|Marcel is in the black on the left. The bald guy bending down is Alex Resnik|
|Sorry, blurry pictures!|
|Amuse bouche: salty potato with cherry tomato over dried chlorophyll|
|KOMBU CURED HAMACHI: crispy rice, pineapple, avocado|
This was my favorite dish overall. The fish was resting on a very thinly sliced piece of pineapple, which didn't overwhelm the dish with sweetness but was the perfect foil for the delicate dish. The foam was dashi foam, and I loved the hint of freshness from the shiso leaf with the faint heat from the very thinly sliced jalapenos, crunch from the rice crisps with the silky fish.
|SCALLOBUT (Scallop and Halibut Cheek) with flavors of puttanesca, artichoke|
I loved the scallop part of the dish, so smooth and silky and really went well with the various sauces and boldly flavored accompaniments on the dish. There was a parsley puree, capers, anchovy (I love anchovies), and it was sprinkled with Kalamata olive powder. I found the halibut cheek (on the right) to be a little dry.
|WAGYU BEEF TONGUE AND FRIED EGG: radish, beet, arugula, beans|
This was a nice, somewhat deconstructed salad. The beef tongue was chilled, as was the beets, radish and fresh arugula. The egg was breaded, probably with panko crumbs and then fried, but the yolk was still nice and runny once you cut into it. It was sitting on a puree of refried? beans and there were little cubes of bacon for that extra meatiness. It was a nice dish.
|VADOUVAN LAMB CHOP: cauliflower, amaranth, mint|
|RICOTTA FRITTER: baby peach panna cotta, agave|
I liked the rich, cool creaminess of the baby peach panna cotta paired with the warm savoriness of the ricotta fritter.
|MACADAMIA "SPONGE CAKE:" textures of strawberries|
This was Marcel's version of strawberry shortcake and while it looks deceptively simple, it was actually quite interesting. There was a sprinkling of ground pepper on the plate and the foam to the left was peppery as well, which I think was an interest contrast to the strawberries and highlighted the flavor of the strawberry. On top of the strawberry foam to the left was a sphere of fizzy strawberry that burst when you put it in your mouth. It was interesting. I didn't particularly care for the sponge cake as it was dry, but I did like the various peppery strawberry flavors.Red Medicine experience at Test Kitchen. I'm really disappointed that I missed Michael Voltaggio during his one night stint at Test Kitchen; I'll have to do a better job at checking in to see who's coming in next.
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