“Each year on this day, I think about my world and how you make it a better place for me. I then resolve that I can’t love you more than I already do… And the following year I realize I am wrong. Thank you for your support and your love and being part of something to always look forward to. Happy sweet sixteen and here’s to many many more!”
To celebrate 16 years of marriage, Manish and I spent the night in a gorgeous B&B in Princeton, and had dinner at our favorite… elements. We participated in a special dinner as guests of Chefs Scott Anderson, Mike Ryan, and their team at elements with guest chefs Curtis Duffy, Alex Talbot, and John and Karen Shields. The textures, colors, and remarkable flavors of the meal were unmatched by any other we’ve experienced. The wine pairings by Justin Kuruvilla, wine director and sommelier were divine. Here is the recap of our incredibly memorable meal…
Guest Chef Dinner at elements with Alex Talbot, John & Karen Shields, Curtis DuffyPansy custard, egg, yogurt with crispy crouton by team elementsBack Cove Oyster new spruce, spinach, an infusion of seaweeds, radish milk by chef John Shields Cold broth of english pea recado negro, creamy ginger, compressed pineapple, black mint by chef Curtis DuffyAfter the "coconut shell" was cracked open... Amazing. Dried beets and sour strawberries concord grape kombucha, walnut, yogurt by chefs Alex Talbot & Aki Kamozawa Chilled scallops toasted goats milk pudding, hibiscus tea, licorice flavored herbs by chef Curtis Duffy "Tongue-katsu Oscar" soft shell crab, asparagus gribiche, almand by chefs Alex Talbot & Aki Kamozawa100 day dry aged Wagyu dehydrated shrimp, shiitake mushroom, cured, elderflower 1 of 2 by team Elements 100 day dry aged Wagyu dehydrated shrimp, shiitake mushroom, cured, elderflower 2 of 2 by team elements Alpine strawberry cashew, thai chili, tarragon, hyssop by team elements Dried carrot sweet woodruff, white chocolate yogurt, tonka bean, muscavado sugar spread by chef Karen Shields Final desert by team elements
