The Hiatus is OVER!!!!

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After taking a much needed break from posting my delicious epicurean  encounters, I felt it was time to share more exceptional experiences that will inspire you to eat and travel adventurously.

I find it fitting to pick up where I left off – – The Grill Room at Capella in Georgetown, as Chef Esko and the entire team at The Grill Room and Capella have and continue to be just simply outstanding.  This however, would be the final meal Chef Esko sets fire to in DC as he headed back to Barcelona to take on another culinary adventure – – one that is sure to have me spending more time in Barcelona.

It goes without saying, but allow me to do so – – the cuisine was perfect as each individual flavor added something special to every bite.  “Harmony and Balance,” the theme of the evening and what an evening it was!!!

Chef Esko & Emilio
Chef Esko & Emilio

 

Lobster over heirloom tomatoes and roasted vegetables (onions, eggplant, red, yellow and green peppers) on a Himalayan salt block, topped with extra virgin olive oil and caviar.
Lobster over heirloom tomatoes and roasted vegetables (onions, eggplant, red, yellow and green peppers) on a Himalayan salt block, topped with extra virgin olive oil and caviar.

 

Hickory smoked Hawaiian Walu served over a tomato, artichoke and bacon ragout with parsley. Celery broth on the side.
Hickory smoked Hawaiian Walu served over a tomato, artichoke and bacon ragout with parsley. Celery broth on the side.

 

Delicious Duck being plated by Chef Esko
Delicious Duck being plated by Chef Esko

 

Roasted Duck Breast with a rhubarb and star anise glaze served with grilled king oyster mushrooms, diced duck salami and shaved broccoli. 2005 Proprieta Sperino "Lessona"
Roasted Duck Breast with a rhubarb and star anise glaze served with grilled king oyster mushrooms, diced duck salami and shaved broccoli. 2005 Proprieta Sperino “Lessona”

 

Dessert medley: Hazelnut praline tart, chocolate sphere with chocolate mousse and raspberry preserves, chocolate molten lava cake, vanilla creme brulee and white chocolate mousse.
Dessert medley: Hazelnut praline tart, chocolate sphere with chocolate mousse and raspberry preserves, chocolate molten lava cake, vanilla creme brulee and white chocolate mousse.

 

This was another exceptional dining experience!!!! Chef Esko has been one of my favorite chefs in DC and this night’s meal was the perfect ending to a great ride and an open invitation to Barcelona.

 

Up Next: Spiaggia

 

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