The Upstate Life

Thursday, December 03, 2009

Review: Table 21 @ Volt (Part III - Courses #8 through #14)

Course #8: Bryan came over and introduced this dish himself while shaving white truffles over the perfectly-cooked 61 degree egg. It was accompanied with salsify and caviar and proved to be another excellent course. The eggs were provided by nearby Whitmore Farm as Mr. Voltaggio ensures that all of his items are locally produced and farm fresh at Volt.

Course #9: Goat cheese ravioli and butternut squash. Yes, this was the same ravioli that was featured last night on Top Chef, and let me tell you, it was downright incredible. Perfect flavor and texture. One of the top courses of the night.

Course #10: Butter poached lobster with forbidden rice and coconut air. Another dish that was hit out of the park. Just an incredibly delicious, rich piece of meat that was cooked to perfection. I’m not sure if I’ve ever ate forbidden rice prior to Table 21, but now I definitely want to buy some and cook it with some fish the next opportunity I get.

Course #11: Seared halibut with risotto. Another solid dish. It was a bittersweet moment because I was really enjoying the fish but soon realized we were halfway through our meal. The best was yet to come though.

Course #12: Crispy veal sweetbread with flavors of picata. Delicious.

Course #13: Iberico pork trotters with a trio of beans. I was looking forward to this dish since it sounded interesting, plus the serving was a generous portion (two pieces per plate). You could somewhat compare it to pulled pork that was then breaded and deep-fried. Rachel even gave me some of hers since she’s not a huge pork fan. Score.

Course #14: Hudson Valley fois gras with vanilla brioche. Just incredible. We took our time spreading the fois gras over the homemade brioche just because we didn’t want this course to end. A favorite amongst all four of us.