Arts & Culture Magazine - March/April 2008 - (Page 68) Culinary Arts : : Arosa Cont. Daniel Burth : : Executive Chef Desperate Housewife Saturday evening, and are thinking of opening on Sundays during the opera season,” says Roesicke. Meanwhile, we look over the menus and I find a soup that catches my eye. “What’s this?” I ask, looking at the “fish soup comprised of barramundi, mahi-mahi, and jumbo sea scallops, garnished with baguette bread, rouille and parmesan.” I no sooner mention the soup than Burth is up again, into the kitchen and back with a three-part white china bowl that looks like the outside of a pea pod. In his other hand is a Museum-of-Modern-Artlooking pitcher—white porcelain, with a graceful, swan-like neck. “The soup is served in here,” Burth explains, pointing to the pitcher. “And each piece of fish goes into one of these pockets,” he says, pointing at each of the three sections of the pea-pod shaped bowl. “Then we pour the soup over the fish and, because each section is slightly indented, it flows from one to the next to the next. You can eat each one individually or mix them,” he adds. I’m fascinated with the china. It’s so beautiful, I’d think of featuring it as a piece of sculpture. Seeing it filled with delectable fish and soup, with crusty bread and cheese on the side, I think I’d die. Arosa also cures its own gravlax and serves it with egg, capers and a honey mustard sauce served in a ceramic spoon. And they have a delicate dish of chilled and cubed shrimp tossed in what Burth describes as “a German cocktail sauce,” consisting of cognac, horseradish and mayonnaise with chopped pineapple. The whole thing is tossed and served over mixed greens as an appetizer. The Bavarian desserts are luscious. But for the most part you’ll find healthy, light, tasty and intriguing dishes, many without oil or butter, that will bring you back often. Dining indoors or out, listening to music, having a party in the upstairs private dining room, or stopping by after a performance for a light supper, Arosa answers Rodgers and Hart’s question: Yes, it is Romantic. ‘ ‘ we’ll always go out of our way to cook it to order Thomas Roesicke : : General Manager. 68 : : arts and culture magazine www.artsandculturemag.com http://www.artsandculturemag.com
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