On January 1st, Bestia was closed and my good friend Warren wanted to propose to his girlfriend at the restaurant for a private dinner. He had his friend take some pictures. Would I have preferred to get stupidly drunk the night before? There are no days off for cooking and hunting and learning and getting better and sharing food and life – it’s passion, not work. So no 😉 And anyway, who says I didn’t?
Empty Restaurant, open menu – Music to the ears “cook what you want”
She walked in and saw the candles and champagne and said, “Oh My God”
“Let me take you on a little Journey of our memories”
friend of his set up the pix and took pictures while I prepped and cooked
She said YES – celebratory champagne
Menu – slight modification:
Kumamoto Oysters & Champagne
Otoro Bluefin Tuna belly & spicy chili sauce
Seared Diver Scallop, beet puree, shimeji mushrooms, aged balsamic
Seared rockfish & calico bass w/ wild arugula salad/ horseradish creme fraiche vinaegrette
Poached sheepshead veloute
Enoki Mushroom “pasta” w/ guanciale, san marzano tomatoes
Oxtail Vaccinara w/ homemade Squid Ink Spaghetti Chitarra
Wagyu Beef Ribeye
Panna Cotta & Chocolate Budino Tart
When asked the next day What was the best part of the night? Warren said she told her friends – THE FOOD. #success