The Cellar - View Single Post

wolf · 01-29-2005, 04:05 PM

The Year of the Rooster Mandarin Sampler was three tastes of chicken. Walnut Chicken was presented in the artichoke leaf, and within the bamboo wrapping we found marinated steamed boneless chicken. It was sweet and robust, without being spicy. The clear favorite was the chicken lollipop, to which a plum sauce was added before munching down on it. We want the Colonel to start selling buckets of these. In the center is "Chinese Saurkraut" -- no cabbage, just shredded carrots and turnips. It had a nice bite which complimented the sweetness of the sauces of the other dishes.

Butterfly Shrimp with Asian Greens Brocade were topped with a piece of bacon, adding a savory touch to the sweetness of the shrimp and sauce. They help you out by hiding the asparagus under other food for you. They had to use shrimp because I don't think they have instant mashed potatoes in Chinese Gourmet Cuisine.

Braised Short Rib with Hearts of Bok Choy. A platform of Taro Root supported the whole construction. Taro is a starchy root, best known for it's role as an ingredient of Poi, as well as now being used in upscale "healthier" snack chips.

Steamed Chilean Sea Bass with Sweet Miso Sauce. The waiter joked that they had run out of sea bass and were forced to serve steamed cabbage. Bass is a firmer fish, and had a very delicate taste. the Miso "Sauce" was more of a soup, and complimented the bass nicely.

Beggars Quail Li Po was such a production, that I failed to take a picture of the actual food ... a tiny quail rests within the golden foil wrapper. The nest is formed of Japanese Soba Noodles, and the eggs are boiled quail eggs. The consistency of the yolk was more liquid than is customary for hard boiled chicken eggs, and the texture of the whites also a bit different. The green mini eggs are soybeans.

Dessert came just as we were realizing that we didn't have room for anything else, but it looked so good you had to eat it anyway! Chocolate Treasure Rising Sun Tart featured a sugar cookie empasizing the theme for the evening, with the rising sun being a dollop of passion fruit sorbet, which was a bit tart, and helped enhance the rich chocolatey goodness of the individually sized pie.

As usual, I already can't wait for next year.

I would be interested to hear what Billy has to say about actual Chinese New Year Traditions. What will you do to welcome the Year of the Rooster, Billy?

01-29-2005, 04:05 PM	#2
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	I had "too many images" and had to break this into two posts ... The Year of the Rooster Mandarin Sampler was three tastes of chicken. Walnut Chicken was presented in the artichoke leaf, and within the bamboo wrapping we found marinated steamed boneless chicken. It was sweet and robust, without being spicy. The clear favorite was the chicken lollipop, to which a plum sauce was added before munching down on it. We want the Colonel to start selling buckets of these. In the center is "Chinese Saurkraut" -- no cabbage, just shredded carrots and turnips. It had a nice bite which complimented the sweetness of the sauces of the other dishes. Butterfly Shrimp with Asian Greens Brocade were topped with a piece of bacon, adding a savory touch to the sweetness of the shrimp and sauce. They help you out by hiding the asparagus under other food for you. They had to use shrimp because I don't think they have instant mashed potatoes in Chinese Gourmet Cuisine. Braised Short Rib with Hearts of Bok Choy. A platform of Taro Root supported the whole construction. Taro is a starchy root, best known for it's role as an ingredient of Poi, as well as now being used in upscale "healthier" snack chips. Steamed Chilean Sea Bass with Sweet Miso Sauce. The waiter joked that they had run out of sea bass and were forced to serve steamed cabbage. Bass is a firmer fish, and had a very delicate taste. the Miso "Sauce" was more of a soup, and complimented the bass nicely. Beggars Quail Li Po was such a production, that I failed to take a picture of the actual food ... a tiny quail rests within the golden foil wrapper. The nest is formed of Japanese Soba Noodles, and the eggs are boiled quail eggs. The consistency of the yolk was more liquid than is customary for hard boiled chicken eggs, and the texture of the whites also a bit different. The green mini eggs are soybeans. Dessert came just as we were realizing that we didn't have room for anything else, but it looked so good you had to eat it anyway! Chocolate Treasure Rising Sun Tart featured a sugar cookie empasizing the theme for the evening, with the rising sun being a dollop of passion fruit sorbet, which was a bit tart, and helped enhance the rich chocolatey goodness of the individually sized pie. As usual, I already can't wait for next year. I would be interested to hear what Billy has to say about actual Chinese New Year Traditions. What will you do to welcome the Year of the Rooster, Billy? __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis Last edited by wolf; 01-29-2005 at 04:08 PM.