Last week, I was invited to sample some dishes from Foundry on Elm's new fall menu. Foundry is one of our favorite spots in the 'Ville for good food and craft beer, so I was excited to check out Foundry's new Executive Chef, Jonathan Schick's, latest creations. Each of our courses were also paired with a libation, which...well, makes every meal that much better.
Our meal began with a Yellow Solstice cocktail, made with golden beets that had been muddled with honey, rose water, fennel bitters, gin, lavender liqueur, lemon, and cava. It was complex, yet really well done - sweet, tangy, and not too strong on the alcohol.
Our cocktail was paired with the Roasted Beet Salad, complete with a Vermont goat cheese fritter, baby greens, beet jam, and citrus. I loved the creamy goat cheese fritter paired with the sweet beet jam, and the salad was well-dressed without being soaked.
Our next course was just a quick taste of a whipped potato, mushroom, and cheese croquette, which was basically flavorful mashed potatoes fried into a ball. Let's just say it was delicious.
Following the croquette was the Winter Squash Risotto, made with sugar pumpkin butter, bitter greens, and parmesan cheese. This dish was paired with a Rogue Hazelnut Brown Nectar. I'm a sucker for risotto when it's done correctly, and this was cooked almost perfectly. I also loved the bites of sugar pumpkin throughout, and the beer paired well with this comforting dish.
After the risotto, we enjoyed Pan-Seared Cod served with soubise, parsley paint, lardons (mine was sans lardons), leeks, and red bliss potatoes. This dish was paired with a 2011 Melville Chardonnay. The fish was perfectly flaky and well-seasoned, while the parsley "paint" below - mixed with the soubise - provided a delightful sauce that rounded out the whole dish.
My omnivore dining companions enjoyed a meat dish for their last course, but Foundry was kind enough to make me a vegetarian-friendly dish: Parisian Gnocchi. (Foundry was extremely accommodating to my pescatarian ways the entire evening, and the staff was clearly informed beforehand which diner had which dietary restriction. It was very well-organized, and much appreciated).
Anyway, about the gnocchi: it was served with a cauliflower puree and Brussels sprouts (a winter favorite of mine). It was also paired with a 2011 Produttori del Barberesco, Nebbiolo del Alba It. The gnocchi was really done well, and I loved the crispy exterior paired with the pillowy interior. The silky cauliflower puree also went nicely with the gnocchi and Brussels sprouts.
Our eating marathon ended with a Warm Gingerbread Spice Cake, paired with a Lustau PX Jerez. The cake was delicious, although I couldn't tell if the extra crispy exterior was from reheating or over-baking. Regardless, the flavors were still spot-on and, being a big gingerbread fan, I'm happy to see its seasonal return.
We really enjoyed a fantastic meal at Foundry on Elm, and I'm excited to try the rest of their fall menu.
Which do you prefer: pumpkin or gingerbread?
This meal was complimentary, but all opinions are my own.