Art

Food really is exciting. I feel this way about it every time I get to sample something made a little differently.  I mean, there must be a million and one different ways to cook just about anything you think of.  So much so that I think it’s quite possible to have a new culinary experience with every single meal you have…No repeats. No favourites. Imagine...

Anyway, last week I had the pleasure of experiencing something different.

The chef went from this…

…to this

East African coffee spiced beef fillet medallions with pickled courgettes, edamame beans [immature soybeans in the pod commonly found in Japan, China, and Hawaii. The pods are boiled in water together with condiments such as salt, and served whole.]  with roasted red pepper dressing. The medallions were cooked to perfection and just melted in the mouth. The beans and pepper dressing added a different dimension to the dish – magic. I wanted to clap in appreciation.

I would share the details of the restaurant but it would be pointless as it doesn’t have a name and isn’t open to the public. Unless you’re friends with me and get invited to lunch one fine afternoon…  J