One of the great benefits of working on the line as a cook is all the Chefs you befriend. Fortunately for us, my friend Steve is now a Sous at Aureole in Times Square. And, although trekking to 42nd and Broadway for dinner sounds like something only a tourist would do, we were all pleasantly surprised by Aureole's ambiance.
Before we even glanced at the menu, our server presented glasses of bubbly for the entire table. (Complements of Chef Steve!) As I sipped from the crystal clear flute, I looked up at the wine vault. Perched overhead the bar room, it looked like a sci-fi tunnel – something you'd see on Battlestar Galactica or Star Trek. Each wine sat in its own nook – aging gracefully – as if it were displayed in a trophy case.
The vault set the tone for our evening, because the rest of the meal was a real winner!
|Amuse bouche – tomato centers with marscapone ice cream and micro basil|
|Foie gras terrine with toasted baguette slices (not pictured)|