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So our first trip to NoodleCat during their first week was a bit chinsey.
But as promised, we decided to return to try the same and different dishes. And we are glad we did as there are huge differences just between week-1 and week-3.
Broiled Rice Balls w/ market spice blend – $3
NoodleCat’s broiled rice balls w/ market spice blend during the first week
Week-1: drowning in sauce with soggy nori
Bleh!
NoodleCat’s broiled rice balls w/ market spice blend during the third week.
Week-3: Broiled rice balls w/ crisp nori
SPLENDID IMPROVEMENT!!!!!
Nice work to Chef Sawyer (@jonathon_sawyer) and Chef Reilly (@BrianReilly43) for going from swimming to separate. Also no one enjoys soggy nori…so we are all thankful for this improvement.
Also had much more flavor in the rice balls than before with the use of vadouvan spice. This time, much less sesame oil and more curry – hint of Asian with a punch of Indian.
**Ahem–Note to all other foodies out there: Told you so..TOLD YOU SO…cause Chefs actually listen to their patron’s commentary.
BTW-during dinner, we had our own personal light show thanks to Chef Jonathon Sawyer who was in-house last night fussing with the lights.
Light on...light off....light on....light off.....
Glad to see him master the lighting in the bar area as he strobed it up for us. He’s freakin’ hilarious.
Things are getting bigger and better at NoodleCat. Can’t wait to go there again!
Reporting live from QuarryLaneFarms…
Today’s cooler weather and upcoming rain made me think about Chef Jonathon Sawyer and his ramps.
Ramps?
This is a ramp
Wait, aren’t these ramps?
These are ramps (Modeled by Dave Whittaker of Live to Cook...At Home)
Basically, a mix between an onion and garlic. Mmmmmmm.
Ramps on the ready
Back to the Greenhouse Tavern’s ramp dish that I dreamed about: Half roasted Chicken in Brioche Bread w/ fennel, onions, herbs & jus. My mouth is watering again.
First off, this dish looks like a titanic calzone. It appears beached on the plate, simple and clean with no garnishes. And it is served with a steak knife, so you know Chef Sawyer means businesses (biznass).
Half roasted Chicken in Brioche Bread w/ fennel, onions, herbs & jus
The mounting tension builds as you break into the brioche, the warm rich inviting chicken aroma and pungent ramps clear your mind and makes the days problems disappear. The au jus covers the bottom of the plate and envelopes you in a warm chicken soup blanket. The chicken is tender and oh so juicy as it continues to baste itself in its own jus. On the inside of the brioche, the ramps sneakily attach itself to everything, making sure the patron is well aware of the salty-savory-warm-goodness about to be had: “Thanks be to ramps”.
*It’s like chicken soup in a bun.
*It’s like heaven in a brioche.
*It’s like a warm chicken blanket.
*It’s like a brioche had sex with a chicken in a field of ramps.
Um….Maybe I need to head to @thegreenhouse and talk with Chef Sawyer (@jonathonsawyer) and Amelia (@Chefswidow) again.
And yes, I’d cast my vote for @JoeG2001 as Mayor.
Reporting live from QuarryLaneFarms…
