TGRWT #8 White Chocolate and Caviar


“Sea Scallop, Osetra Caviar, White Chocolate Fregola Pasta,

Passion Fruit Sherbet, Bacon, Vanilla Bean Emulsion, Whipped Yuzu Caramel”

This is the first time I’ve participated in something like this and I’m not sure if I’m totally following the rules or not but is food. So, Chadzilla is the host of the TGRWT # 8 and he has chosen the the combination of White Chocolate and Caviar. It’s a strange combination but some chefs have successfully created harmony between the two.

I actually really liked eating this. The white chocolate is subtle but noticeable and really goes well with the brininess of the luxurious Osetra Caviar. The scallop has a natural sweetness that goes hand in hand with the white chocolate and the passion fruit but is balanced out by the bacon. The Yuzu Caramel ties things together with the bitter citrus bite and toasty flavor of the burnt sugar. The fregola pasta (shaped similar to israeli cous cous) is lightly coated in a velvety white chocolate sauce enriched with mascarpone cheese and cream. Again, this really surprised me but I actually liked eating this one.


2 Responses to “TGRWT #8 White Chocolate and Caviar”

  1. 1 Roberto N. February 1, 2008 at 2:42 pm

    Great idea, awesome, actually.

  2. 2 Kieran M February 6, 2008 at 1:24 pm

    Got a recipe or something? If so, send it to

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Joe West

Executive Chef Delaware Cafe 300 Delaware St Kansas City, MO 64105



December 2007
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