#trend kitchen

Over spring break, I went down to Florida to visit my dad.  I had a great time while down there.  On Tuesday, March 15th, we went to a five course meal at a restaurant called Trend Kitchen.

This meal was amazing, definitely one of the best meals I have ever had.  Each course was also paired with a wine that, according to those who were allowed to have wine, went perfectly with the food.  I had to settle with root beer.  When I visited my dad, I promised myself to eat whatever was put in front of me.  He likes to eat at expensive restaurants and even if I would normally never eat what I was served, I vowed to eat it anyway.  Here is what we ate as well as the two dessert items, but I was unfortunately unable to get the accompanying wine list:

1st course: White Asparagus Velouté with compressed shaved fennel, chives and black olive powder

2nd course: Oyster topped Hamach Tartare, Caviar, Cucumber Water, Blistered Shishito Peper, Yuzu Aioli

3rd course: Crispy Smoked Squab with Seared Sweet Breads, Molasses Balsamic Glaze and Golden Chanterelles

4th course: Glazed Pork belly Confit, Fried Shallot Puree, Pickled Red Onion, Choucroute Salad, Mustard Ice Cream

5th course: Braised Short Rib with Seared Foie Gras, Green Garlic Foam, Smoked Potato Gratin, Cabernet Reduction, Black Truffle

1st dessert: Dragon’s Breath- Organic Strawberries, dried and chilled in liquid nitrogen

2nd dessert: Bourbon and Apple Blackpepper Sorbet