A few months ago, a small restaurant opened in the space shared with Aeronaut Brewing Company in Somerville. Tasting Counter is more of a dinner and a show experience than just a meal.

The diners reserve tickets online, filling out food preferences and either beer, wine, sake or non-alcoholic pairings.

When you arrive, you are seated at one of 16 spaces around an open kitchen. You are greeted by the chefs and watch them start preparing your multi-course meal.

Welcoming Bites:
Smoked paprika thyme puff
Black olive, almond, foie gras
Scallop mousse, cured roe, preserved lemon, sesame crisp

Hake
The hake is cured in avocado oil, sliced thin and served with avocado cream, grapefruit roulade, and smoked sea salt –
the salt crunches in your mouth with each bite, exploding with flavor.

Sea Bream
The fish is marinated in hazelnut oil and paired with fried artichokes, artichoke cream, burgundy truffle, and jerez vinegar – this was my favorite dish!

Tortellini
lobster, pine mushroom, beef broth and lobster foam

Ocean Trout
shallot cream, basil oil surrounding a fermented soybean paste, and orange blossom pearls

Monkfish
with a trio of creams – tomato, fennel, and garlic along with saffron cured salmon roe
the saffron really cuts the salty-fishiness from the roe – something I’ve never encountered before, it was beautiful.

Persimmon Tea
with a pine nut cookie palate cleanser. The cookie was still warm, slightly chewy and delicious.

Miso Cured Duck
with a pear, daikon and celery gelatin, soy cream and celery cream (which blew my mind)

Dry Aged Beef Sirloin Cap
burdock, cilantro, ginger, red curry – the pairing of the pungent, spicy ginger with the beef was wonderful, though this was my least favorite dish

Lime Curd
passionfruit, lime, ginger ice cream, molasses cake, meringue

Bittersweet Chocolate
guava, macadamia nut, candied kumquat, coconut cream

Parting Morsels:
Yuzu chocolate truffle
Strawberry almond cake
Plum lavender chew

Needless to say it was a wonderful night and we will definitely be back!

I am obsessed with eggs. Add a fried egg to anything and it brings the dish to a higher level.

So I was excited when I stumbled across this recipe in Cooking Light.

I’ve made a few adjustments and it is my go-to dinner anytime!

The sauce is very easy, just a few ingredients (though you may need to hit up an Asian market for them) – soy sauce, Korean hot pepper paste, fish sauce, sugar and sesame oil

Stir fry the beef, then add the sauce

While meat cooks, prepare your veggies.

Remove the meat, place in a bowl and cover to keep warm. Stir fry the veggies and mushrooms

While the veggies cook, fry the eggs in a nonstick skillet until desired doneness (I like a runny yolk)

Place steamed rice in 2 bowls, top with beef, veggies and egg – Enjoy!

 

Asian Beef with Vegetables and Fried Eggs (click here to print recipe without pictures)

- 3 tbsp sugar
– 3 tbsp Thai chili paste or Korean Hot Pepper paste
– 3 tbsp fish sauce
– 3 tbsp soy sauce
– 1 tsp sesame oil
– 2 tbsp peanut oil, divided
– 3 garlic cloves, minced
– 1 lb lean ground beef
– 3/4 tsp crushed dried Thai chile or crushed red pepper
– Mushrooms – shiitake, oyster, combination
– 3 small baby bok choy, cut lengthwise into quarters
– 4 eggs
– steamed rice for serving
– sesame seeds, for serving, optional

1. Combine first 5 ingredients in a small bowl and set aside

2. Heat a large pan over high heat. Add 2 tsp oil and swirl to coat. Add garlic, stir-fry for 10 seconds, then add beef to pan. Cook 2 min or until done. Stir in soy mixture, cook 1 min or until sauce slightly thickens. Place into bowl, cover to keep warm.

3. Add 1.5 tsp oil and crushed red pepper to pan. Add mushrooms, cook for 5 min, then add bok choy. Stir-fry for 2 min or until crisp-tender. Take off heat.

4. In a nonstick skillet, heat remaining 2.5 tsp oil over medium heat. Crack eggs, 1 at a time, into pan and cook until whites are set, but yolks still runny, or to your liking.

5. To serve: Divide rice into 4 bowls, top with beef, mushrooms and bok choy. Top each with 1 egg and sprinkle with sesame seeds. Enjoy!