Heitz Cellar Dinner at The Tasting Room.
Tasting notes coming soon.
This was basically a practice session for my wife and I to take pictures and notes while dining. We're going to Chicago in June and want to have a moderate idea of what works and what doesn't to chronicle our culinary adventures.
The pictures were surprisingly the easy part. Granted our first dish was poorly captured, but after I figured out that the focus needed to be manually adjusted (using the Macro mode on our digital camera), the rest of the pictures turned out pretty well. Granted they don't have the style and composition that's going to land me in Gourmet anytime soon.
Taking notes and documenting the experience, however, was surprisingly difficult. I'll be leaving this task to my wife who has a far better vocabulary and an uncanny ability to nail down exactly what she's tasting in a precise and descript manner. Do you know how hard it is to pick out the subtle taste of nutmeg in a dish heavily spiced with cinnamon? Plus the fact that I can't read my own handwriting....
So without further ado, we present our very first photo journalistic submission to Gastronomic Fight Club.
The Bistro turned Dining Room
Seared Scallop marinated in Sake
Braised Pork Belly w/ Apple Vanilla Risotto Cake
Roasted Fennel Salad w/ Seared Tuna & Saffron Sorbet
Seared Tenderloin Beef w/ Tomato Confit on top of Gorgonzola, Caramelized Onion Potato Gratin