Respond to Review of CLOSED: Karma
Review: Co-Owners Chef Brian and Coree Aussant hosted A Taste of Summer, to celebrate the opening of Karma. Eighty guests sampled selections from Chef Brian's new menu. The First Course was an organic field green salad with thinly sliced red onion, shaved carrot, salt and cracked pepper tossed with extra virgin olive oil and raw apple cider vinegar. The dressing perfectly balanced the greens. The olive oil was delicate and rich. There were occasional bits of black pepper. The salad was garnished with a nasturtium flower, one of my personal favorites. As a palette cleanser Chef Brian served us Watermelon Granita made from freshly juiced watermelon garnished with fresh English mint. You could taste that they had used perfectly ripened watermelons. One of my favorite digestives. Course Three consisted of Heirloom Tomatoes layered with thinly sliced Zucchini, Almond Cheese, Basil, Salt and Pepper which was then drizzled with extra virgin olive oil and a rich basil oil. Each bite was heaven. Having grown up in the Hudson Valley where summer means plates of tomatoes, I must admit that I have never had tomatoes taste so good. The pairing of the cheese and the tomato with the basil oil and fresh basil was perfect! Course Four Chef Brian served Fresh Summer Vegetables in an Heirloom Tomato Marinara sauce served over Zucchini Noodles paired with a Cashew Cream Mushroom Alfredo sauce tossed with Carrot and Butternut Fettuccine. The tomato marinara was fresh with a good kick of garlic to give it some lovely high notes. I am an Alfredo-girl, so the cashew cream mushroom alfredo was my favorite. The combination was wonderful together. The rich sweet cashew / mushroom with the light tomato / garlic balanced one another well. The final course was a slice of raspberry coconut cashew cheesecake with an almond crust. Pastry Chef Rin plated the dessert with a broad brush stroke of raspberry running across the dish and fresh berries sitting like jewels. The coconut cashew cheesecake was smooth and rich. The almond crust had a hint of date which provided a sweet foil for the creamy taste and texture of the coconut cheesecake. A delicious ending to a wonderful meal. Clearly I enjoyed myself and best of all felt great afterwards. I could taste the difference that fresh locally grown organic food makes. I now have a friends at Karma. A place to go to eat well and feel great!