Silly me, I thought that when Dan declined to order dessert at Tanglewood, it was because he was too full from dinner. Overall, while I wasn’t blown away by my dinner, I think I would be willing to try Tanglewood Supreme again, if only to see what the chef would come up with for the tasting menu. Dan cleaned his plate, and from the sample bites I had, I could easily understand why. The celeriac puree flawlessly masqueraded as fluffy mashed potatoes, and the layers of contrasting flavors from the berry gastrique, rapini, and fatty bacon and mushrooms lent a vaguely Thanksgiving-ish feel to the dish. But as much as he liked the fish, he really dug the sides. Flaky, but with real integrity to the meat. But these puffs failed to be distinctly naan-like in any way - they were just like the pop-over version of donut holes, blandly bread-tasting without the smoky, charred yet chewy quality of well-executed naan.ĭan’s salmon dish - very fresh fish with fabulous sides.ĭan really enjoyed his salmon, and even as a conscientious objector to the Cult of Salmon, I could tell how great the fish was. Naan is one of my all-time favorite breads, to the point of dangerous overeating when I’m at an Indian buffet. However, the biggest disappointment were the naan puffs. It ultimately overpowered the delicate subtlety of the scallops. The baby bok choy was covered in a sesame glaze that paired well with the sweet scallops, but I found the red curry sauce, while appealing in flavor, too powerfully spicy for me. The scallops were my favorite part of the whole dinner - caramelized on top, with a smooth buttery taste and just the right amount of chew. In what I would soon discover to be a common theme during my trip, the seafood in each of our dishes was of superbly fresh. Both were great solo, but I found the combination unappetizing. My entree of scallops, with a potent red curry sauce on the left. Tanglewood Supreme’s Asian-influenced take on the mollusk featured Alaskan Weathervane Scallops with baby bok choy, thai jasmine rice, red curry sauce, and “naan puffs.” Dan went the more traditionally American route with the Rod & Reel King Salmon with rapini, mushrooms, bacon, celeriac purée, and june berry gastrique. As soon as I saw they had scallops, I was set (as I’ve mentioned before, scallops are one of my must-eat foods). I was bound and determined to get my fill both of seafood and Asian food when in the Pacific Northwest, and managed to hit two birds with one stone at Tanglewood Supreme. The salad was light and refreshing, and I was impressed with how all the components played off each other. As you can see in the photo, Humboldt Fog contains a line of of ash across the middle (like another fave of mine, Morbier), and has a strong, rich but tangy flavor, which worked really well against the bitterness of the lettuces and the acidity of the grapes. Although it’s produced in California, I’ve seen it on a number of menus in NY (in fact, Murray’s sells it), and always enjoyed it by itself on cheese plates. We both started with Spring Baby Lettuces Salad (radish, Humboldt Fog, champagne grapes, pecan vinaigrette, carrot and apple), mostly because it included Humboldt Fog, one of my favorite goat’s milk cheeses. Awarded 2nd and 3rd Place in the 2007 American Cheese Society Awards in the Open Category for Goat's Milk Cheeses.The Spring Baby Lettuces salad, with a delectable dollop of Humboldt Fog in the top right corner.Awarded 2nd by the American Cheese Society in the Soft - Ripened Goat's Milk category. This striking cheese comes in a 15-ounce mini-wheel with a charming paper wrapper.
American farmstead cheeses often command a hefty price due to their limited production, but one bite will convince you that the luxury is worth the cost. These amazing women have an enviable passion for their work that has been rewarded by national awards, reputation, and a steadily growing business. Humboldt Fog is made by Cypress Grove Chevre, which is owned and operated by mother and daughter team, Mary Keehn and Malorie McCurdy, in Humboldt County, California, among the towering redwood trees. When cut, it is reminiscent of the early morning fog. With a central layer and outer covering of ash, this goat's milk tome ripens with a soft, white interior. Across the country, small-scale dairy farmers and cheese makers are making wonderful cheeses to rival those of Europe. As Americans have developed a deeper appreciation for great cheese, a change in American cheese making has occurred.
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