Sunday, July 10, 2011

Morel Fest at In Season

We ventured back to In Season a couple of months ago.  You may recall, our first time at the restaurant was in January/February - see my review here.  As I mentioned back then, In Season is a restaurant that uses foods that are "in season" to design their menu.  The idea is that you are eating what is seasonally fresh. 

Those of you who know me very well know that mushrooms and Debbie do not go together.  I have always been the one that says "we can order the pizza with mushrooms...I'll just pick them off."  So, what was I doing going to a mushroom themed dinner at In Season

First, the guest chef was Jim Kyndberg.  He was formerly at Bayport Cookery which has gone out of business, but when it was open the hubby and I had several spectacular meals there.  It was exciting to see Jim pop up at In Season with his themed menu - Morel Fest.  Second, it was around the hubby's birthday and this was the pick he had for his dinner. 

We arrived for the last seating of the evening.  They immediately brought us out a glass of champagne to start the meal.  (Nice touch!)  The first course consisted of Morels with Ramp Soubise, Lorette Potatoes and Caraway.  Ramps are a great find over the last few years.  If you see them on a menu, don't shy away from them.  They are a green scallion/ wild onion/ leek type of vegetable and have been highly used among chefs over the last couple of years. 

The second course was a Crispy Pig's Head with Morels, Arugula and Sweet Soy Mustard.  As odd as pig's head might sound, this was actually quite tasty.  During the last year I've literally tasted pig head to feet

We then moved on to the Wild King Salmon with Speck, Creamy Polenta, and Morels Ragout.  Speck is an Italian type ham - similar to prosciutto.  This dish was amazing.

The fourth course was Duo of Wild Acres Pekin Duck with Morels, Nettles and Pinot Noir.  I am a bit disheartened to say that not only was I enjoying the morels all evening, but I really liked the duck!  Another food that I didn't think I liked.

Finally we finished with the Chocolate-Hazelnut Cake with Rhubarb, Strawberries, and yes - Morel Ice Cream.  Awesome finish to a great meal!

This dinner just goes to show that what you don't like as a child can change over time...just let yourself be open to the experience!

We are hopeful that In Season might have Jim back for a garlic fest dinner. 

Happy Eating!

1 comment:

Beth said...

Well, that looks like an interesting dinner menu -- bravo for indulging in crispy pig's head.

Still waiting for your reviews on Cowboy Ciao, Which Wich, and Beth's midwest potato casserole! Don't all foodies like Ritz Crackers crushed on top of everything? :)