My single favourite dining guest would be “A” from Hong Kong. His presence both terrifies me as a cook and inspires me at the same time.
I had scant notice on his arrival and I composed a menu which would hopefully speak to him.
In the past few years, I pushed the envelope on richness and luxury ( Uni, truffles, red wine -veal demi glace reductions).
I wanted to step back and reflect on the basics , taking us back to basics.
The menu was Burrata with confit of baby Roma and 30 month old prociutto followed by tripa ala Romana and pasta with capers, olives and anchovies, the main would be a duo of pork and beef- unadorned.
In classic style , we end with a healthy shot of espresso and whisky.
thebearandhiscigar 