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| Hampton's Restaurant |
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| at the
Habor Court in Baltimore, USA |
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Extraordinary -
Merit
September - 2006 |
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5 Stars
& 4 Stripes
Cuisine & Service |
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The
Ultimate Award:
Seven Stars and
Stripes™ |
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A vision of sailboats, a tall-ship, a submarine and a
myriad of other vessels all vying for position appeared in front of us as we
gazed out the window of our table at the Hamptons Restaurant of the
Intercontinental Harbor Court. We sat amid the quiet elegance of thickly
upholstered furniture, light pink wallpaper, warm ceiling to floor window
treatments and fine linen tablecloths. A soft tone was set by the indirect
lighting as well as the elaborate candelabras set squarely on some of the
larger tables. Simone noticed the classical keyboard music, which together with
the awesome physical ambiance gave us the feeling of being in a 19th century
Parisian palace had it not been for the view of the modern harbor of Baltimore
that brought us back to reality.
The very distinguished Director of Food
& Beverage Edwin Mendez introduced himself and then his team led by Head
Waiter Paul Morales and Sommelier David Kelly. It was Kelly that suggested the
deliciously floral, light-bodied champagne from France, Nicholas Feuillatte
Brut, NV as a way to initiate the Amuse Bouche or "Greetings from the
Kitchen" as arranged by Executive Chef Joshua Young. It was to be a Beef
Tenderloin on Horseradish Cream served with fresh baked sunflower seed
bread and Chef Young was betting on it to set the mood for the rest of the
meal. It did the job! We were captivated now with great curiosity as to what
would be the kitchen team's follow-up surprise. |
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| Another flute of the
Feuillatte Brut offered a fresh, lively flavor of white fruits to be sipped
along side the appetizer course of Sea Scallops wrapped in Pancetta with
Truffle Cream, Corn and Arugula. A noble presentation of a tried and true
rendition of this shellfish presentation with the addictive addition of the
truffle cream to bring meaningful focus on the interwoven flavors. Heirloom
Napoleon Tomatoes, Fresh Buffalo Mozzarella, Basil and balsamic reduction
came next as the end of the season golden sweet varieties now flourish. A glass
of Brancott Sauvignon Blanc, Marlborough, New Zealand with a tangy and
lively complexity of green melon and kiwi fruit and a vibrant
finish. |
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| I must say that we were heading in the right direction
as far as I was concerned and when the Asparagus Studel in Puffpastry with
fresh Brie and Prociutto over Micro Greens was presented our palates were
indeed ready to tackle the job. Asparagus are held in great esteem in Germany
as this is the exact season for both varieties. Chef Young's rendition brought
us into that mindset with especially flaky strudel expertly revealing the
subtle asparagus flavors bite by bite. The appropriate wine pairing was
Catena Chardonnay, Mendoza, Argentina produced by the "Robert Mondavi of
Argentina", offered fabulous layers of spices, minerals, vanilla, and ginger in
its elegant, intricate, and detailed character. |
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“The classical keyboard music, which together with the awesome
physical ambiance gave us
the feeling of being in a 19th century Parisian
palace had it not been for the view
of the modern harbor of Baltimore that
brought us back to reality.” ~ TB |
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After a refreshing intermezzo
of Papaya and Mango Sorbet came the main course of Pan Seared
Rockfish with Wild Rice Pilaf, Imperial Lump Crabmeat, Pineapple Tomato Salsa
and Fresh Broccolini. Another glass of the Brancott Sauvignon Blanc
preformed its duty as a pairing to the rockfish and was pleasantly received as
it seemed to elevate the flavors of crisp clean ocean waters from which the
fish came. A grand finale was in store now as things quieted down to a relaxed
adjournment. Lemon Soufflé with Raspberry Coulee was presented as
a fluffy light rendition in a small ramekin with a 'side-car' of pureed
raspberry to be added to every a feathery bite. Our specially chosen dessert
wine was presented as Quady Essensia '04 Orange Muscat with an aroma
reminiscent of orange blossom and apricot as well as a lingering refreshing
finish. Liquid gold in its purest form! |
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| A quick glance around told us that it was time to
vacate after this wonderful five-hour culinary marathon so we headed to the
Explorer's Lounge for a nightcap. As we approached the entrance, Simone
suddenly stopped in front of an ornamental leopard sitting on top of a large
metal bronze plate and 'rang the gong' in honor of our gracious hosts at the
Hamptons Restaurant for health, happiness and much success. |
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by
Thorsten & Simone Buehrmann
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2006 ~ Seven Stars and Stripes, Inc. |
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