Full Disclosure: I recently attended a complimentary tasting at the Hollow American Brasserie. All opinions are my own.
I recently enjoyed a wonderful evening full of creative cuisine and fabulous company at the enchanting Hollow American Brasserie. The breath taking dining room is both elegant and gorgeous. The inviting atmosphere and decor is punctuated with a balance of warmth and coolness throughout the restaurant. The kitchen is a team of three and they make everything from their pastas, ice cream and breads in-house. Chef Jacob is a fan of sourcing locally and foraging ingredients. Chef also prefers sharing as it is about community. The enjoyment and appreciation of food should bring people together. In addition The Hollow has an exceptional wine list that will fancy any diner\’s palate.
|The Hollow Enchanting Dining Room|
Chef Jacob\’s passion shined through with each thoughtfully prepared dish. Chef Jacob eloquently described each dish as it was presented while Colin Rudy of Virtuoso Selections shared the wine pairing of each wine at the end of each course. The explanation of the wine pairing after each dish allowed us a moment to fully savor and appreciate the cuisine and kept us guessing which grapes we were enjoying throughout the course.
|Scallop Escabeche at the Hollow|
The first course beautifully set the mood for the tasting. Delicate cuts of scallop escabeche was complimented with foraged and pressed verjus, melon balls from Two Happy Children Farm, sorrel, charred long beans, almonds, olive oil, cucumber, grapefruit, mint, basil, Thai chili and chef\’s favorite a hint of preserved lemon. The dish had the perfect balance of cool versus heat and the verjus added an acidic component.
|Duck Mousse Creme Caramel at the Hollow|
I could not get enough of Chef Jacob\’s exceptionally palatable duck mousse. The rich duck mousse with light crème caramel was plated with house pickled cucumber, diced fresh peaches, mustard, pistou and served with toasts. The hardy toast was made with house-made breads. The subtle hint of lavender added welcoming notes.
|Quail, Foie Gras with House-Cured Bacon at the Hollow|
Our third dish was quail with decadent foie gras wrapped in-house cured & smoked bacon. This dish was plated beautifully with delightful flavors of ancienne, apricots, sauternes, ras al hanout, saffron, wood and cilantro. The wood gave it a lovely earthy taste which triggered fond memories of sitting around a campfire with loved ones. The approachable dish was comfortable yet new.
|Pressed Duck with Corn Risotto at the Hollow|
The pressed duck was unique and the flavors worked perfectly together. The pressed duck was plated on a mildly sweet corn risotto in a pool of tomato beurre fondue and topped with duck liver cured in dried porcini, cinnamon and mint. The pressed duck was incredibly tender and rich.
|Slow Cook Rack of Lamb at the Hollow|
The slow cooked rack of lamb was perfectly prepared and served with a smoked eggplant and an incredible charred eggplant salad. The lamb was cooked on the bone similar to sous vide but not under vacuum.
|Chocolate Dessert with Blackberry, Nuts and Cream|
Just when I thought I had no more room a majestic dessert was placed in front of me. One always has room for dessert when it is this fabulous. The chocolate dessert had a blackberry gelee, a heavenly sweet nut \”crust\” and topped with a touch of cream.
With each dish you can feel the heart and genuineness of the Hollow team. Chef Jacob, Sous Chef Cooper, Lynda and Colin are incredible hosts. I want to thank you all for a remarkable culinary experience.