Nothing like going out with a bang! Chef Jason Rheinwald of The Ocean Room at The Sanctuary certainly lit up many palates last evening with his New Year’s Eve Black Truffle tasting menu. This six course tasting menu featured fresh Perigord Black Truffles from the foothills of the Great Smoky Mountains. These truffles, which typically take up to 10 years to grow, are part of the first commercial sale truffle production in the United States, compliments of Mr. Tom Michaels of Tennessee Truffles.
Chef Jason wanted to honor the hard work Tom puts in to grow these beautiful black truffles. Wowed by the different characteristics such as shape, color, aroma and of course the flavor, chef tipped his hat and dove into this tasting menu.
The evening started off with a Diver Scallop Crudo served with preserved lemon and black truffle vinaigrette, micro celery.
Next we moved on to Truffle Scented Charleston Gold Rice which has been enhanced with fine herbs and Vermont butter. Shaved truffles have been sitting in the dry Charleston Gold Rice for over a week providing it the rich aroma.
Chicken Veloute was next in line which came with cured egg yolk, Truffle poached potatoes and thyme. This dish was poured table side allowing the experience of the dish heightened the flavors.
Fourth course brought Lobster Ravioli which were sitting in Truffle cream, melted leeks and Benton’s Bacon. The savory of the leeks and bacon pull out the delicious flavors of the very gracious Lobster portion in this ravioli.
The Ocean Room’s 130 degree Dry-Aged Strip was featured in the fifth course with celeriac mousseline, petite radish and Truffle bordelaise.
Pastry Chef Michael Werrell brought it home with a Black Truffle and Chocolate dessert. This flexible ganache is topped with a yogurt truffle foam with salted caramel ice cream which melted in your mouth!
This beautifully crafted dinner represents both the changes that 2013 brought to the restaurant and what The Ocean Room has up its sleeves for 2014.
Cheers and Happy New Year!