Dry Wood Bursting Into Flame

Nights at the JBF House are always wonderful, even more so dining under a
Russian alias. No photos of the appetizers, but I rather enjoyed the nofo duck
wings in which the meat practically melted off the bone, leaving one left to
stand in a crowded room clutching a meatless bone, and the tuna nofoise toasts
served in little china spoons, which I watched one of the sous chefs
painstakingly use a pair of tweezers to lay the micro-greens over the tiny heap
of tuna. Tweezers are mini tongs. To drink with the appetizers was a sparkling
syrah from Jamesport Vineyards starting the night out right with a little
bubbly.
Ta da! Finally we are seated in the main dining room! In a small alcove
tucked into a corner of the room was a cozy table for six.
Alas – I scooped up the first course of bay scallops in a grapefruit consomme
before I had a chance to take photos. Clean flavors, I love raw scallops.
Especially ones that were just harvested the day prior.
Below is the second course featuring squares of fluke from the east end of
Long Island over a pork rillette draped with lardo, and a little wasabi spiced
salad on the side.
Pierogis! Perfectly cooked, the pierogis were filled with braised duck leg,
with a little sauerkraut and clabbered cream on the side. (still not sure what
this clabbered business is about) This course was accompanied by one of Keith’s
wines – the Keith Luce NoFo Red 2009.
The wonderful roasted duck breast over a winter root vegetable panna cotta and a
small piece of pumpkin seed dried fruit brittle – tasty!
And finally, dessert – featuring a surprising pairing in the black garlic ice
cream. The garlic ice cream is subtle for garlic, and delightful on the tongue.
The pumpkin donut and spiced chocolate ganache was pretty swell too!
And there was a gift bag with the below items:
Leave a Comment