A new favorite finger food: potatoes on a stick. More specifically, smoked German butterball potato confit, caviar, creme fraiche prepared by my friend Josh (above). Here was the menu for the first Monday Night Supper Club event at the just-opened Venice Beach Wines.
*Sticks*
Smoked German Butterball Potato Confit, Caviar, Creme Fraiche
Salsafi with Black Truffle-Scallop Mousse
Grilled Beef with Roasted Corn Raw Clam Chimichurri
*Cup*
Artichoke and Red Bell Pepper Flans, Apricot Puree Shaft Blue Cheese Foam, Peacock Farms Walnuts, Rosemary Flowers
*Spoons*
Pumpkin Raviolinni, White Truffle, Foie Powder
Smoked Salmon Mousse, Meyer Lemon Panna Cota, Wasabi Tobiko, Fried Quinoa, Chervil
*Chop Sticks*
Speck Wrapped Pine Nut Stuffed Grape, Tarragon, Uni, Ebi
Braised Pork Shoulder Baked in Brioche, Frisee, Quail Egg, Black Truffle Vinaigrette
Hamachi & Avocado Invultinni, Grapefruit-Caviar, Huitlacoche, Sudachi - Miso Air
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