AND–what better way to kick of 2011 than with a spectacular meal at PolytechnicON20 in Hartford. The ATTC team gave me the BEST birthday gift–a tasting menu at “ON20“–what a memorable night! The 10 courses were exquisite and each one offered a whole new explosion of mouth flavor!
But you need to hear about my favorite–“Scallop Ceviche”–presented on an individual champagne-colored salt plate (pure salt–ask us about those later–very cool but you do NOT want to wash these!) My first thought was that it was not an actual ceviche, as it was not icy-cold–but then the flavors and sensations wafted! The transparent slices of scallop were accompanied by my new favorite, “flavor adjunct”–espelette–in gelee form. It’s not suprising that I loved this French chili pepper as it’s renowned for being a staple in French Basque cuisine and the cornerstone for French Piperade, which made the combination of shaved scallop, citrus, shallot and ice-wine vinegar meding with the musky saltiness of the plate–devine!! And that was only 1 course!
Thanks to executive Chef Noel Jones and staff of “ON 20” for knowing how to stimulate a New Year with a BANG of flavor and taste!!