Tasting Menu 91

My wife and I had a amazing meal at 1515 market last night. Gene the owner invited us in for some food and wine. The best plate by far was the seared scallop with huitlacoche puree. I have not seen the corn mushroom since I worked at the Rattlesnake grill about 1o years ago. It is a underutilized ingredient. Basically they leave sweet corn out in a warm environment. Eventually a mold or mushroom will grow on the outside. It has a deep sweet flavor to it that complimented the scallop dish perfectly. I would say it was one of the better meals I have had in a while.

Coconut Grouper
Watermelon pop rocks, mint from the garden, dashi gelee

Compressed heirloom tomatoes
Garlic, dandelion leaves, Tasmanian pepper caviar

Chorizo
Brioche, plantain, fried quail eggs

Tiramisu ice cream with frozen lady finger dust

Made tableside with liquid nitrogen

Tasting menu 61

I just bought a dehydrator this week so I will be playing around with some new textures. We have a charity event on Saturday this week with a Cowboy theme. I know I live in Colorado but can we please stop the Cowboy shit. I am going to do a campfire smores ice cream with liquid nitrogen. We also have a school demo at Palmer elementary on Monday.

Flexible parsnip
Popped wheat, maple jell, grilled carrot marshmallow

Tiger shrimp powder
Cocktail caviar, dashi granita, horseradish bubbles

Crispy soy wrapped Kobe beef
Smoked milk pudding, granny smith apple, shitake leather

Homemade eggnog ice cream
Rolled in frozen sugar cookie powder
Made table side with liquid nitrogen