(So I'm figuring Adam is the mostly adventurous type, meaning he'll get hyper at the idea of deluxe cuisine until someone actually brings out the cornwater martini. Kris, on the other hand, is a meat-and-double-fried-potatoes boy who nonetheless will clean his plate every damn time. Because, hey, it's food and also he was raised right.)
+Chocolate cake with fennel confit and rosewater cream +Berry and tomato salad with milk gelato and balsamic air +Foie gras and peanut butter terrine with pickled Asian pears and cocoa caramel +Sesame-crisp pear with sake-poached cranberries and miso ice cream +Pistachio terrine with olive oil sherbet +Caramelized bone marrow with caviar and shallot puree +Scallops with celery root cream, braised cipollini onions and candied grapes +Rabbit terrine with apple compote and hazelnut-apple salad +Passion fruit creme brulee with curried coconut sorbet and marinated pineapple +Hazelnut-crusted rouget with sunchokes and cider-apple vinaigrette +Slow-poached egg with potato and browned butter +Coriander-fried sweetbreads with salsify and Belgian ale foam +Caramelized mango with black rice ice cream and cilantro meringue +Pork belly with miso butterscotch and artichokes in whiskey barigoule +Green vegetable gazpacho with shrimp escabeche and green olive-tomato salpicon +Roasted almond soup with sauteed porcini mushrooms and artichokes +Sea bream with galangal noodles, spicy banana blossom salad and coconut milk broth +Truffled red wine risotto with Parmesan foam +Pear sabayon with macaroons and wolfberry puree +Arctic char roe brulee with roasted pear and celery root purees +Saffron-infused corn bisque with huitlacoche +French-Pressed pea consomme with carrot marshmallows and eucalyptus sorbet +Roasted eggplant soup with bell pepper leather and pine nut brittle +Licorice cake with banana-licorice chips and orange confit +Sour cream with grated smoked salmon and pink peppercorns +Sweet potato tempura with whisky gel and cinnamon fragrance +Chilled heirloom tomato soup with lobster, avocado and mustard oil +Soft-shell crabs with watermelon and arugula salad +Carpaccio of cantaloupe gelee with creme fraiche panna cotta and greek basil +Chilean sea bass with tomato fondue, braised garlic, and lemon sauce +Baby artichokes braised in verjus, rosemary, and garlic +Tomato bisque with coconut snow and Hawaiian black sea salt +Chilled carrot soup with pickled mango and coconut milk froth +Iranian sevruga caviar with avocado puree and beet tartare +Semolina brioche bread pudding with blueberry preserves and bourbon milk jam +Creme caramel custard with chocolate savarin and white chocolate ice cream +Ragout of carrots, red pearl onions, and black eyed peas with a corn puree +Brioche and cornbread stuffing with fresh herbs and shiitake mushrooms +Brioche and cornmeal fried shrimp +Poached Shrimp and jicama salad in a lobster saffron broth +Faux rice nori-maki rolls with white soy sauce +Steamed yellowtail with pearl onions and parsley vinaigrette +Raspberry bread pudding with creme anglaise +Smoked salmon belly with avocado-yogurt puree and pickled watermelon
I HAVE RECIPES FOR EACH AND EVERYONE ONE OF THESE FREAKS.
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Lists.
(So I'm figuring Adam is the mostly adventurous type, meaning he'll get hyper at the idea of deluxe cuisine until someone actually brings out the cornwater martini. Kris, on the other hand, is a meat-and-double-fried-potatoes boy who nonetheless will clean his plate every damn time. Because, hey, it's food and also he was raised right.)
+Chocolate cake with fennel confit and rosewater cream
+Berry and tomato salad with milk gelato and balsamic air
+Foie gras and peanut butter terrine with pickled Asian pears and cocoa caramel
+Sesame-crisp pear with sake-poached cranberries and miso ice cream
+Pistachio terrine with olive oil sherbet
+Caramelized bone marrow with caviar and shallot puree
+Scallops with celery root cream, braised cipollini onions and candied grapes
+Rabbit terrine with apple compote and hazelnut-apple salad
+Passion fruit creme brulee with curried coconut sorbet and marinated pineapple
+Hazelnut-crusted rouget with sunchokes and cider-apple vinaigrette
+Slow-poached egg with potato and browned butter
+Coriander-fried sweetbreads with salsify and Belgian ale foam
+Caramelized mango with black rice ice cream and cilantro meringue
+Pork belly with miso butterscotch and artichokes in whiskey barigoule
+Green vegetable gazpacho with shrimp escabeche and green olive-tomato salpicon
+Roasted almond soup with sauteed porcini mushrooms and artichokes
+Sea bream with galangal noodles, spicy banana blossom salad and coconut milk broth
+Truffled red wine risotto with Parmesan foam
+Pear sabayon with macaroons and wolfberry puree
+Arctic char roe brulee with roasted pear and celery root purees
+Saffron-infused corn bisque with huitlacoche
+French-Pressed pea consomme with carrot marshmallows and eucalyptus sorbet
+Roasted eggplant soup with bell pepper leather and pine nut brittle
+Licorice cake with banana-licorice chips and orange confit
+Sour cream with grated smoked salmon and pink peppercorns
+Sweet potato tempura with whisky gel and cinnamon fragrance
+Chilled heirloom tomato soup with lobster, avocado and mustard oil
+Soft-shell crabs with watermelon and arugula salad
+Carpaccio of cantaloupe gelee with creme fraiche panna cotta and greek basil
+Chilean sea bass with tomato fondue, braised garlic, and lemon sauce
+Baby artichokes braised in verjus, rosemary, and garlic
+Tomato bisque with coconut snow and Hawaiian black sea salt
+Chilled carrot soup with pickled mango and coconut milk froth
+Iranian sevruga caviar with avocado puree and beet tartare
+Semolina brioche bread pudding with blueberry preserves and bourbon milk jam
+Creme caramel custard with chocolate savarin and white chocolate ice cream
+Ragout of carrots, red pearl onions, and black eyed peas with a corn puree
+Brioche and cornbread stuffing with fresh herbs and shiitake mushrooms
+Brioche and cornmeal fried shrimp
+Poached Shrimp and jicama salad in a lobster saffron broth
+Faux rice nori-maki rolls with white soy sauce
+Steamed yellowtail with pearl onions and parsley vinaigrette
+Raspberry bread pudding with creme anglaise
+Smoked salmon belly with avocado-yogurt puree and pickled watermelon
I HAVE RECIPES FOR EACH AND EVERYONE ONE OF THESE FREAKS.