Will's Way

Holy Smoke, This Kid’s Good

Folks, we’re beyond Chutzpah here. We’re talking about balls! Brass balls!

Remember Will, the 13 year old in the last posting who came to St. Michaels and worked with me to make what I thought was a pretty fancy dinner?

Well Will outdid that performance big time! On June 19, Will invited the chefs from some of his favorite restaurants and some big time amateur cooks (like me) to dinner. He prepared the following dinner — by himself! for nine people! It was amazing! Amazing! There, in his little white “Executive Chef” jacket he did the whole thing. He was unflappable. Absolutely calm, smiling the whole time, obviously in his element.

Everything was beautifully plated and truly delicious. Amazing.

Look at this menu. It’s amazing, what else can I say. Amazing

“Well done, Will!”

Will’s Chef’s Dinner
Sunday, June 19, 2005

Amuse Bouche
“Eggs and Bacon”
crispy confit of Kurobuta pork belly with caviar

Corn Soup with Truffled Whipped Cream

Duo of Foie Gras
tempura fried foie gras with sweet soy sauce and
pan seared foie gras on peach tarte tatin with basil oil

Deconstructed Clam Bake
butter poached lobster with Osetra caviar crème frâiche
tempura clams, confit of chanterelles
truffled tapioca risotto with a clam/saffron emulsion

Olive Oil Poached Artic Char
on a spinach almond purée
sautéed spinach topped with corn nuts, chives and almond milk froth

Duo of Squab
roasted honey glazed breast and braised leg of squab
served with a sweet potato foam

Duo of Kobe Beef
braised short ribs with Yukon gold potato purée
pan seared strip loin cube with bordelaise sauce
truffled Jerusalem artichoke puree
crispy bone marrow gnocchi

Brûléed Fig with Mascarpone Cream and a Drizzle of Saba

Chocolate Coconut Pudding Cake
Coconut Emulsion
Coconut Sorbet