Comfort Food Meets Molecular Gastronomy at the JW

The JW staff knew that this dinner was going to be spectacular from the moment we conceptualized the setting and the menu. The JW converted its banquet kitchen into a private dining room worthy of culinary accolades using a white curtain back-drop with blue up lighting to set the mood and a ten course menu featuring a fusion of Caribbean delights, six.one.six restaurant favorites and molecular gastronomy.

Given the medical background of the guests, chefs and servers wore lab coats. Beakers were used for wine decanters and cocktail glasses. We kept the menu text simple and almost "questionable" in our guest's eyes to provide them with an element of surprise and wonder. And yes, the wines we served matched the decadent menu created by JW Executive Chef, Andrew Voss, and sous chef's, Joel Wabeke and Lindsey Vandentoorn. Restaurant manager, Michelle Bayink, along with supervisor Paul and servers Carrie, Mike and Paul took care of the service. Check it out...

Amuse Bouche

OYSTERS & PEARLS

WYNCROFT CHARDONNAY 2005

Insider Notes: Oysters were smoked, poached in olive oil and

topped with Yuzu molecular pearls. The chefs created a broth

out of the Japanese citrus fruit, then mixed sodium alginate

and dipped the yuzu in a calcium chloride bath. The end result

is a pearl looking product to compliment the oyster. The chefs

also created edible "sand" out of fried onions to finish the

seafood presentation.

First Palette Teaser

KOBE BEEF CARPACCIO

Insider Notes: a thin layer of Kobe beef carpaccio is topped

with arugula salad from the JW Chef's garden and warm

sesame oil. The carpaccio is then topped with a wonton

which oozed out a ponzu vinaigrette once cut open

by the dining guest.

Second Palette Teaser

TEMPURA CONCH FRITTER

FAR NIENTE CHARDONNAY, 2006

Insider Notes: Citrus aioli is mixed in with the conch and

deep fried. It is accompanied by an Habanero Granite to

confuse and intrigue the palette.

Soup

TOMATO SOUP WITH GRILLED CHEESE

Insider Notes: This is the JW's take on the

comfort food we all love. Tomato consomme

is topped with smoke and trapped with a

brioche with aged cheddar grilled cheese!

Guests take the grilled cheese off the top,

take a nice bite, blow off the smoke and

down the consomme. A surreal experience.

Salad

JW STYLE FROZEN WEDGE WALAD

Insider Notes: Frozen iceberg lettuce (yes, you read that correctly)

is taken out of the freezer before serving and served with warm

bacon and bacon powder. The surprise is the fried crouton

which was made by freezing house-made ranch dressing

in ice trays, breaded and then deep fried. The warm

dressing poured out onto the frozen salad and bacon.

The sensation is immeasurable.

Intermezzo

JW BREATH STRIPS

Insider Notes: This is our take on those breath

strips you buy from the gas station. The chefs

concocted a gelatin with fresh mint and lime.

Once inside the mouth, the strip just "poofs"

and disintegrates. That sure beats the sorbet.

Main Dishes Presented Table Side

SALT ENCRUSTED BLACK GROUPER
CHATEAU MUSAR 2000

Insider Notes: The fish cavity is stuffed with herbs and citrus
and then encrusted in kosher salt mixed with egg whites. The
crust hardens after baking. The chefs used a mallet and a
knife to crack it open in front of the guests. The grouper
was served with Caribbean red beans and rice, crushed
plantains and a caramelized pineapple broth.

The plated black grouper

SOUTHERN STYLE SUCKLING PIG
CHATEAU HAUT-BRION, 1996

Insider Notes: the pork is braised in olive oil for four hours
and then finished in the roasting oven to crisp the skin. The
pork was served with braised collared greens, polenta cornbread,
and Southern BBQ consomme.

The plated pork dish

Dessert Teaser

FRENCH TOAST & EGG
PINEAU DES CHARANTES, NV

Insider Notes: This dish turned out like the real thing! A brioche
french toast is topped with a coconut panna cotta and a mango
puree sphere. Served with Michigan maple syrup.

Bananas Foster was served table side in the converted lounge
inside the six.one.six restaurant.