Birthday Celebration – Chef Mattie

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When is too much of a good thing, too much???  Never – – when passion, flourishing and setting fire to food culminates into an all out celebration of “La Dolce Vita.”  Back at Angle for another amazing meal by one of my new best friends and insanely talented chefs, I over-indulged in what turned out to be one of those, “Damn, is this for real” meals.  I’ve said it before and I’m saying it again – – not if, but when you are in Palm Beach don’t miss the opportunity to dive into whatever Chef Mattie sets fire to.

Now, the request for the evening went something like this:

Chef, we love escargot and pasta.  How about combining the two.  Fish, we need fish and there’s nothing more decadent than a great piece of Dover Sole, are you up to it?  Oh, and by the way – – pig, suckling that is.  The last time we were in, those killer ribs we had the pleasure of consuming were euphoric and we’re totally up for a bit of nirvana.  What can you do with the rest of the pig???  Surprise us!!!! And that was all I needed to say as Chef Mattie delivered what turned out to be a fantastic start to the new year – – Great Food, Great Wine and Great Friends.

The evening started with a gracious greeting by none other than the talented and passionate Chef Mattie, followed by Champagne, wine and palate pleasing cuisine fit for yes – – “Kings.”

 

Chef Mattie Welcoming Us to Angle
Chef Mattie Welcoming Us to Angle

 

Veuve Clicqout
Veuve Clicqout

 

'99 Fleurie
’99 Fleurie

 

Amuse Bouche
Amuse Bouche

 

Amuse Bouche: Wagyu Tartare with beef chicharron, Siberian Osetra Caviar Taco & Foie Gras Cotton Candy
Amuse Bouche: Wagyu Tartare with beef chicharron, Siberian Osetra Caviar Taco & Foie Gras Cotton Candy

 

Escargot Ravioli - Bacon, ricotta, miso-tamarind emulsion
Escargot Ravioli – Bacon, ricotta, miso-tamarind emulsion

 

Escargot Ravioli - Bacon, ricotta, miso-tamarind emulsion
Escargot Ravioli – Bacon, ricotta, miso-tamarind emulsion

 

Domaine Leroy 2012 - Savigny-les-Beaune
Domaine Leroy 2012 – Savigny-les-Beaune

 

Don pouring 2012 Dom. Leroy Savigny-les-Beaune and Chef Mattie explaining the Dover Sole dish
Don pouring 2012 Dom. Leroy Savigny-les-Beaune and Chef Mattie explaining the Dover Sole dish

 

Dover Sole - Fennel and golden raisin silk, capers, brown butter
Dover Sole – Fennel and golden raisin silk, capers, brown butter

 

Chef Mattie passionately explaining our next dish - The Suckling Pig
Chef Mattie passionately explaining our next dish – The Suckling Pig

 

Suckling Pig – Roast loin, cornbread, smoked banana, puffed skin – - Belly, black chickpea, dandelions, mango ketchup
Suckling Pig – Roast loin, cornbread, smoked banana, puffed skin – – Belly, black chickpea, dandelions, mango ketchup

 

Dessert - Chocolate and Strawberries
Dessert – Chocolate and Strawberries

 

A Very "Happy" & "Pleased" Chef
A Very “Happy” & “Pleased” Chef

 

Chef Mattie and his Amazing team
Chef Mattie and his Amazing team

Simply Awesome – – Chef Mattie to you and your team, thank you again for your unbelievable generosity and passion. We look forward to the return!!!!

 

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