A few weeks ago, we attended a Visa signature dinner at Addison. We previously dined at Addison last year and had a very memorable meal. We’ve been wanting to go back ever since for the full tasting menu and we still fully intend on doing that, but this was a wonderful opportunity we couldn’t pass up on. It just so happened that the dinner also fell on Mr. K’s birthday, so I was able to win some serious wife points when I surprised him with this dinner experience.
In addition to a 4-course meal, the dinner also included caviar and cocktails tasting, tour of the kitchen, and meeting with Chef William Bradley.
Citronelle and Pamplemousse
We started the evening with cocktails and appetizers. Both of the cocktail offerings were made with Belvedere Vodka. I immediately took mine out on the terrace, as last time we were here, it was too dark to admire the view.
We also nibbled on gold-flecked potato bites topped with crème fraîche and caviar. It tasted like the most sophisticated tater tot I’ve ever consumed.
Next, we got a quick tour of the pristine kitchen and got to meet Chef Bradley.
Dinner was held in a private room.
Smoked Salmon Rilette
Our first course was smoked salmon rilette, topped with two kinds of black river caviar, and paired with a slice of brioche.
Before the dinner, this was the course I was most anticipating and it ended up being the most memorable. We’ve tasted caviar on several occasions and while I’ve always enjoyed it, my knowledge of caviar has been pretty limited until now. I was looking forward to getting a better education and a representative was there to explain and help us properly taste the caviar.
I really developed a new sense of appreciation for caviar. I previously didn’t quite understand why people were willing to pay so much for it, but now I get it. The tiny spheres hold a wonderfully complex level of flavors that were truly delightful to taste.
I was told that this course is served on Addison’s tasting menu, so hopefully I’ll get to experience it again soon.
Sweet Pea Tortellini
This colorful course had slices of ibera ham and sweet pea filled tortellini.
Coffee Roasted Canard
I had previously tasted a variation of this during my last dining experience here, so I definitely looked forward to having it again. The duck was perfectly cooked and I loved the subtle bitter coffee notes. The koshihikari rice was especially enjoyable. Instead of being clumped together, each rice grain managed to stand on its own, providing a slightly firm and chewy texture.
Dessert was quite beautiful, with espresso, dark chocolate and hazelnut flavors.
Overall, we had a wonderful meal here once again and we’ll have to make sure to be on the lookout for future visa signature dinners. It’s such a unique experience that you can’t normally have at the restaurant and a great introduction to the restaurant also, if you haven’t been before. If you’re interested in attending these dinners, make sure to check the emails from your Visa signature card about upcoming events in your area and also follow Addison and Fairmont Grand Del Mar on Facebook for updates on events.
You can read my previous Addison dinner here.