Monday May 05, 2008
feasting on seven deadly sins
Being in a kitchen with Thanawat Bates is like being in an artists studio. The way in which he creatively "paints" each dish is something to behold. Watch the slide show below for a step-by-step lesson on how he plates his Wagyu Beef dish, or the two images showing his salad creation. I could easily see his dishes in a gallery. So let's shift gears now and focus on his concept of presenting the evening's masterpieces as the 7 deadly sins.
Guest Chef: Thanawat Bates of Palace Arms at the Brown Palace Hotel, Denver, CO. The hotel is a Mobil Four-Star, AAA Four-Diamond luxury landmark and Palace Arms has been referred to Denver's eminent equivalent to New York's 21 Club.
Enjoying one of our first spring like evenings, Pride was served and devoured in the outdoor garden
Whimsical Coq au Vin with Caramelized Onion-Mushroom Duxelle, Red Wine Reduction, and Bacon Chips. Rossini with Toasted Brioche, Bison Roulade, and Madeira-Foie Gras Hollandaise
Gin-Cured Tuna with Toasted Nori, Watermelon, and Chinese Black Vinegar
Served with Domaine Carneros Brut Rosé NV
Represented by the anger and wrath of the Scorpian, this dish was artfully prepared. I love the big yellow swoosh on the plate.
Scorpionfish with Spicy Slaw, Roasted Poblano Sauce, and Micro-Cilantro
Served with Don Olegario Albariño 2006
Beets were chosen because they are easily cooked to perfection with little fuss. Roasted, steamed, or boiled there isn't much effort required to ensure great results. However, rest assured an easy preparation was not taken, as this chef flavored the water, combined distinct elements of contrasting tastes, and added his enchanting artist's touch to plating this abstract artistic salad.
Beets with Watercress Salad, Candied Walnuts, Blue Cheese, and Horseradish Vinaigrette
Served with Louis Jadot Pinot Noir 2005
Foie Gras, Sweetbreads, and Bone Marrow. What more needs to be said...Pure gluttony!.
Foie Gras with Sautéed Sweetbreads, Bone Marrow, Sabayon, and Hazelnut-Mustard Streusel
Served with Inniskillin Vidal Icewine 2006
The most expensive beef you can find, Wagyu, also known as Kobe beef, combined with Truffles - deliciously extravagant.
Wagyu Beef with Sautéed Abalone, Truffled Potato Purée, Sea Urchin, and Shallot-Sherry Vinaigrette
Sequoia Grove Cabernet Sauvignon 2004
Envy and jealousy are represented by the richness of this panna cotta, not to mention the Jackson Pollock splash of red sauce the sets the stage for this wonderful dessert..
Lemon Panna Cotta, Vanilla Cloud, and Orange-Vodka Caramel
Michele Chiarlo Nivole Moscato 2007
And last but not least, let us not go home without the aphrodisiac qualities of chocolate which just screams LUST!
Truffles with Strawberry-Champagne Gelée, Gold Dust, Rose Aroma, and Chocolate
In a recent interview to promote her new memoir, author Isabelle Allende said it best. While having lunch with Sunday Star Times writer Janet Hawley, Isabelle served a specially prepared meal served with Chilean white wine. "Gluttony and lust are the only deadly sins worth the trouble, my dear," she says, raising her glass. "Please eat more."
You've got to love her!
Chef Thanawat Bates, thank you for a truly seductive, sinful gourmet feast!
For future events at the James Beard House, sign up for the James Beard newsletter--there is no better place to learn from the pros.