazing and topped off with a Chai Tiramisu and gingerbread Martini. Chef Whiting says he does not create flavors but enhances them and that he is only as good as his ingedients.
