Next to come, in the fourth course, was bacon-wrapped bok choy
with bean sprouts, sesame, and Korean pepper. The first bite of this
dish was warm with smoky notes from the tender bacon. The heft
filled the palate. The wine chosen for this course was Broc Cellars
Carignane – a dark, smooth wine with complimentary notes of
spice, smoky plum and cherry.
“Every member of Tri-Omega
present was impressed with
Chef Seymour’s unique and
exciting combinations.”
Finally, the fifth and sixth courses consisted of grilled squid with
pickled fennel, house mustard, and grilled foccocia with parsley
oil, seared Waygu beef on parsnip purée with charred winter
vegetables and miso paste. The squid was tender, completely absent
of any of the ”rubbery” qualities often associated with squid, and
perfectly dressed with accents of lemon and mustard. The beef was
exceptionally juicy and tender, with a deep and satisfying crust
formed from searing.
“The course that stuck out in my mind was the Wagyu beef with
c