Would I like to sample some of the dishes that helped make local hero Ric Orlando of New World Home Cooking a "Chopped" champion ? You bet I would ! He was offering them on the tasting menu for the month of August, and I could think of no better way to bring my stay-cation to a close then to enjoy some champion dishes.
We arrived there at the very unfashionable time of 5:30 pm on a Sunday night, so we had ample choice of seating ! It was a beautiful calm day so we opted for outside on the patio.
The back patio is small but lovely, with a scenic little gazebo seat that was soon to be filled with a lively little family. To the right of the gazebo was a small vegetable garden, a sign of good things to come !
Our server Josh was very friendly and informative, gladly answering any questions and happy to make recommendations.
New World's Menu is full of many choices for hot and cold appetizers plus big meals, so food selection is fun but a bit daunting, my eyes often want more than my stomach should hold. Tonight was easy though, since I wanted to try some of the "Chopped" dishes, we decided to go with a selection of several small portions instead of a big main meal. Bring on the food !
We started our feeding frenzy with hot and spicy shrimp and coconut crusted crab cakes.
My husband loved the shrimp, perfectly cooked with wedges of lemon and nice and spicy.
They definitely tasted as good as they looked !
The crab cakes were beautifully presented with nicely spiced lines of aioli. A small relish of chopped tomatoes and olives accompanied them, garnished with a sprig of my beloved cilantro ! There was no filler, these were nice dense patties of crabmeat with a light crispy crust. My husband is usually not a big crab fan, but after tasting these he said that he would have no problems ordering them...
Next came one of the "Chopped" dishes, the rum raisin jerked quail served with coconut rice and greens.
As you can see from my photo, this is not a particularly "pretty" dish, very dark subdued colors, as the rice was served underneath the quail and sauce, but the flavor was right on.
This jerk sauce was complex and hot enough for me, which means it was not violently hot. The quail was tiny, as you would expect, but nicely cooked and held up to the flavor. The raisins were a sweet counterpart to the heat, and the coconut and greens added some texture and were excellent to sop up the saucy goodness.
This may have been the ugly duckling of the meal, but it was a swan to the taste buds...
No meal is complete here without Ric's blackened string beans. This is one of his signature dishes, crisp green beans coated in blackening spices and stir fried, served with a remoulade sauce. These are just as addictive as french fries, once you start eating them you just can't stop !
We finished up our main course frenzy with a Vietnamese salad for my husband and my "Chopped" dish of white chocolate mole trout with warm Napa cabbage. Now, white chocolate and trout don't sound good together, but on the plate they were just fine and rather pretty looking, if I may say so.
The mole sauce was not sweet at all, it actually had a more neutral flavor that let the trout shine through, more of a hint of while chocolate than rich heavy sweetness. This was by far the mildest flavored dish of the night, but it was successful to me, I would not hesitate to order this if it were on a menu.
We normally get a large Vietnamese salad to share, so I think seeing the little personal portion is a bit underwhelming. This benefits from a larger presentation, it looks much more impressive in a large bowl with masses of chopped peanuts on top. Or maybe it is just my shallowness showing...
Well, after all this fine food and two glasses of wine, I completely forgot to photograph our desserts. We decided to bypass the "Chopped" dessert, papaya and stinky cheese were not doing anything for us at this moment. We selected the tapas trio. This consisted of a shot glass of lemon curd topped with berries, a goat cheese chocolate truffle, and a mini stout beer float. Yes, a stout beer float, a small glass of stout topped with ice cream and whipped cream with a swirl of chocolate syrup. I am no stranger to using stout in dessert, I have been know to make chocolate stout cupcakes on occasion, so this was a natural for me. I pounced on the goat cheese truffle, dusted with cinnamon and chili, absolutely delicious. My husband claimed the lemon curd and we both supped on the stout float. I highly recommend that dessert trio, it is a great mix of flavors and is great fun, too !
Just when I think it can't get any better, I find out that Ric will be on "Chopped" Champions later in September. I can't wait to see what he dishes up next time !
