Yes, you can have too much of a good thing….
Last night, Tanya treated us (Romola, Stacy, Dallas and myself) to a Food Tasting at Stephan Pyle’s famous restaurant. This was better (and more!) than I ever would have expected! There were 10 courses, each accompanied by a different wine selection. The food — and company — was fantastic.
Our first course was four different ceviches. Each was superb, the ahi tune was truly special. The second course was a delicious tomatillo soup with wonderful accompaniments. By now, I realized how special this was. After all, Steven Pyle is one of the world’s most respective chefs. So I took out my cell phone and tried to take some pictures.
Poor light, and I didn’t want to use a flash, but I think this may serve to illustrate the extent of the menu. So here are pictures of the last eight courses, along with what they were, at least those I can still remember. So excuse the poor picture quality, and I just can’t remember all the names of the dishes! And congratulations on your promotion, Tanya!
Creamy lobster dish with crushed nuts and spices
Tamale Tart with Roast Garlic Custard, Peekytoe Crab and grilled red snapper on corn chowder
Pan roasted cod with lobster branded with deep fried quail egg, asparagus, and sweet pea emulsion
Deconstructed Sea Scallop Chowder
Roasted pork belly with potatoe foam
Grass-Fed Texas Beef Tenderloin with popcorn rock shrimp, Smoked Potatoes, Crispy Trumpet Mushrooms
and Red Wine Demi Glace
Grilled Rack of Lamb with Preserved Lemon, Artichoke-Marguez Sausage Sauté and Crispy Pickled Fennel
Panna Cotta with coconut lime cannel and chocolate with seranno pepper sorbet
Laninga's Travel Blog 
Oh my! That must have been like being a judge on Iron Chef America. Are you expected to eat everything or just give each course a good taste?
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Judy, I have new admiration for the judges on Iron Chef. Every one of our courses was a thing of beauty, but by the last two we were almost unable to appreciate them.
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