As the new social media maven for Tuscaloosa’s only farm-to-fork, “vegetable forward”* restaurant, one of my job responsibilities was obviously going to have to be
updating their Facebook cover photographing the food.
Tasting it was just a bonus.
Epiphany, in downtown Tuscaloosa, changes its menu regularly under the creative leadership of Executive Chef Tres Jackson based on seasonality and availability of ingredients. It’s a great way to highlight new flavors and concepts (…but I do wish they’d keep the carbonara with potato noodles and bacon jam on the menu forever!)
We were presented this incredible bowl of chilled B&S Farms Asparagus Pistou by Chef de Cuisine Joel Frederick. (This is the same asparagus I’ve been exclaiming over at the farmers market.) I admit I’ve only ever seen pistou drizzled over another soup, so to have a whole big bowl of it–with a soft-boiled egg and zucchini no less–was a fresh, surprising treat.*
*Literally surprising: I thought we were just being presented this to taste it, rather than a gift from the kitchen. It sat in front of us for about 5 minutes after I took pictures before I awkwardly asked our lovely server if we should be sending this to someone who might be waiting for it.
House Manager Ward Bedsole is a master with the cocktails. He even distilled* The Professor into a drink: The Babylon, whiskey-based, with maple and cardamom (not that I think The Professor knows what that is).
After much debate, I settled on another shape season-shifting dish: Butternut Squash Carpaccio layered on top of a”just try not to lick your plate” yogurt curry with slow roasted tomatoes and onions and drizzled with a verte of assorted herbs, including cilantro and mint. (I was too focused on my mouth to really hear….Oops.)
….even after being teased* by a waiter who brought over the springtime twist on the restaurant’s standard cauliflower souffle: Carrot Souffle featuring olive “soil,” buttermilk, and roasted carrots…with carrot vinaigrette. (As a close relative of Bugs Bunny, I would have loved it.)
While I was worrying about just which ode to orange I should order, The Professor was busy eating perhaps one of the best things he’s ever tasted at the restaurant (at least I am interpreting this based on his reaction).
Hangtown Fry– based on the San Francisco
treat breakfast tradition of eggs, fried oysters, and bacon–taken to the next level with six minute egg, fried egg aoili, and candied bacon IN bacon jam.
Let me say that again: candied bacon IN bacon jam.
(I think you know what I was scraping off the
plate board with my fork.)
he wasn’t we weren’t done yet. As usual, the specials for the evening were tantalizing, and it was a tough call which one to choose. (I have been rallying for the Cornbread Pudding for weeks now, but I was quite full at this point and didn’t even add to the argument.)
So, although the Rabbit Tenderloin with country ham, more bacon jam (!), and an Anson Mills rice and roasted turnip pirlou was perhaps one of the most beautiful dishes I was able to photograph all evening…