Some shots on the fly...
Another Taste5 (representation of the 5 tastes): duck & truffle, caramel corn gel, saltwater chicharrone, cranberry skin, bitter chocolate, and the hand of Marianne.
"Smoke on the Water," scallop ceviche lightly smoked, coco snow, coconut water (added later), shiso seed, lemon vermouth whip, wasabi.
"Salad in a bag," sort of like at the supermarket (explanation of compression), Chinese mustard, rice wine vinaigrette, Asian pear compressed with coriander cardamom syrup, black pork belly, and duck salami powder sprinkled on tableside.
foie gras bon bon with pistachio gel, white chocolate powder, cocoa croquant.
chocolate blue cheese lolli, oxoacan mole.
36 hour shortrib, oxtail pudding, gold potato purée, onion lattice, charred scallion gel, blue cheese orb (this was one that broke and got left behind... the rest made it out ok).
"Cake and ice cream," crab gelato, celery cake, celery frosting, plus some interesting tart pink flowers locally grown that we have no idea of their name.
"holiday goose," chestnut gel, kumquat confit, pickled walnuts, mulberry raisins, brussel sprouts roasted in chicken fat.
This was by far one of the most fun groups we've ever had for a Paradigm dinner, which loosened up and relieved the adrenalin of a very long day. One guest even 'sent me to hell' for explaining a dish as simple... jokingly of course. The entire tone of the evening was great, and it's always so much better when people arrive with the intention of having fun... it just makes it that much easier to give it to them. This was also the first time we've ever lost guests... 2 of the diners grabbed their things and left the table as the 3rd course was dropped, then proceeded to take a table on the terrace and ordered 'regular food.' No explanation was given, and we didn't ask.