Winter 2009: Quinones at Bacchanalia

Atlanta, GA

Food

1. Cheese straws
2. Puff pastry with herb & gruyere
3. A "shot" of lemon/celery cream soup, olive oil & onion relish, crispy pork chichorrones
4. Five breads: homemade sourdough, multi-grain, biscuit, rye/poppy, rustic white
5. Lightly cured hirami flounder with radish, fennel and shiso
6. Foie Gras terrine with spiced pear consummer and peanut caramel
7. A "shot" with oysters in a cauliflower soup with caviar and truffle
8. Buttery popovers
9. Loup de mer (fish) in a butter sauce with parsnip and pickled apples
10. Duck with kale, chanterelle mushrooms and bacon
11. Veal three ways: sweetbreads, loin, and braised cheek, served with a vegetable mix
12. Cheese course of carolina moon, vanilla poached apricots and brioche
13. Quinones egg nog and gingerbread man
14. Deconstructed Mississippi mud pie with coffee ice cream
15. Six small desserts: almond brittle, hazelnut meringue, pear drop shortbread, madeline topped with powdered sugar, fudge, and coconut macaroon

Musings