4. Chicken Liver Appetizer from Shaun's - I have been telling anyone who would listen about this appetizer from Shaun's for months now. I was rendered speechless the first time I laid eyes on this pair of monster rustic country toasts overburdened with the chunkiest chicken liver concoction imaginable. The dish made no apologies for its extremely creamy mayo-centric southerness. I imagine Paul Deen would have let out a giggle upon tasting it. Although I suppose she would have topped the creamy chunks with her favorite green onions as opposed to the high-brow micro greens. Again, I must go back to the hugeness of this "appetizer." Even J, who I swear has an easily dislocatable jaw, had trouble fitting the whole thing into his mouth. Being the nibbler, I felt, for once, quite normal dissembling the elements and then reassembling my own smaller, but no less complete, version. The taste is incredible, hitting the salty, creamy, even the iron note that's unique to liver at the same time. I loved this dish! It imprinted in my mind the kind of taste memory that I shall use to comfort myself with the day I lie on my death bed with hardened arteries.
5. Oyster with pearls from the now closed Element - Chef Blais may be too edgy for this town in which people flock to the newest glittery dinning room to people watching as much as to eat. Even with all the foodie hype, the oddly decorated Element, where Blais put in a brief stint, never managed to fill the modest-sized dinning room. While the turn out was sad, the food that Blais turned out at Element was some of the most exciting I've seen anywhere in this city. For this early tasting course, the same technique for making Dipping Dots, the less than tasty mall ice cream, was use in creating the bright citrusy pearls. Like a shot of fresh lemon juice, the pearls gave the briny oyster a puckering jolt. Unlike some richer creations that satiate within a few bites, this course left me yearning for more more more.
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