{"id":15348,"date":"2014-07-28T17:19:53","date_gmt":"2014-07-28T21:19:53","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=15348"},"modified":"2014-07-28T17:19:53","modified_gmt":"2014-07-28T21:19:53","slug":"a-return-to-journeyman","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2014\/07\/28\/a-return-to-journeyman\/","title":{"rendered":"A return to Journeyman"},"content":{"rendered":"

It’s been two weeks and a day since my dinner at Journeyman<\/a> during Readercon<\/a>, a meal which I should have shared with you sooner. Ah, Life … it does get in the way.<\/p>\n

But since it would be unfair to the wonderful meal not to give you a few details even after this passage of time, read on.<\/p>\n

After last year’s meal at Journeyman<\/a>, I was eager to return.<\/p>\n

\"JourneymanScottEdelmanCeciliaTan\"<\/a><\/p>\n

And so, on Saturday night, I skipped out on the con, along with Cecilia Tan (above), David Shaw, Diane Martin, and others, for a meal that began at 8:00 p.m. and went on way past midnight. (And if I’d gotten to this sooner, I could have told you exactly when we left.)<\/p>\n

And so …let’s begin!<\/p>\n

Radishes and crudit\u00e9s in saffron aioli<\/strong><\/p>\n

\"1JourneymanRadishes\"<\/a><\/p>\n

Smoked blue fish cornet with sea bean and two sauces including picked red pepper<\/strong><\/p>\n

\"2JourneymanBlueFishCornet\"<\/a><\/p>\n

Surf clam in oyster mayo with crisp black rice<\/strong><\/p>\n

\"3JourneymanSurfClam\"<\/a><\/p>\n

Fluke roll with ginger thread, shiso, and cherry, with black lotus and cherry pit granita<\/strong><\/p>\n

\"4JourneymanFlukeRoll\"<\/a><\/p>\n

Sous vide egg with nettle paper, oyster foam, and pork crackling powder<\/strong><\/p>\n

\"5JourneymanSousVideEgg\"<\/a><\/p>\n

A “nose-to-tail” scallop: Seared diver scallop, fried scallop belly, scallop roe, ink-braised squid, radish, and ham broth <\/strong><\/p>\n

\"6JourneymanSearedScallop\"<\/a><\/p>\n

Foie gras custard with strawberry jam, rhubarb pur\u00e9e, blackberries, poppy petals, and brioche<\/strong><\/p>\n

\"7JourneymanFoieGras\"<\/a><\/p>\n

“Squash many ways” — for a guest who was egg white intolerant<\/strong><\/p>\n

\"8JourneymanSquash\"<\/a><\/p>\n

Veal ribs, before being carved for the next course<\/strong><\/p>\n

\"9JourneymanVealRibs\"<\/a><\/p>\n

Veal ribs, carved and ready to be part of the next course<\/strong><\/p>\n

\"10JourneymanVealRibsCarved\"<\/a><\/p>\n

Which was …<\/p>\n

Sous vide veal loin medallion, veal brisket, with lettuce emulsion, cheese, baby potato<\/strong><\/p>\n

\"11JourneymanVealThreeWays\"<\/a><\/p>\n

And a rib like that deserves to be eaten with one’s fingers, of course!<\/p>\n

\"JourneymanEatingRibs\"<\/a><\/p>\n

Hard cheese course<\/strong><\/p>\n

\"12JourneymanHardCheeses\"<\/a><\/p>\n

Soft cheese course<\/strong><\/p>\n

\"13JourneymanSoftCheeses\"<\/a><\/p>\n

Snow pea sorbet with local cider syrup<\/strong><\/p>\n

\"14JourneymanSnowPeaSorbet\"<\/a><\/p>\n

Almond financier cake with peach leaf sorbet and cherries<\/strong><\/p>\n

\"15JourneymanAlmondFinancier\"<\/a><\/p>\n

Cardamom panna cotta with plum sorbet<\/strong><\/p>\n

\"16JourneymanPannaCotta\"<\/a><\/p>\n

Basil seed pizzelle, strawberry sorbet, yogurt<\/strong><\/p>\n

\"17JourneymanPizelle\"<\/a><\/p>\n

Mignardise (brown butter macaron, foie gras sable, basil-filled raspberry, rose truffle, berry pate de fruit)<\/strong><\/p>\n

\"18JourneymanMignardise\"<\/a><\/p>\n

A delicious, leisurely meal with friends, one about which I could have shared more details had I not waited several weeks to get to this post. My apologies. But as I wrote above … ah, Life!<\/p>\n

I’ll try to do better while in London for Worldcon<\/a>, when I’ll be dining at both The Fat Duck<\/a> and Dinner by Heston Blumenthal<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s been two weeks and a day since my dinner at Journeyman during Readercon, a meal which I should have shared with you sooner. Ah, Life … it does get in the way. But since it would be unfair to the wonderful meal not to give you a few details even after this passage of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[49,324,15],"class_list":["post-15348","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food","tag-journeyman","tag-readercon"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/15348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=15348"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/15348\/revisions"}],"predecessor-version":[{"id":15401,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/15348\/revisions\/15401"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=15348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=15348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=15348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}