Herm’s Inn is only open until 2 pm. They do not serve dinner, which is a total shame. I have often craved their pancakes or Cuban sandwich at 6 pm and am left wanting. However, last summer, they started “Summer Dinner Club.” Once or twice a month, they opened for dinner and the chef provided a special multi-course meal.
Duck Confit Tamales with Seared Duck Breast and Sweet Onion Soubise: Barney prepared my first duck several years ago at another dinner at another restaurant (yes, that’s three different restaurants now). I fell in love with duck right then and there, so when I saw it on the menu for this dinner, I was beyond giddy. He did not let me down. The skin was seared to a crisp. Fantastic. The meat was a perfect medium rare. It was tender and juicy. The tamale was fantastic. I have been eating tamales my entire life. I hated them as a kid. The masa was always so thick with very little meat. But taste buds change and by my late teens I started loving them. His tamales were excellent. The duck was moist and the masa well seasoned. Now onto the sweet onion soubise; O.M.G.If you have looked at my recipes, you will notice an onion is in almost every recipe. There are very few recipes that I do not put onions in. I love them. I have joked for two decades now that if I could find a way to eat them in my breakfast, I would. I am happy to report, I have found a way to eat onions for breakfast. This sweet onion soubise is by far my favorite dish of the night, which is sad considering bison was up next. Cream of Wheat was my favorite childhood breakfast (with lumps). While I am certain that there is no Cream of Wheat in his dish, it was like eating a sweet onion version. The dish was garnished with fresh from the garden onion blossoms. In fact, they came from his and Molly’s (his girlfriend) garden. They are delicious all on their own. Look for my own version of Barney’s fantastic sweet onion soubise in the coming weeks.
Cherrywood Smoked American Bison with composed Succotash: Bison is delicious. If you only eat the big three (chicken, pork, and beef), give this cousin to beef a try! Barney seasoned this meat perfectly. My photographs are horrible, but it was cooked to medium rare. Tender and succulent, it made me wish I had the option of eating bison more often. The succotash was deconstructed, if you will. The corn was pureed. The lima beans were amazing. Not overly waxy like they can be, more buttery. It inspired me to make my own succotash this weekend (it will be posted later this week.)
Housemade Chipotle Chocolates with local Cherry Gelato: I am not sure what local cherry gelato means. Locally sourced cherries? Or cherry gelato from a place in town? Either way, it was fantastic. Somehow desserts spoons failed to make it to our table and I ate my gelato with my butter knife. It was warm and it was melting quickly and with no servers around, I had to do what I had to do. The heat of the chipotle and the cooling creamy gelato was absolutely transcending. The balance was amazing.