…so one of the rules to the RI 100 mile diet is that if were are going to eat out, the restaurant that we are going to eat at must use ingredients and food that is within the 100 mile radius. If someone else invites us out to a restaurant that rule does not apply. For our final non-local meal, we ate at Clio in Boston on Friday before the Josh Ritter show at Symphony Hall. Ingrid was up in Waterville Valley all week at a conference, so I met her in Westboro and we drove into Boston for our 6 o’clock reservation (the dining spot was unbeknownst to her). All I can say about the experience is that Chef Kenneth Oringer is my new culinary hero!! He tends to lean towards the Molecular Gastronomy end of the culinary spectrum and was invited to the 2006 Madrid Fusion Summit for Molecular Gastronomy. We did not have enough time to do the tasting menu (they offer a 9 and 14 course), so we made selections from the menu:
Surprise from Chef: We both recieved a “Green Tomato Martini” which was the juice from green tomatoes, finely diced shallot and large caper berry served in a martini glass with a red tomato “Popsicle” served on the side.
Ingrid:
Beverage:”Frozen Hot Chocolate” cocktail- prepared tableside with liquid nitrogen as the freezing agent.
App: 5 cheese plate with accoutrements.
Main: Soft shelled crab tempura.
Dessert: Chocolate Bon-bons.
Josh:
Beverage: Gogi berry and elderflower cocktail.
App: Lacquered foie gras with bourbon foam.
Main: Veal scallopine with sweetbreads.
Dessert: Peach “Capsule”- picture a hockey puck of frozen peach goodness with more liquid peach goodness inside!
This meal was quite exquisite- everything was outstanding…the “Capsule” is driving me crazy because I can’t figure out how he did it…now if Ingrid will just let me get a tank of liquid nitrogen…
