Repertoire Dinner 2006
Wednesday, August 30th, 2006
Tonight, we stake our claim
in the kitchen,
as with our hands,
the plates we sculpt
Into their flowering.
Shroud the scallop with aspic –
a sheath of tender glass
over a mound
of white,
a basil inlayed within.
Drop a shave of iced spirit
onto itself—
a fragrant river
where swim bay leaves,
peppercorns, citron rinds
sitting
on crystal.
Bathe the grapes
in Campari,
glaze them with a sea
of wine,
ruby-red,
hot,
sticky,
fruity.
Sear the tuna
hot
hot
hot
Let the mustard seep in.
Dribble a duo
of blackcurrant vinaigrette –
biting, acerbic –
and eucalyptus oil,
a cool breeze
In the tongue.
Split open the vanilla pod
scrape it with
the chafing of its skin.
sprinkle over crème anglaise,
let shiver and frost,
cream, dream
In languor
in an electric carousel.
Swish demiglace ‘round
smoking pigeon legs
sitting on a velvet
of foie gras
reserved for tongues
and bellies
we deem
as royalty.
Let us then
sprinkle into the night
a bounty of flavors
textures
scents
ethereal.
Our aprons soiled
Before plates –
our empty canvass-
We claim the kitchen
And the night
as ours.
