anna march rocks

Anna is awesome.  Not only is she a super lovely, nice person (and friend), but she’s also a kick-butt chef.

She makes everything taste delicious.

If you don’t believe me … check out Mariposa farm’s Sunday brunch.

Or if you were lucky enough to attend Oz Kafé’s industry night this past Monday then you know what I’m talking about.

THIS WAS THE BEST INDUSTRY NIGHT @ OZ KAFÉ EVER.

EVER!!!!!!

I write this knowing that you are likely rolling your eyes … since I practically declare everything to be the best.

However, please believe me.  There was not a single thing that I ate that I didn’t completely and utterly enjoy.  I basically licked my plates clean (yes … all four courses).   There wasn’t a single thing I would change about the menu.  Well … except that I would have liked to have more.  Of everything.

(For the record – I even ate most of Charlotte’s duck confit “burger” … which means I had two of those)It all started with a sunchoke & potato soup (duck fat crouton, truffle chive oil)

Duck fat makes a lot of things better.  Especially croutons.  And truffle chive oil … yeah … amazing.  Perfect start to the meal.

The soup was followed by beet 3-way.  The beets were marinated.  And pickled.  And roasted in vinaigrette. Then Anna grated some roasted hazelnut over the beets, tossed in some whole roasted hazelnuts, and shaved some creamy cheddar … a mouthful of deliciousness (and a real taste of the season). Soup … Salad … now SANDWICHES.But not just any sandwiches.  These are the KINGS of sandwiches.

Duck confit “burger” (that’s what I call it at least) – tiny bun (yum), duck confit (ridiculously rich and delicious), caramelized onion, apple, mustard … mother of pearl insanely delightful!“Foie on toast” (again … I’m calling it that).  Everyone should get to try foie gras like this … I mean … seed bread with a cornel of foie and an onion jam (along with crabapple, tomato chutney and mustard).  Amazing.  And this coming from a foodie that isn’t a huge lover of foie gras. Grilled goat cheese.  I’m only going to have grilled cheese sandwiches this way.  Why I hadn’t thought of it before … I don’t know.  But served on house bread and with a tomato salad … the sharp goat cheese was the perfect accompaniment to the other two sandwiches.And then it was time for dessert.  This was SWEET.  Truly.  It was sweet and delicious.  pudding chomeur – a great traditional Québecois dessert … only … topped with bourbon ice cream.  House made of course.  The combination of the bourbon with maple; and the hot pudding with the cold ice cream … mother of pearl.  DELIGHT. I can’t find fault with this meal.  I loved it.

Thank you Anna. (and Kshonzay, Vinnie and Tarek).  It was brilliant.

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