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Land and Sea at Test Kitchen LA » digest LA
greg at test kitchen

greg at test kitchen

Last month, a group of us went to Test Kitchen LA for Land and Sea by Chef Phil Pretty & Kris Tominaga. We really went because our friend Greg was working in the kitchen that night and we are all his biggest fans. Test Kitchen is a restaurant where chefs visit for a night or two and try out new dishes and experiments. Since it usually takes more time to perfect dishes in a new kitchen, Test Kitchen is for some next level kind of chef fan. I think it is really for other chefs and people who own restaurants to enjoy, but it was also pretty neat to see our friend at work making the magic happen. It is really dark in Test Kitchen and I lost my SD card with the pics I did take so I borrowed the pictures that Jimmy Chen took with his fancy iPhone 4.

Peruvian Lantern Scallops|Caviar, Ogo Seaweed, Pickled Mushroom, Prosciutto, Cucumber Broth

Peruvian Lantern Scallops with Caviar, Ogo Seaweed, Pickled Mushroom, Prosciutto, Cucumber Broth

The first course was scallops in a light cucumber broth. I love scallops and this was just a nice light way to start the meal.

Grilled Spanish Mackerel

Grilled Spanish Mackerel with Garlic Puree, Fennel, Celery Heart, Watermelon Radish, Crispy Pork

The grilled spanish mackerel was really delicious even if the picture is a bit blurry.

Crispy Sweet Breads|Crayfish, Peppered Biscuit, Shellfish Gravy, Petite Greens

Crispy Sweet Breads with Shrimp, Peppered Biscuit, Shellfish Gravy, Petite Greens

This little trio of sweet bread, a biscuit and a shrimp was really delicious. I have to be honest and say the sweet bread tasted really good, but I only ate half because it still freaked me out a little. It might have been a texture thing.

Roasted Monk Fish|Hearts of Palm, Sunchoke Puree, Black Mascarpone, Lotus Root, Pancetta, Braised Artichoke

Roasted Monk Fish with Hearts of Palm, Sunchoke Puree, Black Mascarpone, Lotus Root, Pancetta, Braised Artichoke

I still have dreams about how good this monk fish tasted. I think they cooked it sous vide and then seared the outside for some texture. It tasted like how lobster tastes in your imagination. Amazing. It brought back all my secret desires to figure out how to do sous vide at home. Weirdly, I found the braised artichoke really awful. It was like the chef took something delicious and made it not delicious. Clearly, I am just not sophisticated enough to understand what happened there.

Sous Vide Pork Chop|Squid, Clams, Chorizo, Olive, Salsify, Herb Puree, Roasted Garli

Sous Vide Pork Chop with Squid, Clams, Chorizo, Olive, Salsify, Herb Puree, Roasted Garlic

I was so excited to try the sous vide pork chop. I fell in love with sous vide eating pork tenderloin so I was sure this chop was going to be out of this world. It actually was extremely tough and weird. I learned later that it might have just been due to the cut of meat. I am not going to hold it against sous vide or pork, in general. It is like chocolate and peanut butter, two great things that go great together.

Poached Apple| Foie Gras Ice Cream, Sea Salt Caramel

Poached Apple| Foie Gras Ice Cream, Sea Salt Caramel

Finally for dessert we had the poached apple with foie gras ice cream and sea salt caramel. You know anytime you get foie gras in your dessert that you are at a real chef’s place, but this worked for me. The foie gras and the salt were nice contrasts to the apple. I have no idea if that makes any sense, but I said it so I am going to stick with it.

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