Noodle Anniversary Dinner at The Source

Before beginning I must stand tall and say I was a trooper for going to the dinner. And I’m SO glad I did, I’d be bleeding and have no arms and I’d go. I love noodles. THE dinner was SO FUCKING amazing.  I adore noodles, but never have I ever had so much delicious tender QQ noodles.

But let me start from the beginning….

After a night out at Mandu and such.. I woke up early, per usual, to work.

After having a bowl of Safeway clam chowder, with lotsa hot sauce, for lunch, I was stuck with food poisoning and projectile vomiting for the whole day…

From Safeway
=
Pukey Miss Tiffie

W and I headed to Crystal City to go shopping for The Source‘s anniversary dinner tonight.. and we almost didn’t even go when I BOMBED the bathroom with more vomiting.

NO BUENO.

W even said we should probably not go. He wasn’t feeling too swell either.

BUT that did NOT stop me and W getting FABBBBULOUS outfits and going to the dinner.

We got there a bit early for some H’orderves and Champagne.  Dumplings, sushi and other delicacies were passed around.. including flutes and ever-flowing bubbly. DIVINE.  A few glasses in  and a bite or two, I sat down in anticipation. Reading and re-reading the menu over and over again.

The Source’s 5 Year Anniversary Noodle Dinner
Thursday, September 27, 2012

It was sold out but W and I were lucky enough to be offered seats as Mandu’s Danny Lee’s guests YAY

We are supppper excited!!! Look how hipster W looks. <3

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1st Course
Chef Kaz Okochi, Kaz Sushi Bistro

Jiyashi Ramen (Japanese Summer Noodles)
Maine Lobster, Prosciutto, Sesame-Soy-Mustard Sauce

Paired with: Junmai, Kinshihai Yukikage “Snow Shadow”, Nilgata, Japan

A great refreshing start.  Mix it all up and down it went  Lobster actually wasn’t necessary.  Just an expensive accessory.  W can’t eat shellfish so he got it without it, just the prosciutto. WHICH, strangely, the prosciutto wasn’t overpowering like I was scared it would be. A great great start.  The shot went down smooooooth and paired sooo well with the dish.  Both light and refreshing, Perfect balance.

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2nd Course
Chef Yesoon and Danny Lee, Mandu

Bibam Guksoo
Somyun Noodles, Kimchi, Gochujang, Radish

Paired with: Makgeolli, Korean Rice Wine

This was sooo good, vegetarian and REFRESHING. Spice. Cold. Quail Egg. I would LOVE to eat a huge bowl of this for lunch anytime anywhere!Booze in a bowl?

YAY. I also LOOOOVE milky rice booze.  This was sightly tart and soooo delicious.

Mama  Lee and Danny!!!

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3rd Course
Chef Erik Bruner-Yang, Toki Underground

Noum Pachouk
Somen Noodles, Gatangal-Tumeric Stock, Cucumber, Bean Sprouts, Pounded Fish, Chilis

Paired with: “There is more to Cambodia than Angkor Wat” Okunomatsu Sparkling Junmai Daiginjo Sake, Cointreau, Lemongrass Syrup, Gin Barrel Aged Orange Bitters

I’ve heard amazing things about Toki but this just didn’t get my mojo running.  It was too fishy for my taste  The flavors were off.. and the “pounded fish” aka definitely raw mackerel was soooooo fishy. :[ Sorry Toki, not my steeze.

My pairing for it didn’t come until AFTER i attempted to eat it.  Kinda annoying. IT HUGE WAS, but def better than the dish itself.

Extra boozey mimosa. Pretty much.

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4th Course
Chef Chao Sheng Liu, Mala Tang

Dan Dan Noodles
Minced Pork, Szechuan Pepper, Red Chili Oil

Paired with: Echigo Koshihikari Lager, Japan

My favorite dish of the night. I LOOOOVE Szechuan food and I LOOOOOVE dan dan noodles. Spicy.  Porky. Not too oily. HOLY FUCK amazing!!!  I usually get it from Lao Sichuan but this was sooo freaking bomb. NOT OVERLY spicy but just beautiful. You could taste the szechuan peppercorn and everything.

Beer pairing, tho it was Japanese beer went beautifully with it and cut thru the oil, spice and the szechuan peppercorn taste. FUCK YEAH.

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5th Course
Chef Haidar Karoum, Proof and Estadio

Khao Soi Noodles
Short Rib, Braised Tongue, Chiang Mai Sausage

Paired with: Reisling, Dr. Thanisch Berkasteler Badstube, Mosel, Germany 2011

The making of my lovey Brent who works at Proof.  AMAZING noodles and the most tender tongue, fatty short rib and the sausage. OMG. DELICIOUS.  Wine was a bit on the sweet side for the pairing but I devoured the dish completely. LICK LICK.

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6th Course
Chef Scott Drewno, Wolfgang Pukc’s ‘the source’

Drunken Duck
Chow Fun Noodles, Crushed Peanuts

Paired with: Berthet-Rayne, Châteauneuf–du-Pape, France 2009

This was paired with a beautiful red wine.  This duck though…… I’ve had MANY MANY ducks – I’m asian for god’s sake.  Chinatown. Taiwan. Asia.  The amazing place in Chicago for duck. THIS. WAS. FUCKING. AMAZING. Fatty. Crisp. UGH. I DIE.

Dear Scott Drewno, please always make Duck for me from now on.  Succulent. Juicy. Tender. MELT IN YOUR MOUTH. Skin sooooo crisp and juicy….

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Pre-Dessert: Citrus Sorbet

Great palette cleanser

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7th Course
Chef Pastry Chef Duane Copeland, Wolfgang Puck’s ‘the source’

Apple Custard Tart
Fried Pandan Noodles

Paired with: Beerenauslese, Steindorfer, Burgenland, Austria 2007

I LOOOOOOVED the gelato and the dehydrated apple.  The tart was good, as was the crispy green noodles.. but I was done and done by this point. SOOO GOOD, I ate most of it anyways TEEHEE – the pairing was wayyyy overly sweet.  Good but sweet – WHICH worked since the dessert wasn’t overly sweet. While I did enjoy the pandan noodles fried, I stil like them gooey and regular in coconut milk heehee…

Other Fun Notes of dinner:

– “Is this all Asian noodles?”
– I don’t like the taste of shellfish
– I don’t eat carbs

After, even though it was pouring out, we headed to Mandu on K Street for the afterparty. BEST. BONCHON. EVA.CH

One sojutini later, I was ready to go home and still continue vomiting from clam chower. UGH. Best Dinner though.  I LOVE NOODLES

A Celebration at Bouley

Finally after a year of wanting to eat here and several reservations and cancelled ones… I made it here… hard to find and slightly hidden… made it there a little bit early… APPLES!!! It smelled SOOO GOOD.. yep as soon as you walked into Bouley all you see is a WALL OF APPLES!!! I want a wall of apples — who wouldn’t?!

Can’t wait til apple picking in the fall now :] I wonder how often they change out their fabulous apples!!!

Gorgeous, very old school, elegant interior. I got a little giggly because they ended up playing some sorts of asian style music…. soothing… haha like the kind from the historical dramas or freaking Crouching Tiger, Hidden Dragon style… hahahaha people flying from trees and rooftops [you get the point] JUST LIKE HOME hahah jk

After a short wait we were sitted at a gorgeous, large, table for four… it was just the two of us so we both sat on the couch/booth portion and stared out at the crowd. I definitely felt a little out of place – everyone here looked straight out of a country club… and there I was in a little flaming red mini dress and matching 6″ heels…

Flax Seed Bread & Raisin Bread

The raisin bread was slightly sweet and really fluffy and soft – while the flax bread was chewy and had a nice crunchy flaxseed-y exterior. YUM!

Olive Bread

I’m a sucker for olive bread.. but rarely, actually NEVER have, gotten a sliced piece at a restaurant before.  Olive rolls = <3 As are olive breadsticks… MMMM…. *daydreams about bread*

Amuse Bouche: Pumpkin Soup with Sheep Ricotta and Pinenuts
I ADORE pumpkin soup.. and I’ve noticed all the restaurants in Taiwan love it too hahah, just a random side note there, but this is definitely one of my favorites.  Light, airy.. the sheep ricotta wasn’t gamey at all [which soemtiems I find sheep’s milk to be] OH it was DIVINE!!!!… pine nuts are just SO tasty.. I love the way they chew in my mouth and the flavor explosion.  The crisp on the side was a sugary spun light pine nut delight. Z said it was like popcorn, I still say it was pine-nutty. Irregardless.. delish!

Fresh Malibu Sea Urchin Terrine with Russian Golden Oscetra Caviar

This. Was. Orgasmic.  Fatty, creamy, delightful, cooling in my mouth and just melted into my tongue and left me in a state of bliss. Dinner could be over right now and I would’ve left SO freaking happy and satisfied.

Carpaccio of Kampachi, Young Big Eye Tuna and Striped Amber Jack – Prepared in a Mediterranean Manner
Fresh and simple.  Nothing beats fresh fish.   But.. confused. Three different fish, four different pieces… hahahahah I think I was just silly and not really paying attention to what was what.. to be honest I was distracted by the Uni dish – I loved the mediterranean take on the carpaccio.. as much as it’s good, I’m getting bored of the usual Asian takes on crudos, carpaccios and tartares lately… REFRESHING to have it different :D

Complimentary Dish from the Chef: Trout

Have I yet expressed my love for trout?  I remember growing up in New Mexico and going fishing in the mountains with my dad and friends for trout. MMM, nothing beats delicious fresh trout.  Simple grilled or seared.  My mom still makes it every year for at least Chinese New Years [tradition is to make fish the night before and eat the leftover untouched fish the next day to carry over fortune]

ONWARDS. So trout. It was a rutabaga puree which tasted like Christmas to me. No, literally, I said it tasted like Christmas :] The trout was tender, cooked to perfection and just a solid solid piece of fish! And look.. more pinenuts!!! Definitely seemed to be everywhere in this meal!!!… My belly was definitely happy for the surprise dish!

Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dashi

I smelled truffle as SOON as I opened the lid. I love getting presented dishes like this. It’s like a birthday or, once again referencing Christmas, Christmas morning! [Although I haven’t celebrated  Christmas AT home in ages… I’ve been in Asia/Taiwan for the long whiles.. hehehe]

The crab meat was FRESH, tender, SO flavorful and a PLENTY.. SO much crab meat, and they were HUGE beautiful chunks.  Soft pieces of eggy plan and then the most delicious truffle broth embracing every spoonful.  I want to spa in this…. omg… truffle massage…

Chatham Day Lobster – Brown and White Honshimeji Mushrooms, Passion Fruit and Mango

After the sad lobster at Market back in Boston I’ve been trying to eat as much lobster, GOOD lobster, as possible, everywhere I go. And yes, unlike usual, I’m actually ordering lobster IN  NYC… I need to stop being biased just because I’m a New England girl [I travel to eat, I’ll even go to Maine JUST because I’m craving lobster!!!]  Two best lobsters in NYC… here and Marc Forgione’s Chili Lobster … NOM NOM QUADRUPLE NOM!

Organic Connecticut Farm Egg, Comte Foam – Steamed Polenta, Artichoke and Sunchoke

How could I refused a dish that has EGG, Polenta, EGG, Artichokes.. and did I mention EGGGGGG?!?!?!… And my head is exploding.. freaking COMTE FOAM?!?!?!?!… delicious!!!.. Absolutely delicious… OKAY, I have to admit, and I’ve brought this up before, while I’m still slightly “haha” about foams, I like to poke fun at how silly they are ever since Top Cheftestant Marcel V, they’re usually pretty freaking delicious!

Perfectly cooked egg.  Gooey, warm… the only thing that could’ve made it better is maybe some of that Texas Toast from Marc Forgione to spoon over.  Or maybe the croissants from Menton. Happiness in every lick and spoonful.

OK. Before I continue on, I just have to say – this is one of the BEST scallop dishes, nay, it’s THE best scallop dish I’ve EVER had! Are you ready? Ready to be blown away? I’m sad because words and pictures can’t do it justice.  This is last meal worthy. This is, take one bite and be killed worthy.

 This is THE perfect scallop.

Live Sea Scallops Prepared in a Tandori Manner with Spices Imported from a Friend’s Spice Shop in Paris, Curried Cauliflower Puree

First, just marvel at how pretty the dish is plated. *moment of silence*

The scallop is cut criss-cross style.. me thinks after it’s JUST bareeeeeeelly steamed. The inside is raw but the outside isn’t.. just a THIN thin layer of cooked-ness.  The spices, the curry, the scallop LITERALLY melted in my mouth.  And I melted…..

Oh and that’s a shrimp.  Also tasty, and a great counterpart to how melty the scallop was.  Ate the shrimp quickly but slowwwwwly savored each bite of that scallop.  I LOOOOVE raw scallops.. back in the day I remember going out and I’d be the only one ordering scallop sashimi – SO glad to see more and more people eating it raw!!!

Additional Dish, Tasting of New York State Foie Gras Roasted with Clementine, Tangerin, Mandarin Orange, Aged Balsamic and Celeriac Puree

This is my gorgeous piece.  Z actually got one that looked like a sliced cut of pie hahaha.  Tender, citrusy and they gave us a delicious anise bread that paired SO well with the fatty foie.  Usually seared foie isn’t that sauce-y and you guys know that I’m not a super sauce-y girl [haha SAUCYYYY] but this was delicious!!!

SO Unfortunately for their entrees, they were out of Venison [which I was most looking forward to trying!!!] but no worries… still a good two other choices :D

Organic Colorado Rack of Lamb – Soubise of Cippolini, Zucchini Mint Puree, Black Truffle Suace

Z thought it was too overcooked, so they quickly redid the dish and replaced it with a nice rare lamb. Z and I like eating our red meat right off the animal [haha] I had a nibble and it was pretty tasty. Not too lamby :]

Organic Long Island Duck Roasted with White Truffle Honey – Chanterelles, Pencil Asparagus, Porcini Puree

SOOOOOO delicious.  The duck just melted in my mouth.. super tender and cooked perfectly…. a great balance of veggies to foam and lots of slices of delicious duck!  While duck needs to be fatty, overly fatty is bad – this was PERFECT duck.  While I usually prefer crispy duck more than anything… sauce sauce sauce :] I’m starting to like sauce!

The BEST Mashed Potatoes I have EVER eaten…

THIS WAS SOOOOOO GOOD.. creamy, buttery and just.. FLUFFY, and dissolves right in your mouth into creamy goodness.  We each got a little bowl and when we commented on how delicious it was, they even replaced us with NEW FRESH HOT steaming bowls.. yayyyy double the mashed potatoes, triple the waistline.  DOOD! I don’t really eat mashed potatoes unless they’re SMASHED [with skin] I think they’re just fatty carby filler food that’s usually mundane – the fact that I ate TOO bowls :] MUST COME BACK FOR MORE [and the venison]

Chilled Orange Soup with Organic Yogurt Sorbet

It was originally supposed to be a coconut soup, but this actually was even better.. nice, light and fruity.  The yogurt sorbet was SO good… frozen fage :] — which I’ve done before….

Sidenote: Make fage yogurt ice pops!!!

Hot Caramelized Anjou Pear with Valrhona Chocolate, Biscuit Breton, Hot Toffee Sauce, Lemon Verbena and Tahitian Vanilla Ice Creams

The lemon totally caught me off guard because it looked like a caramel or some sort of ice cream.. definitely not yellow or fruity.  The pears were cooked well, not too sweet and all the components together just paired so well together!

Hot Valrhona Chocolate Souffle – Vermont Maple and Vanilla Ice Creams, Chocolate Sorbet

Delicious. I haven’t had molten chocolate cake in FOREVER.  I used to be obsessed with Finale’s but now that every other restaurant and their mama serve a molten or lava cake, it started getting kinda old.  But hey, it’s been a few years!!!…

Dessert Tier of delicious cookies, crisps, chocolates, seasame cookies, etc…

Everything was SOOOO GOOD… the sweet caramel crisps.. they had these sesame cookie/crisps candies that reminded me of the chinese ones – and macarons. MACARONS!!!!! YAYYYYY

This has been one of the most amazing meals of my life, definitely one of the best in NYC… considering I’ve been to many of the greats, Per Se, Le Cirque and Le Bernardin, etc…

Most Fabulous, Per Se

 

I woke up to a delivery of this….

Gorgeous, isn’t it?!… It was funny because I was super annoyed being woken up by our security downstairs.. they kept calling and calling and calling me…. and at first I was avoiding picking up the phone… but finally I gave in…. hahahaha

Onwards.

I was told that I was bring brought to Gordon Ramsay at the London – which is also fab but I had my heart set on Per Se for the special occasion…… BUUUUUTTTT I was sooo surprised when I was taken into Columbus Circle… I was like.. this isn’t where Gordon Ramsay is….. SURPRISE!!!!

He told me he had booked it over a month in advance already and was just PRETENDING that he did’nt try til a week ago. Silly guy.. I was all smiles :]

He got the Chef’s Tasting and I got the Vegetarian Tasting so that way instead of just the same 9 courses, we get 18 different courses to try :D We also got a wine pairing for every 2 dishes of ours…