We were so happy that we asked how often the tasting menu ch
For someone who cannot stand peas to like a fresh pea soup, you know the kitchen is top-notch.
After hearing rave reviews from a friend, I just had to make a reservation. Said friend, upon hearing that I was heading to Tilth, decided to sacrifice having the same meal twice (wink wink) and joined me this Friday for Tilth's five-course tasting menu with wine pairings.
We started with an amuse bouche of rhubarb with olive tapenade. I am not a rhubarb fan, but the olive tapenade was (you'll sense a theme here soon) fresh and the flavors sublime.
First up, the English Pea Soup (pea leaves, cr?me fra?che, lemon balm) accompanied by a Reisling (2007 Gunderloch, 'Jean-Baptiste', Riesling, Rheinhessen, Germany). Truly, I hated peas in my high-chair but oh boy they knocked my socks off in this soup! Any fresher and I would have had to put the peas in a time-out in the corner. Consider my world rocked.
Next, a mushroom-something-I-couldn't-remember-nor-pronoun ce (Morel Mushroom Plin: sheep sorrel, green garlic, cipollini onion) paired with an Italian white (2008 Pieropan, Soave, Italy). The pasta/mushroom/mushroom/onion/savory combination was absolutely wonderful, one of the standouts of the evening. We actually ran out of bread trying to sop up the mushroomy goodness at the bottom of our bowls.
The fish course was St. Jude's Albacore Tuna (chickpea cake, yogurt-dill coulis, oven dried tomato) with 2008 Joseph Drouhin, Macon-Villages, France. I mean this in the best way possible: the first bite in which I was able to gather every individual ingredient onto my fork tasted in the most wonderful way like a McDonald's Filet-O-Fish. Keep in mind that I have not tasted one of those since oh, say 1978, but honestly, it tasted like the best aspects of that iconic sandwich. Superb!
The final meaty course was the Grilled Eel River Sirloin (fris?e, lardon vinaigrette, sous vide egg) paired with a nice Rioja (2007 Palacios Remondo, 'Vendimia', Rioja, Spain). Who knew grass-fed could taste so perfect? And, of course, the addition of a smoky lardon-y flavor (hiding discreetly underneath the frisee) took it over the top. I learned something new tonight: an individual french fry, dipped into an undercooked egg yolk, tastes amazing. Perhaps this is how mayonnaise first came about.
Dessert arrived early in the form of a subtly fizzed glass of Moscato (2008 Andrea Faccio, Moscato D'Asti, Italy). Resisting the urge to simply dive in and make a splashy mess, we held off until dessert arrived. It was an avocado mousse (candied ginger, cilantro syrup, lime). And it tasted like love. Goooooood stuff.
All courses were well-paired, and this just added to the overall lovely experience. We were so happy that we asked how often the tasting menu changed, already plotting and planning our next foray to Tilth.
And yes, we shall be returning soon.