The Breakfast Club at The Playground

Tuesday, April 5, 2016

Breakfast for dinner ?  I always used to make waffles for dinner when my sons were young so the theme intrigued me. So off to the Playground 2.0 room for the second week in a row. www.playgrounddtsa.com, 
Dinner was sold out.  12 different dishes on the menu tonight. You never know what you will be getting until the plate is put down in front of you. You watch them cook  and plate but until then there is no clue of what is coming.

We started out with a  drink made with Breton Vouvray Brut, Pampel Mousse ( a grapefruit liqueur) orange and lemon. Quite refreshing. First offering was a Biscuit with quail gravy. Same biscuit we had last week and just as good. This was followed by a Blini  with Siberian Sturgeon Caviar, whipped creme fraiche and chopped chives. A very nice way to start dinner. Caviar always has its place.

A  glass of 2008 Kruger-Rumpt Riesling was poured to accompany a plate of Cured Tasmanian Ocean Trout, Smoked Egg Aioli, Grapefruit, Avocado and Frisee.  Needless to say I am very happy right now.

A Scallion pancake  showed up with Iberico de Bellota Bacon, Hollandaise made with sherry vinegar. So good.

Doushy Hash Brown, made with lamb fat, Adult Apple Sauce (Cayenne, dried Chipotle powder) and Creme Fraiche was served next. We also had a new wine. A 2009 JJ Prium Spatlese Riesling. Good combination. This definitely was not your McDonald's hashbrown.

A plate of Cheesy Grits, Chipolte Adobo Shrimp. Pan Roasted Mushrooms, Shallots, Sweet Dried Corn. We are really on a roll. The flavors are so good.

The old "Toad In A Hole" Playground version was the next dish to look forward to. House made Brioche with Quail Egg, Spicy Tomato Jam made with Fresno Chiles. The flavor of the jam was outstanding And the 2009 Weingut Joseph Spitzers 101 Riesling was a perfect wine to go with the spicy flavors.

A dish that I would not have considered "breakfast" was plated. A PLT - Pork Belly Lettuce Wrap with Fresh Tomato, Red Onions, Stewed Chilies, Sherry Vinegar with  a dash of sugar and a Onion Tomato Jam. These chefs are very talented young  people and they have a no holds barred attitude and are willing to go way out of the box. It really shows in their innovation and flavors.

A "Johnny Cake" was next. Cornbread baked in a cast iron skillet, Crispy Wagu Beef Tongue with Piquillo Piperade, Carmelized Onions, Pickled Mustard Seed and Toasted Hazelnuts. The food just keeps coming and getting better.

A house made Grilled Chorizo, Masa Gnocchi, Smoked Potatoes with Oaxaca Cream with Charred Paquito was to die for. By this time I am so full I have to force myself to keep going. Do not want to miss out on anything that they are putting in front of us tonight.

A 2013 Bedrock, Evangelho, Hertitage Red, A blend a many different red grapes was out next pour. Interesting flavors. The Zin was really predominate. This was followed by a 2007 R. Lopez de Heredia, Vina Tondonia "Vina Cubillo", Crianza Rioja. 

A refreshing bowl of Strawberries,  Blueberrries,  Blackberries, Yogurt, Granola and a Meringue Cookie was welcome after all the rich, heavy flavors. But they did not stop there. This was followed by a French Toast Strusel, Sliced Banana, House made Vanilla Ice Cream, A Chocolate Choquette. A Maple Choquette and drizzled with an Aged Maple Syrup.

Last drink of the evening was a very sweet Sparking Red that I did not finish. It was so cloyingly sweet that I could not handle it.

A beautiful dinner, with exceptional flavors and very innovative ideas. Who would have thought breakfast could be so good.