My favorite course of the day was an elevated and interactive play on chicken soup – and not just because it was one of the most beautifully plated dishes I’ve ever seen, with wildflowers and rosemary (handpicked from J’s grounds) arranged around the plate’s outer edge. In the middle of the flowers sat a covered bowl with pieces of salty, crispy chicken skin lain across the top; inside, was a bone broth with potatoes and smoked leeks. Our host said we could eat it however we pleased, so I chose to break up the pieces of skin and add them to my soup, just like one does with crackers and clam chowder. The buttery, chicken (skin) soup was also expertly paired with a chardonnay. Hey Chef Shelton, can I have you whip this up for me whenever I’m feeling under the weather?
J’s Bubble Room menu usually features a cheese course, and ours was another fun twist, this time on bruschetta. Instead of tomatoes, the house-made bread was topped with rhubarb, plus a rich and complex goat cheese spread called Dream Weaver (sourced from local Central Coast Creamery), celery leaves, and hazelnuts. It was paired with a glass of J Vineyards & Winery’s Vintage Brut, one of their primo sparklings aged for roughly five years in the bottle.
The meal also featured a lamb dish and dessert course with housemade cinnamon sugar donuts, dulce de leche, and ice cream. Dessert was the favorite course of my plus one, and we were even sent home with some additional truffles.