Smoked trout and fennel terrine with capers.
Miz Ana's bloody marys. Seriously the most delicious and involved I've ever seen - with all kinds of chilis, grated green onions, umm, vodka... top notch.
Ms. Quan's pulled pork tacos with salsa verda, queso fresco and cilantro.
OK. Where to start with this business. It seems the Jello company at some point inthe 40s or 50s managed to convince a large portion of the American public that jelly and haute cuisine were well met cousins. This jadeite jewel courtesy of Aaron's grandmother is moulded from green jello, cream cheese, pineapple, and celery. Aaron was telling me that this was the only non-Greek dish she prepared. I was kind of transfixed by it all night. And it was delicous too! If a bit bizzare for an Irishman. It did remind me of when I was a child and would sneak blocks of jelly from the kitchen and eat then 'raw', some times hiding them under the sitting room cabinets to eat them in installments. Hooves and sugar. Nice.
Yes there were five courses of dessert. Macarons from Quoc, Tiramisu from Tom, an apple and a cherry pie, and the green Jello magic.
Although prepping for New Year in California, Quoc was representing with the macarons. There was also a delicious vegetarian lasagne, an arugula salad with bacon toasted walnuts, grapefruit and goat cheese, and a cheese course with ginger preserves... but the shite camera on the iphone didn't take any decent snaps of those courses.
