Over a month has passed but the exciting dishes that I had the chance to experience are still fresh in my mind. Like this new creation for 2016 - Guinea fowl with pistachio stuffing.
Before the dish arrived to my table, I strolled into the kitchen to say hello to Chef Iaccarino and his brigade....
The dish arrived to my table and it was nearly impossible to ignore the colors...the energy...the vibrancy on the plate. I took a closer look before my first bite.
A long look at this guinea fowl gently stuffed with pistachios.
On a bed of velvety potatoes and saffron....crunchy fennel seeds.
A bell pepper sauce - one spicy, one sweet.
Sure, it's been a month or so. But I haven't forgotten. I mean, would you?
Not this one, or any of the dishes I've tried, no...experienced together with the Iaccarino family at Don Alfonso 1890.