Friday, February 25, 2011

Blue Star impresses with chocolate dinner

Posted By on Fri, Feb 25, 2011 at 1:38 PM

Yesterday, we introduced you to the Blue Star's new executive chef, Daniel Gerson. Today: a look at the chocolate-covered product of his kitchen.

On Wednesday night, the restaurant held its five-course chocolate and wine dinner, pairing a variety of whites and reds with three savory options and two desserts created by the wonderful Alicia Prescott.

All the courses impressed, but none more so than the entree, a roasted venison loin. Gerson said in our interview that it was his favorite meat to cook with, and he covered it in a crusted mixture of lavender, herbs and reputably the best chocolate in France — the lightly sweet and bitter Chocolats Valrhona. Giving way to a deep pink center, the venison was as tender as the best steak, and with more complexity.

Enjoy the descriptions and food porn below.

Amuse-bouche: A hot milk chocolate velouté with hints of sweetness and a lingering buttery flavor reminiscent of, tastily enough, pork chops.
  • Bryce Crawford
  • Amuse-bouche: A hot milk chocolate velouté with hints of sweetness and a lingering buttery flavor reminiscent of, tastily enough, pork chops.

First course: a foie gras pate dusted with a bitter onyx cocoa; a thin sliver of white chocolate; and soft raisin brioche. Tart red onions helped balance the creamy foie gras.
  • Bryce Crawford
  • First course: a foie gras pate dusted with a bitter onyx cocoa; a thin sliver of white chocolate; and soft raisin brioche. Tart red onions helped balance the creamy foie gras.

Second course: A chanterelle mushroom and mascarpone risotto topped with bacon and a powder of very bitter 70 percent dark chocolate.
  • Bryce Crawford
  • Second course: A chanterelle mushroom and mascarpone risotto topped with bacon and a powder of very bitter 70 percent dark chocolate.

Third course: The crème de la crème venison, including pomme Byron — a salty, quiche-like potato dish.
  • Bryce Crawford
  • Third course: The crème de la crème venison, including pomme Byron — a salty, quiche-like potato dish.

Fourth course: amazingly chewy chocolate profiteroles layered with a cocoa nib cappuccino ice cream, Grand Marnier ganache and tart chocolate-covered, candied orange rind.
  • Bryce Crawford
  • Fourth course: amazingly chewy chocolate profiteroles layered with a cocoa nib cappuccino ice cream, Grand Marnier ganache and tart chocolate-covered, candied orange rind.

Fifth course: a dark chocolate champagne truffle and a raspberry cloud, a creamy, marshmallow delight.
  • Edie Adelstein
  • Fifth course: a dark chocolate champagne truffle and a "raspberry cloud," a creamy, marshmallow delight.

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