Thursday, September 10, 2009

Guinea Pig, Guinea Pig Let Me In

Summer is dwindling down...I mean it was in the high 80's today instead of the high 90's! At 29 South we celebrate all seasonal matter how minimal...with a new menu. Lil' Bit was my date Tuesday evening, with Chef popping in and out as he helped show the kitchen how he wanted to see each dish plated for the late summer menu. It was a lot of food...more than a lot. And, it was all amazing. Being his guinea pig is a dream come true. I honestly think this is the best new menu Chef and his team have created. Really extraordinary food, and yeah maybe I do get paid to say it...but just read below and judge for yourself. I want to apologize for the quality of the was dark and I had a 1 1/2 year old scrambling all over me as I tried to take them.


Lumpy Blue Crab Cake on Old Bay Butter with Watermelon Rind Chutney
The really special thing about this dish is the Watermelon Rind Chutney, our chef Mike Gass's creation. It is sweet, spicy and is something completely different and delicious.

Knuckle Sandwich / Butter-Poached Lobster Knuckles on Petite Bun with Meyer Lemon Remoulade and Dill Pollen

I love this little sandwich pictured at the top of the page, not just because I am a wordsmith. When I was in Colorado last week Chef called and said he was going to a local bakery to have them make mini hot dog buns for this dish. It is a fun play on words and palette.


Herb Roasted Tomato /Roasted Tomato with Sweet Grass Dairy's Fresh Chevre Mousse, Basil, and Olive Coulis
All I am going to say is the Chevre Mousse is perfect.


Mediterranean Shrimp on Mixed Greens with Roasted Eggplant, Peppers, Olives and Onions with Tzatziki and Falafel Croutons
We bypassed this course, but it seems like a tasty one.


Horseradish Crusted Wild Salmon on Minted Cucumber Potato Salad
Okay, I am a big salmon fan and this dish is fresh, savory and bright and wonderful. The fingerling potato salad was a perfect accoutrement to the salmon, with its light crunch. The taste and textures are totally spot on.

Springer Farms Chicken / Fried Chicken Drizzled with Naked Bee Honey with Cracked Pepper on Buttermilk Smashed Potatoes

Who doesn't love fried chicken? I mean really. This entree takes an unarguably fabulous classic and makes it just about perfect.

Painted Hills Short Rib / Bourbon-Spiked Black Strap Molasses Glazed Short Rib on Granny Smith Apple Slaw with Summer Corn and Green Chili Bread Pudding

Point Blank...the best Short Rib I have ever put in my mouth. This is a serious piece of meat. The glaze is almost a deep purple on the outside and the meat is unbelievably tender.

Fennel Pollen Rubbed Tuna on White Beans with Homemade Chianti and Summer Truffle Sausage in a Conner Farm Tomato Broth

I am pregnant, so Tuna really isn't on my diet these days...but damn I wish it were. While I could only have a few bites it is my new favorite preparation of tuna. I love tuna when it is prepared as the steak that it is, not some flaky fruit riddled fish. The sausage and broth were to die for.


Lemon Tart / Almond Shortbread Crust with Lavender Honey Chantilly

There is no picture for this one because as soon as this plate hit the table we just dug in without even a thought to taking a pic. There is a secret ingredient in this dessert...Bergamot olive oil drizzled around the tart. Chef didn't put it on the menu for fear of freaking people out...olive oil on tart and lavender cream...but its subtle flavor will haunt your taste buds as you try to pin it down. that is the new grub. The menu will only be out for 8 to 10 weeks, so I suggest you hustle on down for a mouthful. I mean run.


Anonymous said...

I think I'm starting to plan a trip after that!

Zak said...

that watermelon rind chutney on the crab cakes looks absolutely devilish... esp love the extreme close-up

Anonymous said...

Ashley - Can I please hitch a ride with you today. The new menu sounds fantastic! Claire

Christina Catinella said...

Wow this sounds great...wish i lived there! Love the Knuckle Sandwich!!! My big brother always used to say he was going to give me one. Hope we get to see you guys this coming weekend.-Tina Cat

Theresa said...

I always knew Scotty was a good chef. It wasn't until I had that lemon tart with the lavender chantilly that I realized the true extent of his genius. Holy Moly!!

Nan said...

thanks everybody! the food is actually better than it sounds...come eat.