"Alex what are;" Rathbone, Hayden, Marceaux, Badley, Wolverton, of Caesarea, Saint's Cathedral, and Racuk.

Thai, Opal, Sweet, Bush, Lime, Lemon, Cinnamon, and Genovese were the stars of this week's menu. They were much easier to get onto the menu and into dishes, than the eight Basils mentioned in the title. Basil is not really a difficult reach for desserts, so we could really have fun with it. Its great perfume and clove like bite allow it to standout in a dish, while still playing well with others.


Not so long ago I recall competing on an episode of Iron Chef America in which basil was the secret ingredient. While I can't speak for Chef Clayton or Chef Symon, in my opinion it was one of our most difficult wins. Basil doesn't want to play nice, it gives up easy, doesn't respond well to heat, and bitches and moans if it doesn't get its way. While each of these basils have a common thread in base aroma, they have their own personality and all want to be heard. It's like a game of Pictionary at a sorority party.

Lucky for us Bill and Sally and the rest of the crew on our farm (all of whom do a fantastic job and we as chefs are beyond fortunate to work with), are bringing in a lot of beautiful produce. The one thing about gorgeous produce is you don't have to do much to it, just treat it well and with respect. It just so happens that basil likes the same attention, and last second usage. I posted recently about the "Tomato Patch" dish that Ben devised, a dish that was easy to understand, fun to eat, and beautiful.

The desserts for this menu were a mixture of something new for me, and one that was very familiar. The latter of which I'm sure my previous sous chef Liz (the current pastry chef of Lola, and doing a damn fine job) would be able to pick out of a lineup of twenty desserts.

The "pre" dessert evolved from an initial sorbet course utilizing Cinnamon Basil, into a tribute to The Herbfarm and to a reputation it had developed long before I was there. If it were not for such a reputation I may not be here now. It was a great honor to take note of a dessert tradition here and usher it into a new form for a new menu. Cinnamon Basil ice cream is a big deal around these parts, and I believe it found its way onto the original "Basil Banquet" menu in the form of an ice cream cone. I wanted to utilized this tradition, but fashion it in a way that would really complete a composed dessert. What's the next of kin to an Ice Cream cone? Well as any well versed 10 year old ice cream aficionado would tell you, an ice cream sandwich of course.

I didn't express this to any of my co-workers, but I was beyond happy with this dish. There is more of my childhood in this two ounce dessert than a chapter of writing could do justice. Seeing my father come in from the garden with zucs bigger than I was and remembering that my mother's favorite fruit is blueberry. Knowing that I always hated cake for my birthday, but loved ice cream, so why not have two options! And then there are the peaches, and I'm not telling you the story about them….

I love how much emotion can be evoked from food. Today I snagged a bite of a pork terrine that was served with our fifth course, and it sent me spinning back to my Grandma Barrett"s breakfast table. Sitting there with my Grandpa the scent of coffee in the air, and the taste of steel cut oats with chopped ham hock in it. The three of us sitting at a table watching the early morning news, deciding if it was a good day for me to go for a ride on the golf cart. Here I am in one of America's great restaurants choking back tears, all because of a fucking pork terrine. For so many years I said "It's not like we are saving lives here", and would scoff to myself. I'm now realizing we my just have the power to help someone remember there life, and I'll be damned if that is not just as important.


Damn... that was heavy.


Anyway on to the next dessert, and this one doesn't have the slightest bit to do with my past. It's steeped in basic pastry technique, and a new flavor combination (at least for me). On the last menu we did a sorrel ganache that I was excited to try, and really pleased with the results. So on this menu I decided to use lime basil in conjunction with the sorrel, and pair it with dark chocolate. The acid from the sorrel brightened the dish, and added a lovely green flavor. Toward the end of the menu the dish was garnished with wild trailing blackberries, which could possibly be the origin of the flavor "blue". They are astonishing little bursts of flavor, and I am so happy they have found their way into my pastry flavor palette. The plate was capped off with a touch of sorrel honey (from our own hives) as well.



Take home treats and mignardises where fun as well this week. Strawberry- Rose Geranium macaroons, cupcakes (financier), cinnamon basil caramels, and foccacia (that I partook in way too much of) made my list of favorites.