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One Response to “Quince At The Homestead”

1. Amber G says:

   June 1, 2010 at 11:46 pm

   Same bread choices as before – baguette, multi-grain and scallion walnut roll

   This time, I tried the Mixed Greens appetizer that the server recommended, served with a crispy, lightly fried goat cheese. I was expecting crumbled cheese, and was a little surprised when the cheese was in one fried ball served to the side of the mixed greens (see uploaded photo) It was still tasty, but I almost feel like it the salad and cheese tasted better eaten separately. The roasted beets were lost in the shuffle, overpowered by the goat cheese and the balsamic truffle vinaigrette. I recommended the Liquid Cauliflower Ravioli to my dining partner, and she loved it.

   For my entree I had the Winter Squash Agnoletti, which was delicious, somehow managing to be simultaneously hearty but delicate. The seasonal vegetables included tomato, brussels sprouts and white and purple cauliflower. The creamy herb sauce was a little underwhelming.

   Dessert was the highlight of this meal. I ordered the Almond Pound Cake, but they accidentally brought me the Organic Apple Water at first. When I pointed this out, they were very nice about quickly bringing me the Almond Pound Cake and letting me keep the Organic Apple Water – which was incredible as well.

   The Organic Apple Water included a sour cream panna cotta, oatmeal cake, apple compote, and crispy sweet potato strips. The apple water was then poured in. This was a very light dessert (and good thing too, since I ate two) with the perfect balance of tart and sweet and creamy. Each component really worked well here, the crispy sweet potato strips and oatmeal cake were yummy eaten alone, but even more delicious when soaked in apple water. It reminded me of the brioche custard with pear consomme that I had at Blackbird, but dare I say this was even better?

   The Almond Pound Cake had strips of very spongey pound cake, sesame ice cream, kumquat gelee and almond pudding. Again, delicious ingredients that really coalesced as perfection. Huge props to pastry chef Claire Crenshaw. I know Andy Motto is always heaped with praise, and deservedly so, but Crenshaw is Quince’s secret weapon. I would come for a tasting menu of each dessert.

   We were then brought adorable mini carrot cake cupcakes with chocolate frosting with the check. I was already totally stuffed, but they were so cute, I couldn’t help myself.