Jolie Laide

This was one of the more interesting meals I've eaten lately.  Jolie Laide has moved around a bit and most recently pops up on Monday nights in the back room of PaaDee (aka Langbaan).  It's a tasting menu available by pre-sale ticket only.  I think that the experience of eating the courses, will be a bit hard to describe, since outwardly they appear very simple, yet were flavorful and intriguing.

Chef Vince Nguyen is young and sincere and he's worked in some great restaurants in San Francisco and Portland.  Jolie Laide's website says that the meal's intent is "to create an experience where our guests are challenged, while comforted. An articulation of emotion through food."  

The unique wine list, set the mood, with only 5 wines, including 2 from Hungary. 

First course:  burnt bay with pear tea

There was one leaf on the bay sprig that was toasted, which made it crispy and edible.  The tea was sweet and fruity, but I wouldn't have guessed it was pear.

Course 2:  toasted celery chip with crab, black lime, and apple puree or shredded celery root instead of crab, in my case

Celery chips are good!  The toasted celery chips combined very nicely with the creamy shredded celery, with a light celery root flavor.

Course 3:  kalette wth squash broth

Course 4:  charred cabbage with oyster and horseradish

I've never had fresh horseradish and it was interesting.  Not as strong as a prepared horseradish spread, but the flavor was definitely there.

Course 5:  crosnes with grilled chicken skin

Crosnes were new to me, and they look like little caterpillars.  I've read that they are similarly flavored to sunchokes, but I thought they had a pretty mild flavor and along with the grilled chicken skin were very tasty.

Course 6:  pork, clam, and brussels sprouts

Course 7:  shiitake mushroom glazed with sour beer and creamed kale

This was one of my favorites.  The creamy sauce just lightly glazed the kale and along with the slightly sweetly glazed mushrooms went together really well.  I could have eaten a lot more of this one.

Course 8:  yam skin with yeast

Course 9:  green tomato and dark chocolate

Who knew tomato and chocolate went together?  This was a green tomato sorbet with a rich dark chocolate pudding.  They were very opposite, yet harmonious.

Course 10:  caramelized onion and white chocolate  

This was odd, yet good.  Pleasantly oniony and sweet.

Course 11:  warm yuba and carrot

I didn't know what yuba was, but it is soy milk skin.  It was rubbery on top and creamy underneath and topped with the carrot granita.

Course 12:  baked potato tea

And to finish, baked potato tea, which tasted exactly like drinking a baked potato.