Monday, October 25, 2010

Restaurante Arzak - September 2010

Last month was our second visit to San Sebastian and likewise our second visit to Restaurante Arzak. Our first Arzak meal was about a year and a half ago, and the timing proved to be just about right. Though the format of the tasting menu was pretty much identical, roughly 3/4 of the actual menu items had been changed, so the experience offered a sense both of familiarity and freshness.

The menu progression is a fairly customary one: an assortment of "pintxos" or "tapas" to start, followed by a series of dishes primarily focused around various proteins, concluding with a couple sweet courses and mignardises. One of the pleasant things about ordering the tasting menu at Arzak is that nearly every course actually offers at least two options, giving the ability to either tailor the menu to individual preferences or just to provide multiple diners with some additional variety.


At our first Arzak meal we were seated in the more modern downstairs dining room, while this time we went upstairs. For those who have requested seating in the "non-smoking section" at Arzak and been advised that it is not available, I can only tell you that I have now eaten in both dining rooms, and both times we were in the "smoking section." I am starting to think that the "non-smoking section" may be apocryphal.

Like our first meal, this one started with a selection of little bites.[1] (You can see all the pictures from this meal in this flickr set: Arzak - September 2010).

Puding de kabrarroka con fideos fritos
Puding de kabrarroka con fideos fritos
A couple of these were repeat performances from our last visit: the ones in the foreground of this picture, described as "puding de kabrarroka con fideos fritos," are a signature Arzak dish, a mousse of scorpionfish wrapped in crispy, light threads of pastry. Arriving on separate plates were a tartar of bonito (a lighter-fleshed tuna relative) with corn pancakes, little sandwiches of crispy rice crackers around a mushroom mousse, a shot of a frothy white alubia bean soup with matchsticks of apple, and perhaps the best bite of all, a little mound of serrano ham and tomato, wrapped in flower petals, and infused - through the plate it rested upon - with a mint vapor.

Jamón con tomate
Jamón con tomate
I enjoyed the presentation of these, with each on their own dishes mimicking the feel of casual abundance you find at San Sebastian's many tapas bars, and each was a delicious bite.

Cromlech y cebolla con té y café
Cromlech y cebolla con té y café
This was certainly one of the more unusual-looking things I've ever eaten. Described on the menu as a "cromlech," I assumed this was some culinary term that was beyond my savant-like multilingual food vocabulary. I was wrong. A "cromlech" is a megalith or stone slab - like Stonehenge.[2] That would explain the peculiar shapes. Though named after gigantic stone structures, these were incredibly fragile, with a delicate paper-thin casing (reminiscent of the "tent" over the egg dish we had last year) enclosing a filling of creamy foie gras and caramelized onion. These had to be picked up with the hands and eaten quickly in a couple bites before they fell apart completely. A sprinkling of powdered coffee and green tea provided a welcome delicately bitter note, playing the contrasting role to the rich foie often played by a sweet fruity component.

(continued ...)

Monday, October 11, 2010

Great Moments in Food Truck Tweets

It's nice to see the spirit of cooperation overcome any rivalry among South Florida's food truckers:



Grillers stick together, I guess.


Sunday, October 10, 2010

Good Food Good Cause x2

Some upcoming events of note that should offer some good food and the chance to do some good, too:

Ceviche Throwdown - October 17

Sugarcane Raw Bar Grill is playing host to a "Ceviche Throwdown" to benefit Friends of the Fishermen, a non-profit organization set up by the Louisiana Seafood Promotion and Marketing Board to assist Louisiana fishermen impacted by the BP oil spill in the Gulf. Competing for the title of Ceviche King (or Queen) will be Sugarcane's chef Timon Balloo, Douglas Rodriguez (Ola, De Rodriguez Cuba and the newly opened De Rodriguez Ocean), Andrea Curto-Randazzo (Water Club), Tim Andriola (Timo), Philip Bryant (Norman's 180), Jonathan Eismann (Fin), Kris Wessel (Red Light), Bernard Matz (Books & Books), Juan Chipoco (Cvi.che 105), Dena Marino (formerly Devito South Beach) and Clay Conley (formerly Azul and soon-to-be Buccan). Tickets ($40) can be purchased at the Miami Wine Fair website.

Ceviche Throwdown @
Sugarcane Raw Bar Grill
3250 NE 1st Avenue, Miami
October 17, 3pm-6pm

Food Truck Battle / Wine on Harvest Moon
Deering Estate Fundraiser - October 23

The next week, two of Miami's mobile chefs take their trucks to the Deering Estate to duel it out as part of the Deering Estate Foundation's annual "Wine on Harvest Moon" fundraiser. The gastroPod will be facing off against Jefe's Original. Each will be cooking some of their regular specialties (including Chef Jeremiah's Mo' Better Burger and Jefe's Ensenada Style Fish Tacos), but also will be facing a secret ingredient challenge. And as they say on TV, "But that's not all ..." The evening also offers the Florida debut of Deering Wines, a Sonoma winery founded by descendants of the Deering McCormick family. There will also be more food samples from Bizcaya at the Ritz-Carlton, Anacapri, Smith & Wollensky, Sawa, Kaliapy's, Delicias del Mundo, Wendy's Chocolates, Donna's Delights, and Sugar Shack. Tickets ($90, $75 for members, VIP $175, $150 for members) are available at the Deering Estate website or by calling 305.235.1668, x263.

Food Truck Battle / Wine on Harvest Moon
@ Deering Estate
16701 SW 72nd Avenue, Miami
October 23, 7:30pm-10:30pm