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Tamerlan Kuzgov

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“Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.”

PastaDessertsAppetizersSamplingMeatsFood Samples
Book:A Table by the Window
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“I made a sticky mock ambrosia cake from honey and apples, to be served by one of the prettiest slaves, dressed as a handmaiden to Venus. I hoped when people left they would be raving about both the atmosphere and the food. "I came to go over the menu," Apicius said, jolting me out of my thoughts. He was like an eager child just given a fresh plum. Sotas settled on a stool near the door and raised a hand in greeting. "Of course. I can make a variety of dishes and cut them up for easy sampling. I wanted to start with roasted hyacinth bulbs, some soft cheese drenched in raisin wine with bread, and slices of sow's udder with garum and lovage. I thought we could serve the Lucanian sausage I made earlier this week. And remember my hard egg mice with the almond ears and the clove eyes? I think those might go over well." "Perfect! The mice will delight the ladies!”

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Book:Feast of Sorrow
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“Oh, that's a good one," I responded to the zingy and aromatic Southampton tea truffle, picking up on hints of apricot in the Ceylon tea. "Heaven," I moaned, gripping the marble countertop where she mixed and tempered her bonbons, after tasting the strawberry balsamic truffle, made with strawberry purée, eight-year-old La Vecchia Dispensa Italian balsamic vinegar, and 66 percent dark chocolate, which was then dusted with freeze-dried strawberry powder.”

FlavorsDessertsTrufflesSampling
Book:Paris, My Sweet: A Year in the City of Light
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“I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.”

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Book:A Table by the Window
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“Waiters carried trays of Campari spritz cocktails that looked like glowing red orbs, served with slices of fresh orange, and guests nibbled on canapés as they visited the different tables covered in decadent displays: seafood towers filled with shrimp, snow crab, oysters, clams, and freshly boiled langoustine tails, six large copper pots filled with different kinds of risotto simmering at a low temperature, intricate, multicolored stained-glass raviolis stuffed with smoked salmon and cream cheese, and a bread display that looked like an abstract sculpture.”

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Book:Eat Post Like
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