Method - Muddle peppercorns and simple syrup in shaker.Here’s the recipe to Kelly’s special drink: Add a public relations genius like Kerry Anderson, and you’ll be hard-pressed to find a better team to promote your business. General manager Nick Sensat has got a wonderful crew and an amazing chef working for him. I then found out they offer that exact combination on the bar menu. The thing I kept thinking was how great it would be on a sandwich with the bok choy and black garlic soy glaze. Now, the pork belly was my five-star choice of the evening, because the meat was crispy and tender at the same time, and the flavor was bold. The young man slicing it did such a great job with his presentation that I enjoyed that part almost as much as the food. The ribeye needs no explanation other than to say they know what they’re doing with this cut. My two favorite dishes were the Tomahawk Ribeye and the Braised Pork Belly. I loved these scallops more than I thought I should. But again, Brock made me realize there are more people doing it wrong than right. With this one, I was only interested in the tuna because it was the highlight of the dish all by its self. I always can tell the quality of the tuna by whether I use the sauces on the plate. The Ahi Tuna absolutely melted in my mouth. So, I’m going to discuss a couple more of my favorites before I finish. Once you jump into the dishes, you sometimes miss out on some of the info the Ember representatives provide because you’re consumed with eating all this magic. The texture has really turned me off to the dish but this one made me realize that I just hadn’t gotten the right chef to make it. But these were cooked to the right temp they were not so soft as to be mushy but also not so hard that they seemed raw (which is usually what I’ve gotten). I’ve never had them and felt that I wanted more. But they were actually pretty good I wasn’t disappointed at all. I don’t even enjoy clams I never know what to expect when I try them. There was also some tuna and avocado with some fried wontons. We started with a seafood medley that consisted of boiled shrimp, king crab, lobster, oysters and clams. Brock received his training at Sowela’s culinary program. We headed to the private room for our dinner, which was prepared by chef Brock and his staff. And after Kelly was finished with it, it was the. The drink was promoting Bayou Rum’s Silver Rum. But Kelly had prepared a drink called the Hunting Ground for all of us I was blown away by how good it tasted, and I must admit I had two. We started off the evening with some refreshments prepared for us by Kelly Bistok, Ember’s “Creator of Cocktails.” Anyone who knows me knows I’m a beer man and the only mixed drink I ever drink is a margarita.
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