This afternoon I had the pleasure of returning to Park Avenue Spring for a fabulous lunch but I think the best part about the lunch, apart from the company, was our palate cleanser / cheese course / dessert. It was one of Pastry Chef, Richard Leach's, signature spring creations.
Entitled the Goat Cheese Progression, it was composed of:
Fresh : Goat's milk cheese was utilized as the base of a mango yogurt lassi. Full of flavor, life, and dynamic fruity notes this was part smoothie - part melted sorbet - part lassi - part incredibly unique creation!
Young: Next up was a small tuille that had been filled with a mixture of whipped mascarpone and goat's cheese and was served with a mango beet salad. Crunchy yet creamy, the tiny diced squares of mango and beet sent this middle taste over the top. Mango and beets? Really? Interesting combo!
Aged : Lastly was a small little demi-tasse filled of aged goat's cheese topped with a warm egg yolk and a homemade almond crumble. Such a simple concept but who would have thought to combine these three ingredients together and boy was it a success beyond belief.
Each morsel walked a perfectly fine line between sweet and savory -- the most unusual invention on the part of the pastry chef. If you go to Park Avenue Spring just to try their goat cheese progression, you won't be disappointed!
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