COURSE 3
TIME 6:55
STURGEON, banana, onion, lime
Braised sturgeon loin, monkfish liver puree, and fried monkfish, with lime pudding, banana pudding, chives, and dehydrated onion puree paper. (I think.)
Sue Wen: This was the first (relatively) big dish, and had a really nice mix of flavors and textures. Again we were left with a similar peppery aftertaste as the ice cream sandwich.
Kevin: Loin was awesome.
Elisa: Onion paper reminds of green bean casserole.
WINE: Matt decided to not do the full 11-glass wine pairing, and instead asked the sommelier to provide his top 3 pairings. Therefore, with this course, he poured a glass of 2005 Morgan Double L Chardonnay. I sampled each wine with the paired course, and while I don't particularly care for wine, the pairings were pretty amazing.
Matt: This was a surprisingly forward Chardonnay -- good, but not normally what I would enjoy -- and indeed was an enlightening complement to the mellow seafood flavors.