Every Sunday night, Craigie on Main puts on their Chef’s Whim tasting. They accommodate any dietary restrictions by offering options such as vegetarian or pescatarian, but for the most part it’s whatever the kitchen feels like turning out. On our last trip to the Chef’s Whim, Mr. E went with the pescatarian option and I went with the all in (GIVE ME THAT MEAT!!!!).
amuse – house-cured Sockeye salmon, horseradish cream
The most delicate terrine with pickled vidalia onion and a beer caraway sauce
Yellowfin sashimi with sweet pea coulis, pickled mustard, and ramp kimchi
Grilled black bass with lobster and curried spinach
Pork 2 Ways – slow roasted neck with pickled cherries, carrots,
greens, and maitake mushrooms and a spice crusted rib
Grilled octopus, wheat bulgur, and cipollini onions
Cornmeal blondie with corn, peaches, with noyau ice cream and butterscotch
Dark chocolate marquis with beet and white
chocolate swirled ice cream and beet hibiscus coulis
This came at a good time, as Mr. E and I have vowed to be come more active participants in our own kitchen. Be on the lookout for more of recipe sharing posts coming up!