Matt Baer

Some additional pictures from

Matt Baer.

Sake dinner, course five

Juiced, simmered, gelatonised, frozen and slowly strained watermelon. Then gelled again into cubes (too hard), with more cubes of tuna tar tar and compressed water melon. With Wasabi Ice Cream, ginger-soy sauce, Tobikko vinaigrette and

a little fun with poprock powder.

Served with: Yuki No Bosha “Limited Release” Junmai Ginjo Sake

Sake dinner, course two

"Black and Blue beef with Wasabi mashed Potatoes". Matt Baer said tonight that this was his favorite dinner we've done, "the food looks fresh and bright, the colors are there." He's right, I didn't plan out for all these bright "spring" colors to take the forefront, maybe I miss the parts of the country that these colors appear daily and not against an external backdrop of gey and slush.
This dinner maybe should have been in June, but there wouldn't have been enough love to give to it at that point.
This dish came about for color. The term "black and blue" can conjuor up many different thougts and images, I just wanted the colors and stuck with a little food tradition and actually blackend some fillet mignon. Served with Purple Potatoes to hit on color.
A fried Slow poached egg, which, If I had a syringe, would be filled with Tarragon Reduction to give the feel and flavor of contained Bearnaise.
The purple potatoes where accented with wasabi, I shaved radish over the dish as if they were truffles, just to add to the color aspects and to play off the horseradish like heat that is strewn accros the dish.


Served with: Ben’s Bloody Sake Mary

Sake Dinner, coursed out by posts.

I honestly can't remember whose idea this was. At some point someone said "why not do a Sake Dinner?"

"Hell yeah!, I love Sake." Was probably my response, unless I had the idea part of course, in which case I was thinking..."I love Sake, that should be one of our dinner focus points".

Into the dinner, First course

Truffled Crab and Avocado Roll, with Pickled cucumber, Cucumber Pickle, Soy syrup, Avocado puree.

Served with: Heated Shirayuki Sake