On the old original Japanese version of Iron Chef, it often seemed as if whatever the ingredient of the day was, at least one of the chefs would find a way to turn it into ice cream.
Tuesday night, Robin and I had dinner at eVe, a new restaurant in Berkeley. The dishes were unique, almost as if the chef made them up on the spot. I had a chestnut soup with chocolate and cayenne and mango and apple and other stuff. My steak was perfect, and surrounded by curds and whey, mustard greens, chanterelles, and who knows what else. Robin, meanwhile, had “Farm Egg” for an appetizer (it had grits, among other things) and monkfish for the main course.
Dessert is what reminded me of Iron Chef. We both opted for the flourless chocolate cake, which was more like fudge. It came with a pear, and a small scoop of ice cream that tasted a bit like maple. The waitress informed us that this was Candy Cap Ice Cream, made from candy cap mushrooms found in the Berkeley Hills. Mushroom ice cream … v.Iron Chef.