This post doesn’t follow the timeline that I established. This will occasionally happen when other, powerful, happenings occur that I feel are important to talk about.

With the challenges and curve balls that we must face, It’s already a difficult task to get through every day.  I question the intensity of each day’s race to prepare for each night’s show in one quest to smile when it’s all done.  It seems we’re all on a similar mission, driven by passion for what we do, with success as the only option. There are nights that are battles, other nights are like a symphonies. Really they’re one in the same and it really doesn’t matter which it is, as long as in the end we hold our heads up high.  We are used to all the stress, it’s the fuel that drives us.  When most are home, we still work hard, late into the night… counting, cleaning, and preparing for the next day, when we’ll to do it all over again.

Can you imagine working 70+ high velocity hours a week, trying to make your crazily driven chef happy… as well as yourself?  It takes a special kind of person to stand behind the kitchen door and make it happen on that level every day.  Their only moments of relaxation comes in the form of a couple beers after work, followed by collapsing in exhaustion into bed for some much needed sleep.  This cycle of daily challenges is what we know best and generally enjoy.

John Sullivan is one of my extremely hard working sous chefs at Stella!  He spends the majority of his conscious life in our kitchen.  Two nights ago, on one of those ultra-rare nights that we get out early, John went to meet a friend after work, someone he hadn’t seen in five years.  They were going to meet near John’s house, grab a couple beers and catch up on the time that had passed them by.  Then someone appeared out of nowhere and before they could blink an eye, were both laying face down on the sidewalk with a gun to their heads.  He screamed, “give me all you got or I’ll kill you on the spot” as he took their wallets, keys and cell phones from their pockets.  Then the suspect ran away, continuing to yell out all his threats, as he jumped into waiting car.

The next day John returned to work with the look of horrific anger and I asked him what the problem was.  He told the story of the evening before, sending anger through my spine, knowing somehow this repeating story had to stop.  It was the third time in less than six months that I had heard a similar story; the only difference was the person that was telling it.  The continued violation of my soldiers, not knowing what I can do to stop it is a feeling I’ve grown to hate.  We’ve been fortunate thus far as our losses are purely things that can be replaced. The fact that this is on our minds every single time we leave at night is a hard feeling to describe to anyone who hasn’t felt it. I think back and realize that it’s been too long since any of us were able to just walk home, not looking over our shoulder every five steps.

Well, when is enough, enough?  How hard will I push?  How far will I go?  What is my grand purpose in life?  These are questions I don’t generally ask myself but at this point they’re on my mind.  The elBulli dinner was a landmark in my life that left me thinking once again: what’s next and how will I top this experience?  Will anything ever be good enough?  I already know the answer to my question is “hopefully not.”  If I ever reached that plateau I’m sure it would be the end.  You know, “the end,” you take a bite of the big carrot, the fat lady sings and SHABAM–it’s all over. The story of Scott Boswell, the chef, will continue.

I began the story in the present tense because blogging about a dinner that just changed my life needed to be told at once.  The experience in Spain, then returning to launch our new website and blog had to be one of the most amazing and exciting events of my life!  The difficult part of the scenario is the void and questions it left behind; these are the things which seem to fuel my engine and drive my soul.

I wasn’t always a chef; this is my third career. I fought my destiny at an early age, telling my parents that I didn’t want to combine my profession with the only true hobby or interest that I had.  My decision put me on a long bumpy road through varied fields; banking, pet store ownership and a few other short lived occupations.

I vividly remember writing my entrance essay to The Culinary Institute of America in hopes of being accepted; I was 31 years old and it seemed like my last chance. For a year I lived with my mother, saving money and counting the days until New York. I managed to save just enough to pay for my first semester.  I got accepted and that’s how it all began.

After almost two years between Provence and Italy, I was approaching 36 and needed to return to the U.S. to begin the second part of my journey. Even though the first part of my journey was essentially the tutorial stage I ultimately realize that even today I’m still following the path of lifetime learning.  In a very short year I went from sous chef to executive chef where I found myself on this crazy mission trying to make up for lost time.  After making a big loop and exploring new horizons I found myself in New Orleans, planning and preparing to open my first restaurant, Stella.

In 1993 I set my first serious goal: to open my first restaurant by the time I turned 40.  As aggressive a goal as it was, I knew it could be done. I knew all I had to do was put my head down, work hard and make it happen. My mother found my location in the French Quarter, conveniently located across the street from her condo.  I pitched my dream restaurant to the hotel we are currently in and moved back to New Orleans to begin the build out of Stella!  My target date was May 12, 2001, my 40^th birthday.  Everyone told me that this was impossible—there would be delays, curve balls and unforeseen problems that would make this date impossible. I put my mind to it and pushed hard as I could. We opened April 5, 2001, thirty-seven days before my 40^th birthday.

Thinking back only 14 short years, I try to understand when the obsessive behavior began.  I know at some point something clicked and the person that I was disappeared for the rest of my new life.  This radical transformation had become the foundation of my evolution each year.  Even today trying to recreate such challenges that the sum will result the same are planned and executed each year.  The year in Provence was a kitchen boot camp that essentially broke me down to nothing and rebuilt me into a modern day kitchen warrior.  Moving on to Florence, Italy I worked viscously in a three star Michelin restaurant which made me powerful beyond all of my imagination.  I remember returning to the U.S. in 1997 for brief employment in New Orleans.  With little experience, my training in Europe had certainly changed me forever because everyone seemed to be working in a slow motion.  At one point I was asked if I was trying to make everyone look bad.  My response was, “absolutely not, I’m trying to make everyone look good!”  My efforts seemed to go unnoticed so my journey in search of the challenging, changing force that would continue to push me at the pace I needed to be moving, continued.

The sous chef position in New York had me scared half to death because I had never been a sous chef.  Could I really perform this task?  Would I be a good one?  Now referencing back, the questions seem similar only in an elementary format; for whatever reason I’ve always questioned my ability. I think the lack of self confidence played a strong part in my failures in earlier careers.  This one was different; this was something I was good at and I had been cooking successfully since my earliest childhood memories.  The only thing in my life that had never changed was the fact that I loved to cook.  Back then I dreamed of opening a restaurant of my own and even then I questioned my ability to do that. I have to say that after a while this self doubting quality gets old.  Nevertheless, I accelerated through my young training which ultimately led me back to New Orleans.  This was only the beginning, a statement I still use each and every year!

The sommelier arrived and informed us that we would be moving into the world of sweetness, he asked if we’d put any thought toward dessert beverages.  We were still nursing our great bottle of Latour and told him we would stick with that.  I was so relieved that it was now switching to sweet. Tanya is all about dessert and there would be no more double portions for me.

Another interesting piece of metal, bent smoothly into waves filled with small holes speared with a small platform of something that resembled three crystallized leaves on top.  The dish was simply called “Leaves.” Each leaf was unique in texture and flavor, they were a mystery but it didn’t matter, they were simply wonderful.  Tanya found her stride and was again fully participating in the meal. More Japanese influence was in the next dish, “Sweet Potato Moshi”. They were presented on a thin piece of decorative cellophane paper.  It required me to pick up the moshi with the paper and drop the moshi in my mouth. The mellow taste of dessert style sweet potatoes melted on my tongue and invited the newly arrived spoons of “Persimmon Sorbet.”  This seemed to be timed perfectly, as one was meant to wash down the other and at the same time create an interesting liaison from soft, warm, puree to cold, soft, sorbet.  The two worked well together and the execution was flawless.

Leaves

Sweet Potato Moshi

Persimmon Sorbet

The next course was one of the most memorable courses for me, “Pond.” A frozen glass bowl arrived first and the server dusted the top with brown sugar and then powdered green tea.  We were instructed to tap the ice; it cracked and broke like the ice on a frozen pond.  We mixed up the ice with the sugar and tea. The flavor, texture, and temperature were stunningly invigorating.  The next to arrive was called “Puff Pastry of Pineapple.” Although I didn’t quite understand where the puff pastry part came into play, it was still very “pineappley” and delicious.  The “Chocolate Handkerchief” was covered in small truffles and was very light but very rich… in the sense of great dark chocolate.  The small truffles were all filled with gels and were perfect accents to the paper “handkerchief” of dark chocolate.

Pond

Puff Pastry of Pineapple

Chocolate Handkerchief

The last of the desserts was strange in a way, but delivered an interesting approach to caramel.  The dish called “Shells” consisted of four clam shells, each with different types of caramel filling and two wedges of preserved yuzu. With so many different dimensions they were quite the palate eye opener; sweet, sour, bitter, acidic, with a texture that was out of this world.  As I ate my last “clam,” I smiled knowing we were nearing the finish line.

Shells

We had finished our red wine and the server returned asking once again if we would like an after dinner drink.  Tanya declined and I decided on grappa.  I figured if anyone had a good glass of grappa, it would certainly be here.  They returned with my grappa and we sat, content, totally satisfied, dreams fulfilled, and happier than we’d both been in a long time.

Approached again, with what appeared to be a big red book the server neared where we were sitting.  She placed the book on our table and began to open it. The book itself resembled one of those books from your childhood with the cardboard cutouts that pop-up when it’s opened. This book was amazing… the inside popped up into a giant paper cake and a lit candle appeared from the center like a magic treat.  Everyone clapped in the dining room which cued me into the fact that the present I had given them at the beginning of the meal was about to arrive.

The server returned to our table with a large wooden box that contained many pulled out drawers revealing hundreds of different chocolates of every shape, size, and flavor. The top was removed which revealed more candies wrapped in cellophane as well as a small gray pouch. Tanya was shocked to see the gray pouch she knew so well. She still didn’t quite get what it was doing here, I blame the powerhouse me we just had. Suddenly she realized that there was more to this box than chocolates and began to open her present.  She opened up the pouch and revealed a beautiful, cotton wrapped diamond bracelet. The look on her face was worth my entire trip when . After all, the second anniversary is supposed to be something cotton.  I figured diamonds were the 75th anniversary, which I would never live to see so I simply enhanced the cotton with the bracelet.  We sat there in joy, digesting the moment, realizing that it was coming to an end.  It couldn’t have been any better.  We’d eaten what most consider the best meal in the world and now totally understood why.

As we stood up to leave an escort hurried over to us and asked if I’d like to meet Chef Ferran. My palms began to sweat with excitement.  “Of course I want to meet the number one chef in the world,” I thought to myself.  It is, after all, the reason I traveled so far.  To experience his power and take a piece home with me, hopefully empowering my world as we begin this new decade. The moment, the grand finale I planned almost eight months ago, it had arrived.

Chef Ferran Adrià & The Boswells

We walked towards the kitchen and there he was, sitting with some ladies at the kitchen table. He approached and I was still nervous… I shook his hand, trying to absorb some of his energy at that moment. I knew that my life had been once again changed forever.  We took pictures together, and were presented with an autographed cookbook, as if we needed another gift in addition to the wonderful experience he’d just give us.  We said farewell and made our way to the patio to wait for Antonio, our driver, to return.  Before that happened, though, I was treated to more grappa and one last token to take home with me. It was a wood box with a Cuban Cohiba cigar, a box of Cuban matches and a cigar cutter. The Matre’d said it was to enjoy on my hotel balcony.

My mind was completely blown as we made our way down that winding mountain we’d climbed only a few hours prior. We felt on top of the world! We knew this was and would be one of the best nights of our lives! Back at the hotel I slipped into a robe and began to admire the wonderful cigar they’d given me.  Now, I’d smoked a Cohiba before but didn’t quite get it… but truth be told, back then I didn’t quite get anything.  This was certainly the time to stand on our balcony that overlooked the sea and enjoy the finest cigar in the world.  I prepared the cigar with the cutter and lit it with the fine Cuban matches.  I stood out on the balcony facing the sea… my arms stretched high in the air… I was Superman. I felt like a king. At that point I didn’t realize Tanya was inside taking pictures of me performing my ritual of the “elBulli Finish.”

I tip my toque to you, Chef Ferran Adrià, for the greatness you have achieved and the great inspiration that you have given the industry; it fuels many of our inspirations. We were truly honored to be there on the day we got married, just two short years ago. We went with the highest of expectations and all of them were exceeded by a great margin. I will continue to seek out great meals from great chefs but I believe it was truly a dining experience that can’t be topped.

God only knows what in the world we will have to do next year to match that spectacular night in Roses.

Oyser Leaf with Dew of Vinegar

Moments after sitting down we were presented with a single leaf.  This wasn’t the first time I’d heard of this leaf, though. This particular leaf had been described to me by Nicholas Mazzard, who I’d met and befriended at the International Star Chefs Convention. For the last two years I’ve listened to him describe this “Oyster Leaf with Dew of Vinegar.” It was really amazing, not only was it a leaf that had the appearance of a drop of dew, but the taste of an oyster and the texture of a leaf.  This was another “wow” mixture of flavor and texture.   The “Apple Sandwich” was next.  This had an apple filling between what looked like meringue but had the texture of nothing I’ve ever had before. It was light like meringue but soft like cotton… but firm enough on the outside to be able to pick it up and bite into.

Apple Sandwich

Yet another mystery! I didn’t know exactly what to expect even though it took the form of a sandwich, I handled it like a sandwich and ended up eating it like a sandwich.

We took a slight turn to savory. I thought to myself, “if this is savory then what were the first 20 courses supposed to be?”  The astonishment of blazing through so many experiences of so many different elements of creation in every form was still playing tricks on my preprogrammed mind. Then I remembered the cookbooks and the category of “snacks.”  We had just had 20 different little types of snacks and now we were moving to the “tapas” style savory dishes.  Absolutely brilliant! By now we were barely half way through the experience.

Tanya was in her own world of bliss catalyzed by an iphone and her Facebook family. There was so much going on we could hardly speak to each other.  She had Facebook, I had Twitter, we had each other and a ’75 Latour. We were at elBulli and our minds were about to explode!!!  When the Latour was first opened, I tasted what I expected and that was a beautiful first Grand Cru Classe that slightly fatigued from the 34 years it had been in its bottle.  It was still quite beautiful but certainly wasn’t a full bodied younger Bordeaux that we more commonly drink.  To my great surprise, a little over an hour into the bottle it suddenly rejuvenated and turned into this magical new wine that tasted like a flower that had just bloomed.  Wow, life is good!

Joselito

Montjoi Lentils

Tartare of Marrow

Another strip of metal mesh brought a one-bite concoction, again resembling some type of caramel sugar work.  This wasn’t sweet at all, “Joselito” was a ham and ginger canapé.  If there is one thing in Spain that you never get tired of, it’s eating all sorts of Iberico ham… in all shapes and forms.  This one was simply one bite, one bite that packed the flavor of an entire platter of the finest shaved Iberico ham in the land.  Next we went on to “Montjoi Lentils.” It was an interesting glass bowl with some sort of broth that had lentils swimming across the surface. I questioned the adventurousness of my wife on the next course, described as “Tartare of Marrow.” It was poached beef marrow with foam over a raw oyster served with crisp, paper-thin, marrow wafers.  Shockingly enough it turned out to be one of her favorite courses.  The warm marrow worked well with the rawness of the oyster. Again, it challenged our minds with the transformation of texture and temperature.  A beautiful display of color, shapes, and sizes—on our plate were the “Tender Pistachios.” Twenty small pieces of different interpretations of one profile, the pistachio.  This was such a diverse dish with so many components, yet all from the same ingredient.   Again, Chef Adrià’s approach to such a simple ingredient was showcasing his genius.  The “Cockles with Yuzu” was next. I’ll tell you, when people say the seafood in Spain is fresh–and it is fresh–imagine how fresh it is at elBulli.  At heart it was a simple dish, yet sophisticated enough to stand its place in this grand parade of culinary masterpieces.  Next was “Soya Milk with Soya.”  This dish was so unique in the sense that the unfamiliarity kept drawing me back for another bite. I spent each bite trying to process exactly what I was eating but finished with no definitive answer.

Tender Pistachios

Cockles with Yuzu

Soya Milk with Soya

Sea Anemone with Te

Trout Roe

The next dish is one I found extremely interesting. Once upon a time I was the owner of a pet store specializing in marine life aquariums… suddenly on my plate was a dish referred to as “Sea Anemone with Te.” I thought to myself “Really? Sea anemone? I didn’t even know they were edible!”  Well these certainly were and with a texture like nothing I had ever had before.  A bright red orange plate with a sheet of 24-Karat gold covering precious pearls of scrumptious “Trout Roe” was placed on our table.  The courses just kept coming and coming.

I could only imagine what someone without an adventurous palate would be going through when trying to tackle a meal like this.  Tanya described the face of an older woman behind us as she was served each course.  Surely someone dining here would expect the most palate bending and envelope pushing culinary adventure that they would ever experience, right? Would you really expect to come and eat 30 plus dishes of “predictable food?”  Tanya described the lady as “disturbed.” The other seven in her party were much younger and reacting just as we were, with surprise and delight.  Truthfully, I was just glad to be there and figured that the more bizarre the preparations were the better. That is what I signed up for; anything and everything… no matter what.

Roses / Artichokes

Pine Nut Shabu Shabu

Miso Soup

The next course was truly a test of the previous paragraph.  It was called “Roses / Artichokes.” I wasn’t really sure if it was roses that looked like artichoke leaves or a mixture of both.  All I could taste was the pure flavor of rose petals.  I wasn’t quite sure how I liked it but the texture was unique and I had never eaten what looked to be the entirety of a white rose.  I finished the last petal and wondered what was next.   Just then a small, thin, ruler like piece of wood with a small transparent envelope of powder accompanied a bowl of broth arrived and was called “Pine Nut Shabu Shabu.” We were instructed to dip the envelope slightly into the broth then place it on our tongue, then drink the broth to finish.

Sake Snowball

A truly unique spin off of the Japanese traditional shabu shabu where multiple vegetables and meat are washed into simmering broth and then eaten, followed by consumption of the broth. Continuing in the Japanese direction the next course was “Miso Soup.” Not too off direction here.  It was a simple Japanese bowl with perfect miso soup that was slurped from the bowl in the traditional way.  The twist of the dish was when you were finishing your last sip of hot miso a frozen bowl arrived with a “Sake Snowball” on top which served to cleanse our palates.  This was a clever approach to linking tradition and innovation which was extremely well done.

From the beginning of the meal I knew the upcoming dish was probably going to be one of the most challenging of the evening. This was one of only two dishes with that had only one name, “Hare.” I knew of Chef Adrià’s infatuation with the brains of small animals; today’s was going to be that of a rabbit.

Hare

"Balls"

Despite being a chef and claiming to love everything, there are certain things that are definitely not on my list of favorites.  I’ll have to admit the closest thing I’ve ever eaten to brains would be hog head cheese and of course that’s not really brains themselves… although there might be a small percentage in the mix.  These were whole, truly unadulterated, in a bowl of broth.  I knew it would be okay, there were only three or four in the bowl and if I were going to try brains it would to be at the hands of Ferran Adrià.  The broth was rich and dark brown; it was the first thing I tasted. I put the first little brain in my mouth and it almost had the same texture as the spherical olives only in a more “brainy” sort of way.  I finished my bowl and was happy to have had brains; then I noticed Tanya had eaten only one of hers.  Right then I knew that I had three more brains to go before my brain mouth explosion experience would be over. Naturally after the brains came the balls. I wasn’t really sure whether they were actually in fact that or just some sort of rabbit meatball.  They seemed to be too large for the scarier of the two… so in my mind I ate rabbit meatballs. The two dishes were actually well executed and delicious, just challenging.

Abalone with Iberian Ham Fat

Espardenyes Gelee

Parmesan Ravioli

The next course couldn’t have come soon enough, “Abalone with Iberian Ham Fat.” I love abalone and don’t know many people that don’t feel the same about Iberico ham.  The dish presented in the form of an abalone, constructed with many different things that were to be left unidentified when eaten.  It was delicious in every sense and left me wanting another bite.  The next dish was called “Espardenyes Gelee.” When we asked for the translation someone came to us and explained it was sea cucumber.  I’ve eaten sea cucumber on different occasions and was never too impressed with the results.  This was like no sea cucumber I’ve ever eaten.  The texture was inexpressible but reminded me sort of like really good sweet diver scallops, only from a flavor/kind of texture profile.  Tanya was still in shock from the “brains and balls” and was slowly coming back to life, slowly returning to the meal.  I was hoping I wasn’t losing her because we still had a little ways to go.  “Parmesan Ravioli” arrived on a very colorful glass plate.

Fall Hunt

The ravioli were not ordinary pasta, they were some kind of gelling sheet flavored with Parmesan.  Nevertheless, they were delicious.  We were then served a marble square type of bowl resembling a mortar and pestle.  It had a small amount of Parmesan consommé and some 24-Karat gold leaves. It was a refreshing way to end the course.  The next dish was named “Fall Hunt” and the server described it as turtle dove.  It was the breast of a dove in some sort of grayish brown thick sauce sitting in a citrus gelee.  I love dove but haven’t had it in many years.  In the US the only way to enjoy it is to go dove hunting and cook it at your house.  Tanya’s dove ended up on my plate also, this was where the meal became challenging.  Eating for two, with no idea how much to go was a little bit daunting.  Oh well, I am a power eating trooper able to eat my weight in great food any day of the week so I wasn’t too worried.

The wine was being prepared. The food started to arrive once again. Only four courses in and our minds were already racing with excitement.  Should we slow down?! Were we going too fast?! We didn’t want the night to end too soon, after all. A cart pulled up next to our table and the server started preparing our “Grape Tea and Cassis”.

She used a small brush to mix everything together, she handed us our bowl.  We slowly drank the nectar, trying to savor each moment, to absorb each element, flavor and texture.

Many things we ate and drank in mystery, trying to keep our mind at the pace of such a multifaceted, sophisticated meal.  Next to arrive was a steamer basket with eight small shrimp on top of some seaweed. The shrimp were divine. I thought the same of the seaweed… but then I was told I wasn’t supposed to eat it; oh well… it was still delicious.

Seaweed Shrimp

Campari

A large white oblong globe appeared and was quickly cracked table side; then dusted with fresh grated nutmeg.  Not knowing what it was, I put it in my mouth and immediately recognized the familiar taste of “Gorgonzola.” Another technique that was truly amazing, transforming a familiar flavor element and taking it out of context by presenting it in an unfamiliar shape. A few more transparencies made their way to us; they contained the most delicate flavors and were aptly named “Campari.”

Another metal serving piece was brought in, with what looked like peanuts. They were actually “Mimetics Peanuts.” When eaten they had a delicate outer shell with an almost liquid center that tasted like the best peanuts I’ve ever eaten. Two little discs that looked like cookies, named “Sesame Crackers” followed.

I got excited about this one because I knew how it was made.  I learned the technique while working in the kitchen of Grant Achatz at his world-renowned restaurant, Alinea.

The serving pieces were all very different, some were metal objects, some were pieces of stone, wooden planks, woven mesh, and silver cups. Then I realized that I had yet to be given one single piece of silverware. I wondered if there would be such utensils.

We finished the Cava and the Latour was presented.  The cork showed its age, the wine deep in color, I anticipated my first sip would be heaven.  I’ve had several vintages of Chateau Latour but never one 34 years old.  For a moment I was doing the math and then thought to myself “duh, it’s 34 years old, like my wife.”  That was the total point, wasn’t it?  The wine was like heaven, still holding strong… the meal continued.

Mimetics Peanuts

Sesame Crackers

'75 Latour

The next course was familiar. It’s one I’d made in the elBulli workshop I attended in Barcelona in 2007. I was delighted to be able to try it in its original form; “Spherical Olives” in a jar with fine Spanish olive oil. I didn’t have to wonder long because we finally got a spoon. Not just any spoon, a spoon that had obviously been designed only for this course. The “olives” were as fantastic as I remembered them.

Spherical Olives

Perfect round green spheres masquerading as olives that when placed on your tongue, with the slight pressure of your mouth, burst into the finest green olive liquid you could ever imagine.

Spherical Olive Spoon

Another magical example of the brilliant approach of Chef Ferran Adria’s ability to trick and surprise our often preprogrammed mind. Metal serving piece number two, with what looked like paper-thin sugar caramel came into sight. I was totally wrong, it was “Parmesan Crystal.” So much creation and innovation, I contemplated how much time and work had to go into the thought, design, development, and execution of this dish.  Amazingly, each dish displayed the same magnitude of complexities and characteristics.  Following the Parmesan came a nectar filled flower. We were told to drink the nectar and leave the flower. I had a seaweed flashback.  Once again, it was totally divine.  It reminded me of childhood and how I’d pull the stamen out of small honeysuckle flowers so I could harvest the small drop of nectar inside.  This flower, however, was much larger and filled with a dream portion of the nectar I once gathered.

Nectar

Parmesan Crystal

Coconut Sponge

A small slab of slate carrying one of my favorite courses was next, “Coconut Sponge.” Visually stunning, marvelous texture, and the taste of pure coconut.  I wondered how in the world he made this because I knew of no technique with the end result being something so different and wonderful.  A series of cookies were brought to our table. First was a berry cookie; a small, almost transparent pouch of berries and rosemary that was as fragile as fragile gets. Once in was in my mouth it faded into a flavor explosion, proving the reaction I’m sure Chef Adria was trying to create.  Raspberry cookies arrived on a steel mesh serving piece, complimented by a small drop of honey. Again, extremely delicate and true to its name: “Raspberry.”  A mound of ice in a bowl was presented as “Icy Cookies.” A concoction in the form of a cookie, but perfectly frozen, having almost a Popsicle like consistency that brought me back to my childhood.

Rosemary Cookie

Raspberry Cookie

Icy Cookies

It was now my turn to excuse myself. I really just wanted to slow down a bit and to take a walk through the dining room, see all of the other guests in similar worlds of their own.  Such a powerful source of energy emitting from this small space in the universe, I now understood why people were drawn here.  It’s a story of a young chef who fell into the right situation and over the course of 20 years took his genius and talent to the top of the world.

It’s a chef’s dream to not only be such a chef, but in this case, it’s a dream to simply eat in his restaurant.  Truly a modern day culinary super hero. I made my way back to our table and took my seat…