I love, love, loved the kabocha squash ravioli with mushroom raisin ragout, brussels leaves and shroom creme fraiche, the seared scallops with pumpkin brandade, pecans, fried brussels sprouts, tarragon and pomegranate and my main course the goat, pork and veal sugo with pappardelle, rosemary and cape goose berries. I also partook in a heavy sampling of desserts and signature cocktails.
Yes, I had to waddle out to the car and work out for like 5 hours the next day, but it was totally worth it. I can see why Ms. Izard won Top Chef, she is truly an amazing artist in the kitchen. Her use of local ingredients gives her major brownie points in my class and her recipes are the stuff legends are made of. Check this pit-stop out but don't forget to make reso's, this joint is packed!