>cold-smoked toro, mousseron, sauce gribiche, vadouvan...
The pleasant setting at Michelin-awarded (2 stars) Meadowood Napa Valley in St. Helena, complete with croquet-players in white, took me back to childhood idyll on mom and dad's golf courses. It was no Per Se, however. The restaurant was more comparable to Redd, at twice the price.
I believe I enjoyed myself a little too much - I apologize for forgetting to document this chef's tasting menu. I'll just let the pictures do the talking. As you can see, I didn't have a steady hand at the end of the meal.
My meal last year was quote good (better than Redd imo) and I believe that, beginning this spring, his food might get markedly better. Why? He's had a year to cook at the restaurant and now the wonderful bounty of spring (so many veggies) could/should open a new dimension to his cooking.
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