Hors d'oeuvres were passed as well as red and white wine. It was a cold and a bit windy so Mertz and I were able to find a table that was a bit sheltered. The first sampling we had were the Arancinis (Italian rice balls). These were no ordinary arancinis, they were superb! We couldn't get over how amazingly crisp they were outside, salty (which we both loved) and tangy inside from the lemon which was very different from any arancinis we've had in the past. It was genius. Another appetizer passed around was the Potato Pancake that had coriander, cardamon and cumin topped with Crème Fraîche. We had a few of those along with the third hors d'oeuvre; Shrimp flavored Tapioca Crisp topped with shrimp and crab salad.
While we waited for dinner, they offered a tour of the lot on the little trolleys. Mertz and I passed because it was getting too cold and even colder on a moving vehicle. Instead, we chose to continue enjoying the hors d'oeuvres and wine until it was time to enter the tent for dinner. We were a bit slow in entering and were unablel to find 2 seats together so we opted for seats across from one another. One of the servers approached Mertz and asked if we would like to move as she was able to ask people to kindly slide over and make available 2 seats together. That was very thoughtful. Speaking of the staff, they were all professionals and most of them aspiring actors. The table setting was gorgeous and elegant. Everyone had a signed menu mounted on wood. The plates were to sit on a film canister. Chef Jessica Koslow welcomed everyone and did a short introduction and explanation of the food.
This elegant 4 course dinner came with wine pairing which made it more enjoyable. Our first course was a Three-leaf Salad, winter citrus, turmeric labne and lacto-fermented jalapeño. Mertz especially loved the citrus flavor. Our second course was Local Scallop in the Shell with nasturtium capers, nasturtium flowers and fermented yuzy-kosho. It was silky delicious. I was especially proud of Mertz who wasn't sure if she could even try the uncooked but well marinated scallops. She did and she ate every bit of it. The main course was a wonderful Skirt Steak with preserved lemon and pickled rose hip salsa verde, dried lime saag and crispy romanesco. The steak was tender as a marshmallow. The spices used in the sauce had an Indian flair which made it so different and totally exciting.
Dessert: Anson Mills Graham Cracker Tart, rhubarb kumquat Sqirl jam, chocolate and caramel, dehydrated raspberries. It was a bit of a struggle to cut the dessert so the gentleman next to Mertz suggested we turn it upside down which made it easier. I thought the best way would have been to eat it like a pizza; pick it up and use your hands but since I was at this elegant setting, I restrained myself. The crust was very good and the rhubarb and the kumquat jam was very nice, not sour at all but just enough tartness to go with the gooey chocolate. I had no trouble consuming the whole thing.
Chef Jessica Koslow made her rounds. We had a few words with her and Mertz gave her one of her homemade tomato jams. She was most appreciative. I never take selfies but I thought it would be nice to have a picture of the 3 of us so I took a picture for posterity.
At the end of the evening we asked if we could take the beautiful flowers home if they were just going to discard them. We were told that the vases belonged to Warner Brothers but we were free to take the flowers home so we did choose a few. As we exited the tent, we were treated to a large Priceless Black Bag which held a nice bottle of 2013 Cabernet Sauvignon. I was impressed with the bottle that was embossed with the Priceless Table and Mastercard logo.
I want to thank Mastercard for another wonderful elegant event, Warner Brothers for hosting it and of course a big thank you to Chef Jessica Koslow for a job well done.
