...continued from the Sept 8 2010 post
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| Indiana Duck |
Let me catch you up. At this point in the evening we are feeling fine. We have had fabulous wine and amazing food up until this point, and Chef JJ and his staff have been personal, attentive, and a true pleasure. Our table company (a recipe blogger named Kate and her husband Connie) is absolutely hilarious. The conversation couldn't be better: full of great stories and personalities. We are having such a great time that we don't want the night to end.
So far every course has been better than the last. First came the wow-worthy smoked beef bruschetta with its pickled vegetable crunch and subtle barbecue back notes. Then came the amazing chilled cucumber soup that was equal parts refreshing and indulgent. Next, the roasted prawn panzanella impressed even the biggest panzanella critic at our table (yours truly) with its fresh take on the Italian summer classic.
Then came the duck. Oh my goodness was that duck amazing! The skin was so crispy, the meat so tender and succulent. There was just enough smoky house-made barbecue sauce to add an acidic component. The biggest surprise was the corn. The unassuming half-cob on the plate was the best corn I have ever had. Coming from someone who has lived in Indiana much of her life, this is saying something. It was smoke-grilled to perfection and finished with a garlic-basil butter. As good as the duck was (and it was!), the pork tenderloin was a fierce rival. We went back and forth the rest of the night debating the merits of each. The pork was slow-smoked and finished with a red currant jus full of herbs and aromatics. Cooked to perfection (still pink throughout), it was to die for.
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| Roasted Pork Loin w/Currant Jus |
To forget Grandma Betty's homemade pound cake (cooked right on that crazy little EGG), would be like forgetting the sweetest kiss at the end of a first date. Impossible. It would be like forgetting to wake up for your presents on Christmas morning (unthinkable). Grandma Betty's pound cake, topped with gooseberries, strawberries and blackberries, was the perfect end to this unbelievable meal. The chantilly cream, scented with fresh vanilla, was delightfully unsweetened to bring out the sweetness of the fruit. Often, I think whipped cream (and its added sugar) puts a dessert into the "so-sweet-you-can-barely-taste-it" category. When I tasted that chantilly cream, my conviction that Chef JJ's Backyard just gets it was unshakable. They have that special something you can't teach, the intuitive ability to pair flavors so that the total experience truly is greater than the sum of its parts.
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| Grandma Betty's Poundcake w/Gooseberries |
I am so appreciative that, after some difficult feedback (on food that wasn't all theirs, no less), Chef JJ's Backyard chose to redeem the Make It Local dinner by completely blowing their guests away. I am convinced that every single person who attended the Make It Right dinner will be a raving fan of Chef JJ and his staff's innovative EGG cooking for the long haul. Our party has already discussed what sort of private event we can dream up just to approximate that experience again. The best compliment I can give Chef JJ is my business, and I can assure you all that I will be a loyal customer. Cheers!
