Ever wonder what the menu for a $1,500 dinner from two of America's best chefs would look like? Well, check it out. I'd be most interested to try the "Japanese sea urchin veloute with Meyer lemon" and the "Haas avocado mousse with white sterling sturgeon caviar and almond oil." I'd also like to have $1,500 to blow. (And if, like me, you had no idea what a "veloute" was, it turns out to be "one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century" wherein "a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux." Okay then!)
