Sample Waldorf’s Tasting Menu

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If you’re growing bored with your shoulder season routine, then head on over to Powder at Waldorf Astoria for their offseason tasting menu.

The three-course menu debuts every spring so that locals can sample the chef’s ideas and new cuisine creations for the summer menu. The menu will be available until until May 25, so don’t delay. (On May 26, Powder will debut its summer menu.) The cost is $45 per person, or $65 with the wine pairing.

The modern mountain tasting menu is driven by the seasons and inspired by the finest local ingredients. With a fresh culinary inspiration from their new Executive Chef Michael Zachman, the tasting menu is recreated every Friday this season. Check out some highlights below from our dinner there Tuesday night.

Powder pork loin

Roasted pork loin on crostini with bacon, caramelized yogurt and pickled ramp.

Ahi tuna poke with avocado, macadamia, tobiko, radishes, cherry blossom and shoyu

Powder steak

Prime flat iron steak with potato purée, baby carrots, wilted kale and Madeira reduction

Powder salmon

Tasman Bay Salmon with sunchokes, dill, Brussels sprouts, fennel and lemon

Powder fritters

Utah apple cider fritters with crème anglaise and salted caramel

A little about Zachman: The chef takes a refreshingly contemporary approach in the kitchen, with a straightforward cooking philosophy using fresh, seasonal ingredients from around the globe with a focus on local markets and farms throughout the region. Dishes are inspired by his gastronomic journeys, from London’s Borough food market to the Tokyo Tsukiji fish market. Always evolving, he enjoys collaborating with other chefs and credits much of his success to the passionate and the talented teams he has worked with over the past two decades.

 

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About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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