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.



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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s