The Bon Vivants were invited to a private chef's tasting diner in Quattro's private wine cellar adjacent to the kitchen and very secluded from the main dining. Dimly lit with floor to ceiling wine displays, cases of wine lining the walls, and candle light on the only table in the room, this venue makes for the perfect romantic dinner or private chef's dinner.
BRUSCHETTA with assorted accompaniments
The evening began with gracious introductions of everyone who would be making our evening a special experience: from the water service to the restaurant manager; we were welcomed as if guests in a home. The service began with warm, freshly baked Ciabatta and an assortment of in-house made pickled vegetables, chef's recipe pesto, and imported olives. It was immediately clear that this introduction to the cuisine was meant to make an impact. The pickled vegetables were delicately sweet yet perfectly balanced with the vinegars while maintaining a crisp texture. The pesto was very flavorful but not overly rich, clearly very fresh and held a delicate smoothness uncommon in other pestos. The olives were those that one reads about in literature classics from the ancient worlds. No salt was needed to release their natural flavors.
The evening began with gracious introductions of everyone who would be making our evening a special experience: from the water service to the restaurant manager; we were welcomed as if guests in a home. The service began with warm, freshly baked Ciabatta and an assortment of in-house made pickled vegetables, chef's recipe pesto, and imported olives. It was immediately clear that this introduction to the cuisine was meant to make an impact. The pickled vegetables were delicately sweet yet perfectly balanced with the vinegars while maintaining a crisp texture. The pesto was very flavorful but not overly rich, clearly very fresh and held a delicate smoothness uncommon in other pestos. The olives were those that one reads about in literature classics from the ancient worlds. No salt was needed to release their natural flavors.
CAPRESE
The evening's first course was a Caprese salad comprising of Buffala Mozzarella with roasted pine nuts, Kale leaves, English peas, haricot verts slices, and freshly crushed black pepper. Complemented with balsamic and green pea puree, this dish was not only a dazzling display of ingenuity but also extremely flavorful with balanced textures. The secret is in having exceptionally fresh and unaltered ingredients that pair well together.
The evening's first course was a Caprese salad comprising of Buffala Mozzarella with roasted pine nuts, Kale leaves, English peas, haricot verts slices, and freshly crushed black pepper. Complemented with balsamic and green pea puree, this dish was not only a dazzling display of ingenuity but also extremely flavorful with balanced textures. The secret is in having exceptionally fresh and unaltered ingredients that pair well together.
SALMON SASHIMI with burrata, raw organic yolks, and pickled vegetables
The chef then presented us with an experiment with a request that after dinner we would share our perceptions: Grade A cold smoked sustainable Verlasso salmon sashimi, burrata, pickled yellow and orange carrots, organic egg yolks and fresh herbs. The balancing contrasts of textures, colors, and architecture make this dish truly unique: the white burrata , soft in texture juxtaposes against the blackened hard plate; the wide, curved, horizontal strips of soft sashimi ying/yangs against the thin, vertical, angular and crisped pickled carrots; the yolk comprises the beginning of life and the plated sashimi, the end. The egg also contrasts the burrata. Life is very much represented in the dish. The sashimi was extremely delicate yet rich in flavor with a very distinct and noticeable essence of smoke (something very much loved in Texas!) - another great innovation! The burrata opened and oozed its creamy center to blissful delight and when the yolks broke, all elements of the dish were enhanced with a new dimension to the flavor profile. Philosophical and artistic, as well as one of the best dishes of the evening, this represents a level of innovation, creative presentation of philosophical thought and artistic imagination never before witnessed by the Bon Vivants.
The chef then presented us with an experiment with a request that after dinner we would share our perceptions: Grade A cold smoked sustainable Verlasso salmon sashimi, burrata, pickled yellow and orange carrots, organic egg yolks and fresh herbs. The balancing contrasts of textures, colors, and architecture make this dish truly unique: the white burrata , soft in texture juxtaposes against the blackened hard plate; the wide, curved, horizontal strips of soft sashimi ying/yangs against the thin, vertical, angular and crisped pickled carrots; the yolk comprises the beginning of life and the plated sashimi, the end. The egg also contrasts the burrata. Life is very much represented in the dish. The sashimi was extremely delicate yet rich in flavor with a very distinct and noticeable essence of smoke (something very much loved in Texas!) - another great innovation! The burrata opened and oozed its creamy center to blissful delight and when the yolks broke, all elements of the dish were enhanced with a new dimension to the flavor profile. Philosophical and artistic, as well as one of the best dishes of the evening, this represents a level of innovation, creative presentation of philosophical thought and artistic imagination never before witnessed by the Bon Vivants.
POLENTA with cream, porcini, and fried egg
Chef MAURIZIO FERRARESE is from the north of Italy and many of his ideas come from his home. Using the pan fried traditional method, his polenta is an original that shows the diner that all other polentas are replicas. Presented with porcini mushrooms, fried egg, and a light Italian cream the dish bursts with flavors while maintaining a very delicate nature. The ensemble of textures and flavors blends and balances perfectly together to create an extremely delectable dish.
Chef MAURIZIO FERRARESE is from the north of Italy and many of his ideas come from his home. Using the pan fried traditional method, his polenta is an original that shows the diner that all other polentas are replicas. Presented with porcini mushrooms, fried egg, and a light Italian cream the dish bursts with flavors while maintaining a very delicate nature. The ensemble of textures and flavors blends and balances perfectly together to create an extremely delectable dish.
FREE RANGE DUCK BREAST
The first main course was one dear to our hearts and something we often order at restaurants. One Bon Vivant completely judges a restaurant/chef by their ability and competency in successfully preparing duck. The duck, free range from a local Texas ranch, was raised without hormones and lived a stress free life, which was noticeable in the rich, natural flavors of the meat. Chef Farrarese creates a masterpiece with his pan seared roasted duck breast in an Asian inspired tradition. Using completely natural ingredients to create the classic flavors of bitter, sweet, and sour, he demonstrated apt expertise in how flavors co mingle and change due to their combinations. Kale over a balsamic honey fig demi-glace with grapefruit slices, eggplant, and sun-dried tomato form the base with which the pepper corned sliced duck breast is presented.
The first main course was one dear to our hearts and something we often order at restaurants. One Bon Vivant completely judges a restaurant/chef by their ability and competency in successfully preparing duck. The duck, free range from a local Texas ranch, was raised without hormones and lived a stress free life, which was noticeable in the rich, natural flavors of the meat. Chef Farrarese creates a masterpiece with his pan seared roasted duck breast in an Asian inspired tradition. Using completely natural ingredients to create the classic flavors of bitter, sweet, and sour, he demonstrated apt expertise in how flavors co mingle and change due to their combinations. Kale over a balsamic honey fig demi-glace with grapefruit slices, eggplant, and sun-dried tomato form the base with which the pepper corned sliced duck breast is presented.
RACK OF LAMB AND LAMB PORCHETTA with potato puree and pork rind
The second main course was a culmination of ascension in the weight of the flavors and impressive gourmet feats. Served over a bed of creamed potato purée, sauce Bordelaise, and yellow carrot consommé, the rack of lamb and lamb porchetta proved to be another level of decadence. The hand rolled lamb roast was layered in its own natural skin, fat, seasoned and then spit-roasted for 10 hours to create a nice even crisp exterior. The natural fat also functioned as its own flavor enhancer which is precisely what makes the dish so powerfully rich and unctuous. The meat itself, perfectly roasted, nearly didn't require a knife due to its tenderness. The rack of lamb was served medium rare as requested and to perfection. Succulently delicate and lean, a knife was not required to enjoy the rich flavors. The Bordelaise sauce was the perfect weight and intensity of flavor for this grand gourmandise of bliss. The purée and consommé carry the dish to perfection.
The second main course was a culmination of ascension in the weight of the flavors and impressive gourmet feats. Served over a bed of creamed potato purée, sauce Bordelaise, and yellow carrot consommé, the rack of lamb and lamb porchetta proved to be another level of decadence. The hand rolled lamb roast was layered in its own natural skin, fat, seasoned and then spit-roasted for 10 hours to create a nice even crisp exterior. The natural fat also functioned as its own flavor enhancer which is precisely what makes the dish so powerfully rich and unctuous. The meat itself, perfectly roasted, nearly didn't require a knife due to its tenderness. The rack of lamb was served medium rare as requested and to perfection. Succulently delicate and lean, a knife was not required to enjoy the rich flavors. The Bordelaise sauce was the perfect weight and intensity of flavor for this grand gourmandise of bliss. The purée and consommé carry the dish to perfection.
NEW ORLEANS BANANAS FOSTER with home made vanilla bean ice cream and Inniskillin Vidal Ice Wine
Chef Ferrarese invited us into the kitchen to prepare dessert in front of us and discuss life. A consummate gentleman, he shared stories of his life with us and listened to ours. There is no faster way to become great friends than in a kitchen (which his - as one can see - is immaculately clean!). The ice wine complemented the dessert perfectly with seamless balance and continuity of flavors (the rich peach and apricot notes enhanced the richly layered flavors of the fosters sauce blending with the softening vanilla bean ice cream and soft texture of the bananas). The dessert was as rich and decadent as the entire meal and closed the evening much like the grand finale of the 4th of July fireworks - with ohs and awhhs followed by stunning bewilderment in the delight.
Chef Ferrarese invited us into the kitchen to prepare dessert in front of us and discuss life. A consummate gentleman, he shared stories of his life with us and listened to ours. There is no faster way to become great friends than in a kitchen (which his - as one can see - is immaculately clean!). The ice wine complemented the dessert perfectly with seamless balance and continuity of flavors (the rich peach and apricot notes enhanced the richly layered flavors of the fosters sauce blending with the softening vanilla bean ice cream and soft texture of the bananas). The dessert was as rich and decadent as the entire meal and closed the evening much like the grand finale of the 4th of July fireworks - with ohs and awhhs followed by stunning bewilderment in the delight.
A brief nightcap of Cognac and Italian Cappucino closed out the evening.