Year In Pictures: 2010/07/22
Jul. 22nd, 2010 11:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqWe celebrated ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
atara's birthday with a trip to The Current. I was a little underwhelmed by my main course1, but the rest of the meal was delicious. I'd call it worth doing again.
I borrowedatara's camera for this shot, so I don't know what the settings were. I shot it on full auto.
1 I had the duck breast roulade in savoy cabbage with parsnip purée, confit of duck leg perogies, and fingerling potato farmhouse Gouda and foie gras poutine. The grilled veggies and parsnip were the best part, though the perogies were pretty tasty. The duck breast was completely overpowered by the cabbage, and even when I separated them the breast meat had soaked up too much of the cabbage flavour and the duck was lost. The poutine was really quite a let down as well. I think overall my problem with the main course was not that it was bad, but that none of it had a "signature" flavour. The chef got very clever with lots of subtle flavour nuances and blends, and there is nothing terribly wrong with that, but you need a base flavour to work the nuances around; the poutine was especially lacking in that. I think that maybe I'm starting to get a bit spoilt when it comes to finer dining - probably because our cuisine at home has become very interesting of late.
atara's birthday with a trip to The Current. I was a little underwhelmed by my main course1, but the rest of the meal was delicious. I'd call it worth doing again. I borrowed
atara's camera for this shot, so I don't know what the settings were. I shot it on full auto.1 I had the duck breast roulade in savoy cabbage with parsnip purée, confit of duck leg perogies, and fingerling potato farmhouse Gouda and foie gras poutine. The grilled veggies and parsnip were the best part, though the perogies were pretty tasty. The duck breast was completely overpowered by the cabbage, and even when I separated them the breast meat had soaked up too much of the cabbage flavour and the duck was lost. The poutine was really quite a let down as well. I think overall my problem with the main course was not that it was bad, but that none of it had a "signature" flavour. The chef got very clever with lots of subtle flavour nuances and blends, and there is nothing terribly wrong with that, but you need a base flavour to work the nuances around; the poutine was especially lacking in that. I think that maybe I'm starting to get a bit spoilt when it comes to finer dining - probably because our cuisine at home has become very interesting of late.
