26 February 2011
Posh Experience
If you are ever in Scottsdale and love food, it is a requirement to eat at Posh, an improv gourmet restaurant. A fantastic wine list is coupled with several items of food that you can cross out if you're not interested and want to narrow the possibilities of what you'll get depending on how many courses you order.
Despite my goal to try anything that I was either unfamiliar or considered a delicacy, I could not accept pig ears as a choice. However, I did reject the 'typical' food such as short ribs, filet mignon (calm down Ellen), and some typical white fish. Items remaining on the list included sweetbreads, frog legs, kangaroo, clams, oysters, and ahi tuna. Below is the glorious result...
Komodo oysters with pink peppercorns and radish leaves
Although I prefer northwest and northeast oysters, these South Sea oysters were nothing to sniff at - very soft and buttery with a touch of soy sauce added.
Although I prefer northwest and northeast oysters, these South Sea oysters were nothing to sniff at - very soft and buttery with a touch of soy sauce added.
Ahi tuni (rare of course) with sweet/sour foam and some sort of amazing soy sauce. Cucumber and blood orange slice are on the side.
My typical craving for Wasabi was completely forgotten with this sweet/sour foam that mixed perfectly with the soy sauce, which is amazing since I am not a soy sauce fan.
Lightly fried frog legs with mango salsa and terrine.
Frog legs were less impressive for me. Mostly tasteless (but very delicate), it takes on the flavour of whatever is supporting it; in this case, the mango concoction. I also discovered that while edible, terrine is not necessarily my cup of tea.
Sweetbread (veal glands) on a bed of steamed spinach and vanilla/pepper sauce.
I have a principle against eating veal because of how veal comes to us, but I had to give this a try since one of my favourite Rex Stout characters, Nero Wolfe, adored sweetbreads. It was excellent, but I doubt that I'd order it again.
Kangaroo with swiss chard, parsnip puree and blueberry sauce.
This was fantastic, and probably even more loved by me given it's slightly gamey and lean meat flavour that I recognised so quickly from growing up with venison. The blueberry sauce and first piece of kangaroo did not survive in time for me to remember snapping the photo.
Creme brulee with edible flower.
I was actually a wee bit disappointed in this. While I adored the flower, I like my creme to be warmer than what was given me. I also felt the torching was a little overdone.
White chocolate, ganache and cream plopped on an anti-griddle.
These were to die for....I wanted to instantly buy an anti-griddle for such amazing treats. Little post-dessert lollipops, I could wipe them out by the dozens.
15 February 2011
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