Um Segredo X

The theme for Dave’s Um Segredo dinners last week was called The Spice of Life, which was packed with spicy courses. I went to the dinner on Friday with Chef, his sister, and her husband (they were visiting us this weekend!). Boy, when Dave says spicy he means it. I mean, this wasn’t just a little bit of hot sauce warming up your mouth. It was serious stuff. The food was spicy spicy, but it was also flavorful - definitely a feat.

One of my favorite things about the dinners was the amuse. I loved that Dave started out the dinner with a picked oyster with habanero. Since you’re eating it in one gulp, there was some serious punch in the juice and it shocks your palate like a shot of moonshine or some serious liquor hitting the back of your throat. After the initial shock, you start to recognize and taste the flavors. You then want to go back for more even though it kinda hurts because of the spiciness.

The menu:

• Amuse: Pickled Oyster with habanero granita
• Pen Shell Clam Carpaccio with fried watercress, citrus, and chile oil served in a Pen Shell clam shell 
• Fried Calamari marinated in balsamic with roasted peppers, fried shishito, and peperoncino chile flakes
• Seared Bass with bamboo shoots, bok choy, noodles, and spiced broth
• Curry Lamb with spinach, root vegetables, and basmati rice
• Dessert: Passionfruit Lassi in saffron crumbs, yogurt gelato

See all of the food photos after the jump.

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Um Segredo IX

Question: Do you call that childhood game “Duck, Duck, Goose” or “Duck, Duck, Gray Duck”?

I grew up in Minnesota and it’s totally “Gray Duck” there. I think it makes more sense for the game because, c’mon, goose and duck are different animals. Calling it “Goose” is already pointing out the obvious. Anyways, the reason I asked was because the theme for Dave’s latest Um Segredo dinner was “Duck, Duck, Goose”, with one surprise course (for the goose!). I have had goose meat before, but not to this caliber and also, my past experiences were not memorable. I really like it, especially the goose proscuitto!

See the rest of the photos after the jump.

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Um Segredo VIII

As you may know, I attend a ton of the Um Segredo dinners but I rarely sit down as a guest. This was one of these times. The theme for this week was baseball, which was perfect because opening day was on Thursday! Each course was inspired by the baseball team’s regional cuisine and/or stadium food offerings. Most importantly, there was a Minnesotan amuse with walleye. As a lifelong fan of the Minnesota Twins (I still have the sweatshirt from the 1991 World Series which I wore every winter until the 4th grade), I felt a little nostalgic and had a weird craving for Dome Dogs*. Here is the menu for the Um Segredo baseball dinner:

• Amuse: Minnesota Twins (Tempura walleye amuse)
• First Course: Seattle Mariners (Grilled salmon sandwich, marinated flaked salmon, west coast greens, rice crisp, Ichiro inspired vinaigrette)
• Second Course: San Francisco Giants (Dungeness crab cake sandwich, aioli, garlic fries)
• Third Course: Texas Rangers (“Shrimp tacos”, Gulf shrimp, avocado, chipotle cream) 
• Fourth Course: Boston Red Sox (“Sausage and peppers”, apartment made Italian sausage (ha!!!), cavatelli, basil pistou)
• Fifth Course: Houston Astros (BBQ stuffed baked potato: crisp potato cakes, pork shoulder, jalapeno foam)
• Sixth Course: New York Yankees (Goat ricotta zeppoles, lemon curd)

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Veggie Tales Dinner at City Grit

Dave had another Um Segredo dinner as guest chef at City Grit. While he is known for his meat-centric dishes, the flavor combinations and techniques that Dave uses often peaks vegetarian interests. He did offer a vegetarian dinner at one of his dinners but the vegetarian dinner this time at City Grit could convert (and stuff) a hardcore omnivore into a vegetarian. For an entire dinner at least. The courses?

• Amuse: Assorted pickles (curry’d, kimchi’d and spice’d)
• First Course: Artichoke Carpaccio, fava beans, mizuna, barigoule vinaigrette
• Second Course: Chilled Carrot Soup, English peas, ginger flan
• Third Course: Asparagus Risotto, white asparagus foam
• Fourth Course: Wild Mushroom Cassoulet, poached egg, spring pole beans, crostini
• Fifth Course: Pineapple Upside Down Cake, nutmeg caramel, rum gelato

Chef played sous chef to Dave’s chef again; As a chef’s wife, I had also been there to watch them pickle the amuse a few weeks before on a lazy Sunday afternoon. In fact, yours truly cleaned carrots with them because, well, I had nothing else to do. Not only was it hard work, purple carrots will stain the shit outta your fingers. It looked like I lost a fight with a pen. Wear gloves, kids.

See the kitchen and food photos after the jump.

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