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Water is not water was one of the themes of a high profile event in Los Angeles California on Thursday, August 12th 2010. At first glance, waters may not seem to have the individual characteristics like those that distinguish wines, but distinct differences become apparent when the attention is focused on water. Like wine, water has terroir and it is a natural product that originates from a particular place with unique properties. That is of course if you drink premium bottled water.
We were very fortunate to have Joe Miller of Joe's Restaurant prepare a five course summer tomato dinner. In September 1991, a small restaurant on the edge of an esoteric neighborhood in Venice, California, opened to rave reviews. Utilizing the talents and experience acquired from his training at the Culinary Institute of America, from cooking at such restaurants as Le Perroquet in Chicago, L’Orangerie here in Los Angeles, and from Michel Guérard in France at Eugenie-Les-Bains.
Michael Mascha from Finewaters was matching waters to each of the courses and all participants had a very insightful evening experiencing that "water is not water".
Menu Joe's Restaurant
Thursday, August 12th 2010
Watermelon & yellow tomato gelee
Glaze
Tasting of farmers market heirloom tomatoes
D’stephino buretta cheese, aged balsamic
SwissMountain & Borsec
Tuscan tomato, carnirolli risotto
Grilled Spanish prawn
Walnut Grove & Sole Arte
Wild king salmon sous vide
baked yellow & red roma tomatoes
Chamomile tomato consommé
Iskilde
Sonoma lamb in three preparations
Tomatoes in those three preparations
Vichy Catalan
Tomato sorbet
Green zebra tomato, sungold tomato
Rocky sweet & ananas melons
Tomato syrup
Hawaiian Springs
Event Sponsors: Joe Miller, Joe's Restaurant, FineWaters, James P. McMahon, Sweetwater LLC
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