The Divine Dish

Tasting Menu at the Dining Room, Langham Hotel

Last night food writers and bloggers joined together to taste the new menu at the Langham Hotel.  Chef Michael Voltaggio presented a seven course tasting menu for the guests.  Chef Voltaggio is one of seventeen chefs that will compete on Bravo’s sixth season of Top Chef, debuting next Wednesday night on Bravo.

Food writers/blogger at dinner

Here are the dishes we got to sample:

We began with a blue fin tuna and mushroom dish to start off.

Blue fin tuna, mushroom

Next came a Pacific Yellowtail sashimi dish with soy watermelon, sea sponge and smoked egg yolk.  We all liked this starter.  It was paired with a 2008 Crios de Susana Balbo Torrentes from Cafayate.

Yellowtal sashimi

Next was octopus with buttered popcorn, piquillo confetti and cilantro.  Paired with a 2005 Peter Howland Maxwell Vineyard Chardonnay from Hunter Valley.  This was also a fave.

Octopus

Third was a pastrami pigeon with rye infused jus, brussels-kraut and a puffed Gruyere Cheese.  I liked this the least but I am not really fond of pigeon. Served with a Univroue 17, Strong Dark Ale.

pastrami pigeon

We were also served turbot, with artichoke, tomato granola and lime and vanilla.  Some at the table liked the dish and a few were not fond of the smell of the vanilla with the turbot, but liked the taste.  Served with a 2007 Salwey Henkenberg GG, Pinot Gris QMP.

Turbo

Then came the fave of the night, a suckling pig with pistachio beans, onions, orange juice reduction and coriander.  Served with a 2000 August Kesseler “S”, Pinot Noir, Assmannshausen.

suckling pig

Next came another tasty dish, lamb confit with pickled tongue, eggplant-raisin and fresh hummus.  Served with a 2006 Villa Creek Avenger, Syrah/Mourvedre/Grenache from Paso Robles.

Lamb confit

Chef Voltaggio briefly stepped out of the kitchen to say hello.

Chef Michael Voltaggio

Our last course was a coffe cake with baked honey, espresso mousse and lemon curd.  Served with a 2004 Paringa Individual Vineyard Sparkling Shiraz.  We also had some cool small desserts, a passionfruit candy and a pop rock mint chocolate.  The entire menu was very innovative and holds new suprises for Langham diners.  My interview with Chef Voltaggio will appear in the November issue of Pasadena magazine.  Also root for him on Top Chef!

coffe cake with espresso mousse and lemon curd