For all the incredible dishes I had the pleasure of eating this year, three really stood out for me. JUL: At Speck, Chef Jay Kleven’s Short Ribs satisfied my 35-year quest for the succulent, stringless short rib meat I last had in 1986 at NYC’s 4-star La Grenouille. AUG: At Rocky Fork Hunt and Country Club for Chef Bill Glover’s special welcoming course: in the egg shell, layers of fudgy egg yolk, saffron whipped potatoes, lump crab meat, chive sour cream, & sturgeon caviar - from Chef Glover's James Beard House Dinner in NYC – and his Lobster alla Chitarra, with the succulent lobster pieces cooked to tender perfection saucing the beautifully textured and chewy handmade pasta. Magnificent!
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