Scallop with Black Caviar

I’ve experienced some of the most delectable meals anyone could wish to experience all over the world and have had the best of the best people presenting these meals to me. While at the Culinary Institute of America to take a self assessment exam, I couldn’t resist having dinner at the Escoffier Room, home to Chef Alain DeCoster.

This experience begins from the moment you turn into the campus and are transported to a time when this magnificent property once belonged to monks. The monastery still stands majestically with no immediate changes from the transfer of ownership. It’s through the main building that you access the Escoffier Room. The marble floors that lead you toward the restaurant are accented with the original pews and as you approach the doors, before you can even think of reaching out to open them, they magically open, as you might imagine the Red Sea once looked as it parted, welcoming you to a land of exquisite food and service. Once you have been graciously welcomed in for dinner you are promptly taken to your table where you are individually greeted by each person who will be attending to your every need and desire for the evening. Now, this is not done in what you would initially envision by my description as a bombardment but rather thoughtfully and precisely executed in a very warm and genuine manner. As you settle in to what will be your home for the next couple of hours, you actually feel the presence of August Escoffier, “Emperor of Chefs”, and Julia Child sitting at the table with you.

This evening I was dining with the leadership of Jeannie and Jason. What a treat, while I awaited Jeannie’s return with the perfect Martini, Chef DeCoster came to greet me at the table to welcome me back and ask me how hungry I was that evening. I was starving. as I had saved all my calories and appetite that day in anticipation of where I was to be dining that evening. The evening of culinary pleasure began with an amuse bouche, a toast point topped with a mince of pork topped with a touch of truffle and delicately placed on a dollop of seasoned mayonnaise. As Jason cleared the plate from my table you could see a gleam in his eyes in anticipation of what he was to present to me next, what would it be? I had placed my future in the hands of the talented chefs directed by Chef DeCoster.

First dish was a perfectly seared sea scallop served atop of a fondue of leek, glazed with champagne glace and topped with black caviar. I was excited as this was one of the appetizers I had noticed and had wanted to try. Next, was the artichoke bottom filled with a mushroom duxelle, duck liver and summer truffle which was accented by a truffled Perigourdine sauce. This dish was also one which had caught my eye when I had glanced at the menu. I must say that without reservation or hesitation, this was the highlight of my dinner that evening.

Artichoke with Summer Truffle

As I continue with the remaining courses, you will agree that the entire menu was brilliant, but this dish, I am still dreaming about the unimaginable bliss found in each bite. Have you actually ever not wanted to finish something because you knew once you did, it was gone? This was just that good! I think I actually shed a tear as Jason cleared my plate. But the next treat that Jeannie would present me with helped ease the pain, a gorgeously prepared and presented interpretation of Chef DeCoster’s Casserole of Duck Breast, White Beans, Garlic Sausage, and Parsley Crust. It was amazing how separately each component was good, but when eaten together as you would enjoy a casserole, the flavors come together as perfectly tuned instruments do in an orchestra playing a symphony.

Chef DeCoster’s Casserole of Duck Breast

Thinking I was finished, silly me, along comes yet another entrée, now I know how my guests must feel at one of my dinners! This plate held Boar Center Cut Chops accompanied by Au Gratin Potatoes and a delicious mushroom sauté. I am sad to say that I was unable to finish this dish, truly sad, because the flavors in this dish were so warm and comforting I felt I had done a big dishonor by not finishing, but I knew there would still be dessert to come. And for the finale…of course it had to be Crepes Suzette. Only, Chef DeCoster made a change to the typical recipe by replacing the Grand Mariner with a Tangerine Liquor. I have not one word which can do justice to this dessert, and the presentation done by Jeannie is simply amazing!

Once again, I would like to thank everyone of the Escoffier Room for my heavenly dinner, it was every bit as angelic as any work of art I have ever had the pleasure of experiencing.

I would like to close by mentioning that the entire evening was prepared and presented from start to finish by students at the Culinary Institute of America. They have spent the last couple of weeks at the guiding hands of Professor Doug Miller, Bill Nardy, and Chef Alain DeCoster. What an inspiration, knowledge and guidance you have all provided, along with all the many brilliant instructors and staff at the Culinary Institute of America who have touched all of our lives and continue to push us to strive to be the best at what we do.

At the time that this will be posted, Jeannie Lam and Jason Hopkins will have completed their program and graduated, congratulations guys! I can’t wait until our paths cross again!