As I mentioned in my write-up of our anniversary dinner, Chef Humm generously expanded what we had planned to be a 3-course dinner into eight.
The main course duck for two is not exactly cuisine minceur, what with a substantial breast apiece, the sides, and the very rich confit in foie gras cream sauce
Wanting to leave room for the top-notch cheese course and dessert, we decided to eat all the veggies but only half the breast slices. I consumed just about all of my confit (anything with foie gras has my name written all over it!), but M only took a taste of his.
As these leftovers were being taken back to the kitchen to be boxed, I asked if I could have a little extra sauce. Returning to our apartment, I discovered that in the box holding the little container of sauce, the very thoughtful folks in the kitchen had also included nice-sized portions of asparagus and strawberries.
I took our delicious booty back to NJ, and a few nights ago, we feasted again on Chef Humm’s 4-star cuisine. (Puréed potatoes added.)