I had a great time working with Chris and his team in the kitchen at Noca the other evening. We were able to put out some fun dishes which worked really well with the cocktails of Jim Romdall of Vessel in Seattle. Jim and I have been teaching a class together marrying cocktails with modern cooking techniques applied to desserts, and so it was fun to change things up and do it on the savory front. These are the dishes, and yes, there is one dessert, a take on my summertime breakfast, cornflakes and berries.
Chef’s Bar Bites with Ideas in Food
Thursday, July 1, 2010
Hot Spring Egg
Crispy Potato Gnocchi, Noca Guanciale $9
Confit Chicken Wings
Indian Spiced Watermelon, Pickled Rind, BBQ Sauce $8
Clams Casino Agnolotti
Arugula, Lemon, Vermouth $9
Miso Marinated Rib Eye Cap
Dr. Pepper Carrots, Charred Scallions $12
Cornflakes and Berries $7
Cocktails by Jim Romdall $12
Kiss Me Kate
Bourbon, Ramazzotti Amaro, Cinnamon, Flamed Orange Garnish
Cucumber Lime Swizzle
Martin Miller’s Gin, Lillet Blanc, St. Germain, Lime, Cucumber, Soda
Rosemary Paloma
Partida Blanco Tequila, Lime, Grapefruit, Rosemary, Soda
Sazerac
Rye Whiskey, Bitters, Absinthe
Corpse Reviver #2
Martin Miller’s Gin, Cointreau, Lillet Blanc, Lemon, Absinthe
Eliot Wexler, the owner and visionary of Noca and a good friend, took the pictures of the food and drink.
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