Traditional recipes

Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam Recipe

Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam Recipe

Peninsula Grill feels a bit like a Southern gentlemen’s club that wisely and graciously invites the ladies, on bent knee, to supper and later into the parlor (that is, bar) for a dandy of a mint julep and some romantic banter. Intimate, with just one hundred seats in the dining area, Peninsula Grill is Charleston’s premier special occasion restaurant and one of her most revered. People come from near and far on birthdays, anniversaries, and other notable life occasions for Robert Carter’s elegant (but never prissy) new American cuisine with Southern influences.

Robert’s been steering the ship here since the restaurant opened in 1997, garnering awards and international praise along the way. Though many menus have been modified over the years, he still sticks to the original plan—“a timeless restaurant that is identifiable as both upscale and casual.” Toward that end, he gives diners “steakhouse” choices, like simple grilled steak and seafood paired with a number of sauces (ponder toasted pecan–rosemary butter sauce for a fleeting indulgence!), and dishes he constructs, like his signature Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam.

For the essence of Robert’s gutsy, boyish Southern style, ask why the dish is such a hit; he says with a humble smile, “It works.” Duck confit, essentially duck slowly braised in duck fat (the duck must be entirely covered by the fat), is the principal layer of the dish. “It is a great staple to have in your refrigerator for all kinds of last-minute entertaining, so double or triple the recipe when you make it,” advises Robert. Confit will store well, refrigerated, for one or two months.

Adapted from "The Charleston Chef's Table" by Holly Herrick.

Ingredients

For the duck confit:

  • 2 duck legs
  • 1 tablespoon kosher salt
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 3 sprigs fresh thyme
  • 3 cups duck fat (available online or at specialty stores)

For the peach jam:

  • ½ pound ripe peaches (about 3 peaches), peeled and sliced
  • 1 ½ cups granulated sugar
  • 3 tablespoons water
  • ¼ cup brandy

For the biscuits:

  • 1 cup self-rising flour (Robert suggests White Lily brand, a Southern flour milled from soft, lowprotein wheat)
  • Pinch of salt
  • 1 ½ teaspoons freshly ground black pepper
  • 2 tablespoons cold unsalted butter, cubed
  • 1⁄3–½ cup milk (depending on the protein content of the flour; Robert says to “practice, practice, practice” to get the ratio right)

For the foie gras:

  • 1 ¼ –1 ½ pounds whole foie gras, cut into 3 ½ -ounce pieces

To garnish the plates:

  • A few tablespoons good-quality French whole-grain mustard
  • 2 cups fresh petite-leaf lettuce

Special equipment:

  • An ovenproof crock, Dutch oven, or heavy enameled frying pan large enough to hold the duck legs and the fat
  • a large ovenproof, heavy-bottomed sauté pan

Directions

For the duck confit:

Toss the duck legs, salt, bay leaf, peppercorns, and thyme in a bowl. Transfer to a gallon ziplock bag and refrigerate overnight. The next day, preheat the oven to 275 degrees. Melt the duck fat in the ovenproof crock or frying pan on the stove over medium heat. Remove the duck legs from the ziplock bag and wipe off with a paper towel. Place the duck legs in the crock or frying pan, immersing completely in the duck fat. Cover tightly with lid or foil, place in the oven, and bake for 4-6 hours, or until the duck is falling off the bone. Remove from the oven and cool for 30 minutes. If using immediately, remove the duck from the fat, remove and discard the skin, and pull the flesh off the bone. Shred the duck meat and set aside. (To store duck confit longer, leave the whole duck legs in the fat, cover tightly, and refrigerate for up to 3 months.) You will need ½ cup of shredded duck to make 6 servings of the biscuits.

For the peach jam:

Puree the peaches until they are smooth. Place the peach puree and remaining ingredients in a heavy-bottomed nonreactive saucepan. Bring to a simmer over low heat and simmer, stirring occasionally, for about 30 minutes, or until thickened to jam consistency. Skim the top as needed to remove any foam. Set aside. (The jam can be made several days in advance and refrigerated in a sealed container until ready to use. Warm the jam to room temperature before serving.)

For the biscuits:

Preheat the oven to 500 degrees. In a large bowl, combine the flour, salt, and pepper. Add the butter and, using two knives or a pastry cutter, quickly cut in the butter until it is in pieces the size of small peas. With a fork, blend in the milk until the dough comes away from the sides of the bowl. The inside of the dough should still be wet to the touch. (Be careful not to overwork the dough, or the biscuits will be tough.) Lightly flour a pastry board. Put the dough on it and pat it together, gently, into a ¾-inch-thick round. Using a 2-inch round biscuit cutter, cut out 6 biscuits. Place on an ungreased baking sheet and bake for 6-8 minutes, or until golden. Allow to cool slightly. (The biscuits can be made 1 day ahead, cooled, and stored in an airtight container, but are best fresh out of the oven.)

For the foie gras:

Preheat the oven to 450 degrees. Heat the ovenproof saute pan over medium-high heat on the stove until it is sizzling hot. Place the foie gras slices in the pan and sear until golden, about 1 minute on each side. Place the pan in the hot oven for 3 minutes. Turn the pieces of foie gras over and return the pan to the oven for 1 minute more. The foie gras should be golden brown and spring back to a gentle touch.

To garnish the plates:

Cut the biscuits in half horizontally and spread the bottoms lightly with French wholegrain mustard. Fill each with a few tablespoons of the prepared duck and top with the biscuit top. Place a slice of foie gras on each plate, one filled biscuit-sandwich off to the side, and a dollop (about 2 tablespoons) of the peach jam off to the side. Garnish with a sprinkling of petite-leaf lettuce.


Commercial Jams, Jellies, and Preserves

Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks.
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
I've thought about making this with peaches or mangoes too, but haven't tried it yet.

Edited for clarity on 11/9/2020

Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
( RG2003 )

The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.

Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.

I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.

I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure I would bake this in a square pan and frost and serve from the pan.

The cocoa you use will also affect the flavor. For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.

Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me using brown sugar as the main flavor instead of true caramel.

Chocolate Mayonnaise or Salad Dressing Cake
makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)

2 ounces/56g unsweetened, non-alkalized cocoa
1 cup/236g boiling water
1 teaspoon/4g regular strength vanilla extract
3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
10.5ounces/300g all-purpose flour
7 ounces/200g sugar
0.35ounce/10g baking soda

Preheat your oven to 350°.
Grease or spray two 8" round pans or an equivalent volume square or rectangle.
Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little, then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
Good with or without frosting.
Good beginner cake for kids to make.


Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam Recipe - Recipes

As you may remember, Josh got me an entire lobe of foie gras for our anniversary/Valentine’s Day. We portioned it out into slices and froze it for future use. These days, it’s still pretty rare for us to have an obligation-free Saturday to ourselves, especially with a baby that demands every little bit of our attention. So when the opportunity came up for us to spend our day in leisure, we jumped at the chance to cook up some more foie gras. I was particularly inspired by our foie gras-filled trip to Quebec City/Montreal, so I was excited to taste the preparation that Josh whipped up.

The first time he cooked foie gras for me, Josh just simply seared the slices with oil, salt, and pepper, and then deglazed the pan with aged balsamic vinegar. It was tasty, but he wanted to try making a different kind of sauce for this occasion. Basing the ingredients on this recipe, after searing the foie gras and reserving the excess fat, he added minced garlic and shallots, and then deglazed the pan with balsamic vinegar and port wine. Learning from our previous experience, he did not add oil to the pan before searing the foie gras, which made the slices less greasy, but no less rich than before.

The end result was fantastic – a luscious slice of foie gras with a delicately crispy exterior and a creamy interior that just melted in my mouth. The port wine and balsamic added both sweetness and acidity to cut through the fat, while the garlic and shallots helped round out the umami flavor and provided a little texture to the sauce.

Seared foie gras with port wine, balsamic, garlic, and shallot reduction

Since we were unable to use the reserved fat that came off the foie gras the first time we made it, we decided to use this batch immediately. We tossed the fat with diced potatoes and roasted them in the oven. However, this meant that we had to wait a while for the potatoes to cook through to serve with our main course. In the interim, we snacked on some prosciutto and crenshaw melon topped with balsamic syrup. We saw the crenshaw melon while we were shopping at Fairway, and Josh couldn’t resist trying it out. The flesh looks like canteloupe but the flavor is actually closer to honeydew. It was sweet but I thought that the aftertaste was slightly too acidic for my preference.

Slices of crenshaw melon with prosciutto and balsamic syrup

For our main course, Josh cooked up a gorgeous steak au poivre with lots of crushed peppercorns forming a nice crust on the meat. The sauce was made with cognac and cream – always a great combination. The foie gras fat-flavored roasted potatoes weren’t actually as flavorful as I had hoped, but you can’t go too wrong with crispy roasted potatoes. To cut through all the fatty and rich foods, we had an arugula salad on the side dressed with lemon juice and olive oil.

Steak au poivre with foie gras fat roasted potatoes and arugula salad

For dessert, Josh made a Grand Marnier souffle. His specialty is actually chocolate souffle, but he felt like experimenting with Grand Marnier for a change. Unfortunately we got a bit distracted with changing/feeding the baby while the souffles were in the oven, and the top ended up browning a little more than we would have liked. Nothing a little creme anglaise couldn’t cover up though. Once we got past the burnt top, the inside of the souffle was soft and fluffy. We could really taste the Grand Marnier, which gave it a little boozy kick at the end.

Grand Marnier souffle with creme anglaise

All in all, another great meal, mostly prepared by Josh. I was on baby duty while he handled the majority of the prep and cooking. In all fairness, I was responsible for a lot of the clean-up afterward (and he does make quite a mess when he cooks), but it was well worth it!

Au Pied de Cochon – Montreal

When Josh and I first discussed going to Montreal and Quebec City, I immediately said that we would have to eat at Au Pied de Cochon, a restaurant famous for its decadent stuffed pig’s foot and foie gras poutine. Fortunately, we were able to get a somewhat last minute reservation on Saturday night, our only night in Montreal. The downside was that the only reservation we could get was at 5 pm, when the restaurant first opens. Nevertheless, we prepared for our meal by eating a lighter lunch and taking a long walk from our hotel near Crescent Street to the Old City, and then up through the Latin Quarter to the Plateau Mont-Royal neighborhood where the restaurant is located.

We weren’t quite sure how long the walk would take in total, as we wanted to take a few pics around the Old City first, plus we knew we would have to push J’s stroller up quite a long hill to get to restaurant. We actually timed it pretty well and arrived at about 4:45. By this point, however, J was hungry, slightly chilly (it was a windy day), and just wanted to be out of her stroller. We attempted to enter the restaurant but were immediately rebuffed. The hostess told us they didn’t open until 5, and then shut and locked the door. I guess they are sticklers for punctuality, but we were hoping they would take pity on a 6 month old baby and let us wait in the narrow entry way so that we wouldn’t have to stand out in the cold for 15 minutes. No such luck.

Instead, we walked to the street corner where there was a little patch of sun and a place where Josh could sort of sit on a giant planter while he held J on his lap. She was definitely happy to be out of her stroller, and I fed her some banana while we waited, which appeased her even more. Finally the 15 minutes were up, the door was unlocked, and we headed back inside. Our initial irritation at the hostess’ seemingly lack of sympathy for our situation soon dissipated, as she was very accommodating in helping us store J’s stroller behind her stand (there really isn’t much room to maneuver in the restaurant, as the tables are packed tightly together), and then helping us carry J’s car seat to our table (Josh was still holding J while I was laden down with the diaper bag and other assorted baby-related items that I pulled from the stroller). They had given us a four top near the bar, so we had plenty of room for J’s car seat and to spread out our stuff.

I had studied the menu extensively and read lots of reviews prior to our trip, so I knew which entrees I wanted us to try – the namesake stuffed pied de cochon with foie gras, and the duck in a can. Based on my research, I knew this would already be way more food than either of us could eat, so I was wary of ordering any appetizers or sides (so no foie gras poutine, sadly), but we ended up getting an order of bison temaki to share. Josh ordered a bottle of red wine, and we sipped on that while snacking on the fabulous baguette they brought us, which had a crispy, crackly crust and a chewy interior. It was the best baguette we had on our trip.

The bison temaki is a pretty ingenious dish – it’s bison tartare served in a sushi hand roll style. The raw bison meat is chopped up and rolled in nori (seaweed) with some rice, lettuce, and fried root vegetable strips. The roll is topped with a quail egg sauce that you pour over the meat. It was fresh, well seasoned, and a great mix of interesting flavors and textures. The bison was not super gamey, and quail egg added a lovely richness to the meat. Two hand rolls came in our order, and while one was beautifully presented, the other was falling apart. The nori had snapped in that one, and it was a bit sloppily assembled. I was kind of surprised by the haphazard presentation but nevertheless, the bison temaki was a great dish, and definitely whetted our appetites for the rest of the meal.

Of the dishes I read about, the duck in a can definitely was one of the more debated entrees. Some loved it, others hated it. I couldn’t help but want to find out for myself. It’s basically half a duck breast, foie gras, balsamic sauce, cabbage, roasted garlic, and thyme, all cooked together inside an actual sealed can. The waiter brings the can to the table, opens it with a can opener, and pours out the contents onto a plate for you.

The waiter opening up the can of duck

The duck itself was perfectly pink on the inside, but I found the meat to be tough. The skin also doesn’t have an opportunity to render, so it’s thick with fat, which some people love. I’m not averse to eating fat, especially when it melts in my mouth, but I thought this fat was unpleasantly tough and congealed. The foie gras was a bit lost in the dish, which was also disappointing. The cabbage and sauce were ok, but nothing spectacular, in my opinion. Overall I was on the side that thinks this dish is more of a gimmick, while Josh said it wasn’t that bad.

Duck in a can out of the can

The stuffed pied de cochon was a HUGE platter of food. I knew the portion would be large, but I was surprised by just how big it was. As we’re still New Yorkers at heart, we had to compare it to the size of a Metrocard.

The stuffed pied de cochon vs. a Metrocard

I mistakenly thought the pig’s foot was stuffed with foie gras, but that wasn’t the case. There was a big piece of seared foie gras on top though, which I was happy to see. The pig’s foot was really more of a pig’s leg, as there was more shank meat than gelatinous cartilage under the fried outer layer. Those of you who are averse to eating foot would be happy to know that! However, I absolutely adore pig’s foot, so I was pretty sad to only find bits of cartilage here and there. The pied de cochon was served on top of a mountain of mashed potatoes and tons of mushrooms and veggies. I barely made a dent in the dish, though I did manage to finish off all the foie gras (of course). It was a hearty, homey dish, but not refined or composed. Still, it was pretty delicious, especially if I got a piece of foie gras, some crispy skin, and both shank and foot meat all in one bite.

Stuffed pied de cochon with foie gras

After we were finished eating, I asked for the rest of my dish to be packed up. The waiter seemed a bit surprised but he still complied with my request. The round foil container was packed to the brim and must have weighed about three pounds! Since we were eating so early, I knew I would want a snack later that evening, especially after we had a few drinks. I was definitely happy with my decision to take the rest back to our hotel, and it tasted even better later after all of the ingredients had time to meld together (even though it was cold, as there was no microwave in our room).

When Josh made the reservation, they told him that each seating is for two hours. At this point, it was almost 7 pm, meaning our time was up. The hostess had already walked by our table several times to check up on our status. I was sort of interested in ordering sugar pie for dessert, having never tasted it before, but I was pretty full and also didn’t want to go over our allotted time as I knew people would be waiting. The restaurant was packed (it filled up almost immediately after they opened), and there were lots of people standing in the entryway. Plus J had already taken a nap during our meal and was starting to get fussy. So we quickly got our check, gathered our belongings, and headed out. One of the people waiting for our table actually helped us carry our stuff out, as there really wasn’t much room to walk. J’s hat got lost in the shuffle, and the hostess helped us track it down under our table while we waited.

Overall I thought Au Pied de Cochon was an interesting experience. There is a lot of hype surrounding the restaurant, and maybe I expected more from it because of that. The food wasn’t bad, but it didn’t knock my socks off. The bison temaki was definitely a high point – it was a well composed, interesting dish, despite the sloppy plating. The stuffed pied de cochon was tasty, but in a rustic way. I was not impressed with the duck in a can, but Josh thinks I’m overreacting. The restaurant is also pretty expensive, though dishes are big enough to share. However, we weren’t able to take advantage of that with just the two of us. I would have liked to try more items, but the cost was prohibitive and I didn’t want to waste food by ordering more than we could conceivably eat. Dinner for the two of us, with just one appetizer, two entrees, and a bottle of wine, was about $265. To be fair, our entrees were some of the most expensive items ($40+) on the menu, and there are plenty of things in the $25 range. Josh also picked an expensive bottle of wine, but beer and cheaper wines are available.

In terms of service, we were pretty annoyed initially when they wouldn’t let us into the restaurant 15 minutes early to wait with the baby. However, the hostess did seem much nicer after the doors opened at 5 pm, and she was very helpful when it came to managing all of our belongings. Our waiter took a pretty casual approach when dealing with us, but he wasn’t rude or unfriendly. Our water and wine glasses were always filled, and someone promptly brought us hot water to heat up J’s bottle when we asked. The atmosphere of the restaurant is pretty bustling. It’s loud and chaotic, but everyone seems to be having a great time while eating and drinking. I was worried that it wouldn’t be appropriate for us to bring a baby, but most people didn’t notice when J cried due to the inherent noisiness of the restaurant.

So what’s my final verdict? I’m not sure. I was a bit disappointed when we left, especially since we had some great food the previous night at Le Moine Echanson in Quebec City (and the seared foie gras there was much better), but I also wished that we had been able to taste more of the menu. I’d like to go back with a big group so that we could share lots of dishes, and maybe I’ll have a different impression of the restaurant. I’ll have to hold off on whether or not I’d recommend the restaurant until then.

Le Moine Echanson – Quebec City

After having a few pre-dinner beers at Bar Le Sacrilege on Rue Saint-Jean (yes, we brought the baby to a bar), we walked down the street to our dinner destination, Le Moine Echanson. The restaurant looks small from the outside, and it being a Friday night, we were worried about not being able to get in. Fortunately, there was a table available right by the door with a nook on one side that allowed us to keep J’s stroller pulled up next to us. The restaurant itself is broken up into smaller rooms, so there are actually more seats/tables than we originally thought.

There is no physical menu at Le Moine Echanson – what’s available is written on a board posted in the restaurant, and it changes seasonally. The menu was entirely in French, however, which posed a bit of a problem for us. Luckily we had a really great waiter who explained every dish to us and answered any questions we had about the preparation.

The wine list is also written on a huge board on the wall. Josh and I were planning to split a bottle but our waiter recommended that we order by the glass, and that he could pair a wine with each of our dishes. All the wines were reasonably priced by the glass, ranging mostly from $9-$12 each, so that seemed like a great option. All of the wines at the restaurant are “natural”, something that we don’t have a lot of experience with. I’m not sure I could distinguish the difference between a natural or unnatural wine, but nevertheless, the wines our waiter paired for us were mostly pretty good.

Our meal got off to a good start with half a loaf of some rustic bread that had a crispy crust and a soft, fluffy interior. The butter on the side was rich and creamy, a perfect complement.

This was a rare meal where Josh and I did not go halfsies, although we did taste each other’s dishes. I started off with creme brulee de foie gras, something right up my alley, if my Valentine’s Day present is any indication. The base of the dish was a smooth foie gras custard that was thick and creamy. It had a subtle liver flavor and was very rich and savory. The brulee aspect of the dish was actually a maple caramel on top of the custard that had crunchy sugar crystals in it. There was a whipped cream on top, though I wasn’t sure what it was flavored with it mostly tasted like whipped butter and was a bit much on its own, but digging my spoon through all three layers yielded a fantastic mix of salty and sweet. I also liked all the different textures, and I found the dish to be incredibly creative, turning a dessert into a savory appetizer but still keeping some of the sweet elements. Our waiter paired the creme brulee with a sweet pinot gris that was like a dessert wine – very rich and sweet. I thought the pairing was great, as the sweetness of the wine was a good counterpart to the savoriness of the foie gras.

Josh ordered sausage on toasted bread, which was served with arugula, citrus marmalade, nuts, and a soft cheese. It was an interesting dish with lots of different textures, flavors, and hidden layers, although there wasn’t a lot of sausage on the board. Each bite yielded something different. This dish was paired with a chardonnay that was pretty traditional in taste, buttery, but still light.

For my main course, I had even more foie gras. The dish was goose three ways – breast, confit, and foie gras. It was awesome, probably the best dish we had all weekend. The foie gras was out of this world. Perfectly seared, lightly seasoned, it was crispy on the outside and literally melted in my mouth. I don’t know if goose foie gras is superior to duck foie gras, but whatever the case, this was some of the best foie gras I’ve ever eaten. The breast was also seared nicely with browned skin, a melty layer of fat, and juicy, tender meat. It was still slightly pink, which I prefer. The dark meat confit was mixed around underneath with the scalloped potatoes in a pool of glorious goose fat. There was an arugula salad on top that provided a shot of acidity to cut through all the fat. It was definitely a rich dish, but not greasy or too heavy, and I had no trouble finishing most of the dish. It was paired with a syrah that was full bodied enough to stand up to the richness of the goose, and had an interesting “funky” flavor to it. By funky, I don’t mean bad. It was earthy, tasting almost unfiltered. Maybe that’s what natural wines are supposed to be like?

Goose three ways – breast, confit, foie gras

Josh had pork shank for his entree. It was crusted with lots of different seasonings, and the meat was tender and juicy on the inside, falling apart easily with just the pull of his fork. The shank was served with a potato tart and some arugula on the side. It was paired with a gamay wine that was very different from the syrah, much lighter and fruitier in flavor.

We were pretty full after our appetizers and entrees so we passed on dessert. Josh got a glass of dessert wine that was actually chardonnay. It was really interesting, as neither of us ever knew chardonnay could be a dessert wine. It was sweet but not cloying, and had an intense raisin flavor to it. Josh liked it a lot and took a picture of the bottle with his phone hopefully we can find it here in the US, or something similar.

Overall we really, really enjoyed our meal at Le Moine Echanson. In retrospect, it was the best meal of our trip, and we would go back there in a heartbeat. The food was fabulous, the vibe was casual and intimate, and service was great. Our waiter was extremely friendly and helpful, as was the rest of the staff. The waitress who took over at the end of the waiter’s shift let Josh taste several dessert wines before he settled on the chardonnay. It’s the type of place that lets you feel at home, letting you just sit back, relax, and enjoy the good food and wine. Prices were pretty reasonable for the quality of food that we received. It wasn’t cheap, but not overly expensive either. Our meals plus five glasses of wine came out to about $155 after tax and tip, and it was definitely worth it. I highly recommend checking it out if you’re in Quebec City.

Fun with Foie Gras

This past Valentine’s Day, Josh and I celebrated the 15th anniversary of our first date. Unfortunately, with a four and a half month old baby and both of us working full time, we really didn’t have much time to celebrate properly on the actual day, since it was a Thursday.

The night before Valentine’s Day, however, we were watching the latest episode of Top Chef, where one of the cheftestants, Josh, made foie gras three ways. As we watched him break down a lobe of foie gras on tv, I commented to my Josh that I would love to have my own lobe of foie gras to play with. The next day, he promptly ordered an entire lobe of foie gras from D’Artagnan for me. Definitely a unique anniversary present, but so fitting for us!

The following Saturday was the first weekend in months that we had no plans so we hit up the local Fairway for some ingredients and sequestered ourselves in our house, devoting the full afternoon to preparing our feast. On the menu: seared foie gras with balsamic glaze served with crostini, rack of lamb with shaved brussels sprout salad and mushroom spaeztle on the side, and creme brulee for dessert.

Josh had prepped the foie gras when it was delivered to our house in the previous week. Since it was a grade ‘A’ lobe, there wasn’t much cleaning involved. He sliced it into half inch thick slabs and we vacuum sealed them in two-person portions, then popped them into the freezer. I was sad that we weren’t able to eat any fresh out of the package, but we figured this was the best way to preserve the integrity of the foie gras. We were able to get six good-sized slices and a few end pieces out of the lobe. In anticipation of our meal, I defrosted one of the sealed bags overnight in our refrigerator.

To cook the foie gras, Josh added a bit of vegetable oil in the pan and scored one side of each slice with a cross hatch pattern, like you would do with the skin of a duck before cooking. It doesn’t really do anything to the foie gras, but makes for a pretty pattern after cooking, and more seared bits on the outside. He also liberally sprinkled both sides of each slice with kosher salt. Once the pan was super hot, almost to the point of smoking, he laid the slices in the oil, counted 45 seconds out loud, and then immediately flipped them over. He cooked the second side for another 45 seconds, and voila, they were done. We put them on paper towels for a minute to rest and soak up some of the grease.

It was a mistake for Josh to put oil in the pan prior to searing, as the foie gras produced enough fat on its own. He ended up having to pour off a lot of the oil/fat (we tried to save it to use later on in the week, but we got busy again and didn’t have a chance to cook with it. Next time.), and then he deglazed the pan with some aged balsamic vinegar to make a syrupy sauce that we ended up pouring over the foie gras. He served the seared slices on top of some crostini that we toasted with olive oil, and the result was pretty fantastic.

Seared foie gras on top of crostini

We paired the foie gras with sauternes, which is pretty classic. We bought a half bottle of the 2009 Chateau Doisy-Vedrines Sauternes, which was sweet but not cloying, fruity, and slightly floral. On it’s own, it was a delicious dessert wine. However, I hated the pairing with the foie gras. After drinking the wine and eating some of the foie gras, I thought that it brought out the irony, sour notes of the liver. After eating the foie gras and drinking some of the wine, I thought it made the sauternes taste a bit harsh and acidic. While each was wonderful on its own, together, I thought it was a pretty horrible pairing. I’m not sure if it was just me, as Josh didn’t seem to mind that much, or if we picked the wrong bottle of wine, or what. It wasn’t a cheap bottle – about $40 for 375 ml, and it had received a 94 from Wine Spectator. I was disappointed, and wound up saving the rest of my glass for our dessert course, which turned out to be a better option.

2009 Chateau Doisy-Vedrines Sauternes

For our main course, Josh prepared the rack of lamb by marinating it in olive oil with garlic and rosemary. Then he cooked it sous vide in our Sous Vide Supreme at 55 degrees celsius for about two hours. Afterward, he seared it quickly to develop a crust on the outside, and made a pan sauce with cognac, mustard, and chicken stock.

I was in charge of the side dishes. I took about a pound of beautiful bright green brussels sprouts and sliced them as thinly as possible. I could have shaved them using a mandolin, but I was too lazy to bust out and have to clean extra equipment. We tossed the brussels sprouts with a vinaigrette made from olive oil, lemon juice, and mustard.

I was inspired to make spaetzle based on a dish we had in Bratislava a year and a half ago – roasted pork tenderloin with spaetzle covered in a porcini cream sauce. I’ve never made spaetzle before and used the easiest recipe I could find, which was from allrecipes. I cut back on the nutmeg though, which is a personal preference (I really don’t enjoy nutmeg). We don’t have a spaetzle maker so I used the biggest holes on a box grater, pushing the dough through with a silicon spatula. It worked surprisingly well, and the result was chewy nubs of jaggedy spaetzle. For the sauce, I sliced cremini mushrooms and browned them in olive oil until they were soft and cooked down. Then I used the food processor to chop them into tiny pieces, put them back into the pan, and added heavy cream, salt, and truffle oil and cooked it through until the sauce was rich and creamy, but that the mushrooms were still distinguishable. I was incredibly pleased with how the dish turned out. The combination of the meaty lamb, the rich spaetzle, and the bright, slightly bitter brussels sprout salad, was just perfect.

Sous vide rack of lamb, shaved brussels sprouts salad, spaetzle with mushroom cream sauce

Josh was in charge of dessert and made creme brulee upon my request. He uses the recipe from Cook’s Illustrated The New Best Recipe cookbook, and uses real vanilla beans. The custard is velvety and smooth, not too sweet, and the sugar crust on top is hard to beat. I have to admit that I usually lick out the ramekins to get every last bit and all the little vanilla bean seeds that stick behind.

We still have several portions of foie gras left in the freezer, and I’m not sure what I want to do with them. Searing is quick, easy, and delicious though, so we really can’t go wrong doing that again. Maybe we’ll play around with the toppings – port wine, stone fruits, there are tons of recipes online. I’ll also have to see what we can do with the end pieces maybe we could make something more creative with those. I just don’t want to experiment on the nice slices that we have, in case something goes awry.

All in all, even though we didn’t go anywhere exciting or try any new restaurants for our anniversary, we ended up doing what we love most – cooking, savoring the fruits of our labors, drinking nice wines, and simply enjoying being together.

Cafe Boulud

Josh recently celebrated a milestone birthday, hitting the big 3-0. In honor of the occasion, I made reservations for dinner at Cafe Boulud. I booked the reservation on Open Table, noting that we were celebrating my husband’s 30th birthday. When I got a call from the restaurant the day before our dinner to confirm our reservation, the person on the phone also asked what my husband’s name was, so I was happy they got note I wrote.

Josh and I met up at Central Park before dinner and took a little walk around the lake to kill some time before our reservation. We still showed up about 15 minutes early but they seated us right away without any issues. We had a cozy spot in the far corner, sitting next to each other on a comfortable booth. I liked the decor of the restaurant, with neutral tones mixed in with dark wood, accented by small, bright and colorful paintings on the wall. The first and only time we had eaten at Cafe Boulud, a few years ago during Restaurant Week for lunch, I found the decor to be a bit bland, kind of like a nondescript hotel restaurant room. This was a big improvement, though a lot of the changes were pretty subtle.

While we were perusing the menu, they brought us an amuse bouche of deep fried risotto balls filled with smoked mozzarella. These were served piping hot and perfectly fried – crispy on the outside, creamy and gooey on the inside. It was a nice little bite to start off our meal.

Deep fried risotto balls with smoked mozzarella

It took us a while to decide on what to order because there were so many options that looked tempting. It was such a difficult decision that we ended up ordering two appetizers, two pasta courses, and two entrees, sort of making our own tasting menu. I liked that everything was a la carte because we could pick whichever dishes we wanted. As is our custom, we each started with a dish and then swapped plates halfway through.

After making our selections, we settled in to enjoy our meal. First was a visit from the bread man, who happily gave us a piece of each bread to try. In addition to the usual baguette, there was an olive rosemary roll and slices of sourdough, pumpkin seed, and raisin bread. While the sourdough was a bit bland, the pumpkin seed bread was interesting. It really was chock full of pumpkin seeds, giving it a salty, nutty taste. The raisin bread was good but I liked the baguette (of course) and the olive rosemary roll best. Both had hearty crusts and flavorful, chewy insides. I only wish that the bread was served warm, but at least the bread guy came by often to check if we wanted more bread.

Baguette and olive rosemary roll

Sourdough, pumpkin seed, and raisin bread

For our appetizers, we ordered the capon terrine and a special of the evening, the lobster bisque. The capon terrine was hard for us to resist because it featured black truffles and foie gras, as well as puy lentils and an espelette (a type of pepper) jam. The presentation was visually stunning, with the different layers of the terrine clearly defined. The foie gras took center stage and I enjoyed the livery richness, although I prefer foie gras when it’s sauteed and creamy, rather than cold. Also, while we could see the black truffle layer, it actually didn’t impart too much truffle flavor, much to my disappointment. Still, the capon was very tender, and all the components on the plate worked well when eaten together. I liked cutting off slices of the terrine and eating it with some crunchy toasts that accompanied the dish, providing some textural contrast. It was an interesting dish, though probably not something Josh or I would order again.

Capon terrine with foie gras and black truffles

The lobster bisque was topped with a tarragon foam and had a few english pea gnocchis at the bottom. The foam really didn’t do much for us, but the gnocchis were fabulous, with a light and creamy texture. The bisque itself was full of lobster flavor, however, it was much thinner and lighter than most bisques we’ve had. It didn’t seem like they used much cream in it, if at all. Some people might prefer that, but for us, we like our bisques to be a little bit thicker and more creamy. I think the cream helps the flavor coat your mouth and gives the soup a certain velvety richness. With this particular bisque, the flavor was intense at first sip but didn’t linger. We also couldn’t really use the bread to sop up what was left at the bottom of the bowl because the soup was so thin, which was a bit disappointing since that’s usually one of our favorite parts. Nevertheless, the bisque wasn’t bad, it just wasn’t to our personal preference.

For our pasta course, we got appetizer portions of the sheep’s milk ricotta gnocchi and the celery root agnolotti. The gnocchi were enrobed in a broccoli rabe puree that was light and fresh, not bitter at all, and topped with dollops of ricotta, chopped toasted hazelnut, and a drizzle of olive oil. The gnocchi themselves were creamy and not the least bit dense. I liked that there were still bigger pieces of broccoli rabe mixed into the puree, adding texture to the dish, but I wasn’t a huge fan of the chopped hazelnut. While it gave a nice little crunch, I found the flavor of the hazelnut to be overpowering, ruining the delicate tang of the sheep’s milk ricotta. I would have preferred toasted breadcrumbs instead, which I thought worked well with the ravioli we had at the Union Square Cafe. Josh liked the hazelnut though, so I guess it’s a personal preference. Nevertheless, it was a very delicious dish.

Sheep's milk ricotta gnocchi

As good as the gnocchi were, our other pasta dish was even better. It featured agnolotti, which were little raviolis filled with pureed celery root. The filling was creamy and savory, and the agnolotti were topped with soft chestnuts, celery leaves, and black truffles. Again, the black truffles weren’t as flavorful as I had hoped, but the dish was absolutely fabulous. It was rich and flavorful, with lots of butter in the sauce, but we couldn’t get enough of it. The celery leaves lightened the dish just a tad, and we were scraping the sauce from the bowl with pieces of bread. This was our favorite dish of the evening.

Celery root agnolotti with chestnuts, celery leaves, and black truffle

For our entrees, we split the venison loin and the pan seared striped bass. The venison was cooked sous vide and then seared on the outside, so that it was ruby red throughout, but with a nice crust. The meat was tender and just slightly gamey. It was served with smoked sweet potato flan, shallot confit, and a juniper berry sauce. The sweet potato flan was really interesting, with an intense smokey flavor that reminded us of barbecue flavored potato chips. The thin, crispy sweet potato slices on top only added to that impression. The juniper berry sauce was slightly sweet, and paired well with the venison.

Venison loin with smoked sweet potato flan

The pan seared striped bass was perfectly cooked – the skin was crispy while the flesh was flaky yet meaty. The bass was served on a white bean cassoulet with mushrooms. The menu also said there was pork belly, but we didn’t see any visible pieces. I think perhaps it was mixed in with the sauce and cassoulet, because it tasted very rich and hearty. I loved the subtle sweetness of the beans and the earthiness of the mushrooms. It was a very well composed dish.

Pan seared striped bass with pork belly, white bean cassoulet, and mushrooms

For dessert, we ordered the special of the evening, the Grand Marnier souffle. When they came with our dessert, however, they also brought Josh an additional molten chocolate cake with a candle in honor of his birthday. They even wrote “Happy Birthday Josh” on the plate, which is I guess why the woman on the phone asked for his name when she confirmed our reservation. It was a very nice gesture, and though we were both pretty full at this point, we gobbled up the cake. It was dark and rich with a warm, gooey center, just as you would expect, and the accompanying coffee ice cream was a good match.

Molten chocolate birthday cake

The Grand Marnier souffle was served with a small pitcher of creme anglaise and a scoop of vanilla ice cream. It was light and fluffy, just like a good souffle should be, and the flavor was spot on. We’ve had Grand Marnier souffles before and they usually just taste like a vanilla souffle with maybe a hint of orange. This particular souffle actually tasted like Grand Marnier, right down to the slight bite from the alcohol. It wasn’t too sweet, and we liberally poured the creme anglaise into the center, which gave it an extra boost. The ice cream in this case was unnecessary, as the souffle and sauce were more than enough to satisfy us.

Grand Marnier souffle with creme anglaise and vanilla ice cream

Lots of creme anglaise poured in the middle

They also brought us a small basket of madeleines, which were similar to the ones we received at Daniel. They were delicately crisp on the outside and chewy in the middle, slightly sweet and citrusy. I couldn’t stop popping them into my mouth, even though I was about ready to burst at this point.

During our meal, while we were eating the venison, Josh asked our waiter a lot of questions about the temperature at which the meat was cooked, the reason being that he had just received a Sous Vide Supreme for his birthday. We were also discussing the Executive Chef of Cafe Boulud, Gavin Kaysen, during our meal, and were debating whether or not he really cooks at the restaurant anymore given that he is a famous chef in his own right. Josh asked if I wanted to meet him, and our waiter overheard, telling us that Chef Kaysen was indeed cooking in the kitchen, and offered to take us on a tour. We were thrilled, of course, so after we paid our bill we followed our waiter into the kitchen.

The space was smaller than other restaurant kitchens we’ve seen (Alinea, Blue Hill at Stone Barns, Eleven Madison Park) but most likely because the restaurant itself is smaller. There was some activity going on but it wasn’t chaotic, probably because service was winding down. Chef Kaysen took the time to greet us and speak with us for a little while. When Josh asked him about the sous vide venison, Chef Kaysen took us into a back room to show us the restaurant’s huge immersion circulator.

I knew Chef Kaysen was a young guy, in his early 30s, and I’ve seen him on TV before, but I was really struck by how young he looked. It’s pretty incredible what he has accomplished in his career already. I mean, this is the guy that represented the U.S. at the prestigious Bocuse d’Or four years ago! But I was drawn in by the fact that he was also totally down to earth and incredibly friendly, even ribbing our waiter good naturedly while we chatted.

Josh and I both found Cafe Boulud to be a wonderful experience all around. The food was delicious and the service was top notch. Our waiter was knowledgeable and engaging, knowing when to check up on us and when to leave us alone. Even the runners were superb, taking the time to speak with us when they served our courses or cleared our plates, always making sure that everything was ok. With regard to the meal itself, we thought that all the dishes were well prepared and beautifully presented. The pasta course stood out for us, as did the entrees. Even dessert was a hit, though I always like to say that we’re not dessert people. It was a nice way to finish off our meal, and our faux tasting menu would have been incomplete with out it. Cafe Boulud is definitely somewhere on our top 10 list, and I would love to go back there again. It was a bit pricey, though to be fair, we did order four courses each and split a nice bottle of wine. Josh also had a scotch at the beginning of the meal. If we had shown some restraint, the bill would have been much more reasonable, but hey, it was a special occasion. As long as the birthday boy was happy, so was I!

Cafe Boulud
20 East 76th St. between Madison and 5th Ave.
New York, NY

Cafe Panache

This meal took place in September so I apologize if my details are a bit fuzzy. We had heard that Cafe Panache was one of the best restaurants in Bergen County, NJ and I had read several positive reviews about the food so we decided to try it out one weekend with Josh’s parents. We called for a reservation earlier in the day and were happy to find out that they would be able to seat us that night. The restaurant is located in Ramsey and is on Main St. so it was pretty easy to find.

When we walked into the restaurant, we were seated pretty much immediately. Unfortunately, I think we had the worst table in the house. We were in an alcove away from the main dining room, and we were seated at the very last table, right in front of the kitchen. There were servers and busboys constantly coming in and out of the kitchen, and it was sort of disruptive. We probably should have asked for a new table but we didn’t realize we would be in the middle of the hustle and bustle until after we had already settled in and had started drinking our wine (the restaurant is BYO).

We figured that we got the bad table because we had made a same day reservation so we tried to brush it off. After all, we were here for the food. We made our dinner selections and snacked on the olives and bread they brought us. The olives were covered in some oil and chili flakes, which gave them a nice little kick. The bread was white dinner rolls that had a decent crust but were pretty standard.

Josh and I went halfsies on our meal, per usual. For our appetizers, Josh selected the filet mignon ravioli with truffle butter while I chose the crostini of foie gras mousse. We were drawn in by the truffle butter advertised with the raviolis, but also because we had never seen filet mignon as a filling before. The filling had an intensely beefy flavor, though it was sort of mushy. As for the truffle butter, we couldn’t detect much truffle flavor at all, which was kind of disappointing since we’re both huge truffle fans. Nevertheless, it was a decent dish, and rich enough that the three ravioli portion was still satisfying.

The crostini of foie gras mousse was also a pretty rich appetizer. The mousse was spread on top of three fairly large pieces of toasted bread and served with a small salad and apple slices. The mousse was creamy and thick but it didn’t have the subtle foie gras flavor that I was expecting. It had a pretty strong liver taste and if I didn’t know it was supposed to be foie gras mousse, I would have thought it was chicken liver pate. The salad helped cut through the richness of the mousse, and I liked the crispy apple slices that balanced out the creaminess of the liver.

Crostini of foie gras mousse

For the main course, Josh chose a duck dish while I opted for a steak dish. To be honest, I don’t remember how the duck was prepared. All I remember was that the duck was really, really rare. We like rare meat, even for duck, but this was beyond rare. The duck had a gelatinous texture and was pretty chewy. We probably should have sent it back but just didn’t think it was worth waiting for. That would have thrown off the flow of the meal, and we weren’t so thrilled with the overall dish to begin with.

I was intrigued by the steak dish because the menu called it a sirloin steak confit. I’ve never had a steak that was confited before, and I was curious as to how it would turn out. From my understanding, confit is usually duck cooked in its own fat. So I thought the steak would be poached in beef fat and have a soft, falling apart kind of texture to it. Maybe the steak was just pan fried in beef fat, because to me, it just had the texture of regular steak. There was nothing really different about it, and while it was a fine piece of meat, the accompanying garlic soy reduction just completely overpowered the beef. The steak was absolutely covered in the sauce, which made the meat extremely salty. My mouth was puckering after a few bites, and I ended up trying to cut the meat so that I avoided the sauce completely. It was really too bad because the steak was cooked nicely to a beautiful rare, as ordered, but the sauce pretty much ruined the meat.

Sirloin steak confit with garlic and soy reduction

For dessert, we all decided to share a creme brulee. It was perfectly fine, with a crackly sugar crust on top and good vanilla flavor.

Our waiter brought us an additional dessert on the house, which was very nice of him. I think it was some sort of peach cake with whipped cream on the side. The cake was very moist and not too sweet. It had great peach flavor, and I actually liked the cake more than the creme brulee, though both were very well prepared.

Overall I think we were all pretty disappointed with our food at Cafe Panache. We had high expectations for it because we had heard/read some very nice things about the restaurant but it didn’t measure up for us in the end. There were definite missteps with our meal, like the undercooked duck and the overly salty steak. While our appetizers were passable, they just don’t wow us. Desserts were the highlight of the meal, and since neither Josh nor I have much a sweet tooth, that’s not really a good thing. It wasn’t only just me and Josh who were displeased. Alice ordered a homemade pasta with lobster for her entree, a special of the evening, and while the pasta was beautifully cooked and there was massive amounts of lobster mixed in, the dish was completely flavorless. Even the lobster was bland. We were pretty flabbergasted by that. Service was fine, and we appreciated the extra dessert our waiter brought. Maybe he noticed that none of us seemed thrilled with our food but whatever the reason, it was a nice gesture. Still, I don’t think that we’ll be coming back anytime soon. I did like the fact that the restaurant is BYO but it’s still pretty expensive, and I’m not sure that it was really worth it.


Baking recipes

Whether it’s for a traditional cream tea with scones and jam, an impressive soufflé dessert, or just a chocolate treat, this baker's collection of recipes is a good reference for some fantastic examples of British baking, as well as more unusual flavours and methods.

For savoury baking, Marcus Wareing’s olive and feta muffins make delicious canapés, while Russell Brown showcases gluten-free baking with his delicious soda bread recipe. If only cake will do, Nathan Outlaw gives a classic carrot cake an elegant twist, while Alfred Prasad’s aptly-named love cake includes fragrant spices, nuts and candied fruits.

To showcase more advanced baking techniques, macarons can be made in endless flavours and colours, include Graham Hornigold’s Crunchie versions, to make an impressive display, while intricate tarts and desserts such as William Drabble’s chocolate mousse cake will finish off any meal perfectly.


The Food Lab: How to Make the Ultimate Beef Wellington

Unraveling the mysteries of home cooking through science.

Gallery

[Photographs: J. Kenji Lopez-Alt]

Get the Recipe

The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it’d be the Beef Wellington. Surely, there is no more decadent roast in the history of the post-Roman canon.

The origin of the dish is not exactly known, and there’s not much primary research I can add to the wealth of theories that aren’t already aptly covered by the Wikipedia article on the subject (tldr it might be named after the 1st Duke of Wellington, it might be a patriotic English name for a French dish, it might be named after a pair of shoes, or it may be from the land of Hobbits and Nelwyns). But we’re not after pedagogical discussions of origin or etymology. We’re interested in one thing, and one thing only: Deliciousness.

There’s no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and finally foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin.

As the be-all-end-all to decadent roasts and as an absolute classic, is there really much we can do by way of improving the recipe? What exactly is there left to explore?

Well not all recipes need overhauls. Sometimes, a few tweaks here and there to bring out the best in each ingredient is all it takes. Let’s go through the Wellington from the outside in.

The Beef

What can we do with the beef? After all, tenderloin is tenderloin, right? And that’s pretty much true. Of all the cuts on the cow, the tenderloin is perhaps the one that is least affected by grading and the varying levels of marbling (intra-muscular fat) that come with it.

See, with a rich cut like a ribeye or a flatiron steak, its flavor, juiciness, and tenderness are linked closely to their USDA grade. Prime beef will have more fat, be more tender, and (at least to most palates) be more tasty. Choice or Select meat, on the other hand, will be less juicy, tougher, and less flavorful.

This translates to a buttery tenderness on the plate.

A tenderloin, on the other hand, is a *very* lean cut no matter which steer it comes from. A tenderloin from a Prime-graded steer will not have significantly more fat than that from a Select-graded steer, thus the variance in quality in tenderloin is not that wide. That’s OK. Tenderloin is emphatically not about fat and flavor. It’s about tenderness. As one of the least utilized muscles on the steer, the psoas major remains small, underdeveloped, and tender throughout the steers life. This translates to a buttery tenderness on the plate.

It also translates to blandness. There’s no two ways about it. A tenderloin is a bland cut. That’s one of the reasons that Beef Wellington exists—take a bland but tender cut of beef, and try and pack as much flavor and fat around it as possible.

The start of this process is to sear it. Browning develops tons of new flavorful compounds that don’t exist naturally in beef, giving it complexity and meaty depth. Tying the tenderloin at regular intervals with twine will help it keep a nice round shape as it sears, which improves both the appearance of the final dish, as well as leading to more even cooking.

How else can we add flavor? Well we’ll get to the mushrooms and foie gras, but for now I’m going to employ an idea I got from Gordon Ramsay’s version of Wellington: Mustard.

I’m not a fan of the angry chef, but when he’s right, he’s right, and mustard adds another dimension to the flavor of the final dish—acidity, lightness, and heat—that enhances and draws attention to its overtly rich primary flavors in a way that I find particularly appealing. I cut my mustard with a ton of horseradish to increase its bite.

The Duxelles

Let’s move on to the mushrooms. A duxelles is one of the oldest common preparations in the modern French cookbook—the original recipe goes back to the early 17th century. At its simplest, it consists of finely chopped mushrooms cooked down in butter with shallots into a thick, flavor-packed mass. It fills tarts and stuffs chickens, and in the case of a Wellington, completely surrounds our beef.

Again, at this stage, we’re all about adding complexity and luxury to what is already a pretty luxuriously complex dish. How do we do it? Let’s start by using a variety of mushrooms. As any mycophile or plumber from Brooklyn with a fetish for royalty can tell you, the variations of flavor in the Mushroom Kingdom are vast. Why settle for just one?

some chopped truffles stirred into the duxelles at the very end would not be unwelcome in this dish.

At a very minimum, I like to use three: button mushrooms, shiitake, and portobello. All are easily found in any supermarket, and all bring a little something to the party. If you want to get extra fancy, go ahead and use those oysters, chanterelles, morels, lobster, giant powderpuff, mousseron, or whatever else strikes your fancy. If you’ve got it in the budget, some chopped truffles stirred into the duxelles at the very end would not be unwelcome in this dish.

With the exception of using a food processor to chop the ‘shrooms, our duxelles starts just like the classic. Mushrooms cooked in butter until they give up their moisture, then a handful of chopped shallots and chopped thyme that get cooked until soft. From here, let’s move on.

We’re already using tenderloin, mushrooms, and foie gras, why not throw in a bit more luxury? Some booze will do nicely.

I deglaze the pan with Cognac, though any high-proof, dry, barrel-aged spirit will do. Armagnac, applejack, bourbon, Scotch, even a dark rum, if that’s what you’d like.

After adding some heavy cream (which reduces down and binds the mushrooms into a thick paste—the better to adhere to the meat with—I add a dash of soy sauce. Soy sauce, with its high levels of glutamic acid, is a natural umami-bomb. It makes things taste meatier, more savory. It makes the mushrooms taste more like mushrooms, if you will, and the tenderloin more like an entire steer and all of its flavor compressed down into a single tenderloin-sized package.

The Foie Gras

Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—of some sort to be smothered over the beef to add fat and flavor as it bakes. How can we improve upon this?

How about instead of using a pâté, we use real pieces of fresh seared foie gras? I sear off a few ounces of foie gras in a hot skillet, slice the slabs in half lengthwise, then layer them over the beef. As the dish bakes, the foie fat slowly renders, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than even a fatty prime rib roast.

And that rendered fat in the skillet you seared the foie gras in? Don’t waste it! Into the mushroom duxelles it goes.

With all our elements in place, it’s time to move on to the assembly phase.

Assembly

For all its steps and ingredients, a Beef Wellington is really not a difficult dish technique-wise. There are only two real major problems that arise when you bake it. The first is keeping the puff pastry from turning soggy. What with all the fatty ingredients—the foie gras, the duxelles— there are plenty of juices that are trying to escape from within their puff pastry enclosure. These juices need to be contained to prevent the pastry from leaking.

The second problem is one of timing. Puff pastry takes at least half an hour to 40 minutes to properly brown and puff—more than enough time for a tenderloin to overcook.

Let’s start with tackling the first problem: the moisture barrier.

The Moisture Barrier

There are a few common solutions to the problem, but I don’t find either of them to be particularly attractive. The first is to wrap the beef in shingled layers of a raw cured ham (generally prosciutto). From a flavor standpoint, this idea is top notch. The ham melds very nicely into the foie and duxelles, and it does make wrapping the beef relatively simply. Thin sliced ham is like nature’s Velcro in that way.

The problem is it doesn’t really prevent moisture from leaking out. Indeed, as it cooks, it renders its own moisture, actually adding to the problem.

The other method is to make a thin crepe, then using that crepe to wrap the whole shebang. Again, the problem here is that it doesn’t work all that well—the crepe dissolves, turns soggy, and on top of that, who wants to bother making a crepe when you’re already committed to an hour + in the kitchen?

I suggest a much simpler, more effective, and time-saving alternative: A sheet of fillo dough.

It’s pretty much custom made for the job. Fillo dough is ultra-thin (thus doesn’t distract us with any unwanted flavors or textures), but quite strong, designed to wrap moist fillings without leaking. It’s also available inexpensively in any supermarket.

I use a single sheet of fillo, shingle on my prosciutto, spread my duxelles over that, and we’re good to go.

Wrapping

So long as your duxelles have cooled to a paste-like consistency, wrapping is relatively easy. The trick is to use a double layer of plastic wrap to help you out, exactly the same way you’d use a bamboo mat to make makizushi (sushi rolls). Indeed, the process is pretty much identical. The fillo/ham layer is your nori, the duxelles are your rice, and the beef/foie gras are your fish and vegetables. It’s only the scale that’s different.

I place the beef along the lower edge of the mushroom-covered fillo/ham, shingle the foie on top, then roll.

Once rolled, I re-wrap the whole thing as tightly as I possibly can in clingfilm, using several layers and twisting the ends. This step is absolutely vital, as it’s what will determine the shape of the Wellington in its final form.

This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. To solve this problem, it’s a simple as making sure that the beef is completely chilled before it gets wrapped. At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days to get it thoroughly chilled.

The Pastry

If you want to be a true food hero, you could make your own puff pastry (you overachiever, you). But I don’t find it necessary when there are some excellent frozen puff pastry brands on the market.

Puff pastry (like pie dough) happens to be one of the foods that freezes best, losing none of its flavor or puffing ability during its stay in the freezer. The key to finding a good brand is to check the ingredients—the only fat in there should be butter, and there should be no artificial or natural flavorings of any kind. Butter provides enough flavor on its own, thanks.

I use Dufour brand puff pastry, which is pretty widely available.

Once the beef is chilled, it’ll hold its shape very well, making wrapping it a snap. I roll out my puff pastry dough so that it extends a couple inches beyond either end of the beef roll, then brush it with egg wash. The key here is to make sure that the foie gras ends up on top and that the puff pastry seam ends up on bottom.

You can do this by laying the beef roll along the very bottom edge of the pastry with the foie on top, or by laying it in the position seen above with the foie on the bottom. Roll the pastry away from you until the seams meet, then trim them off with a knife.

If you’ve ever wrapped a present before, you know how to seal puff pastry dough. I start by folding in the sides, then folding down the top flap before using a knife to trim off the bottom flap. After repeating on both sides, I flip the whole thing over and tuck the flaps over, pressing them down so they adhere. The whole thing gets flipped back over again, then placed in the refrigerator for its final chill before baking. Again, it can be stored in the fridge at this stage for a couple of days, making Beef Wellington one of the more party-friendly dishes I know.

Just before it goes in the oven, I paint it with more egg wash (this will help give it a glossy sheen and deeper color), score it with a paring knife (for looks!), and sprinkle it with plenty of coarse crunchy sea salt to add some pretzel-like crunch to the pastry.

Baking and Carving

There’s nothing worse than undercooked puff pastry—gummy and bland—to get good results, you must use a relatively high heat. This initial blast of high heat causes the moisture in the layers of butter within the pastry to suddenly expand, forcing the layers of pastry apart, and giving it its light, flaky texture.

You may think that what with our overcooked beef problem, high heat is not the way to go, but in fact, using higher heat will help cook the meat slower than a more moderate heat. How so?

Vapor makes a great insulator. That’s why wooden houses have spaces within their walls, or how a Thermos manages to conserve its temperature so well. By causing the puff pastry to quickly expand, you introduce plenty of air space within its structure, which will in turn give it better insulative properties, allowing the beef within to cook more gently.

At 425°F, a chilled tenderloin will take between 30 and 40 minutes to reach an internal temperature of 110 to 120°F (rare to medium-rare, and you *are* using a thermometer, aren’t you?), which is precisely how long you need to properly brown your puff pastry. Serendipity? I think not. Try careful planning and sound science!

As with any roast, you should let it rest a bit after coming out of the oven in order to help it retain its juices better when you slice it. And believe me, there will be juices. Precious juices.

Complex, beefy, buttery, oozing with juices, and packed with flavor, it’s hard to get more decadent than this, my friends. But after all, isn’t overindulgence, decadence, and a desire to shove everything you see into your gut before the New Year’s resolutions roll around the whole point of the holidays?


Canapé recipes

A good canapé recipe is handy to have up your sleeve for dinner parties and other get-togethers where finger food and bite-sized snacks are preferred over full-on plated meals.

Cheese canapés are always a favourite party nibble. Bruno Loubet's Roquefort and cranberry endive is a really easy canapé to make and a real winner in both looks and taste.

Fritters, croquettes or beignets are great to have on offer. Martin Wishart's Smoked haddock croquettes with pea purée would be wonderful at a summer garden party, whilst Galton Blackiston's Cheddar beignets with sesame dressing would be a great vegetarian canapé option.

Crab, oysters and other seafood are wonderful to tease into pâtés, place onto crispbreads or wrap up in pastry, lettuce or bacon. Adam Gray's Cornish crab with pink grapefruit mayonnaise makes a lovely party dip, while Salmon gravlax with horseradish from Agnar Sverrisson is a piquant bite your guests will delight in. For a playful canapé idea, try Josh Eggleton’s signature Scallop pops – fuss-free but full of flavour.

Lisa Goodwin-Allen's Turkey sausage meat puff pastry canapés would also make a wonderful festive snack, if you are looking for Christmas canapés to entertain your guests.


The List

Make sure to click through to each contributor’s post to see full descriptions, photos, etc!

From yours truly:
1. Real jerk barbecue, preferably from a roadside jerk hut in Jamaica itself, smoky, tender and spicy enough to make you cry
If you don’t yet know about my love affair with jerk, just read here . Really one of the greatest (and most painful, but somehow that only added to it) culinary experiences of my life.
2. Berthillon’s salted caramel ice cream in Paris
I have tasted a lot of great ice cream in my day, but I don’t think any has made me stop eating halfway through because I couldn’t bear the thought of finishing it and having none left! Luckily I got over it and licked the cup clean, but I’d probably sell my soul if that meant I could have it regularly.
3. A Louisiana crawfish boil
To the uninitiated it’s a smelly massacre. To the converted , those stubby pink tails are good enough to balance out a significant number of life’s unpleasantries, and certainly worth the fatty, fishy mess and sore fingers that result from peeling so many of them.
4. Zachary’s pizza in Berkeley, California
I like thin-crust pizza as much as anyone, but when push comes to shove, my heart will always belong to Zachary’s . This thick, stuffed ‘Chicago-style’ pizza, the pride and joy of my original hometown, has an unusually crisp, flaky bottom crust, a pillow of cheeses and other fillings sitting below a trademark second crust, and a layer of thick, chunky tomato sauce on top of that perfumed with just the right amount of garlic and herbs. I haven’t had one in years, but I can still taste them like I ate one for breakfast.
5. A ripe fig, straight off the tree
I’ve always liked figs and been fascinated with their color, shape and texture, but I never really got what all the fuss was about eating them raw until I tasted one, bursting with ripeness, straight off the tree. It was the sweetest fruit I have ever eaten, dripping with thick juice that tasted almost like pure honey. Luscious may be one of the world’s most hackneyed descriptors, but it’s the only word I could possibly use here.

From Chubby Hubby :
6. Macarons from Pierre Hermé
7. Sakura ebi
8. A really proper frito misto in Venice, Italy
9. Corner Bistro’s bistro burger
10. Sushi at the crack of dawn in Tsukiji fish market

From Katharine :
11. (tie) I know it’s cheating a bit, but I honestly couldn’t decide between butter and garlic
12. Cheese
13. Sushi
14. Truffles
15. (tie) Foie gras and escargot

From Catherine :
16. The chef’s tasting menu at Manresa
17. A cup of grapefruit sorbetto and yogurt gelato from Gelato Milano
18. Macaroni and cheese
19. A Krispy Kreme donut, hot off the presses
20. A really good tomato sandwich

From Matt :
21. Texas Barbeque from any reputable place in the Hill Country
22. Chicken Fried Steak
23. Barbacoa
24. Dry Jack Cheese
25. Bugey Cerdon

From Christine :
26. Brie de Meaux
27. Baklava
28. A Philippine mango
29. Feijoada
30. Fig’s fritter with Gorgonzola cheese served with serrano ham from The Green Tangerine in Hanoi

From Mac :
31. A sun-ripened heirloom tomato that you have just picked out of your garden
32. Fresh, unpasteurized French cheese, like Epoisses
33. Nutella crepe from a street stand
34. Basil gelato from Capogiro in Philadelphia
35. A real Philadelphia cheesesteak

From Melissa :
36. Deep-fried alligator
37. Unagi nigiri
38. Shiner bock ice cream
39. Sausage & swiss kloboznik from the little czech bakery in west, texas
40. Smoked sirloin from schoepf’s barbecue in belton, texas

From Margaret :
41. The babka at the Hotel Europejski in Warsaw
42. Gyros from one of those ubiquitous street stands in Turkey
43. anything
with cinnamon or lemon
44. The #4 Enchilada Plate at The Shed in Santa Fe
45. Blueberries picked and eaten directly from the bush

From Ana :
46. Carne Asada Fries at a Mexican take-out somewhere in Orange County
47. Salmon Sashimi
48. Foie Gras
49. Cheesecake Factory Cheesecake
50. Bonuan Bangus (Milkfish)

From Ximena :
51. First quality Ibérico de bellota
52. Angulas (baby eels)
53. Dim-sum, from wheeled carts
54. A full-on English cream tea
55. Pipas (toasted salted sunflower seeds)

From Jeanne :
56. Try foie gras
57. Karoo lamb, eaten in the Karoo, hot off the fire
58. Visit one of Pierre Herme’s shops and have some macaroons
59. Order fresh wild Cape coastal oysters at The Knysna Oyster Company
60. Eat Jamon Iberico de bellota from Jabugo

From Julia :
61. Ganache truffles
62. Laduree&rsquos “Club Champs-Elysées”
63. Kruidnootjes (Dutch ginger nuts)
64. My family recipe for oliebollen (doughnut balls)
65. The Liquid Lounge&rsquos “Honey and Chili Prawn Skewer” in Puerto Banus, Spain

From Jen :
66. Coal Oven Pizza from Lombardis in Manhattan
67. Chiles en Nogada in Puebla
68. Lobsters on the Coast of Maine
69. Macarons at Laudree in Paris
70. Dim Sum in Hong Kong

From Husband :
71. North Carolina Barbeque (Eastern style)
72. Cincinnati Chili
73.
Dim Sum
74. Graeter&rsquos Ice Cream
75.
Praline Pecans from A Southern Season

From Kevin (five sandwiches to eat before you die):
76. BLT (bacon, lettuce & tomato)
77. Reuben
78. Muffaletta from Central Grocery in New Orleans
79. Cuban
80. Grilled cheese

From Abby :
81. A ripe yellow watermelon (the whole thing)
82. Green tea ice cream
83. Venison
84. Blackberry creme brulee
85. Fried okra/squash/eggplant

From Neil :
86. Wild barramundi
87. Spanish tapas
88. Fresh porcini
89. A piece of cheese
90. Wild salmon

From Kat (five countries/cities to eat in before you die):
91. Italy
92. France
93. Spain
94. New Zealand/Australia
95. San Francisco

From Mary :
96. Spicy Angel Wings at Marnee Thai Restaurant, Sunset District, San Francisco
97. Coffee Crunch Cake Eastern Bakery, Chinatown, San Francisco
98. Super Carnitas Burrito (with extra hot sauce) Gordo&rsquos Taqueria, San Francisco
99. Dad&rsquos Fried Chicken
100. Anything and Everything at the French Laundry, Yountville, California

From ASMO :
101. Dungeness Crab in San Francisco
102. Oysters from Etang de Tau in the South of France
103. Fresh raspberries, straight from the bush, still warm from the sunshine
104. Danish Fjord Shrimp
105. BBQ’ed langouste from the Indian Ocean

From Deccanheffalump :
106. Mussels/Tisri Masala
107.
“Adele Pidou’s Soup” as described by Marcel Rouff
108.
Dinner at El Bulli , Girona, Spain
109.
Huzarensla/ Hussar Salad the way my mother made it
110.
Bater/Quail at the Moti Mahal In Delhi

From aer :
111. A Pierre Herme macaron
112. Breakfast at the Four Season&rsquos Sayan, Bali
113. Fresh truffles on scrambled eggs in truffle season
114. Tasting menu at Cordeillan Bages, Pauillac, France
115. Tasting menu at French Laundry, Yountville, California

From Nicola :
116. Fig bruschetta from Donna Hay
117. Fresh mussels in white wine, shallots, cream, garlic, and stilton
118. Linguine with tomatoes and basil
119. Any fruit that comes right off the tree
120. The ahi tuna sandwich at Lola&rsquos in Playa Avellana, Costa Rica

From Deb :
121. Mom’s matzoh brei
122. Really good lox and Temptee whipped cream cheese on a Brooklyn bagel
123. Peas in their pods right off the vine
124. Freshly made chocolate mousse
125. A multi-course meal at Millennium in San Francisco

From Bea :
126. Bouillabaisse
127. Wild Strawberries
128. Black Cod from Roy&rsquos restaurant in Chicago
129. A gourmet picnic at the top of a mountain, after hours hiking
130. Tartiflette with a big bowl of mâche

From Lola :
131. Fois gras with apple jelly from La Cushara de San Telmo in San Sebastian, Spain
132. Caramel fleur de sel macaron from Pierre Herme
133. Home-made ice-cream
134. Fish that you have caught and prepared all on your own
135. A chocolate milk shake from the dairy booth at the MN state fair

From Alison :
136. Barbacoa Tacos at Taqueria Y Tortilleria El Campion, San Juan Capistrano, CA
137.
Olallieberry Pie at Polly’s Bakery Cafe in Fullerton, CA
138.
Fried Oysters at Seafare Inn in Whittier, CA
139. My
Grandmother’s Rigatoni with Italian Sausage and Tomato Sauce
140.
Stir-Fried Morel Mushrooms

From Homesicktexan :
146. Refried beans from Las Manitas, Austin, TX
147. Ninfa’s green sauce, at the original Ninfa’s on Navigation, Houston, TX
148. Tapas at Cal Pep, Barcelona
149. Fresh oysters in October, Le Baron Rouge, Paris
150. My grandma’s chocolate pie, McKinney, TX

From Genie :
151. A chili half-smoke with the works from Ben&rsquos Chili Bowl in Washington, DC
152. My Grammy&rsquos mac and cheese, made my way
153. The roast chicken at Casa Mingo in Madrid
154. Belizean Rice and Beans with a healthy dash or three of Marie Sharp&rsquos Hot Habanero Pepper Sauce
155. Caprese salad made with a tomato and basil you grew yourself

From Austin :
156. Khao Soi (as prepared in northern Thailand)
157. Beer from Oregon
158. Orecchiette com Cime di Rapa
159. Real Bread
160. Anything green prepared phat fai daeng

From Luisa :
161. Sun-warmed Tomatoes, Sliced, Sprinkled with Flaky Salt and Drizzled with Olive Oil
162. 5 for $1 Pork-and-Chive Dumplings at Dumpling House on Eldridge Street, NYC
163. Batter-fried Zucchini Flowers Stuffed with Anchovies and Mozzarella
164. Basler Leckerli
165. Pizza al Taglio

From Lindy :
166. Fried zucchini blossoms
167. Real strawberries
168. Vosges Barcelona Bar – smoked almonds, gray sea salt, deep milk chocolate
169. Skate with brown butter and capers
170. Crusty potatoes roasted in goose fat

From Haalo :
171. Umbrian White Truffles
172. Foie Gras
173. Fresh Italian Buffalo Bocconcini
174. Canadian Scallops
175. 100 year old Seppelt Para Liqueur Vintage Tawny

From coffeepot :
176. Baked Alaska
177. Beignets and chicory coffee from Cafe De Monde, New Orleans
178. Any breakfast spread at any one of the Palace resorts in Cancun, Mexico
179. An all the way pizza from Mama Lazardos in Floyd, VA
180. Frog legs gigged on a hot summers night from our own fish ponds

From Helen :
181. A raw oyster, just opened and slurped in shell
182.
Fish and chips by the beach
183.
A bowl of noodles eaten whilst standing at a Tokyo railway station
184.
A mystery meal eaten in pitch darkness with only touch, smell, sound and taste to guide you
185.
A freshly baked pasteis de nata from Lisbon, Portugal

From Serge :
186. Cassoulet in Castelnaudary
187. Seafood Paella in Barcelona, Spain
188. Vegetarian Couscous in Cordoba , Spain
189. Grilled Sardines served on toasted bread with a mustard spread
190. Galettes de Ble Noir dipped in Lait Caille (curdled milk) in Brittany

From Michelle :
191. Baby Crawford peaches fresh off the tree at Andy’s Orchard, Morgan Hill, CA
192. Strawberries from Swanton Berry Farm, Davenport, CA
193. Pears & black walnuts foraged in the Czech Republic
194. Fields of wild blueberries around Sackville, New Brunswick
195. Fresh mulberries anywhere you can get them

From Julie :
196. Steamed blue crabs
197. Mussels
198. Corn on the Cob
199. Artichoke
200. Fresh Caught Trout Cooked Over a Fire

From Rebecca :
201. Fresh cherry pie, home-made with sour cherries
202. Ice cream made by ag students and sold at the University Creamery on the campus of Penn State University in State College, PA
203. Real Philadelphia sticky buns, preferably with pecans
204. Real Philadelphia cheese steaks, on good, crispy rolls, with the Cheez Whiz topping
205. The Pennsylvania Dutch cheese fritters that my grandmother used to make

From Jessica :
206. Traditional bulgogi from a good Korean restaurant with a side of kimchi
207. A fresh pressed fig, goatchease, and prosciutto panini
208. Real pizza from Naples
209. Fresh squeezed orange juice from Malaga
210. Blueberry thumbprint cookies (best from Newboston Bakery)

From Pengrin :
211. Salt & Pepper Dungress crab from Yummy Yummy, San Francisco
212. Ginger Cake with Pumpkin Gelato from Park Chow, San Francisco
213. Pandanus cake from New Sweet Heart Bakery, San Francisco
214. Chocolate soufflé from Miss Williamsburg, New York City
215. Fluffy and Light pancakes from Tygers Cafe, San Francisco

From Lindsey :
216. ‘Squeaky’ Wisconsin Cheese Curds from a little rural cheese shop or the Madison farmer’s market
217. Fresh Figs
218. Gogosi
219. Freshly picked berries swimming in vaniljesaus in Norway
220. Chocolate-Covered Strawberries

From NS :
221. Fresh White Truffle from Alba
222.
Vanilla Bean
223.
Seared Foie Gras with Brioche, Peach Jus, Tahitian Vanilla Butter at The Dining Room at the Ritz-Carlton , San Francisco
224.
Agnolotti of Summer White Corn at The French Laundry , Yountville, CA
225.
Early Girl Tomatoes from Dirty Girl Farms , Santa Cruz, CA

From Heather :
226. Green chile in New Mexico
227. Turnip cakes from the top Chinese dim sum restaurant in New York
228. Peking duck from the top Chinese dim sum restaurant in Chicago
229. Curried hearts of palm from the top Jamaican restaraunt in Gainesville, FL
230. Fried chicken from that place in Savannah near Tybee Island

From Kathryn :
231. Poronkäristys
232. Southern Pecan Pie
233. Toasted Ravioli
234. Chicken and Chips with Garlic Mayonnaise from Houssain’s Kebab Van on St Giles in Oxford, England
235. A cheeseburger from Otto’s BBQ on Memorial Dr in Houston, Texas

From Anna :
236. Brachetto d&rsquoAcqui
237. Alici/Boquerones
(depends whether you’re Italian or Spanish)
238. Donna Hay&rsquos Triple Chocolate Brownies
239. Coriander Potatoes
240. Parmigiano Reggiano

From Jen :
241. Tasmanian Leatherwood Honey
242.
Arnott&rsquos Tim Tams
243.
Kangaroo Meat
244.
Perigord Truffles
245.
Quandongs

From Leland :
246. The bacon-blue cheeseburger from Tessaro&rsquos in Pittsburgh, PA
247. My mom&rsquos Alice Waters biscotti
248. Brioche from the Brioche place in Tours, France
249. Nakládaný hermelín
250. Wine from the Mas Gourdou

From Monkeygland :
256. Something you have grown yourself
257. Something you have killed
258. The Roast Marrow Bone and Parsley Salad at St Johns, London
259. Food made by people you have watched grow up
260. Scrambled eggs with freshly shaved truffle on your own

and one more I’ll let you read on his site!

From Andrew :
261. Picking the bits off a chicken carcass
262. Fruit straight from a tree
263. Blackberry and Apple Pie
264. Mr Whippy Ice-cream
265. Any meal with friends

From Rebecca :
266. Kangaroo Island Marron
267. Mussel Boys Restaurant in Havelock, Marlborough Sound, South Island, New Zealand
268. New potatoes and cloudberries on midsummer weekend in Helsinki
269. Têtes de Violin as they come into season in Montreal
270. Risotto di Gamberi at the balcony restaurant at the Hotel Danielli, overlooking the Venetian Lagoon

From Ilva :
271. Mussels from Læsø in Denmark
272. Pizza Margherita
273. White truffles
274. Champagne
275. Dajm candy from Sweden

From Marie :
276. Every single flavour of frozen delights from passionflower, gelatissimo and gelatomassi
277. Yoshii’s green tea brulee
278. The truffle pasta at Buon Ricordo (Surry Hills – Sydney)
279. Sushi and sashimi at Daiwa sushi (Tsukiji fishmarket)

280. (tie) A selection of deserts from Pierre Herme and the dessert section at a Japanese depaato and a feast at a sicilian/sardinian farmhouse

From Sher :
281. Seafood Filé Gumbo
282.
Oysters and Pearls at The French Laundry, Yountville, California
283.
Huckleberry Cobbler, made with real huckleberries
284.
Lemon-Lime Meringue Pie at Mustard’s Grill, Napa, California
285.
Tomato Sandwiches made with vine ripened tomatoes

From Anthony :
286. A real S.F. burrito from a real S.F. taqueria
287. Pizza from a truck in Marseilles eaten on a bench in the Old Port with a good bottle of red wine
288. Fresh (and I do mean fresh) oysters on the half-shell from a reputable source of your choice, served in generous quantities
289. Real dim sum served from carts
290. A runny, perfectly ripe raw milk cheese (like a St. Marcellin or a St. Felicien) with some good apples, some good pears, some nice grapes, and a crisp white wine of your choice

From Anne :
291. Hotdog on any corner of NYC
292. Pineapple Dole Whip from Disneyland
293. Dad’s Ribs
294. Croque Madame from Bouchon
295. Apple Cider

From David :
296. The Salad Judy Rodgers Made For Me
297.
The Corned Beef Sandwich From the Second Avenue Deli
298.
Porcelana Chocolate from Amadei
299.
Château d’Yquem
300.
Glace Caramel at Berthillon

From Lady Lunchalot :
301. A crusty baguette straight from the oven smeared with chunks of butter
302. Freshly baked chocolate cake with a thick layer of chocolate icing downed with a glass of cold milk
303. Pavlova
304. A really juicy roast chicken with tarragon and butter cooked on a rotisserie
305. A particularly deep-flavoured washed rind cheese

From Anne :
306. Chicken Korma Kashmiri from The Curry Leaf in “Curry Hill”
307. Tonkatsu with Bulldog Sauce
308. Hungarian Pancakes from Little Poland in the East Village
309. Sauteed Pea Shoots from New York Noodle Town in Chinatown
310. Coca-Cola from a 10 oz. green glass bottle poured over crushed ice

From Megs :
311. Brunch
312. My dad’s Thanksgiving dinner
313. My mom’s lamb roast, with asparagus & 12 grain bread
314. Mom’s tuna burgers
315. A really good tomato sandwich – with Jersey tomatoes, mayo & fresh-soft bread

From County Clerk :
316. Greg Seay’s Venison Sausage
317. Argyle Club’s “Pepper Bomb” Steak in San Antonio
318. Topo Gigio’s Conchiglie alla Sarda in Chicago
319. Old Guard House Inn Wienerschnitzel in Gladwyne, Pennsylvania

320. Chicken Pot-au-Fau

From Bonnie :
321. Rare breed British Pork
322.
Reindeer
323.
Prosciutto
324.
Creme brulee
325.
Mangoes

From Christine :
326. Lobster Roll from the N.E. Atlantic coast
327. Crabcakes from the Carolinas
328. Foie gras before it is outlawed in California
329. Real French bread
330. Fresh mangosteens

From Matt :
331. Kiwi hot dogs
332. Feijoa
333. Freshly Shucked Natural Oysters
334. Lamb roast with all the trimmings
335. H?ngi

From Mila :
336. Humboldt Fog goat cheese paired with a tart pear and fresh walnut bread
337. Joseph Schmidt chocolate truffles
338. White peaches in the height of their season, slightly chilled
339. Bagoong with green mangoes
340. A plate of fennel and green onion stuffed Beijing dumplings, eaten in a tiny hole in the wall Beijing restaurant

From Lisa :
341. Raw Oysters
342. Funnnel Cake
343. Fried Zucchini
344. Lobster tail from Silvestro’s Depot Restaurant in Painesville, Ohio
345. Chicken Dinner, Family Style, from the Bavarian Inn at Frankenmuth, Michigan

From Mademoiselle Differentielle :
346. Rösti
347. St.Galler Olmabratwurst
348. A slice of “Zopf” covered with butter and honey
349. An apple, fresh off the tree
350. My grandma’s caramel cream

From gagatka :
351. Whole wheat crepe with yoghurt and strawberries
352. Pizza Margherita in Naples
353. Russian pierogi anywhere in Poland
354. Chocolate gelato
355. Oven hot ciabatta with pesto and tomato

From SusanV :
356. Tapenade
357. Ethiopian food
358. Mussamun curry
359. Pesto
360. Pralines

From Dan :
361. Idli Sambar
362. Lucy’s Saigon Sandwich
363. In-N-Out Burger
364. Dry aged steak
365. Fresh Pesto Sauce

From Emma :
366. The difference between factory farmed and organically reared meat
367.
Something you have sown and grown then eaten at the peak of its existence
368.
Butter so fresh because you have made it yourself
369. The perfect potato topped mince pie
370.
New Zealand sauvignon blanc

From Gattina :
371. Trattoria/ristorante-style pizza from Italy
372. German-style roast pork knuckle
373. Chicken masala-North Indian style
374. Deep-fried soft-shell crab with beer batter
375. Hawaii Pineapple

From Joey :
376. Foie Gras
377. Lapid’s Freshly Popped Chicharon with “laman”
378. Philippine Mangoes
379. Belgian Frites from the streets
380. Sushi and Steak Tartare

From Aria :
381. Sea Urchin
382. Mango
383. Coconut Jellies
384. Fresh Croissant
385. Tamarind restaurant in Atlanta

From Yulinka :
386. Blini
387. Manti (steamed Uzbek lamb dumplings)
388. Fresh fruit in season
389. My mom’s Napoleon cake
390. Chocolate frozen custard from Kopp’s

From Melanie :
391. Fromage blanc drizzled with thin cream and sprinkled with fine caster sugar
392. A fresh, sun-warmed juicy mango
393. Tarte flambee with cream, garlic, onions and bacon
394. Tarte aux framboises
395. Nice thick steak cooked on the BBQ served with a wholegrain mustard

From Greg Kuzia-Carmel :
396. Oysters and Pearls at either Per Se or The French Laundry
397. Any good open air aged cheese, somewhere relatively close to where it was aged
398. A good 10+ year old red wine
399. Some kind of meat roasted over an open flame
400. Fresh Morels, Ramps and Asparagus

From Little m :
401. Big M&rsquos bbq on the Weber
402. Mum&rsquos roast ham with scolloped potatoes and carrots
403. Fondue with secret sauce (half mayo half tomato sauce)
404. Lamb chops
405. Lindt dark chocolate

From Big M :
406. Bacon butty with HP sauce, pot of Yorkshire tea
407. Fish and chips with mushy peas, Fullers ESB
408. Italian wood fired oven pizza
409. Pork goulash with dumplings, Pilsner Urquell
410. Beef in stout with dumplings, Guinness extra stout

From Trullake :
411. Estonian spelt bread
412. Almost anything from Tartine Bakery in San Francisco (but especially bread pudding and the pecorino and almond pressed sandwich and the chocolate souffle cake)
413. Pesto — in Genoa
414. Clam chowder in a sourdough bread bowl at Fisherman’s Wharf in San Francisco
415. Kristall Kümmel

From scubagolfer (five Japanese foods):
416. Raw Hokkaido female Bafun Uni (Sea Urchin eggsac) over sushi rice
417. Robatayaki-grilled Hokkaido (over-night) air-dried Hokke Fish (Greenling)
418. Raw Season’s first catch of Katsuo Fish (Skipjack) with Ponzu sauce
419. An Omi or Yonezawa beef steak
420. A full Tora Fugu (Puffer fish) dinner course

From Bron :
421. The best snatched straight from the source, be it tree, vine or soil
422. A fluffy West Coast, New Zealand Whitebait Omelette
423. Blue Cod fillets fresh from off the boats in Riverton
424. My Auntie Dorothy&rsquos Apple shortcake
425. My Mum&rsquos profiteroles

From Laura :
426. The clam chowder in a sourdough French bread loaf, preferably eaten sitting on an outdoor bench on Pier 39 in San Francisco
427. Cajun boil
428. Roast rabbit
429. BBQ Chicken Pizza
430. Classic New York cheesecake with my Raspberry Wizbang Syrup

From Siu Mai :
431. Long lunch at Louis XVI at Hotel de Paris in Monte Carlo, Monaco
432. Durian
433. Impromptu picnic in France after exploring the local market
434. Beef Carpaccio or Steak Tartar
435.
A bowl of noodles from the local stand in Asia

From Robyn :
436. Pizza from the Cheeseboard in Berkeley, California
437. Manti at the source
438. Sweet corn in season, anywhere in the USA
439. Noodles sauced with lard
440. Liver pate at Sean’s Panorama, Bondi Beach, Sydney area

From Ann :
441. Christmas Borscht at Veselka in NYC
442. Steamer clams
443.
Salt Potatoes
444. Pretzels from the Amish ladies at the Reading Terminal market in Philadelphia
445.
The Recession Special at Gray&rsquos Papaya in NYC

From Tanna :
446. My mother&rsquos fried chicken
447. My daddy&rsquos doughnuts
448. My aunt Dort&rsquos German chocolate cake
449. Heirloom tomatoes
450. Fresh wild salmon eaten by a campfire under the stars

From Colin :
451. Argentine beef
452. Maine lobster
453. Sturgeon caviar
454. Brie de Meaux
455. Ridiculously hot peppers

From Kalyn :
456. Spicy Tuna Roll from Tsunami Restaurant and Sushi Bar in Salt Lake City
457. Red Curry from Thai Siam in Salt Lake City
458. Thai Chicken Salad from East Street Cafe in Washington D.C.
459. Greek Salad at Cafe Med in Salt Lake City
460. Bacon and tomato sandwiches

From Catherine :
461. Red Lentil Rice Patties with Cilantro Sauce
462. Humboldt Fog Cheese
463. Squash Blossoms
464. An English cream tea complete with scones with butter, jam, and cream, and cucumber sandwiches
465. Gooseberry fool

From Sam :
466. Gnaw on a lamb rack or chop, cooked medium rare
467. Eat Cornish clotted cream in Cornwall, England
468. Ferment your own soda and drink it
469. Eat a fish you caught yourself
470. Eat your favourite results of a taste test

From Phil (five Cambodian foods):
471. Prahok
472. Samlor Machou Yuon
473. Kampot Pepper
474. Fish Amok
475. Cambodian Beer

From Kim :
476. Cream Tea in London
477. An authentic salt bagel with a thin layer of cream cheese, thin slices of perfectly ripe tomato and fresh basil leaves
478. Macaroni and cheese made from the recipe in New Basics , topped with Penzey’s India Special Extra Bold black pepper
479. Lobster, outdoors, in Maine
480. The best hamburger, medium-rare and topped with sauteed mushrooms and Swiss cheese, with perfectly crispy fries and Heinz ketchup

From Pamela :
481. Swiss Raclette cheese hot and gooey and served over boiled new potatoes with pickled onions and gerkins
482. Mussels, especially good cooked with chilli and garlic from anywhere in Thailand
483. Steak Pie
484. Grilled Lorne Sausage (Scottish square sausage) & Champ Potatoes
485. Any meal in the darkness at Blinde Kuh (Blind Cow)

From Honeybee :
486. Very fresh buffalo mozzarella
487. Chocolate fondant
488. Pirikara (inside out sushi rolls with spicy tuna)
489. Cream tea
490. Truffles

From Cindy:
491. Peaches fresh off the tree at Little Tree Orchard Newfield, New York
492. Striped Bass fresh from my son&rsquos latest fishing trip to Lake Cumberland, Kentucky
493. Smoothies at Banana Joe&rsquos in Kauai
494. Hot chocolate for breakfast in Paris
495. Warm Sopaipillas and fresh Tamales on Christmas Eve anywhere in New Mexico

From Nat :
496. Tuna sushi looking at the sea at les Villas du Lagon, Reunion Island
497. Algerian couscous cooked by my mother
498. Some figs and ‘plaquemines’ (persimmons)
499. A glass of ‘Orenga de Gaffori’ Corsican red wine
500. A complete typical Corsican Menu with traditional soup, Corsican Lamb ‘à l’étroite’ and Fiadone for dessert

From Gridskipper :
501. Lobster Roll from Mary’s Fish Camp
502.
Burger from Corner Bistro
503.
Pizza from Grimaldis
504.
Truffled Egg Toast from ‘ino
505.
Grilled Corn from Cafe Habana

From Tea :
506. My Japanese homestay mother&rsquos sukiyaki, Takayama, Japan
507. The Burrito Especial at Cactus Café in Mill Valley, California
508. Thai pumpkin curry with chicken and basil on Ko Tao
509. A garden fresh Italian meal in the Chianti
510. Artichoke soup and olallieberry pie from Duarte&rsquos Tavern in Pescadero, California

From Lara :
511. A bowl of freshly picked berries off of your own bushes
512. Tuna Sashimi – straight off of the fish while you are still on the boat
513. Barbecued octopus whilst sitting out on a patio in Athens, Greece
514. Real Neapolitan Pizza
515. The Ferroni family recipe for butter tarts

From Foodie (five Indian foods):
516. Pani puri from any street corner
517. Kebabs from Delhi
518. Dum biryani from Hyderabad
519. Prawns/crab xacuti from Goa
520. Rasgullas from Calcutta

From Jane :
521. Fish and chips (and mushy peas of course) from Rick Stein’s fish and chip shop in Padstow
522. Sausage and mash on a cold day
523. Chicken wings and ribs after a day snowboarding
524. Teriyaki salmon
525. Does chocolate count as food? If so, Montezuma ‘s giant buttons

From Amanda :
526. A warm jam donut from the Mock Turtle Teashop in Brighton
527. Curry chip from the Moyola chippy on the Shore Road in Belfast
528. Macaroni and cheese from my mother’s kitchen
529. Broiled crab cakes from Legends Restaurant in Delaware Park in Wilmington, Delaware
530. A Reuben from a Jewish deli

From Becke :
531. Good chocolate
532. Insalata Caprese
533. Black truffle cheese
534. Lescure butter
535. An authentic Philly cheesesteak

From Faith :
536. An apple picked straight off a tree in Ohio
537. Fresh bread that you have baked yourself, warm, with lots of butter
538. Melon gelato from a street corner gelateria in Italy
539. South Indian breakfast that includes a masala dosa, plenty of coconut chutney and lime pickle, and a mango lassi
540. Krofi, from my mother’s family’s recipe

From Papa Squirrel :
541. A pound of middling from a smoked whole hog
542. A real fried green tomato
543. Indian food in London
544. Sassafras tea
545. Snow cream

From Christine :
546. Cassoulet , preferably in Toulouse in southwest France
547. Seared Foie Gras appetizer at the Corner Table Restaurant in Minneapolis
548. Dungeness Crab Cakes , preferably mine
549. Roast Leg of Locally Raised Lamb
550. Salade aux Gesiers de Canard

From Natalia :
551. Bread you made yourself
552. Really good, high-quality butter
553. Almond Croissant from Trompeau Bakery in Denver
554. Mozzarella from A16 in San Francisco
555. Cake Batter Milk Shake

From Carolyn :
556. Milk from a cow
557.
Custard apple with blue cheese
558.
An ice cream cone at Maple View Farms in Chapel Hill, North Carolina
559.
Jiao.zi
560.
Your grandmother&rsquos cookies, made by you

From Erin :
561. Fresh-ca u ght fish
562. Fruit you picked
563. Sadza
564. Duck in any and all its forms
565. Goat cheese with fennel honey

From Gareth :
566. Andouillete
567.
Bara lawr
568.
Germknodel
569.
A sun-ripened apricot, warm from the tree
570.
Tuber magnatum , on anything

From Ed :
571. A single slice of fresh sauteed prepared fois gras
572. A seared scallop, diver caught, fresh out of the sea on the west coast of Scotland
573. Simply poached sewin that&rsquos a Welsh for sea trout, served with hollandaise and rock samphire
574. Summer pudding made with ripe organic fruit
575. A single marron glacé

From Angie :
576. Durians
577. Cheesecake
578. Egg tarts
579. Pasta
580. A good loaf of bread

From Cookiecrumb :
581. Difficult Flavors
582. Difficult Textures
583. Wild food
584. Comfort food
585. A glass of Muscat de Beaumes-de-Venise

From Jacqueline :
586. Pounds and pounds of Iranian caviar
587. “Mérou” (grouper?), cooked in olive oil and lemon juice
588. Heaps of pancakes flooded in maple syrup
589. Sharing grilled lobsters by the beach in Corsica
590. A tray of “choux chantilly” (pastry puffs filled with whipped cream)

From Precious Moments :
591. Braised mushroom
592. Chwee Kueh
593. Char Siew/Roast Pork
594. Durian
595. Dark Bitter Chocolate

From Fanny :
596. The goat cheese made by Bruno on La ferme des Courmettes
597.
La jonchée, cheese from Poitou-Charentes that is flavoured with almond-oil and eaten with sugar or honey
598. Plaisir Sucré from Pierre Hermé
599.
Le fromage de brebis corse avec la confiture de figue de ma grand-mère (Corsican sheep’s milk hard cheese with my grandmother fig’s jam)
600.
Les artichaut au barbecue de Peter (Peter’s barbecued baby provençal artichokes)

From Dan :
601. Chesapeake Bay blue crabs, either freshly steamed or in crabcake form
602. Sunday Sauce at Lidia’s in Pittsburgh
603. Sushi at Chaya , also in Pittsburgh
604. A chocolate malt from Mel’s Drive-In in San Francisco
605. Pizza from Regina Margherita Pizzeria in Pittsburgh

From Johanna :
606. Tasting menu at a true “grand table” with accompanying wine
607. Austrian white asparagus (from the Marchfeld )
608. Austrian bread basket (aka “Das Körberl”)
609. Fresh ceviche overlooking a secluded bay, preferrably in Huatulco, Mexico
610. White truffles

From Alice (five things around San Diego):
616. Either the chocolate cookie or brownie from Cafe Zinc in Solana Beach or Laguna Beach
617. The Chicken B’stilla or Ahi Poke at Parallel 33 in Mission Hills
618. Local sweet summer corn and heirloom tomatoes from Chino Farms
619. The Mussel Bisque at Dobsons Downtown
620. The shrimp and crab dumplings or korean spare ribs at Roppongi in La Jolla

From Isli :
621. Artichokes
622. Organic tomatoes
623. Home-made bread
624. Stuffed grape leaves (Dolmas)
625. Edible wild greens

From Madame Cupcake :
626. Chocolate
627. Homemade Pierogies
628. Nocciola gelato from Italy
629. Green Tomato Pie at the Holly Hill Inn in Midway, KY
630. A Spalding Bakery Doughnut in Lexington, KY

From Jules :
631. Sushi & Sashimi accompanied by a sake or two at Tsukiji, the Tokyo fish market
632. Salt & Pepper Squid with a bottle of fresh Clare Valley Riesling at the Star of Greece Cafe in Port Willunga just south of Adelaide, South Australia
633. Blue Cheese with Botrytis Semillon
634. Yum cha
635. Real Aussie Lambshank Pie with a big gutsy Barossa Shiraz

From Jared :
636. Food cooked with your Grandmother
637. A classic American breakfast cooked over an open fire
638. Genuine North Carolina barbecue
639. Fried Shrimp at the Dockside in Calabash, NC
640. Collect your own food

From Peabody :
641. A nine course meal with wine pairing from the Herb Farm outside of Seattle, WA
642. My croissant bread pudding
643. My grandmother&rsquos sweet pickles
644. Lobster bisque
645. Pulled pork BBQ sandwich with coleslaw on the bun

From Connie :
646. A properly ripened Camembert de Normandie
647. November/December Chef&rsquos Degustation menu from French Laundry with the foie gras and white truffle supplements
648. The full 13 course Chinese wedding or New Year&rsquos banquet
649. Just plucked and still warm garden tomato cultivated with love, sliced and sprinkled with flaky salt
650. Pierre Herme macaron, especially the Ispahan

From Glenna :
651. Sushi
652. A perfectly baked, from scratch white cake with no icing
653. Fried green tomatoes
654. A Mother’s cooking for holiday meals
655. A grandmother’s cooking

From Melody :
656. Tropical Fruit Salad
657. Guacamole
658. Chipolte-Citrus Black Beans
659. Coconut Milk
660. Vegan Sushi

From Vicki :
661. Potatoes
662. Tomatoes
663. Nuts
664. Citrus
665. Pizza

From Angelika :
666. Marinated vegetables and seafood Venetial-style at Il Tramezzino near Vienna
667. Chocolate Mousse Torte at the Kurkonditorei Oberlaa in Vienna
668. An authentic meal in an Italian trattoria or osteria, preferably in Piemonte, accompanied by autochthonal wines
669. Austrian bread and Viennese water
670. Marmeladepalatschinken (pancakes filled with home-made jam)

From Patsy :
671. The striated hunk of bacon featured on the summer tasting menu at Gramercy Tavern in NYC
672. A handful of chocolate digestive biscuits and a cup of hot, slightly-too-milky tea
673. The warm, lemony skate salad at Veritas in NYC
674. A thick, winey stew with chunks of roasted root vegetables and wild game
675. My father’s curried meatloaf

From Anita :
676. Mutsch – Kashmiri Meatballs
677.
Japanese country food at Domo&rsquos , Denver
678.
Mike&rsquos Lime Margaritas
679.
Bombay Pav-Bhaji:
680.
My mashed potatoes

From Julie :
681. Fresh Figs
682. A Curry on Brick Lane in East London
683. Tapas at Tasca Restaurant in Boston
684. Very fresh, raw oysters
685. Marie Calendar’s Chocolate Satin Pie

From Nic :
686. Kona coffee in Kona, Hawaii
687. Breakfast at bills in Sydney, Australia
688. Dinner at the French Laundry
689. Pizza at the Cheeseboard in Berkeley, California
690. Dutch Crunch Bread

From Sheena :
691. Malpeque Oysters with just a little squeeze of lemon
692. A real Argentinian parilla
693. Drunken Prawns on East Beach in Singapore
694. Big bowl of borscht using only beets, potatoes, carrots, beans and dill picked from the garden that same day
695. A perfect creme brulee

From JD :
696. The truffle dinner at Peppercorn’s in Hartford, CT
697. Homard L’Orange at Chez Bernard in Montreal
698. White clam pizza at Pepe’s in New Haven, CT
699. Turtle soup at Commander’s Palace in New Orleans
700. Mom’s French-Canadian meat pie

From Trish :
701. Carne cruda
702.
Portillo’s all-beef hot dog with everything in Chicago
703.
Rabbit rillette from Bouchon in Napa
704.
My husband’s butternut-squash bisque
705.
Kifli

From Avril :
706. A freshly baked Bakewell Tart
707. Tuna and cucumber sandwich on fresh white bread
708. Irish champ with pools of butter
709. Libyan Ramandan soup with lamb and lentils
710. Beef wellington, nice and rare

From Cindy :
711. Macarons from Pierre Herme
712.
Indonesian Layer cake from Amsterdam
713.
Salted-butter Caramel crepes and Blue cheese Saracen
714.
Prosciutto pizza with egg in Etoile, Paris
715. Tea from Mariage Frere

From Karen :
716. The lobster in the topfloor restaurant in Nairobi
717. Clam chowder in Monterey
718. The fries and croquets my grandmother made from scratch
719. The wild mushroom filled ravioli with a delicious basil oil dressing one of our youngest sons had on Lago Maggiore
720. Cheese

From Jennifer :
721. New York pizza
722. Fried pies
723. Tiramisu at Amerigo
724. Really good chocolate
725. Breakfast at Kenwood Inn, Sonoma

From Tana :
726. Raw milk from a pastured cow who was milked that morning
727. Bacon from a pastured pig
728. A truly free-range pastured chicken
729. A variety of heirloom tomatoes: sliced and served as Insalata Caprese
730. Sun-cooked strawberry conserve from Vermont

From Threepwood :
731. Smoked wild trout that you have caught yourself in the bush camping beside a river
732. Slow roasted marinated Greek lamb on the spit cooked under a gum tree
733. Good blue cheese with fig paste on a wafer cracker
734. FRESH Sashimi from Tsukiji fish market in Tokyo
735. Peking Duck pancakes from the Flower Drum in Melbourne

From Connie :
736. Bread that you baked yourself
737. Boardwalk french fries with vinegar
738. Good Belgian beer
739. Chocolate with cacao content of 85% or higher
740. Homemade feta with olives

From Paz :
741. Fried plantain
742. New York City hot dog
743. New York City pizza
744. BLT sandwich (Bacon, lettuce, and tomato)
745. Italian gelato

From Ivonne :
746. Olive Ascolane (Ascolane Olives)
747. Ravioli di Castagne (Chestnut Ravioli)
748. Prosciutto di Parma and Parmigiano Reggiano
749. Crema Fritta (Fried Cream)
750. Nutella

From Annie :
751. Lobster roll from Red’s Eats in Wiscassett, Maine
752. Fresh sweet cherries, picked and eaten while sitting in the tree
753. White Truffle Risotto from Gordon Ramsay in London
754. Giant beer and pretzel with sweet mustard at Oktoberfest in Germany
755. Warm chocolate chip cookie, fresh from the oven, that you made with a child that you love

From Tiny Banquet Committee :
756. Scrambled eggs made the proper French way
757.
Cultured butter
758.
A hamburger from Harry’s Drive-In in Colchester, Connecticut
759.
An American Thanksgiving dinner
760.
Spicy chocolate

From Celeste :
761. Cannoli from Brocato’s in New Orleans
762. Bananas on the island of St. Lucia in the West Indies
763. The “Hawaiian breakfast” of half a fresh papaya filled with granola and yogurt served by the restaurant Eggs & Things in Waikiki
764. New Orleans roast beef po’boy, smothered in mayo, gravy, and “dressed” with lettuce and tomato
765. Rose mint tea at the New Orleans jazz fest

From Nicole :
766. Original Yumm! from Cafe Yumm! in Eugene, Oregon
767.
Sweet Potato Tempura with Spicy Plum Sauce
768.
Grilled Tri-Tip
769.
Almond Granita with Brioche in Catania, Sicily
770.
Pizza in Sicily

From Kate :
771. Peanut Butter
772. Vanilla Silk Soy Milk
773. Vegan Brownies
774. Pink Lady Apples
775. Tofu

From Erika :
776. Whole lobster, steamed, plucked right out of the ocean in Rockport, Massachusetts
777. True Southern Breakfast
778. Lumpia
779. S’mores
780. Pears and Raspberries

From Edward :
781. Rare roast fillet of beef and roast potatoes
782. Peking Duck
783. Freshly picked ripe figs served with buffalo mozzarella and proscuitto
784. A steaming bowl of rice noodles in broth with fish cake
785. A plate of mixed sashimi

From Cyndi :
786. Chocolate Lava Cake like the kind served at McCormick and Schmick&rsquos
787. Rahmschnitzel, especially that made by the cook at Le Coq D&rsquoOr in Carmel, California
788. My mother&rsquos Burnt Sugar Cake
789. Raclette
790. Calves Liver with Pancetta and Onions from James&rsquoBeach in Venice, California

From Jillian :
791. An incredible “Peanut Butter Mousse Ball” dessert that I had at Farallon
792. New England Clam Chowder in a sourdough bread bowl
793. Waygu Beef
794. Montmorency Cherries from Door County Wisconsin
795. Freshly made Maple Syrup poured over snow

From Veuve Clicquot :
796. Swiss Fondue at LaDezaley in Zurich
797.
Morcillas (blood sausage) in Brazil/Paraguay/Argentina
798.
Sorbet de cassis in Paris preferrably at Berthillon
799.
Profiteroles
800.
Chinese New Year moon-cakes

From Brendon :
801. Pho (Vietnamese rice noodle soup)
802. A really good fish taco
803. Fresh mochi still warm from the oven
804. Real wasabi
805. Prince Vladimir tea

From tableuvivante :
806. Ice cream on the shores of the Black Sea in Odessa
807. Ripe Hachiya Persimmons
808. Mole
809. A Maryland soft-shelled crab
810. An In-N-Out Burger

From Karina :
811. Roasted green chiles
812. Garlic
813. Extra virgin olive oil
814. Wine
815. Tomatoes

From Angeleyes :
816. Sri Lankan Black Pepper Crabs (Singapore)
817.
Peking Duck (Hong Kong)
818.
Neptune Braised Sharks Fins with Abalone (Hong Kong)
819.
BBQ Baby Pork Ribs (The Rocks, Sydney)
820.
White Nectarines

From Laurelrogers :
821. Perfectly toasted fresh sourdough bread w/quality sweet butter
822. Chili Verde
823. A perfectly cooked french omelet
824. An ‘Earl of Sandwich’ hamburger
825. My mom-n-law’s macaroni salad

From Kitchen Hand :
826. A bowl of onion soup, a loaf of bread and a glass of red wine
827. A piece of cheese, some fresh laid eggs and some good ham
828. Some quickly chargrilled fresh-caught squid
829. A plate of borscht and some vodka

830. Still to be decided…

From Aja :
831. Oysters on the half-shell with lemon
832. Tuna salad made with yellowfin tuna that you have caught that day
833. Uni
834. My mother’s Christmas shortbread cookies
835. Black raspberries

From Primaryconsumer :
836. Pesto
837. Garlic
838. Fruit sorbet, preferably grapefruit
839. Fresh from the garden, big, juicy tomatoes
840. Peanut sauce

From Sandy :
841. Mexican food at Margarita&rsquos in Portland, Maine
842. Yeast bread
843. Southern chicken and dumplings
844. Fish and Chips in Maine
845. Barbecue at Beal St Barbeque in South Portland, Maine

From Another Outspoken Female :
846. Trout freshly caught from a New Zealand mountain river, smoked over manuka branches
847. A real boullibasse in the South of France
848. Barbecued swordfish, which had been swimming in the ocean earlier that day, in a coastal town in Crete
849. Crayfish cooked and eaten just as it came, Matapouri, Far North of New Zealand
850. My mothers chocolate mousse

From Crystal :
851. Feijoa, also known as pineapple guava or guavasteen
852. Sugar snap peas picked fresh off the vine
853. Gazpacho ( my recipe )
854. Tiramisu
855. Fresh San Francisco sourdough bread

From Jenn :
856. Cook a fish you’ve caught yourself
857. Savour something you grew yourself
858. Any food made for you by your child
859. Granny’s cookies
860. Crepes

From Graham :
861. Sashimi and shellfish sitting on an ugly, concrete wall by the sea in Korea in the winter
862. Fish n chips freezing your nads off on a park bench on a windy, overcast day at the British seaside
863. Oysters fresh out of the sea on the Atlantic seaboard in France
864. Bun cha here
865. Freshly made papaya salad on the banks of the Mekong river in Laos

From Alanna :
866. Mom’s bread
867. Nana’s peroghies
868. Gramma’s blueberry pancakes
869. My sister’s shortbread
870. My Finnish sister’s strawberry whipped cream cake

From Megan :
871. A cold Gin & Tonic sitting on the deck of the lake house in Canada
872. Sharing un éclair au chocolat with your sweetie in Paris
873. B&oeliguf Bourguignon, ideally from Chez René in the 5eme
874. A homemade Italian family-style feast at an agriturismo in Faenza, Italy
875. Sharing a meal of Raclette in the French Alps

From Anna Maria :
876. Ripe, luscious, sticky figs
877. Caciocavallo cheese from Puglia
878. Bread from the town of San Giovanni Rotondo in Puglia
879. Pane e pomodoro
880. Candied chestnuts or marron glaces

From Linda :
881. Oysters
882. Marrow , spread on toast with fleur de sel
883. Foie gras
884. Milan’s Tomato , sprinkled with fleur de sel
885. Copper River Salmon

From LizzyAnne :
886. Lombardi’s pepperoni, sausage, and meatball pizza, NYC
887. Inboden’s Meat Market bratwurst, DeKalb, IL
888. Funnel Cake
889. 50’s Primetime Cafe Fried Chicken Dinner
890. Banana Pudding

From beaualalouche :
891. Deok Gook (Korean Rice cake soup)
892. Tomme de chevre with fig bread
893. Cheesecake in New York
894. Frog’s thighs
895. Raspberries

From Passionate Eater :
896. Regional Foods from their Authentic Locations
897. A Dish with Black and White Truffles (Together)
898. A Dinner Hand-Prepared By a Celebrity Chef
899. Nachos Similar to Those I Had at the Phoenix Suns Game Back in 1996
900. As Many Meals I Can with My Family

From elmomonster :
901. Soto Ayam – Indonesian Chicken Soup
902. Aged Steak
903. Nigiri Sushi
904. Durian
905. Sate Gule Kambing – Indonesian Goat Satay and Goat Curry

From Collin :
906. Whole Fried Catfish
907.
Stone Ground Grits
908.
Blue Crab ‘You’ Caught Yourself
909.
Fresh Hogfish Snapper
910.
Tik-in-Chick

From Laura :
911. Salt Fish and Ackee
912.
Raw Vidalia Onions
913.
Pork Ribs….Done Right
914.
French Fries in a Cone aka Vlammes Frittes
915.
Good Chile Verde

From Claire :
916. Bacon, Lettuce, and Tomato sandwich with HOMEGROWN tomatoes
917. Homemade Raspberry Preserves
918. My Daddy’s Homemade Pizza
919. Sharpe Cookies
920. Vegetable Dinner

From funwithyourfood :
921. Mango and sticky rice
922. Dark Chocolate from Europe
923. Thai curry
924. Home grown tomatoes
925. Vegetarian Burritos

From Chris :
926. Trader Joe’s organic dark chocolate
927. A big, crispy authentic masala dosa
928. Sweet & Sour Vegetarian Meatballs from Ming Dynasty in Charlottesville, VA
929. Vegan Apple Uglies
930. Artichokes

From Eggy :
931. Baba Ganoush at Naguib Mahfouz Cafe in Cairo
932. Cheok Kee Braised Duck Rice
933. Thai street noodles
934. Oysters
935. Cocoa Nibs

From Paco :
936. Menu degustation at French Laundry
937. Oysters in Vancouver
938. “Menu degustation” at Jobi and Bracarense (Rio de Janeiro best tapas bars)
939. Calçotada in Catalunya
940. Beef, rice, black beans, egg and french fries. (popular Brazilian dish)

From Marcus (five things in Montreal):
941. Carré aux pommes from Première Moisson on Avenue Mont-Royal
942. Chocolat noir (84-99%)
943. Caffè ArtJava’s Macchiato
944. Alati-Caserta lemon ice
945. Tim Hortons Snack Pack of 10 Sour Cream Glazed Timbits

From Shelley :
946. Clam Chowder at Dooger’s, in Cannon Beach, Oregon
947. Bavette Cacio e Pepe at Lupa, in New York City
948. Soothing Chicken Lettuce Wraps at P.F. Chang’s
949. Lobster Roll at Jasper White’s Summer Shack in Boston
950. French Onion Soup at Bar Americain in New York City

From Elizabeth :
951. My mother&rsquos roast turkey dressing
952. Srikund
953. Ripe figs
954. Foie gras
955. My mother&rsquos dark fruitcake

From Jay :
956. Fried Clams at Woodman&rsquos , Essex, MA
957. Meatloaf w/ Creole Sauce at Your Mama&rsquos Good Food, Little Rock, AR
958. My Granny&rsquos Biscuits & Gravy
959. Calf&rsquos Liver & Onions at Trattoria ai Cugnai , Venice, Italy
960. Tasmanian Oysters at Prosser&rsquos on the Beach , Hobart, Australia

From Curt :
966. Vincent’s Pizza, Pittsburgh, PA
967. A pastrami sandwich at Carnegie Deli, New York City, NY
968. Smoked salmon and french fries at Mon Ami Gabi, Paris Casino, Las Vegas, NV
969. Homemade apple pie, with or without ice cream
970. Smoked brisket, any good backyard barbecue pit

From Stefano :
971. A serious Pecorino cheese
972. Jamon/lomo/chorizo de Iberico de bellota
973. Andouillette (french sausage made of pork tripes)
974. A great Italian olive oil right out of the press
975. Domori chocolate

From Saffron :
976. Pizza Napoletana (the original one)
977. Risotto allo Zafferano
978. Fiori di Zucca Fritti (fried zucchini flowers)
979. Chocolate Fudge Cake or Devil Cake
980. Roasted Chestnuts

From Jasmine :
981. Cocoa beans, fresh from the pod
982. Ice Wine
983. Montréal bagels
984. Peppercorns, green and straight from the plant
985. Real, organic milk

From Michelle :
986. Something That You&rsquove Grown Yourself
987.
A Meal at Pacific Way Cafe, Gearhart, OR
988.
A Roast Chicken Dinner
989.
The PokPok/Pix Combo: A Roasted Game Hen from PokPok , followed by a Rosemary Pear Tart from Pix Patisserie , SE Division St, Portland, OR
990.
Seared Ahi Tuna (Rare)

From Piperita :
991. Cannolo, freshly made
992. Salade périgourdine , in Périgord, France
993. Foie gras
994. Macaron au caramel au beurre salé , chez Ladurée, Paris
995. Quesadillas with fresh courgette flowers at the tables outside Mitla&rsquos temple, Mexico

From Fer :
996. Diced Fresh Fruit with Lime Juice and Red Pepper
997. Freshly Baked Chocolate Chip Cookies with a Tall Glass of Cold Milk
998. Coffee in Everyway Imaginable
999. Roasted Marshmallows from a Campfire
1000. Fresh Fruit Sorbets, Portofino, Italy

From Estelle :
1001. Choucroute alsacienne
1002. Steak tartare
1003. “Bouchon” cuisine
1004. Oysters from Marenne-Oléron
1005. Cantaloupe from Provence

From Dilip :
1006. A meal from my favorite restaurant, Millenium in San Francisco, CA
1007. Browned sauteed tempeh
1008. The dishes at our annual vegan Thanksgiving at Café Parizäde
1009. A good rava masala dosa
1010. my Mom’s kachori

From Rachel :
1011. Steamed Crabs in Baltimore
1012. Rheb’s dark chocolate covered caramel
1013. Homemade chocolate chip cookies
1014. Homegrown tomatoes
1015. A meal you cooked yourself

From Breadchick :
1016. Planked Lake Superior Whitefish from Audies in Mackinaw City, MI
1017. Smoked Salmon Quiche on the Prix Fixe from La Reserve de Quasimodo in Paris
1018. Fish and Chips with Mushy Peas from The Tea Clipper pub in Knightsbridge, London
1019. Nantucket Bay Scallop Roll in October on Nantucket
1020. Braised Beef Short Ribs from Oleana in Cambridge, MA

From Kickpleat :
1021. Chicken & Waffles from Roscoe’s House of Chicken & Waffles in Long Beach, CA
1022. Biscuits and Gravy at the Dish Cafe in Seattle
1023. Lamb Popsicles at Vij’s in Vancouver
1024. The Hedge House Salad served at the Hedge House Pub in Portland, OR
1025. A tart, crisp, fresh, bright green Granny Smith apple

From Gub Gub :
1026. A truffle omelette
1027.
Bread and cheese
1028.
Pasta and garlic
1029.
Foie Gras on toast
1030.
Andouillette

From Carter :
1031. Omakase (“putting your trust in the chef”) at Naomi Sushi in Menlo Park with sake pairing by Chef Iwa-san
1032. Thanksgiving Dinner
1033. Lunch at Swan Oyster Depot in San Francisco
1034. Weekday breakfast at Buck’s of Woodside
1035. Enjoying The Classic with Misti

From Pascal :
1036. Bouillabaisse
1037. Fois Gras
1038. Ratatouille
1039. Soupe de Pistou
1040. Omelette de la Mere Poulard

From Sara :
1041. Chocolate from Bernard Callebaut
1042. Dinner at The King and I Thai Restaurant
1043. Wild Boar Pate from Valbella Foods
1044. A big bowl of soup from Route 40 Soup Company
1045. A piece of my world famous homemade carrot cake

From Stacey :
1046. Latvian Pancakes
1047. Warm Tree-Plucked Peach seconds after it is pulled from the tree
1048. Fresh Norwegian Shrimp caught that morning
1049. Arabic Coffee from a street vendor in Beirut
1050. Something you have grown yourself

From Sylvie :
1051. Fried Chicken with a cripsy crust
1052. Southern Greens ( mustards and collards )
1053. Raw Oysters on the halfshell with hotsauce and lemon plus a dab of horseradish
1054. White chocolate chip and macadamia nut cookies
1055. BLT Sandwich

From Cristy :
1056. Sourdough bread from Silo or Bourke Street Bakery
1057. Coffee at Cafe Mint
1058. Yum cha at Bodhi in Park
1059. Salt & Pepper Tofu at Longrain
1060. Mango and lime frappe from the Fruitshake shop in Vientiane, Laos

From Denise :
1061. Margherita pizza from Toscana in Budapest
1062. Hot chocolate from 4 Seasons in Budapest
1063. Mother-in-law’s oxtail stew with butter beans
1064. Sadza (maize porridge) with tonato and onion gravy from Zimbabwe
1065. British hard fudge/tablet

From Mellie :
1066. Black Sapote
1067. Smoked Meat (aka. pastrami) on Rye from Schwartz’s Charcuterie Hebraique (Montreal, Canada)
1068. White Alba Truffles, shaved onto Vue de Monde Risotto Aux Truffes (Melbourne, Australia)
1069. Solly’s Cinnamon Bun – Sollys, (Vancouver, Canada)
1070. Artisan Cheeses

From Emily :
1071. U n moelleux au chocolat
1072. Brioche
1073. M y mother’s spicy szechuan chicken
1074. Good dim sum
1075. Tuna tartare

From Annie :
1076. Pizza
1077. Dark chocolate
1078. Italian antipasto
1079. Fresh crusty bread
1080. Cookies

From Tijen :
1081. Olives and freshly squeezed juice of ’em
1082. Grapes and wine
1083. Tomatoes
1084. (Turkish) breakfast
1085. Fruits

From Nicky (five selected from many…):
1086. A juicy Apple Strudel with a large dollup of freshly whipped cream
1087. Golden-brown Wiener Schnitzel
1088. Dampfnudeln with lots of hot vanilla sauce
1089. Nürnberger Bratwürsteln at the snowy Christmas market
1090. Käskrainer at Würschtl Toni in Regensburg

From Ruth :
1091. Garlic & Basil festival in the town of Tours, France
1092. The C Restaurant in Vancouver
1093. Montreal as a food destination
1094. Chiado’s in Toronto
1095. A cruise on the Paul Gaugin to Tahiti, Bora Bora and Morea

From Heather :
1096. Lobster Suppers in Prince Edward Island, Canada
1097. Dim Sum
1098. Dulse
1099. Jane’s On The Common in Halifax, Canada
1100. Restaurants in Wineries

From J :
1101. Thanh Long Roasted Crab in San Francisco
1102. Dinner at Laperouse in Paris
1103. Raspberries that never make it into the pail
1104. Salmon that you caught that day, brought home and grilled, along with fresh broccoli from your own garden
1105. A really good glass of wine or champagne

From The Survival Gourmet :
1106. Samoan Oka
1107. Louisiana Boudain
1108. Donut Bread Pudding w/ Rum Glaze
1109. Fried Alligator
1110. Saltado de Pollo with Aji Sauce

From Dan :
1111. Clam Chowder from Wally’s Chowder House in Des Moines, WA
1112. Portabella Mushroom Burger
1113. Truffles from Just Truffles in St. Paul MN
1114. Veggie Sub from Subway
1115. Frankenstien French Toast

From Elena :
1116. Durian (At a Durian plantation in Malaysia)
1117. Barbecued Sting Ray (Singapore)
1118. Crab cooked with Black Bean Sauce (Shark Fin House, Melbourne)
1119. Kopi and French Toast (Tong Ah Coffee Shop, Keong Saik St Singapore)
1120. Claypot Chicken Rice (Singapore)

From Lucette :
1121. Pizza in Italy
1122. My mother’s torte
1123. Warm bread you’ve made yourself
1124. Pierogi
1125. A BLT, with homegrown tomatoes and lettuce

From Blue Plate :
1126. Tree-ripe Peach
1127. Fresh-pressed Apple Cider
1128. Hainanese Chicken Rice
1129. Steamed Maryland Blue Crab
1130. Mangosteen

From Rosie :
1131. Homemade Peach Ice Cream
1132. Fresh Sweet Corn right out of the field
1133. Sugar Waffles
1134. A really good made-from-scratch cake
1135. A hot school lunch

From Mickey :
1136. Properly Roasted Chicken
1137. Mom’s Tomato Cocktail
1138. MFK Fisher’s Peas
1139. Coulibiac of Salmon
1140. Buerre Blanc

From Betty :
1141. French sheep’s milk cheese other than Roquefort
1142. Potimarron soup
1143. Aligot
1144. Real Swiss Raclette
1145. The “Gargouillou de jeunes légumes” at the Michel Bras restaurant

From The General :
1146. An authentic Lobster bake
1147. Alaska’s Copper River Salmon
1148. Beef brisket BBQ
1149. Cuban sandwich
1150. Bread pudding with Bourbon sauce

From Harmonia :
1151. Quinoa
1152. Hummum
1153. Avocado
1154. Tea
1155. Garlic

From doodles :
1156. Cioppino in San Francisco
1157. White pizza in Italy
1158. Beer in Munich
1159. Chinese food in Toronto
1160. Lobster in Maine and Mexican food in Topolabumpo

From Petra :
1161. Pane Vallemaggia
1162. Panettone
1163. Miele di Castagne
1164. Capretto
1165. Bresaola ticinese

From Sarah Lou :
1166. Poutine
1167. Ragout de pattes de cochon
1168. Octopus
1169. Fresh cheese curd
1170. Quebec or Vermont maple syrup

From Emily :
1176. Seared Ahi Tuna
1177. Chocolate Milkshake
1178. Sushi Nigiri
1179. Roasted Red Bell Peppers
1180. Gorgonzola Cheese

From Ana :
1181. A real ‘Rijstafel’ in Amsterdam
1182. Chorizo con sidra in Northern Spain
1183. Black Forest gateau, anywhere in Germany
1184. Fresh mango slices sprinkled with lime juice
1185. Churros con chocolate for breakfast in Spain after staying up all night at clubs

From Bazu :
1186. Sour cherries
1187. Powdered sour grapes
1188. Zereshk a.k.a. barberries
1189. Sour orange
1190. Angelica

From V dawg :
1191. Khao Soi/Chiang Mai noodles with an avocado shake
1192. Dim Sum in SF Chinatown
1193. Bhanganbaratha (Indian eggplant dish)
1194. Fish tacos from Senior Fish in Alhambra, CA
1195. Manny Ramirez burger at Bartley’s Burger Cottage in Harvard Square

From Anthony (five foods from North-East India):
1196. Turumbai (fermented soya and pork)
1197. Chagem Pomba (fermented soya and fish)
1198. Pork and Bamboo Shoot
1199. Venison Meat
1200.
Ootti (peas cooked with baking powder)

From Riana :
1201. A baguette in Paris at 6am, fresh from the oven
1202. In Portugal, roasted piglet in the Bairrada region
1203. Rose Petal Sheeps milk Ice cream from Bosc farms in France
1204. Fish tacos from Rubio’s in San Diego
1205. Cheese Fondue in France or Switzerland

From Lauren :
1206. Mole negro de Oaxaca
1207. Fish tacos from Baja
1208. Pizza in Chicago
1209. Moroccan b’stilla
1210. Ventresca (tuna belly fillet preserved in olive oil)

From Zorra :
1211. Chorizo
1212.
Turrón
1213.
Raclette
1214.
Zuger Kirschtorte
1215.
Pollo arrosto con due limoni, a recipe of Marcella Hazan

From ML :
1216. Sushi
1217. Lobster bisque from Nero’s restaurant in Caesar’s Las Vegas
1218. Bratwurst from Seattle
1219. The mushroom appetizer at the Steak Pit in Snowbird, Utah
1220. Fresh, ripe, sweet pineapple

From FoodFreak :
1221. hotategai nigiri (nigiri sushi with coquilles St. Jacques on top)
1222. flan al caramello
1223. Greek wild thyme honey
1224. queso blanco, the fresh goat cheese from the Canary Islands
1225. Kona coffee

From Katie :
1226. Pan-seared Foie Gras
1227. Roast Suckling Lamb at El Asador de Aranda, Barcelona
1228. Jamon Iberico de Bellota de Jabugo
1229. Tru Irish Smoked Salmon
1230. Risotto, the creamy, velvety Italian kind

From Magalie :
1231. Heirloom tomatoes
1232.
A real, whole lamb mechoui
1233.
White nectarine
1234.
My dad’s bread
1235.
New Zealand delicacies: fish n’ chips, Melt pizza, Tip Top Ice Cream, kumara sweet potatoes

From Loulou :
1236. Huckleberries
1237. New Orleans BBQ shrimp
1238. Young chèvre drizzled with acacia honey
1239. Oaxacan mole
1240. Peanut M & M’s

From Anita :
1241. Street food in Thailand
1242. Heritage pork in Britain
1243. Tacos from a taco truck
1244. A meal made entirely from peak-season farmer&rsquos market finds
1245. The tasting menu at The French Laundry

From Estelle :
1246. Des pancakes au lait ribot – Buttermilk pancakes
1247. Une tomate de variété ancienne – An heirloom tomato
1248. De la glace à l’avocat – Avocado ice cream
1249. Un hamburger preparé par Jonathan – A hamburger made by Jonathan
1250. Une tartine au restaurant l’Epicerie à Strasbourg (France) – A tartine at a great place called l’Epicerie in Strasbourg (France)

From Mandira :
1251. Bhapa Ilish
1252. Thin crust Pizza at Emma’s in Cambridge, MA
1253. Spicy Tuna Roll (Sushi)
1254. Tomato Rasam and Potato Bhaji
1255. Bengali Sweets

From Barbara :
1256. Iberico jamon
1257. Blue Manna Crabs
1258. Black Iranian Caviar
1259. Foie Gras
1260. My 87th Birthday Cake

From Sean :
1261. Supplì
1262. A crunchy, fragrant baguette, a nice, stinky unpasteurized-milk soft cheese and a lovely glass of Sancerre
1263. Pulled pork BBQ sandwich on a soft bun with sweet and tangy coleslaw on
1264. Piquillo peppers stuffed with baccalà
1265. Maine lobster roll

From Riana :
1266. Kepiting Saos Padang (Crab in Padang Sauce)
1267. Durian
1268. Klappertaart
1269. Sambal Roa (Roa Chili)
1270. Opor Ayam (Chicken in Coconut Milk Stew), Sumatera version and Ayam Panggang Bumbu Rujak (Roasted Chicken with Rujak Spices)

From Bruno :
1271. Marron Glace
1272. Raclette
1273. A Paper Towel and an Apple Core
1274. A Cup of Hot Chocolate w/ a Big Hunk of Fresh Bread
1275. My Mom’s Homemade Pizza

From Meeta :
1276. Real NY Cheesecake
1277. Fresh Lobster – Thermidor Style
1278. Bouillabaisse from Marseille
1279. Oysters
1280. Sushi Nigri

From Rosemary Parkinson :
1281. Roger’s Grandmother’s Land Crab Backs from Grenada
1282. Miss Esme’s Tobago Curried Crab and Dumpling
1283. Miss Harriett’s Saltfish and CouCou from Barbados
1284. Stewed Manicou from The Commonwealth of Dominica
1285. Tie: Janga Soup with crayfish and Chicken Jerk Sausage from Boston in Jamaica

From Shauna (five foods from Seattle):
1286. The “oh my god” peaches at Sosio’s produce stand in Pike Place Market
1287. Washington-grown asparagus, available in May and June
1288. Dungeness king crab legs, cooked, then chilled, and eaten with drawn butter
1289. Salmon, in season, done any number of ways
1290. Blackberries, warmed by the sun, right off the vine

From Eliza :
1291. Croissants
1292. Avocado shake
1293. Sweet pork satay
1294. Rambutan
1295. Lamb chop

From Vaishali (five foods from Pune, India):
1296. Mango Ice-cream at Buva Ice-cream wale
1297. Bedekar Misal
1298. Shrewsbury Biscuits by Kayani Bakery
1299. Kajukand
1300. Tea made by my husband

From Ulrike :
1301. Zuckerei from my granny
1302.
Hot Dog in Stege/Danmark
1303. The world’s best French Fries red and white at the ferry terminal in Bagenkop
1304. Nanaimo bars in Vancouver
1305. Kartoffelpuffer from the best mother-in-law

From Liz :
1306. Chocolate mousse made solely from egg whites whipped to perfection, egg yolks, and dark chocolate
1307. Wild blueberry pie with a flakey buttery crust, served warm with sweetened whipped cream
1308. Potatoes fresh from the earth
1309. Homemade tortillas
1310. Blue claw crabs that you caught yourself

From Brys :
1311. Wild blueberry cobbler at base camp after 1 month of trekking through the Alaskan wilderness
1312. Buttery corn pones
1313. Apalachicola oysters at Highlands Bar & Grill, in Birmingham
1314. Mortadella and zucchini pizza from the Campo Dei Fiori
1315. The ros bif, tomato and mozzarella sandwich from the original Cosi on the Rue de Seine, in Paris

From Chip :
1316. A Green Gage plum
1317. Boiled peanuts in the parking lot of Bryant-Denny Stadium
1318. Zurek at U Stasi, in Krakow
1319. Lunch at Cal Pep, dinner at Passadis del Pep in Barcelona (same day)
1320. Cheese you’ve made at home

From Brys&Chip :
1321. Lunch at Hide Sushi, in West L.A.
1322. Foie gras at L’Ami Louis, Paris
1323. A ham, egg and cheese crepe from the stand near the Saint Michel metro station at 4am
1324. Grilled squid at a beachside cafe on Naxos
1325. Gnudi at Spotted Pig, then chicken livers on toast for dessert

From Michael Ruhlman :
1326. Oysters and Pearls at The French Laundry
1327. One whole roasted foie, eaten with friends
1328. The tomato out of my mom and dad’s garden behind the garage in Cleveland, circa 1970
1329. Deep-fried pork belly confit
1330. Home-cured bacon from an Amish hog

From Grace Cameron :
1331. Jamaican stewed peas and rice
1332. Pralines and cream ice cream
1333. Jerk chicken
1334. Blue Mountain coffee
1335. Pumpkin soup

From Kate :
1336. A perfect slice of key lime pie
1337. Seawater-fresh, plump, sweet oysters on the halfshell
1338. The warm goat cheese salad at Gnocco in New York
1339. Lobster hot from the pot and served with salty clarified butter
1340. Warm, flaky croissants with homemade blackcurrant jam and butter-straight-from-the-churn

From Ritha (five Indonesian foods):
1341. Ayam Taliwang (Spicy Grilled Chicken, one of specialties of Lombok)
1342. Nasi Padang (A complete dish from Padang, West Sumatra)
1343. Soto Ayam (Javanese Spicy Chicken Soup, one of specialties of Java)
1344. Empek-empek Palembang (Specialty of Palembang)
1345. Ikan Bakar Sambal Dabu-dabu (Spicy Grilled Fish, one of specialties of Manado, North Sulawesi)

From Dhona :
1346. Chili crab
1347. Green tea ice cream
1348. Satay padang
1349. My mom’s chicken feet dim sum
1350. My mom’s rice dumplings

From Jazzpearl :
1351. Ayam Tangkap (crispy fried spicy chicken with alot of temuruy/curry leaves)
1352. Naniura (marinated raw fish)
1353. Gulai Itiak Samba Lado Hijau (Duck Curry cooked with green chillies paste)
1354. Babi Guling (Balinese roast suckling pig)
1355. Paniki (Manado authentic cuisine made from bats)

From Kaltmamsell :
1356. Churros con chocolate
1357. Cured and smoked ox tongue in leek sauce made by my mother
1358. Brambles straight from the bush and warmed by the late summer sun
1359. The best pizza possible
1360. Ramen, the Japanese noodle soup

From Asha :
1361. Sauteed Urad dal-fennel seed stuffed big golden Kachoris from Shanbhag Bakery in Belgaum, India
1362. Bhatura With Chole from Monsoon Restaurant in Bangalore, India
1363. Tamilian food in Ooty, India
1364. A cup of coffee and a dessert at the Matterhorn, Switzerland
1365.
Chicory blend coffee and sugared sweet Beignets at Cafe du Monde in New Orleans

From Tchoerda :
1366. Jambalaya
1367. White truffles
1368. Fried green tomatoes
1369. Austrian farmhouse bread
1370. Insects

From Payal :
1371. Lobster from Maine
1372. Jambalaya from New Orleans
1373. Flan de Courgettes from the South of France
1374. Macaroon w/ rose ice cream at Le Cinq in Paris
1375. Paella from Spain

From Tyler and Amanda :
1376. My family&rsquos cheasapeake bay blue crab cakes
1377. Any well made, real indian curry
1378. Lebanese fried cheese with fresh pitas
1379. A spicy duck and sausage gumbo
1380. A fresh frenched rack of lamb

From Pepy :
1381. Indonesian Style Crab Curry
1382. Grilled Rock Lobster
1383. Kepiting Saus Padang (Crab in Padang Sauce)
1384. Ikan Sale Ubi Tumbuk (Smoked Catfish with Smashed Cassava Leaves)
1385. Bebek Goreng Surabaya (Surabaya Style Fried Duck)

From Rachael :
1386. Truffled French Fries
1387. A Cheese Blintz
1388. A Slice of Pizza from Fieros Pizza in East Hampton, NY
1389. An Authentic Fish Taco
1390. Wedding Cake

From Aayi :
1391. Bread fruit
1392. Ragi -mudde
1393. Pani puri
1394. Samarkand Afghan restaurant in Bangalore
1395. Mexican cuisine

From William :
1396. Cook a giant meal for those you love
1397. Go whole hog
1398. Check out your butt in a mirror
1399. Go to the Old Lahaina Luau on a perfect Maui night
1400. Go to a wine tasting at the Altesino Winery , Montalcino, Italy

From Ellie :
1401. Chicken and corn broth
1402. My mother&rsquos kimchi
1403. A freshly picked sugar watermelon whilst sitting in the sun
1404. Pork ribs from Chaeju Island in Korea
1405. &lsquoKing&rsquo mandu (Korean dumplings) from a street dumpling house in Korea

From Ginny :
1406. Black Pepper Crabs
1407.
Fresh Figs
1408.
Kobe or Wagyu beef
1409.
Kangaroo Meat
1410.
Eclair au chocolat

From Secretnatasha :
1411. Tom Yum Goong (Thai)
1412.
Injera (Ethiopian)
1413.
Neopolitan Pizza (Italian)
1414.
Guacamole (Aztec/Mexican)
1415.
Uttapam (South Indian)

From Prema :
1416. Shree Mithai&rsquos Boondhi ladoo
1417. My Mom’s chicken curry
1418. Sugarcane juice and grilled corn in marina beach
1419. Chicken lettuce wraps
1420. Cheese cakes

From Nina :
1421. A whole lobster
1422. A Double-Choko-Chip-Muffin in NYC
1423. Friesentorte on the beautiful island Föhr
1424. Roast venison slow cooked with beer and honey on christmas with the hole family

1425. Baguette in Paris

From Pille :
1426. Go and pick wild berries
1427. Go and forage wild mushrooms
1428. A bowl of thick and creamy Greek yoghurt with fresh fruit and honey, and a cup of strong frappe
1429. Haggis, neeps & tatties
1430. Estonian sourdough rye bread

From Anne :
1431. Warm cloudberries over good quality vanilla ice cream
1432. Swedish Västerbotten Cheese (very sharp!) on crisp rye bread
1433. Swedish-style crawfish
1434. Tomatoes from your own garden
1435. Swedish meatballs with mom’s lingonberry jam

From Michelle :
1436. Eat a Palisade peach, from Palisade, Colorado
1437. Go to a bar in Spain and order a plate of jamon iberico
1438. Eat freshly caught halibut, pulled from the icy cold waters off the shores of Alaska only hours earlier
1439. Taste fois gras with a splash of a French Sauternes
1440. Visit Thailand and taste Khao Dome , or coconut sticky rice in banana leaves

From Candice :
1441. Sunday Roast Dinner, at home, Australia
1442. Tea & Toast, taken in bed
1443. Colombian Cuisine, Andres Carne de Res, Bogotá, Colombia
1444. Fish & Chips, any beach in the world
1445. The First Mango of Summer

From Linda :
1446. Blarney Puffballs from the Irish Lion in Bloomington, IN
1447. Maryland blue crabs
1448. Pumpkin pie
1449. A Philly cheesesteak
1450. A tomato sandwich

From Melinda :
1451. A shrimp and oyster po-boy with a side of red beans and rice, with a cold Louisiana beer
1452. Dim sum and plenty of pu-er tea
1453. Sushi fresh from Tsukiji market
1454. Street food eaten standing up at a stall in Florence
1455.
Wagyu, grilled medium rare with a dignified red wine

From Mita :
1456. Kilawin
1457. Ikan Bakar
1458. Muffuletta of Central Grocery in the French Quarter of New Orleans
1459. Burnt Ends or Smoked Turkey from Arthur Bryant&rsquos Barbecue in Kansas City, MO
1460. Ripe Carabao Mangoes from Zambales

From Arfie :
1461. My Mum’s fried rice
1462. Creme brulee
1463. Anything what Gordon Ramsay cooks for dessert
1464. Jasmine tea
1465. Chocolate truffles

From Lolita :
1466. Nasi Padang:Sari Bundo Restaurant, Indonesia
1467. Ayam goreng Sukabumi (Located in a little Restaurant in Cipanas, Indonesia)
1468. Kue Jongkong (Indonesian traditional snack)
1469. Sate manado (Manado, Indonesia)
1470. Chinese Waffles

From Manisha :
1471. Hapoos Amba or Alphonso Mango
1472. Idli any-which-way
1473. Garma garam roti or Hot off the Flame Roti
1474. Dinner at Charlie Trotter’s, Chicago
1475. Avlyachi Supari or Amla Supari

From Melissa :
1476. Just-caught, pan-fried trout
1477. Jam that you’ve made all by yourself
1478. Fish and chips wrapped up in newsprint
1479. Dinner at Hell’s Backbone Grill
1480. Tea and dark chocolate at the top of a mountain

From Sarah :
1481. French fries
1482. Pain au chocolat
1483. Raclette
1484. Salade au chevre chaud
1485. Fresh-squeezed lemonade

From Tara :
1486. Eat Moroccan food with your hands
1487. Go to a farmers’ market in Provence, then have a picnic
1488. Homemade macaroni & cheese
1489. Salt caramel
1490. Slow-cooked pork carnitas

From Virginie :
1491. Cacao/Cocoa
1492. Kakis/Sharon fruit
1493. Sauce satay/Satay sauce
1494. Dattes medjool/Medjool dates
1495. Horchata de chufa/Tiger nut milk

From Ed :
1496. My parent’s Chinese chive cakes
1497. Dean’s mom’s gingersnap cookies
1498. Lychee flavored shaved ice at Waiola Bakery and Shave Ice in Honolulu, HI
1499. Taro flavored gelato at Marco Polo Gelato in San Francisco, CA
1500. White Castle Slyders at 2 am

From Geneve :
1501. Gruyere cheese
1502. Caprese salad
1503. Bircher Muesli
1504. Fresh Maine lobster
1505. My mom’s warm apple pie served with vanilla ice cream

From Gitit :
1506. My Lebanese grandmother’s Sambusak Bjibne
1507. My Lebanese grandmother’s Meat filled Kube
1508. My Mom’s Argentinian Style Pizza
1509. Filipino/ Pinoy desert Halo Halo
1510. Deep Fried Ice Cream served in “Le Souffle” in Manila, Philippines

From Dan :
1511. Cook-Off
1512. Uni
1513. Mac &lsquon Cheese
1514. Pizza
1515. BBQ

From Clark :
1516. Tortilla Soup from El Mirador in San Antonio, Texas
1517. Just About Any Dish from Carmine’s On Penn, Denver, Colorado
1518. Vanilla Ice Cream with a Licorice Coating, Sweden
1519. Seafood at Fisherman’s Wharf, San Francisco, California
1520. Swiss Chocolate

From Jen :
1521. Kentucky Fried Chicken
1522. Escargot from The Prime Rib, Washington, D.C.
1523. Country Style Pork Ribs Baked in a Clay Pot
1524. My mom’s Thanksgiving stuffing
1525. To be decided

From Pam :
1526. Buttermilk Biscuits & Cornbread with Home-Grown Tomatoes
1527. Hazelnut Gelato
1528. Fresh Pineapple from Central or South America
1529. Eggs Benedict
1530. Homemade Peach Cobbler

From Zsofi :
1531. Hungarian cakes and pastries &ndash Eszterházy cake
1532. Hungarian goose foie gras &ndashprepared Hungarian style
1533. A proper Hungarian goulash
1534. Pickled cucumbers (kovászos uborka)
1535. Homemade chicken soup cooked with parsley root

From Anupama :
1536. Sweet Suttar Pheni from Chitale Bandhu in Pune
1537. Sanjyachi Poli
1538. Sugarcane juice
1539. Pani Puri at Kalpana Bhel and Panipuri Stall in Pune
1540. Butter Chicken with soft Tandoori Naan

From Nicholas :
1541. Fresh tuna, eaten sashimi style with a the fish in front of you
1542. 󈨘 Petrus
1543. Pan seared foie gras, pear chutney, aged balsamic drizzle paired with Sauternes
1544. Wild mushroom risotto, with shaved white truffle
1545. Olive oil sorbet

From Phil :
1546. Oysters from Marseilette on the Etang de Thau
1547. Quince cheese with Manchego and a glass of Chianti
1548. Limoncello soaked Babas from Amalfi
1549. Jelly coconut from a street vendor in Barbados
1550. Flying fish burger at Shirley Heights in Antigua on Sunday at sunset

From Kitchenmage :
1551. Cookies that you baked with a monstrrr
1552. Something slightly unlikely with someone very special
1553. Way too much of a favorite food
1554. A child’s invented dish that makes you go “ick”
1555. Something that stretches your cooking skills

From Gia-Gina :
1556. Dim Sum
1557. Sushi and sashimi
1558. Porcini mushrooms
1559. Pho
1560. Fruits including: fresh lychees, pomegranate, Philippine mango, jackfruit and alpine strawberries

From Melissa :
1561. Vegetable paella from Spain
1562. Poutine
1563. Portobello mushroom bake
1564. Gelato from GG Gelati in Winnipeg’s Little Italy district
1565. Tofu

From Cenk :
1566. Seafood and Raki by The Bosphorus
1567. Chicken Claypot at The Slanted Door
1568. A Double-Double Animal Style at In-n-Out Burger
1569. Doner Kebab at Beyti
1570. Haagen Dazs Belgian Chocolate Ice Cream

From Givemesomefood :
1571. An Olallieberry Pie at Duarte’s Tavern in Pescadero
1572. Cioppino at Sam’s Anchor Cafe in Tiburon
1573. A Quesadilla from Taqueria Cancun in The Mission
1574. Mt. Tam cheese from The Cowgirl Creamery
1575. A tomato you grew yourself

From Sherri :
1576. Tuna Tartare Avocado
1577. A medium rare steak at Prime 112 in Miami, Florida
1578. A packed to the rim falafel with chips, hummus, tehina and hot sauce in either Israel, Mivami at Bondi Beach in Sydney, or L’As du Falafel in Paris
1579. A Sushi dinner (including an Aloha and Kamikaze roll) at Mikado in Montreal
1580. A dessert plate with creme brulee, chocolate molten cake, apple crumb pie and key lime pie

From Yeng :
1581. Raw sea urchin
1582. Freshly roasted baboy damo or wild boar
1583. Anteater
1584. Wild honey and honeycomb, straight from the hive
1585. Kesong puti (Philippine cheese made from water buffalo milk

From Pasion :
1586. Fresh raw oysters
1587. (tie) Durian and ri pe Philippine mango
1588. Fresh buko (young coconut)
1589. Green tea ice cream
1590. Fresh carabao (water buffalo) milk

From Michael McGarry :
1591. A blood orange sliced, drizzled with olive oil, and sprinkled with sea salt
1592. The “Ludovico” gelato flavor from La Sorbetteria Castiglione in Bologna
1593. A slice of Grotto Pizza (Rehoboth, DE)
1594. Thin-sliced lardo drizzled with honey
1595. A food on a stick from the Minnesota State Fair

From Ning :
1596. Haagen-dazs ice cream macadamia nut flavor
1597. Philippines’ sweet banana
1598. Sweet spaghetti, Filipino style
1599. Tamago (egg) sushi
1600. Chocolate

From Lizelle :
1601. Churros con chocolate at Dulcinea in Manila, Philippines
1602. Honeycomb Smash Cheesecake at Prezzo, London
1603. Avocado Ice Cream at Mitchell’s, San Francisco
1604. Puto Maya (black sticky rice with mangoes) at Mare Via, Manila
1605. My grandma’s Pancit Malabon, La Quinta, CA

From Nuggetmaven :
1606. Any fruit or vegetable you have grown yourself, eaten while still in the garden
1607. Macaroni and cheese
1608. Monte Cristo sandwich
1609. Nutella
1610. A traditional Chinese dim sum brunch/tea

From Mutant :
1611. Kobe beef
1612. What the japanese gangster in the death scene of tampopo described
1613. Real bistecca fiorentina
1614. A home-cooked dish in a truffle-hunter’s house
1615. Peking-duck

From Susan :
1616. A thick, warm slice (or hunk) of bread from a loaf you made with your own two hands
1617. Something you grew yourself
1618. Homemade potato chips, preferably made with thin slices of freshly dug, organic red potatoes, fried in homemade lard
1619. A grilled hamburger made from a freshly ground chuck steak, served on a toasted, freshly baked bun & smothered with slices of vine-ripened, organic heirloom tomatoes
1620. A crisp, juicy apple you plucked from the tree

From Kirbie :
1621. El molcajete from the El Fogon restaurant in Alcapulco
1622. Sweet tea from Carey Hilliard’s in Georgia
1623. Homemade jerk chicken with rice and corn out of the back of a local’s vehicle in the Bahamas
1624. Homemade deer jerky
1625. Pizza from Maurizio’s in Mays Landing, New Jersey

From Renee :
1626. Oysters, harvested 10 minutes earlier
1627. A Mortgage Lifter tomato, just picked, still warm from the sun
1628. Pizza from Pepe’s in New Haven, CT
1629. Beignets and chicory coffee at Café du Monde in New Orleans
1630. Fresh, homemade cheese

From Cathy :
1631. A big bowl of my mother’s Bun Bo Hue
1632. The langoustine risotto I had in Paris at Les Bouquinistes
1633. Sushi
1634. Lengua tacos from El Taco Veloz on Buford Highway
1635. The French Laundry’s Oysters and Pearls

From Emily :
1636. Vegetarian Shabu Shabu in Taipei
1637. Aloo Gobi
1638. Calamari and Fresh Bruschetta
1639. Bun Cha Gio
1640. It’s a tie for dessert: Self-saucing flourless chocolate cake or an almond croissant

From Beebeejaybee :
1641. Mrs Macs Beef cheese and bacon Pie
1642. Vegiemite LIGHTLY spread on hot toast which is dripping with butter
1643. Damper with golden syrup
1644. Roo steak sandwiches with onion, tomato, lettuce and BBQ sauce
1645. Tandoori roast lamb

From A Lau :
1646. Fresh sugar cane
1647. Steak tartare
1648. Raw shellfish (oysters, mussels, scallops) in Nice, France
1649. Preserved duck egg and pork congee
1650. Khachapuri

From Myamii :
1651. Green Mango with Salt
1652. Shorty’s Original BBQ Sauce
1653. Trudy’s Mexican Martini
1654. Wild Strawberries
1655. Nems (Vietnamese Springrolls)

From Mark McLellan :
1656. Peking Duck
1657. Vegetable Samosa
1658. Chicken Satay
1659. Cambazola
1660. Creme Brulee

From Belinda :
1661. Peking duck from Quanjude, Beijing, China
1662. Fresh bread, pâté and good cheese
1663. Balti from Birmingham, England
1664. Fresh sashimi and sushi in a Tokyo sushi bar
1665. Family meals


Review

Charleston has needed a cookbook devoted to its great restaurants for a long time, and now we've got one - and it's a winner.
Charleston Currents , December 17, 2009

. this cookbook promises to be a good addition to any Charleston-lovers bookshelf, whether they cook or not.
Charleston City Paper , December 16, 2009

"Whether you happen to live in Charleston, SC, plan to visit it soon, or just like to know what's going on with Lowcountry cooking, you have to get a hold of Holly Herrick's book: The Charleston Chef's Table Cookbook - Extraordinary Recipes from the Heart of The Old South ."

"Drawing upon a decade of experience as an area restaurant critic and a writer for publications like Gourmet and Southern Living, Herrick highlights more than 60 of her favorite eateries  and shares a signature recipe from each. "I chose places that serve delicious food consistently - places with dishes I crave," she says. Through Herrick's insider prose and Christopher Brown's vibrant photographs, readers can get the scoop on joints like Basil and Jack's Cosmig Dogs and try conjuring up Baked Brownies and Bowen's Island Frogmore Stew."

From The Index Journal, Wed., Dec. 23, 2009 St. Claire Donaghy writes:

"It's part cookbook, part restaurant guide and part coffee table book for those who love The Holy City of Charleston. 'The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South' is an elegant, hard-bound book, loaded with tantalizing full-color photographs and recipes from more than 60 of Charleston's top restaurants. The 208-page book highlights everything from tea rooms to chic King Street restaurants serving up iconic she-crab soup to island taverns serving up buffalo fried shrimp and roadside hot dog places."

. "The Charleston Chef's Table whets the appetite with recipes intended to inspire rather than intimidate. "I didn't want people to feel daunted by the recipes," herrick said, noting those chosen help to elevate even everyday ingredients into something more."

“The Charleston Chef’s Table profiles of more than sixty of the city’s best restaurants and offers a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, author Holly Herrick winnows Charleston’s 1,500 restaurants down to her top picks. Complementing the text are full-color photographs, as well as sidebars that highlight this city's 300-year history.”

From The Florence Messenger, February 3, 2010

”A quick browse through the cookbook’s pages, filled with Christopher Brown’s gorgeous glossy photos of Charleston sights and dishes, reveals something unique. While Lowcountry influences are apparent throughout, there is a surprisingly distinctive array of ethnic and fusion offerings.”

Passion for Charleston's food culture fuels cookbook

By Staff Writer Lillia-Penso

“When Holly Herrick talks about Charleston, the food writer and formally trained chef slows the pace of her words, as if to allow listeners to savor every tiny morsel of her story. By the end of the conversation you feel oddly full, and in desperate need of a trip to Charleston — or at least a good bowl of She Crab soup.”

From JamesBeard.org "The Bookshelf," May, 2010

"As we scanned the names and dishes that fill the pages of food writer and critic Holly Herrick’s new cookbook, The Charleston Chef’s Table , something struck us: the city of Charleston, where Herrick works and lives, boasts three back-to-back medals for Best Chef: Southeast, with Robert Stehling, Mike Lata, and Sean Brock winning in 2008, 2009, and 2010, respectively. If that streak doesn’t convince you to hightail it to the Lowcountry culinary mecca, perhaps Herrick’s book will: it profiles more than 60 of the city’s restaurants, complete with beautiful photography, appealing regional recipes, and bits of local culinary history."


Great Southern Recipes & Wine Pairings:

Dining both in and outside the home was, clearly, never pretentious, but an intimate, intensely personal event in familiar surroundings. "Staff" was either actual family or adopted family. Recently, when my father was hospitalized after an accident, the first card he received bore the return address of Jim&aposs Cafe, a classic meat-and-three where he has eaten lunch every weekday for the last 30 years.

Even the one fine-dining mecca of my childhood, a Memphis restaurant called Justine&aposs, felt like home—if home were a 19th-century Italianate mansion with a lively proprietor who set the tables with silver bowls of full-blown garden roses. Long before anyone ever heard the phrase "farm to table," the garden at Justine&aposs also provided fresh produce, and the food was so good that my family made the three-hour trek with astonishing frequency. Though I still dream of Crabmeat Justine (a ramekin of buttery crab topped with hollandaise and browned), I think what we all loved most was that being there felt like being at a heightened version of the dinner parties to which we were so accustomed.

Though Justine&aposs is long gone, her ethos survives. In New Orleans, one of the first restaurants to reopen after Hurricane Katrina was Donald Link&aposs Herbsaint. It was a month after the storm and the staff numbered six of their usual 40, but clean white linen graced the tables, along with Link&aposs usual delicious gumbo and the comfort food we all needed. As tough as things were, opening night was like a family reunion𠅊lbeit one at which everyone got along.

Now, I&aposm sure this sort of intimacy and warmth exists elsewhere, but in New York City and Los Angeles especially, dining too often involves posturing, jockeying for a table and fretting over the seating. "Friendly" is when the waiter irritatingly introduces himself as "your server."

The Southern dining room is built around personal relationships that often extend beyond waiter-and-guest. When Link wanted artwork for his newest project, Calcasieu, he took Mississippi-born artist William Dunlap on a road trip to visit his family in the Louisiana parish of the same name. The gatherings at Link&aposs family camp moved Dunlap to create the enormous canvases and prints, including one of the iconic smokers, now displayed on the exposed-brick walls of Calcasieu&aposs private dining area. (While it&aposs "private," even small parties may book a lunch or dinner there.) Dunlap reported that he had never been as happily sated in his life as he was on that trip, and the same could be said of a shorter trip to the restaurant itself. Link cooks the deceptively simple-sounding dishes of his youth—like spoon bread with okra𠅊long with VD-style staples, like a perfect combo of tenderloin, brabant potatoes and creamed spinach.

Calcasieu. Photo © Chris Granger.

The exposed brick at Calcasieu reminds me of the rash of supposedly Southern restaurants that were all the rage in the 1980s, when I first arrived in New York City. Brick and otherwise distressed walls abounded, but instead of museum-quality artworks, there were rusted Dixie beer signs. The menus were similarly one-note𠅏ried catfish, fried oysters, fried everything. The tendency (on both sides of the Mason-Dixon Line) to lay on the kitsch and call it Southern is an unfortunately easy one. But it never translates into the essential celebration of food, and the need to share it, that mark the actual Southern table.

A wonderfully genuine celebration can be found at Atlanta&aposs Abattoir, the latest creation of chefs Anne Quatrano and Clifford Harrison. Situated in a former slaughterhouse, the restaurant features "whole animal cuisine" (which, of course, was once the norm in these parts), a theme evidenced in the life-size cow statue at the entrance. Maybe it&aposs because I grew up picking out my porterhouses at Doe&aposs, where the wide-plank wood floors are worn thin, but my heart leapt when I entered Abattoir to find the walls and floors covered in gorgeous heart pine, reclaimed from the shuttered Goodyear factory nearby. "I think of wood like you think of pork," designer Dominick Coyne told Quatrano. Despite the macabre origins of the space, Coyne has imbued it with the feel of an airy, open farmhouse, without prettying it up too much.

The farmhouse effect continues on Abattoir&aposs menu. Some dishes, like rabbit rillettes and pickled Georgia white shrimp (long a cocktail-party staple in Southern houses, including my own), are served in old-fashioned pickling jars. The jars totally relate to the food𠅊nd for a buck each, you can take them home.

Grace. Photo © Justin Fox Burks.

If Calcasieu and Abattoir have roots in the more rustic haunts of my youth, there are plenty of fancier places to visit. Not far from the old Justine&aposs in Memphis is a new restaurant that also bears a woman&aposs name, Grace, for chef Ben Vaughn&aposs young daughter. Like Justine&aposs, Restaurant Grace has the feel of someone&aposs house—the front "salon" is furnished with upholstered sofas and antique love seats where folks can sit and have a drink or a bite to eat (possibly Vaughn&aposs superlative mac and cheese—recipe).

The walls are pale green and cream, hung with local art and elaborate empty gilded frames, a soothing and inviting blend of French country and Memphis modern. The food, almost entirely sourced from local producers, could be described in the same way—if only the French were lucky enough to mess around with black-eyed peas and soft-shell crabs.

Vaughn serves "Ben&aposs Very, Very Good Chocolate Cake," which is an example of another component of Southern hospitality. At heart, it&aposs at least partly about showmanship, and Southern cooks have long loved to show off with rich signature cakes. We even name them after people who either created or loved them (as in the Miss Emma Lane Cake and the Robert E. Lee Cake, respectively).

I&aposve not tasted the version at Grace, but my favorite example is the multilayered version at the Peninsula Grill in Charleston, South Carolina. Based on a recipe from chef Robert Carter&aposs Florida grandmother, it&aposs so popular that the restaurant now ships it all over the country, but I much prefer to eat it there.

The Peninsula Grill&aposs dining room also feels much like Justine&aposs𠅋ut this time, you&aposve landed in the grand private house of the rich old South Carolina branch of the family. Noted local designer Amelia Handegan has covered the walls with oyster silk velvet that shimmers in the candlelight and 19th-century oil paintings. There&aposs also a lovely patio, but it was in the bar that I fell in love—specifically the moment when Carter sent out a hot biscuit loaded with seared foie gras and duck confit with peach jam.

It was one of those transcendent experiences that, to me, defines hospitality—hosts taking pleasure in coming up with something mind-blowingly delicious, and then sharing it in a place where they&aposve worked hard to make you feel utterly at home. That place could be Doe&aposs, where the flatware doesn&apost match, or even a Manhattan restaurant like Le Bernardin, where the mackerel tartare with osetra caviar has more than once moved me to tears. The difference is that after my Peninsula biscuit, I&aposm pretty sure I hugged the waiter, and at Le Bernardin, I wouldn&apost dare𠅋ut it&aposs not the latter&aposs cheerful staff I worry about. It&aposs the buttoned-up diners who never weep with gratitude over the astounding things they&aposre given, and who, therefore, miss out on a lot. Southern hospitality works both ways. We may be famous for the graciousness with which we offer it, but we also know the proper way to accept it.

Julia Reed is the author of The House on First Street and Ham Biscuits, Hostess Gowns, and Other Southern Specialties.


Contents

The cast of the tenth season of Top Chef initially consisted of 21 contestants. [2] After the qualifying challenges in the first episode, the pool of chefs was narrowed down to 15. Former Top Chef competitors Josie Smith-Malave (Top Chef: Los Angeles), Chris "CJ" Jacobson (Top Chef: Miami), and Stefan Richter (Top Chef: New York) joined the competition during the second episode.

Eliminated in qualifying rounds Edit

Name Hometown Current Residence Age
Tina Bourbeau New York, New York New York, New York 42
Stephanie Cmar Boston, Massachusetts Boston, Massachusetts 27
Anthony Gray Macon, Georgia Atlanta, Georgia 35
Gina Keatley Boston, Massachusetts Harlem, New York 32
Daniel O'Brien Clarkson, New York Washington, D.C. 32
Jorel Pierce Denver, Colorado Denver, Colorado 28

Top 18 Edit

Name Hometown Current Residence Age
Elizabeth "Lizzie" Binder Durban, South Africa San Francisco, California 37
Chrissy Camba Chicago, Illinois Chicago, Illinois 31
Micah Fields Los Angeles, California Los Angeles, California 28
Eliza Gavin Telluride, Colorado Telluride, Colorado 38
Chris "CJ" Jacobson El Toro, California Studio City, California 36
Jeffrey Jew Washington, D.C. St. Petersburg, Florida 34
Kristen Kish Kentwood, Michigan Boston, Massachusetts 28
Danyele McPherson Waynesville, North Carolina Dallas, Texas 31
Carla Pellegrino Rio de Janeiro, Brazil Las Vegas, Nevada 43
Stefan Richter Tampere, Finland Santa Monica, California 40
Sheldon Simeon Hilo, Hawaii Lahaina, Hawaii 30
Josie Smith-Malave Miami, Florida San Francisco, California 37
John Tesar New York, New York Dallas, Texas 54
Joshua "Josh" Valentine Del City, Oklahoma Dallas, Texas 33
Bart Vandaele Roeselare, Belgium Washington, D.C. 42
Tyler Wiard Denver, Colorado Denver, Colorado 41
Brooke Williamson Los Angeles, California Redondo Beach, California 34
Kuniko Yagi Maebashi, Japan Los Angeles, California 35

Stephanie Cmar returned to compete in Top Chef: New Orleans. [6] Kristen Kish and Brooke Williamson later competed in Top Chef Duels. [7] Williamson, Sheldon Simeon, and John Tesar returned for Top Chef: Charleston. [8] Cmar returned again for Top Chef: All-Stars L.A. [9]

Episode # 2 2 3 4 5 4 6 7 8 9 10 11 12 13 14 15 16 17
Quickfire Challenge
Winner(s)
John
Kuniko 1
Sheldon 1
Josie John Bart
Sheldon
Brooke Kristen Micah Micah Brooke N/A Stefan 1 Sheldon 1 Sheldon 1 Brooke 1 N/A N/A
Contestant Elimination Challenge Results
1 Kristen IN IN WIN IN HIGH WIN IN WIN WIN OUT IN 5 WINNER
2 Brooke LOW IN IN LOW WIN HIGH WIN HIGH IN IN LOW WIN WIN WIN IN RUNNER-UP
3 Sheldon HIGH LOW IN IN HIGH HIGH LOW IN WIN WIN HIGH LOW LOW LOW OUT
4 Josh IN IN LOW LOW LOW HIGH LOW HIGH HIGH HIGH WIN HIGH LOW OUT
5 Lizzie IN HIGH HIGH IN IN HIGH HIGH LOW LOW IN HIGH HIGH OUT
6 Stefan LOW 3 IN HIGH LOW IN HIGH IN IN IN IN LOW OUT
7 Josie LOW 3 LOW IN IN IN LOW LOW IN LOW LOW OUT
8 Micah IN IN IN IN LOW LOW HIGH IN OUT
9 John HIGH IN IN LOW HIGH LOW WIN OUT
10 Bart LOW IN IN IN IN LOW OUT
11 Danyele IN IN IN IN LOW OUT
12 Eliza IN IN IN IN OUT
13 CJ LOW 3 HIGH LOW OUT
Tyler IN LOW HIGH OUT
15 Carla IN WIN OUT
Chrissy IN IN OUT
17 Kuniko WIN OUT
18 Jeffrey OUT

^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge.
^Note 2 : Due to the qualifying rounds, the show did not use its traditional elimination format until the second episode.
^Note 3 : Former Top Chef contestants CJ, Josie, and Stefan entered the competition following the Quickfire Challenge.
^Note 4 : Due to the poor quality of the dishes served in the Elimination Challenge, no winner was declared.
^Note 5 : Kristen won Last Chance Kitchen and returned to the competition.

Qualifying Challenge: The 21 chefs were separated into four groups and sent to the restaurants of judges Tom Colicchio, Emeril Lagasse, Wolfgang Puck, and Hugh Acheson. The judges devised their own challenges to evaluate the potential contestants and selected which chefs would compete for the Top Chef title in Seattle.

  • Group 1 (Colicchio): Anthony, John, Jorel, Lizzie, Micah
    • ELIMINATED: Anthony and Jorel
    • ELIMINATED: Stephanie and Tina
    • ELIMINATED: Daniel
    • ELIMINATED: Gina

    Quickfire Challenge: The chefs separated themselves into teams of three and had to create a dish that highlighted the local shellfish. The winning team drew knives to determine which individual would receive immunity. Past Top Chef contestants, Chris "CJ" Jacobson, Josie Smith-Malave, and Stefan Richter officially joined the competition following the challenge.

    • Orange Team: Carla, Chrissy, Lizzie - Oven Roasted Crawfish with Fennel & Herb Salad
    • Yellow Team: Danyele, Eliza, Josh - Razor Clam & Grilled Corn Chowder with Fresno Chili & Grilled Lime
    • Green Team: Kristen, Micah, Tyler - Fried & Sashimi Geoduck, Radish & Bok Choy Salad, Yuzu Chili Vinaigrette
    • Blue Team: John, Kuniko, Sheldon - Geoduck Sashimi, Ponzu, Apple & Cucumber
    • Gray Team: Bart, Brooke, Jeffrey - Crawfish with Pickled Red Chili, Fennel & Crawfish Cream
      • WINNER: Blue Team (Geoduck Sashimi, Ponzu, Apple & Cucumber) John received immunity.

      Elimination Challenge: Using the same teams from the Quickfire, the chefs traveled to the Space Needle to make a dish using regional ingredients.

      • Red Team: CJ, Josie, Stefan - Quail Breast with Confit Spot Prawn, Cherries & Porcini
      • Orange Team: Carla, Chrissy, Lizzie - Poached Salmon with Seasonal Vegetables & Beurre Blanc
      • Yellow Team: Danyele, Eliza, Josh - Pan Roasted Cod, Mushrooms, Fava Beans, Pickled Green Apple & Garlic Scape Pistou
      • Green Team: Kristen, Micah, Tyler - Crispy Seared Salmon, Local Vegetables & Spot Prawn Butter Sauce
      • Blue Team: John, Kuniko, Sheldon - Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu
      • Gray Team: Bart, Brooke, Jeffrey - Pan Roasted Halibut, Mushrooms, English Peas, Wheat Beer with Herb Sabayon
        • WINNER: Kuniko (Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu)
        • ELIMINATED: Jeffrey (Pan Roasted Halibut, Mushrooms, English Peas, Wheat Beer with Herb Sabayon)

        Quickfire Challenge: The chefs were tasked with creating international dumplings, inspired by whatever country they took on a map they had 5 minutes on an Amazon Kindle Fire to look up whatever they needed to know about their type of dumpling.

        • Stefan - Klopse - Ground Lamb, Mashed Potatoes & Capers
        • Lizzie - Szilvás Gombóc - Plum & Cinnamon Filling in a Potato Pastry
        • Carla - Fufu - Chicken & Lamb Filling with Red Sauce
        • CJ - Pierogi - Veal & Pork Filling with Demi-glace
        • Josie - Mandu - Pork, Tofu, Shiitake Mushroom Filling
        • Bart - Potetball - Potato Ball with Lamb & Fried Spaghetti
        • Kristen - Momo - Pork & Chicken Liver with Ginger & Cumin
        • John - Kroppkaka - Potato Dumpling with Béchamel Sauce
        • Sheldon - Jiaozi - Pork & Shrimp Filling with Shiitake Mushrooms
        • Brooke - Siomay - Chicken & Shrimp with Peanut Sauce & Daikon
        • Micah - Manti - Ground Lamb with Dates, Curry & Cinnamon
        • Kuniko did not plate her dish in time
          • Bottom Three - Brooke, Kuniko, Carla
          • Top Three - Stefan, Josie, Micah
            • WINNER: Josie (Mandu - Pork, Tofu, Shiitake Mushroom Filling)

            Elimination Challenge: The chefs worked in two teams, led by Tom Colicchio (Red) and Emeril Lagasse (Gray), to cook a Thanksgiving meal to benefit FareStart.

            • Red Team: Bart, Carla, CJ, Eliza, Josh, Lizzie, Micah, Stefan
              • CJ - Braised Turkey with Tom's Stuffing
              • Carla - Carrot Soup with Turkey Meatballs
              • Bart - Fennel, Gorgonzola, Orange & Pumpkin Seed Salad
              • Josh - Sweet Potato Ravioli with Pecans
              • Micah - Roasted Brussels Sprouts with Cranberries, Bacon & Shallots
              • Lizzie - Potato Purée
              • Stefan - Panna Cotta with Orange Cardamom Crisp & Candied Pecans
              • Eliza - Chocolate Tart with White Chocolate & Mint Syrup
              • Josie - Triple Spice Turkey with Cayenne & Hot Sauce
              • Danyele - Emeril's Mom's Dressing Bread Stuffing with Chorizo & Cayenne
              • John - Emeril's Cornbread Stuffing with Ground Turkey & Diced Bacon Spiced Pumpkin & Goat Cheese Ricotta Torte
              • Kristen - Assiette of Root Vegetables, Parsnip Truffle Purée & Crème Fraîche
              • Tyler - Andouille & Shrimp Gumbo
              • Kuniko - Potato Pavé
              • Sheldon - Braised Greens with Ham Hocks
              • Brooke - Sweet Potato Buttermilk Biscuits
              • Chrissy - White Chocolate & Pecan Bread Pudding
                • WINNER: Carla (Carrot Soup with Turkey Meatballs)
                • ELIMINATED: Kuniko (Potato Pavé)

                Quickfire Challenge: The chefs were asked to butcher a part of a whole piece of beef and cook a dish with that cut. The winner received immunity.

                • Eliza - Grilled Flank Steak with Cherry Cognac Reduction, Asparagus & Potato Cake
                • John - Braised Oxtail, Potato Gnocchi with Roasted Vegetables & Celery
                • Josh - Beef Meatballs with Creamy Polenta & Pickled Shallots
                • Sheldon - Kalbi Round Steak with Tomato Cardamom Broth & Fennel Salad
                • Brooke - Grilled Hanger Steak with Smoked Onion Figs & Cauliflower Purée
                • Tyler - Hispanic Crudo with Charred Tomato Sauce & Cilantro Radish Slaw
                • Kristen - Top Sirloin Tartare with Mustard Sabayon & Carpaccio Salad
                • Micah - Oxtail Polenta with Truffled Romanesco Cauliflower
                • Carla - Sirloin Medallion Wrapped in Bacon, AsiagoRisotto with Marsala Sauce
                • Stefan - Braised Top Round Ravioli with Marjoram & Aged Parmesan
                • CJ - Top Round Tartare, Raw Juniper & Kohlrabi
                • Chrissy - Grilled Hanger Steak with Brown Butter, Parsley & Radish Salad
                • Lizzie - Braised Foreshank with Turnips & Dill
                • Dishes from Josie, Bart & Danyele were not shown
                  • Bottom Three - Lizzie, Eliza, Tyler
                  • Top Three - CJ, John, Josh
                    • WINNER: John (Braised Oxtail, Potato Gnocchi with Roasted Vegetables & Celery)

                    Elimination Challenge: The chefs recreated dishes from a classic 1950's menu from the restaurant Canlis. The winner received $10,000.

                    • Tyler - Fresh Crab Leg Cocktail
                    • Lizzie - Marinated Herring
                    • Josh - French Onion Soup
                    • John - Steamed Clams Bordelaise
                    • Chrissy - Canlis ' Special Salad
                    • Brooke - Seafood Salad a la Louis
                    • Sheldon - Fresh Hawaiian Mahi Mahi
                    • Carla - Whole Milk-Fed Squab
                    • Micah - Mixed Vegetables
                    • Stefan & Kristen - Calf's Liver & French Fried Onions
                    • Bart - Double Cut New York Steak
                    • Josie - Gargantuan Baked Idaho Potato
                    • CJ - Shish Kebab with Pilaf
                    • Kristen - French Mushrooms
                    • Danyele - Vanilla Ice Cream Royal Hawaiian Supreme
                    • Eliza - Mint Sherbert Fresh Frozen Hawaiian Pineapple Parfait
                      • WINNER: Kristen (French Fried Onions & French Mushrooms)
                      • ELIMINATED: Chrissy ( Canlis ' Special Salad) and Carla (Whole Milk-Fed Squab)

                      Quickfire Challenge: The chefs paired up and created a breakfast on a stick for 50 people at Pike Place Market.

                      • John & Josh - Chilaquiles: Tortilla, Salsa, Quail Egg, Avocado-Heirloom Tomato Relish
                      • Eliza & Josie - Ricotta, Raspberry & Sausage Pancake with Jalapeño Maple Syrup
                      • Micah & Kristen - Bacon & Cinnamon Waffle, Pecan Maple Syrup, Boysenberry & Strawberry Jam
                      • CJ & Tyler - Salmon & Cream Cheese Crêpe with Avocado, Arugula & Tarragon
                      • Bart & Sheldon - Green Forest Breakfast Sandwich: Eggs, Cheese, Pancetta, Bacon & Spinach
                      • Danyele & Lizzie - Summer Berries with Crispy Pancetta
                      • Brooke & Stefan - Croque Monsieur: Pressed Ham & Cheese Sandwich with Toasted Fig
                        • Bottom Two- Danyele & Lizzie, Josie & Eliza
                        • Top Two - Sheldon & Bart, Josh & John
                          • WINNERS: Bart and Sheldon (Green Forest Breakfast Sandwich: Eggs, Cheese, Pancetta, Bacon & Spinach)

                          Elimination Challenge: The same teams were kept for the Elimination Challenge. The chefs were asked to create a dish, by drawing knives, to feature an ingredient created by the vendors at Pike Place Market. The winners would have received $10,000 however, due to the poor quality of the meal, the reward was pulled off the table.

                          • Bart & Sheldon: Salmon Candy - Candied Salmon with Sweet & Sour Salad
                          • Danyele & Lizzie: Coconut Curry Chocolate - Coconut Curry Chocolate Mousse Tart
                          • John & Josh: Truffled Popcorn - Pan-Seared Pork Tenderloin with Truffle Popcorn Grits
                          • Eliza & Josie: Cardamom Bitters - Curry Cardamom Broth with Manila Clams & Seared White King Salmon
                          • Brooke & Stefan: Rose Petal Jelly - Rose Petal Glazed Muscovy Duck with Braised Cabbage
                          • CJ & Tyler: Spicy Dill Pickles - Pork Crumpet Burger with Spicy Dill Pickles
                          • Kristen & Micah: Cheese Curds - Cheese Curds Three Ways: Béchamel, Raw & Fried
                            • ELIMINATED: CJ and Tyler (Pork Crumpet Burger with Spicy Dill Pickles)

                            Quickfire Challenge: The chefs were asked to cook a holiday-themed sweet and savory dish that reminds them of their heritage using Truvia baking blend sugar. However, there was only one knife available for all the chefs those who needed to use it were forced to either share it or improvise using other tools or methods. The winner received immunity.

                            • Josh - Johnnycake with Bacon, Cheddar, Chili Compound Butter & Sous Vide Egg
                            • Danyele - Bread Pudding with Ham, Raisins & Pecans
                            • Lizzie - Bobotie with Ground Lamb, Egg Custard & Roasted Apricots
                            • Sheldon - Banana Lumpia with Peanut Butter Mousse, Coconut & Pineapple
                            • Micah - Pineapple & Pork Tamale with Charred Tomato & Tomatillo Salsa
                            • Bart - Waffles with Celery Three Ways, Apple Purée, Chicken & Prosciutto
                            • Brooke - Apple Crostata with Cheddar Cheese, Candied Pine Nuts & Apple Salad
                            • Stefan - Smoked Salmon Tartare, Potato Latkes with Sour Cream & Chives
                            • Josie - Tamale with Habanero Masa, Mangos & Papaya
                            • John - Bondino of Parmesan-Reggiano, Figs & Apricots in Port Wine & Truvia Caramel
                            • Eliza - Hush Puppies Two Ways: Shrimp & Sweet Potato, Sausage & Corn
                            • Kristen's dish was not shown
                              • Bottom Two - Bart, Micah
                              • Top Three - Josh, Stefan, Brooke
                                • WINNER: Brooke (Apple Crostata with Cheddar Cheese, Candied Pine Nuts & Apple Salad)

                                Elimination Challenge: The chefs were tasked to cater a homecoming party for actors Anna Faris and Chris Pratt, along with their families and friends. The winner received a Toyota Prius c. Rick Moonen was the guest judge.

                                • Bart - Loin of Elk with Cherry Beer Sauce & Mushroom Couscous
                                • Brooke - Lamb-Stuffed Squid on Black Rice with Coconut Milk
                                • Sheldon - Braised Okinawan Pork Belly with Seared Scallop & Rice Congee
                                • Stefan - German Gulasch with Marjoram Bread Dumplings & Sour Cream
                                • Kristen - Délice de BourgogneTortelloni
                                • Micah - Braised Pork Ribs with Celery Root Purée, Grilled Apples & Celery Leaf Salad
                                • Lizzie - Crusted King Salmon with Radish & Beet Salad
                                • Eliza - Elk Ribeye with Elk Sausage Polenta, Spiced Carrots & Huckleberry Port Sauce
                                • Danyele - Pan-Roasted Wild Boar, Hoppin' John & Tomato-Bacon Marmalade
                                • Josh - Roasted Pork Shoulder & Grilled Corn Purée with Succotash & Fennel Apple Salad
                                • Josie - Malbec Braised Short Ribs, Pork Belly, Polenta with Cipollini Onions & Figs
                                • John - Seafood Chowder with Cockles, Manila Clams, Crab, Mussels & Sockeye Salmon
                                  • WINNER: Brooke (Lamb-Stuffed Squid on Black Rice with Coconut Milk)
                                  • ELIMINATED: Eliza (Elk Ribeye with Elk Sausage Polenta, Spiced Carrots & Huckleberry Port Sauce)

                                  Quickfire Challenge: All ingredients in the Top Chef pantry were completely wrapped in Reynolds Wrap aluminum foil. The chefs had 30 minutes to make whatever they wanted, with the limitation that each chef must incorporate any ingredient he or she unwrapped. In addition, all pots, pans, and bowls were off-limits only the aluminum foil could be used as a cooking vessel.

                                  Elimination Challenge: The chefs paired up and competed against each other to make dishes that featured berries from Remlinger's Farm. The winner of the Quickfire Challenge was allowed to cook by themselves. The dishes were served to 150 guests, who voted which contestant had the better dish in each head-to-head battle (below in bold). The winner received $10,000.

                                  • Danyele vs. Josh: Blueberries
                                  • Bart vs. Brooke: Blackberries
                                  • Stefan vs. John: Gooseberries
                                  • Josie vs. Lizzie: Raspberries
                                  • Micah vs. Sheldon: Strawberries
                                  • Kristen: Tayberries
                                    • WINNER: Kristen (Matcha Goat Milk Custard with Macerated Tayberries)
                                    • ELIMINATED: Danyele (Chicken Pine Nut Terrine with Blueberry Mostarda)

                                    Quickfire Challenge: The chefs were challenged to make either a hot or cold preparation of oysters that they had harvested themselves from local oyster beds in Bow, Washington. The winner received $5,000.

                                    Elimination Challenge: In teams of two, the chefs had to cater an after-game party for a Seattle roller derby team, the Rat City Rollergirls. The dishes each team cooked were inspired by the name of one of the rollergirls.

                                    • Josie and Bart: Teriyaki Terror
                                    • John and Brooke: Kutta Rump
                                    • Lizzie and Micah: Jalapeño Business
                                    • Kristen and Stefan: Eddie Shredder
                                    • Josh and Sheldon: Tempura Tantrum
                                      • WINNERS: Brooke and John (Thai Beef with Lobster Jasmine Rice & Thai Slaw)
                                      • ELIMINATED: Bart (Steak Teriyaki with Forbidden Rice, Beet Blood & Green Papaya Salad)

                                      Quickfire Challenge: The chefs were tested on their knife skills. Beginning in three teams of three, the contestants had to sharpen dull knives enough to cut cleanly through paper. The two teams to finish the fastest advanced to the next round preparing 50 potatoes using the Tourné cutting method. The members of the winning team continued to the final round, competing against each other to break down the rack of two rabbits. A chef cutting themselves was treated as an automatic disqualification. The winner received a custom chef's knife from master bladesmith Bob Kramer, worth roughly $4,000, and immunity from elimination.

                                      Elimination Challenge: Each chef cooked a dish inspired by a memorable moment from a previous season of Top Chef, but had to prepare a healthier version than the original. The winner received $15,000, and their dish would be used as inspiration for a new Top Chef Healthy Choice frozen entrée. In a surprise twist, the bottom two contestants competed head-to-head based on a memorable moment from this season: CJ's elimination in Episode 5.

                                      • Season 1: Josie - Dave saying to Tiffani "I'm not your bitch, bitch" after Restaurant Wars.
                                      • Season 2: Stefan - Marcel and Betty's fight during the TGI Fridays challenge.
                                      • Season 3: John - Howie referencing Anthony Bourdain's book at the judges' table after failing to plate part of his dish.
                                      • Season 4: Sheldon - The fight in the stew room with Spike, Antonia, Jennifer, Dale, and Lisa after Zoi's departure.
                                      • Season 5: Lizzie - Jamie making the same scallop dish from a previous episode and Fabio saying "It's Top Chef, not Top Scallop."
                                      • Season 6: Josh - The chefs cooking for 300 airmen at an Air Force base.
                                      • Season 7: Brooke - Alex winning a challenge for a dish with pea purée after Ed mysteriously lost his.
                                      • Season 8: Kristen - Carla's excitement over getting the chance to make chicken pot pie on Late Night with Jimmy Fallon.
                                      • Season 9: Micah - Beverly and Heather's fight at the judges' table.
                                        • WINNER: Kristen (Poached Chicken Breast, Carrot Purée, with Garlic & Tofu Emulsion)
                                        • ELIMINATED: John (Umami Risotto with Chicken, Salmon Roe, Burdock Root & Carrot Emulsion Lamb Burger with Fried Egg and Spicy Pickle, Tomato & Pomegranate Salad)

                                        Quickfire Challenge: The chefs had 15 minutes to prepare a dish containing ginger. The winner received immunity from elimination.

                                        Elimination Challenge: The chefs created a restaurant concept, and presented their concept via a representative dish at the Taste of Seattle Food Festival. The two winning chefs each received $10,000 and acted as executive chef for their teams during Restaurant Wars in the next episode. The two winners picked their teams from the other remaining contestants without knowing the results of the elimination, guaranteeing that one would be handicapped in the following challenge.

                                        • WINNERS: Kristen (Atelier Kwan - Onsen Egg with Camembert-Mustard Sauce & Buttered Radishes) and Sheldon (Urbano - Sour Tamarind Soup with Pork Belly, Shrimp & Snapper)
                                        • ELIMINATED: Micah (Raw - Salmon, Snapper, Hamachi, Squid, Scallop & Mackerel with Raw Vegetables)

                                        Elimination Challenge: The chefs had 48 hours to create a restaurant pop-up based on the winning concepts from the prior episode: Urbano (modern Filipino) and Atelier Kwan (reinterpreted classical French). They set up both the dining area and the kitchen area, and executed a multi-course dinner service. One member from the losing team was eligible for elimination. The winner received a Toyota Avalon.

                                        • Atelier Kwan: Brooke, Josie, Kristen, Lizzie
                                          • Charcuterie: Rabbit, Pickled Turnips & Yellow Beets in Chicken & Rabbit Broth (Lizzie)
                                          • Bouillabaisse: Halibut, Dungeness Crab, Bay Scallops with Shellfish Broth (Josie)
                                          • Beef Bourguignon: Braised Short Rib, Garlic Purée, Mushrooms & Carrots (Kristen)
                                          • Baked Gougères, St. Agur Blue Cheese, Roasted Radish & Stone Fruit Compote (Brooke)
                                          • Almond Cake Macaron with Coconut Custard & Caramel Buttercream (Kristen)
                                          • Kilawen: Yellowtail with Cilantro, Spicy Chili & White Soy Sauces (Stefan) : Poached Egg, Duck Confit & Foie Gras Mousse (Josh)
                                          • Miki: Prawns, Tapioca Roll with Achiote (Sheldon)
                                          • Adobo: Pork Belly with Mung Bean Purée & Pea Shoots Salad (Sheldon)
                                          • Halo-Halo: Coconut Sorbet, Avocado Mousse, Banana & Shredded Coconut (Josh)
                                          • Dark Chocolate with Macadamia Nuts, Ginger & Peppermint Oil (Stefan)
                                            • WINNER: Sheldon
                                            • ELIMINATED: Kristen

                                            Quickfire Challenge: The chefs had 30 minutes to create a dish to impress a sushi master. The winner received $5,000. From this point forward, the winners of the Quickfire no longer received immunity from elimination.

                                            Elimination Challenge: The chefs had to make a fried chicken dish for a dinner party. The winner received a year's supply of Terlato wine.

                                            • WINNER: Josh (Smoked Fried Chicken with Hot Sauce & Blue Cheese)
                                            • ELIMINATED: Josie (Chicken with Black Garlic, Cayenne, Thyme & Hot Sauce with Daikon Salad)

                                            Quickfire Challenge: The competition left Seattle and boarded a cruise ship en route to Juneau, Alaska. The chefs prepared 200 portions of a one-bite appetizer incorporating iceberg lettuce. The winner received an advantage in the following Elimination Challenge.

                                            Elimination Challenge: The chefs prepared a creative reinterpretation of a surf and turf. The winner of the Quickfire Challenge was allowed to choose their two proteins first, which became off-limits to the rest of the competitors.

                                            • WINNER: Brooke (Mussels & Frog Legs with Celery Root & Fennel Purée, Papadums & Shallot Chutney)
                                            • ELIMINATED: Stefan (Braised Pork Belly with Beer Sauce, Parsnip & Eel Ravioli)

                                            Quickfire Challenge: The chefs had 30 minutes to create a dish highlighting Alaskan crab. The winner received $5,000.

                                            Elimination Challenge: The chefs had to make a dish using salmon and sourdough bread for the residents of Juneau. The winner received a trip for two to Costa Rica.

                                            • WINNER: Brooke (Sockeye Salmon & Seafood Broth with Mustard Seed Caviar & Dill Sourdough)
                                            • ELIMINATED: Lizzie (Citrus & Beet Glazed Salmon Slider with Poppyseed Bun & Pickles)

                                            Quickfire Challenge: The chefs prepared a meal for the athletes training for the Iditarod using only the supplies already available at their training camp.

                                            Elimination Challenge: The chefs cooked a dish inspired by their memory of the moment they decided to become a chef.

                                            • WINNER: Brooke (Braised Chicken, Grilled Quail with Carrot Barley & Pickled Vegetables )
                                            • ELIMINATED: Josh (Foie Gras Three Ways: Torchon, Pan-Seared & Profiterole)

                                            Elimination Challenge: After the competition moved to Los Angeles for the finale, the remaining chefs were given three hours to prepare an appetizer, a main course, and a dessert course to be served that night at Tom Colicchio's Craft restaurant. In addition, the chefs must run the kitchen during the dinner service, expedited by Colicchio himself, finishing and plating courses to order.

                                            • ELIMINATED: Sheldon (Sashimi Spot Prawns, Court Bouillon, Radish & Asian Herbs Roasted Quail, Pine Nut Purée, Garam Masala & Tangerine White Chocolate Mousse with Apple & Fennel)

                                            Elimination Challenge: Cooking in an Iron Chef-style arena in front of the judges, their friends and families, and all nine previous Top Chef champions, the finalists each prepared up to five courses of a meal to be served to the judges and audience. Kristen was assisted by Josh, Lizzie, and Sheldon. Brooke was assisted by CJ, Kuniko, and Stefan. Each course would be critiqued head-to-head by the judges, who would immediately vote on a winner for the round. The first chef to win three rounds would be crowned "Top Chef".

                                            • First Course (No restriction):
                                              • Brooke: Crispy Pig Ear & Chicory Salad, Six-Minute Egg, Apricot Jam & Candied Kumquats
                                              • Kristen: Chicken Liver Mousse with Frisée, Mustard, Prune, Hazelnuts & Pumpernickel
                                                • WINNER: Kristen (1-0)
                                                • Brooke: Seared Scallop with Salt Cod Purée, Speck, Black Currant & Mustard Seed Vinaigrette
                                                • Kristen: Citrus and Lavender Cured Scallop with Bitter Orange, Meyer Lemon & Apple
                                                  • WINNER: Brooke (1-1)
                                                  • Brooke: Vadouvan Fried Chicken Wing with Sumac Yogurt-Tahini & Pickled Kohlrabi Fattoush
                                                  • Kristen: Celery Root Purée with Bone Marrow, Mushrooms, Bitter Greens & Radishes
                                                    • WINNER: Kristen (2-1)
                                                    • Brooke: Braised Pork Cheek & Red Snapper with Collard Green Slaw & Sorrel Purée
                                                    • Kristen: Red Snapper with Leeks, Little Gem Lettuce, Tarragon, Uni & Shellfish Nage
                                                      • WINNER: Kristen (3-1)
                                                        • WINNER: Kristen
                                                        • RUNNER-UP: Brooke

                                                        Challenge: The chefs were given a chance to redeem themselves by creating a dish incorporating the same ingredients from the dishes that eliminated them.

                                                        • Carla: Whole Squab with Baked Tomato & Morels
                                                        • Chrissy:Canlis ' Special Salad
                                                        • Jeffrey: Pan-Roasted Halibut with Peas & Morels
                                                        • Kuniko: Lemongrass Cream Potato Chowder
                                                          • WINNER: Kuniko

                                                          Challenge: The chefs were tasked with making a dessert. Because CJ and Tyler were eliminated from the main competition as a team, the two contestants had to work together to create their dish.

                                                          • CJ and Tyler: Hay Ice Cream with Cherry Fritter, Cherries & Arugula
                                                          • Kuniko: Frozen Bananas with Fruit Compote & Lemon Curd
                                                            • WINNERS: CJ and Tyler
                                                            • SAVED: Jeffrey

                                                            Challenge: The chefs had to create a well-composed dish highlighting pickles and carrots.

                                                            • CJ: Pan-Roasted Rainbow Trout, Carrot Purée & Charred Pickles
                                                            • Eliza: Brown Butter Carrot Mash, Crusted Scallops, Corn & Pickle Succotash
                                                            • Tyler: Deconstructed Ceviche with Pickles & Carrots
                                                              • WINNER: CJ
                                                              • SAVED: Kuniko

                                                              Challenge: The chefs were required to make a sandwich using lunch meat.

                                                              • CJ: Vietnamese-Inspired Ham & Butter Sandwich with Apple & Radicchio
                                                              • Danyele Oven-Roasted Turkey, Bacon & Avocado Sandwich with Pickled Onions
                                                                • WINNER: CJ
                                                                • SAVED: Kuniko

                                                                Challenge: The chefs had to use chicken breast to create a flavorful dish.

                                                                • Bart: Roasted Chicken with Carrots, Greek Yogurt, Tea-Infused Sauce & Speculoos Cookies
                                                                • CJ: Marinated Chicken Breast with Mushroom Reduction, Greek Yogurt & Roasted Lettuces
                                                                  • WINNER: CJ
                                                                  • SAVED: Kuniko

                                                                  Challenge: The chefs were allowed to cook any dish, but were required to use pots and pans bought from a yard sale.

                                                                  • CJ: Seared Diver Scallop, Foie Gras Dashi with Mango & Caviar
                                                                  • John: Corn Velouté & Succotash with Roasted Lobster & Seared Foie Gras
                                                                    • WINNER: CJ
                                                                    • SAVED: Kuniko

                                                                    Challenge: The chefs had to prepare their best tartare.

                                                                    • CJ: Beef Heart Tartare with Chili, Pickled Duck Skin & Tomato Water
                                                                    • Micah: Bison Carpaccio & Duck Tartare with Quail Egg Yolk, Pickled Carrots, Chilis & Arugula
                                                                      • WINNER: CJ
                                                                      • SAVED: Kuniko

                                                                      Challenge: The chefs got to choose an ingredient, a cuisine, and a cooking technique that they had to incorporate into their dishes, as well as a time limit. They decided that they had to prepare a French-inspired snapper dish with a smoked element in 30 minutes.

                                                                      • CJ: Brown Butter Snapper with Creamed Morel, Smoked Mashed Potatoes & Ratatouille
                                                                      • Kristen: Bouillabaisse of Snapper, Crème Fraîche, Smoked Butter, Fennel & Radish
                                                                        • WINNER: Kristen
                                                                        • SAVED: Kuniko

                                                                        Challenge: The chefs had to break down a salmon, portion 10 identical pieces, and create well-composed dishes for Tom and the eliminated contestants.

                                                                        • Josie: Fennel Pollen Dusted Salmon with Fennel, Radish & Tarragon Salad
                                                                        • Kristen: Crispy Salmon with Pickled Pineapple, Raisins, Shaved Cauliflower & Crème Fraîche
                                                                          • WINNER: Kristen
                                                                          • SAVED: CJ

                                                                          Challenge: The chefs cooked dishes using offal.

                                                                          • Kristen: Chicken Livers with Garlic and Mustard Caramel, Pickled Fruit & Herb Salad
                                                                          • Stefan: Beuscherl of Innards with Cream Sauce, Bread Galette, Liver & Parsley Salad
                                                                            • WINNER: Kristen
                                                                            • SAVED: CJ

                                                                            Challenge: The chefs made a dish over a campfire using Alaskan fish.

                                                                            • Kristen: Cod with Coconut Broth, Clam Juice, Lime, Chili-Marinated Tomato, Corn & Petite Herbs
                                                                            • Lizzie: Poached Salmon Stew with Fennel, Leek, Hungarian Paprika & Sweet Pepper Flakes
                                                                              • WINNER: Kristen
                                                                              • SAVED: Lizzie

                                                                              Challenge: The chefs received the simple challenge of creating a great plate of food.


                                                                              Watch the video: Delicious Torched Uni, Foie Gras, A5 Wagyu (December 2021).