Even more fun than selecting one’s own meal from an intriguing menu, my wife and I really love putting ourselves in the hands of a chef whom we completely trust. We have done that a number of times with Noel Jones, best known for his work as executive chef of ON20 in Hartford, and even more times with Manolo Romero, executive chef of Ibiza Restaurant in New Haven.
The only thing that could possibly improve upon such a scenario would be to have our meal cooked by one of these gifted individuals (Romero) while dining with the other (Jones). Here might be Connecticut’s two best chefs chatting in the spotless Ibiza kitchen.
We began our dining adventure with a fine white wine from the Ribeira Sacra
and good bread from Chabaso Bakery in New Haven paired with fruity Spanish extra virgin olive oil.
What Romero had in mind for us turned out to be a ten-course tasting extravaganza. Every person got his or her own serving of everything photographed. Our first course
showcased a house-marinated fresh anchovy mounted atop a toast spread with avocado-cilantro purée,
some slices of highly prized Iberian ham,
and a glass of refreshing gazpacho.
A salad of black mission fig, roasted beet and goat cheese couldn’t have been lovelier.
Digging deep into a tangy shrimp ceviche revealed the soothing avocado mix beneath it.
A foie gras croquette was topped by a poached quail egg and escorted by smoked duck breast topped with a little kumquat.
Then we switched to a glorious 2001 Viña Ardanza, Reserva Especial, Rioja.
Our next dish was an incredible one-and-one-quarter pound steamed Maine lobster served out of its shell at room temperature with caramelized endive foam, sautéed oyster and shiitake mushrooms, fingerling potatoes and lobster oil.
The following course featured braised Colorado lamb and wild mushroom “ravioli” served over a blue cheese celery cream.
That dish was trailed by two-way rabbit, including grilled loin wrapped with smoked bacon and confit leg in a wine reduction, which were accompanied by a goat cheese croquette, baby carrots, grape tomatoes, and sautéed judiones de la granja beans.
At this point, we were joined by Noel’s wife, Cheryl.
A cheese course was the perfect segue to dessert.
Ibiza partner Juan Carlos González presented us with a wonderful Del Duque Thirty-Year-Old Amontillado.
We finished with two fabulous desserts, one better than the next.
A Noval tawny port was ideal accompaniment.
At the end of this stunning meal, my wife, who works on the weekend as a hostess at Ibiza Tapas in Hamden, got to meet her counterpart, Ivana, who works as a hostess at Ibiza Restaurant in New Haven.
Ibiza Restaurant, 39 High Street, New Haven; 203-865-1933; www.ibizarestaurantnewhaven.com