Ad Hoc (10.07.07)

by arnold on October 13, 2007

We’ve been trying to stay away from Ad Hoc until my birthday (and fried chicken night) on the 22nd, but last weekend, my friend Patty called and said she was going to be in the Bay Area before going home to Thailand, and she really wanted to go to Ad Hoc. Who was I to refuse?


Garbure
cannelini beans, haricots verts, savoy cabbage
sweet potatoes and butternut squash

~

Snake River Farms
Braised Pork Short Ribs

on faro with toasted pecans, shaved celery
and splenda apple sauce

~

Gubeen
spiced concord grape jelly
baguette croutons

~

Ice Cream Sundaes
candied pecans, fresh blueberries
chocolate and caramel sauce

This particular visit was notable because the cheese course ended up being a pseudo-chemistry lesson. Gubeen, a pungent cow’s milk cheese from Ireland, was paired with a spicy housemade Concord grape jelly and crispy baguette croutons. Gubeen smells and tastes kinda like garbage, and eating it on its own wasn’t very pleasant. I almost didn’t want to try another bite. But when you combine the Gubeen with the jelly and the croutons, you see why this pairing works. The jelly was more like a grape syrup with a hint of cayenne for heat, and it cut the intensity of the Gubeen, making it a lot more palatable. It’s definitely not the best cheese course I’ve had at Ad Hoc, but it was certainly the most interesting.




This was also the first time I’ve had soup as a starter at Ad Hoc. The Garbure, a light soup featuring cannelini beans, haricots verts, savoy cabbage, sweet potatoes and butternut squash, was hearty and delicous without being too filling. The main course was Snake River Farms pork short ribs, which were excellent. Prepared sous vide, the pork was juicy and tender and the sweet apple flavor really came through. The rib bones were also included, which contained some of the best fatty meat of the evening. It was served on top of faro, a barley-like “supergrain” that apparently fed the ancient Egyptians, but a vegetable side dish was nowhere to be found, which was unusual for Ad Hoc. Some greens would have been nice.

All in all, another solid meal at Ad Hoc, but I’m really looking forward to my birthday fried chicken.

INFORMATION
Ad Hoc
6476 Washington St.
Yountville, CA 94599 map
707.944.2487

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{ 1 comment… read it below or add one }

Sooj October 13, 2007 at 11:24 pm

I can’t believe you guys went to Ad Hoc again!

Also, I want to know why your own cooking doesn’t get ratings.

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