JBF LTD

David Kinch and John Paul Carmona from Manresa put on a cooking extravaganza for a few days at the JBF LTD. I was lucky enough to secure two tickets on gilt city to this special meal.
It was a fabulous setup with beautiful strung up lights lining the ceiling. While we waited to be seated we were given glasses of sparkling white wine. Our waiter told us that the space for the JBF LTD was donated by one of the JBF board members. Very cool.
Eventually, we were seated at our communal table and were given a green garden gazpacho to start. It had pickled green strawberries which were surprisingly very good. Usually you throw the green strawberries out of the bunch and only eat the red ripe ones. David Kinch opened our eyes to eating this unripened fruit and I will never look at green strawberries the same! The soup was paired with vegetable beignets and a crispy vegetable chip — both were just perfect.
Our next course was my girlfriend’s favorite — an abalone salad nestled on a bed of romaine lettuce coupled with grilled cucumbers and an avocado-​nori sauce. I loved the avocado-​nori sauce with the tender abalone.
The entrée came next and was a succulent porcelet with the best crispy pork skins! It was served communal style which was kind of cool. There were two cuts of meat — belly and tenderloin. My favorite part was the skins.
Dessert was a lovely popover with powdered sugar. Sweet, simple, and delicious.
We had different wine pairings with each course and were semi-​tipsy by then end of the meal. The best treat of the night was when David Kinch and John Paul Carmona came out and greeted the diners. They were both kind enough to sign my copy of the menu also.
I’ll be on the watch out for next years JBF pop up!