At last year's March of Dimes Signature Chef's event we purchased Chef Matt Baker who was in the plans to open a new restaurant this year. Little did I know when we asked to cook for our anniversary that it would be about 5 weeks before his grand opening in IVY CITY (http://www.gravitasdc.com), which has been written up in numerous publications as one of the hottest most expected opening of this season! based on our dinner last night, we can't wait!
We started with Deviled Eggs with Pickled Onions for flavor and the most decadent Truffle Grilled Cheese Sandwiches with Aged Havarti and Apricot Marmalade!! These were served with Jackson-Triggs 2007 Entourage Sparling Merlot from Niagara, Canada, followed by a spectacular 2000 Dom Perignon Champagne, drinking magnificently at this late age!
At the table we started with Soy-Miran marinated Tuna Sashimi with Nori, Dehydrated Garlic and Shallots for crisp and Black Vinegar Aioli. Jalapeno slices added a superb kick if you wanted to indulge, which I did. It was paired with a Mazzocco Alexander valley 2016 Sauvignon Blanc which was very smooth considered it was all steel fermented.
Next came a decadently rich Purple & White Cauliflower and Truffle Veloute with Black Truffle Foie Gras Terrine, Fig Marmalade, Pickled Red Onion, Marcona Almond Savory Granola (for yet another yummy crunch and texture) and Micro Greens. We decided to try two side-by-side Chehalem (Willamette Valley, Oregon) 2013 Rieslings. The first was Wind Ridge which had an ever so slight sweetness next to the veloute and the Corral Creek was much more up front in the mineral department; each had their preferences.
The main course was a Roasted Amish Chicken Breast cooked sous-vide and served with Butternut Squash Puree, Cippolini Onions, a Braised Chicken Thigh Confit with Sage Roulade and Chicken Jus. paired with a magnificent Dukes Family 2012 Nipple Hill Vineyard Pinot Noir from Oregon this was indeed a spectacular course; whoever thought you could raise chicken to such a level? The chicken was first cooked sous-vide at 55degrees Centigrade for an hour and the skin seared to perfection for crunch!
Dessert was a Warm banana Cake with whipped Nutella, Vanilla Ice Cream, Shortbread Crumble and Chia Tea Foam made with all kinds of spices and rum. What's not to like and the Fonseca Vintage 1997 (we could not find a good port from our anniversary year of 2004) was in superb form at 20 years old!
Chef Matt has surely proven he can cook up a storm and I am sure Washington will be blown away when GRAVITAS opens in November!
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