the Krause experience

Saturday evening we went with our friend Susan to a fabulous dinner. We went to a place called Krause (pronounced krau-see) Dining which is a “restaurant” that the Krause’s run out of their home. It’s in a neighborhood in East Lawrence, but the home was renovated for them to include a dining room and a professional kitchen. See www.krausedining.com for pictures.

We ate in the house, in what appeared to be the original dining room. There was another party in a front room, like a sitting room which was separated from the dining room by a curtain. Next to us was the kitchen, and beyond that was a large room that had been added on to the house, which holds about 30 people. There was a large party in that room maybe 25 people for a birthday or something. Anyway, our room was very private and quiet – only occasionally did we hear laughter from the large party.

They do a price-fixed dinner, with almost no choices. You just eat what they bring you and are wildly happy to do so. There’s also a wine pairing with every course.

When we got there we were offered cocktails; Diane and I had a glass of champagne and Susan had a blood orange mojito. We sat outside for our drinks, and watched the large party arrive and get settled.

1.We were served our first course outside, just as we finished our glass of champagne. We were offered a second glass, but refused it because we were doing a wine pairing with the meal and knew we'd be drinking a lot. Wish I hadn't refused it....The first course was an oyster on the half shell. I’d never eaten one, and didn’t really want to eat this one. But I was there for the adventure, so knew I had to do it. I got it into my mouth, and then just swallowed it. It had a tasty brine/marinade, and some herbs on it that had a nice flavor, so I didn’t gag. And I didn’t bite it, which I also think helped save me. But I would have killed for another swig of champagne or ice water, but it was not to be. Seriously, I do not understand all the fuss is about oysters on the half shell. They’re not that interesting.

After the oysters, we were escorted to our table inside. I decided to write down everything we ate, because when each course is served the wait-person gives an elaborate description. I should have taken pictures of each, but felt that was too gauche. Taking notes was bad enough. Anyway, I think I got most of the descriptors, and here goes:

We were seated inside at a large dining room table. The dishes were all white, in various shapes (square, rectangle, circle, soup bowl, etc). We were first served a delicious hard roll, with butter topped with pink Himalayan salt.

2. The first course following the oyster was a lobster bisque. We were first served (by Mrs. Krause) a bowl with a puree of edamame and pine nuts with mini croutons (and I mean mini! Probably about 1/8 inch square). Then Chef Krause brought in the bisque in a pitcher and poured it into the bowl. It was very flavorful, and the accompanying 2003 Trimbach Riesling (Alsace) was very nice.

3. Next we had seared yellow fin tuna served on Japanese black rice with a peanut pineapple compote and two velevays (not exactly sure about this word, but its basically a pures): one was green vegetable and one was carrot orange. The wine was a 2006 Peay Chardonnay Estate (Sonoma).

4. Next was the salad course, and we had a choice of a foie gras or an asparagus salad. I picked the asparagus salad, which also include haricot verts on a tomato-caper vinaigrette and a prosciutto bruschetta. Also on the plate were some drops of balsamic vinegar and some ground macadamia nuts. This salad was served with a 2006 Copain “Monument Tree” Pinot Noir. Susan had the foie gras but I didn’t write down the details of that. I did taste it, and it was like eating butter. The foie gras was served with a 2007 Costa Diva Muscat from Spain.

5. The salad was followed by a 3” square of Hawaiian miro (related to bass). It was served on potato-taro puree, a bit of tomato bisque, and watercress oil. It was a mild fish, great firm-ish texture, accompanied by a 2004 Hanzell Chardonnay (Sonoma).

6. The beef course was a 3” square of very rare Kobe ribeye. It was served over a sundried tomato risotto with a blackberry coulis and chive oil. The wine was a jammy 2005 John Duval “Entity” Shiraz from Australia. Perhaps reflecting my love of steak and red wine, I felt this course was the highlight – the food/wine combination was to die for !

7. And on to dessert – the first was like a parfait, but so much more. The bottom was a mango panna cotta, topped by a basil/lime granita (shaved ice). It was topped with a dollop of whipped cream and a candied basil leaf. This was the second highlight of the meal. Fresh, interesting, fabulous! Accompanied by a glass of NV Francois Montard champagne.

8. Second dessert was an ice cream sandwich – coconut meringue cookies, bittersweet chocolate ice cream, topped with Chantilly whipped cream, a long sugar stick, and some chocolate shavings. Awesome for the chocolate lover. Wine was a 1979 Bodego Toro Albala sherry from Spain. Delicious.

We had coffee, which was French press of course, and was accompanied by a small warm chocolate beignet. A very nice touch. Coffee was also served with your choice of cream or kahlua served in a chocolate cup. The small chocolate cup was put in the coffee cup, and then the coffee was poured over it. The chocolate melted, mixing in the cream or kahlua. A perfect ending to a magnificent meal.

Service was impeccable. Very well timed – dinner took about 2.5 hours. Pricey (about $200 per person including cocktail, food, wine, coffee, and gratuity), but worth it for very special occasions.