After graduation this Thursday it was a blur of packing/shipping as well as final meals as I prepared for the move back to the west (best!) coast. Now I'm here and anxiously awaiting all my boxes in hopes that they were not somehow lost somewhere in the middle of the country...I have to say, I do miss New York, but you cannot beat the weather here, 74 and sunny today! And its strange to think I'm done already, the 6 months flew by, but didn't, and now just feels surreal. In the past year and a half my entire life has been dramatically shifted, from going abroad to a career change. I have to say, I couldn't be happier with my choice! And I know I've gained the privilege that few have, the ability to honestly say I love what I do. I couldn't ask for more. And I can't wait to continue my education practically over the next several months, and just see where that takes me! No future plans as of the moment, and to tell you the truth, its a pretty great feeling to have an entirely "open road" ahead!
The front of our model.
The completed dress from the back
Eleven Madison Park.
We arrived a bit early, we had driven into the city and inexplicably found a parking space right outside. We went to the bar and I had one of the better cocktails I've had in a while, though not better than, definitely comparable to a Death & Co. standard. Whiskey and Sake. This was at seven. We were seated in the oversized dining hall. It's gorgeous, and I had forgotten what "traditional" fine dining was like, huge white tables, vaulted ceilings and acoustic manipulation so there's a constant low murmur, yet you can't hear what people three feet away are saying...Impressive, mostly because it was elegant without being cliche or gaudy. Warm reds and oranges with oversized flower vases were the primary decorative motifs. I loved the simplicity and warmness it created, I was concerned it would feel "stuffy." Not in the least.
Our first amuse bouche, to be followed by three more before our tasting (which is only four courses) even started. Beet marshmellows and goat cheese pops. There was also a bread course, as well as brioche with truffles, soup, himachi, and scallops. The dinner overall was phenomenal, including the best foie gras or lobster I've ever had. Of course I was mainly interested in dessert, which of course came with its own amuse bouche.
Chocolate.
After the meal was over we were more than satisfied and the wine was making us both a little sleepy. As we prepared to pay and leave the manager approached us and asked if we wanted a kitchen tour! Well, of course! They brought us in, showing us an immaculate kitchen way larger than I ever would have anticipated any restaurant kitchen to be. Then, the pastry sous chef made us a special dessert using liquid nitrogen. We followed him back towards the dining room, and I was ecstatic to have gotten the opportunity to tour the kitchen, but it wasn't over yet!
After the tour, we were brought to a lounge and given even more desserts, a petit four plate and complimentary cognac we could drink at our leisure. Of course, at this point it was approaching 11:00pm, and fading fast. The manager brought us one final farewell gift of the house granola (amazing by the way!). It was truly an amazing meal, and easily the best overall dining experience I've ever had (or could hope to have)! It was definitely, the perfect graduation dinner.
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