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Showing results for tags 'Chefs Table'.
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Andy Hayler's Reviews -
I am dancing on the ceiling that this dinner is taking place in my city. I know my taste in wine tend to lean toward Old World, but I do enjoy wines produced by David Ramey. I recall having a chardonnay from Ramey wine cellars at Corduroy, and a few times since. This dinner is also an incredible value at $135. It will be 4 courses presented by the Chef which will highlight the best the region of South Central Pa has to offer. Dinner will take place on Tuesday, June 12 at 6:15. I don’t have details yet of the menu, but will inquire about them soon. I am so excited. Wine & Dining, katt -
I know I recently read an article about chef's tables, or restaurants within a restaurant recently, but I can't recall where I read it. Celebrating a birthday in a couple of days, and I'm looking for a place that's a bit different. Help appreciated! -
"FishNet To Launch Four-Seat Chef's Table FishNook" by Maura Judkis in washingtonpost.com -
Last Friday night I slipped into bed, exhausted, and decided to catch up on some reading before falling asleep. I opened up a copy of the New Yorker from a few weeks back, and on the inside cover was a gorgeous picture of a sea urchin dish on an advertisement for "Chef's Table", a six episode documentary now available on Netflix. The docu-series is from the team responsible for "Jiro Dreams of Sushi." So I closed the magazine, opened up Netflix on a tablet, and went to the series. Mossimo Bottura. Dan Barber. Francis Mallman. Niki Nakayama. Ben Shewry. Magnus Nilsson. Wow. I watched the Magnus Nilsson episode. Then the Mossimo Bottura. I woke up at 4:30am and watched the Ben Shewry. The next night? Dan Barber. Last night? Mallman. This is a brilliant series and I can't imagine anyone on this board would not find them a worthwhile use of an hours time.
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Friday evening Roberto Donna hosted a landmark 14 course, 18 taste blowout dinner including a number of truffle courses which I arranged for thirty of us. For many this was the fifth time we have come together for a dinner like this over the past three years, with two previous at his Laboratorio and other blowouts at Maestro and Black Salt. This was the most adventurous of all, even perhaps as ambitious as any dinner he has ever hosted in his Lab. I'm certain there will be many opinions as well as detailed photos from others which will be posted. This is the menu. Please note that the first six courses were unique to the Piedmont region of Italy which he originally is from. Rosted Veal served with a Tuna Sauce Roasted Red Sweet Pepper served with a Tuna Mousse Poached Quail Egg served over Cardoons with Bagna Cauda * Thinly Sliced Veal with Celery, Parmesan Cheese, Champignon Mushrooms and White Truffle dressed with Lemon * Skewer of Nantucket Bay Scallops and Artichokes served over a Salted Cod Cake with a Black Truffle Dip * Duck Stew of Testicles, Tongue, Kidney, Liver, Heart, Skin and Porcini Mushrooms served with a Marsala Wine Sauce * Fennel and Celery Root Soup served with a Puff Pastry filled with Dover Sole and Dill * Raviolini Pasta filled with Spinach and Foduta Cheese served with Butter and Sage * Thin Layers of Chocolate and Chestnut Pasta served with Crayfish Tails and Fava Beans with a Ginger Sauce * White Alba Truffle Risotto * Trio of Virtual Caviar with Lobster served with a Yellow Sweet Pepper Sauce * Trio of Rabbit: The Front Leg in Sausage served over a Parsnip Puree with a Red Wine Sauce Loin Milanesa served over Sweet Semolino and Apples The Back Leg stewed with Chiodini Mushrooms served over Soft Polenta with a Rabbit Jus * Cheese * Blood Orange Granita * Sour Cream Souffle served with a Rose Water Ice Cream * Bombolini The dinner lasted over five hours ending at 12:45 AM; Roberto and five others labored nonstop to prepare what must be as complex and adventurous of a dinner as seen in any Italian restaurant on this side of the Atlantic. Several of the courses elicited breathtaking reactions including the incredible "Duck Stew" which a number of diners raved at length about. Intense flavor, remarkable contrasting textures-as extraordinary of a creation as I have ever tasted. I especially thank Roberto for presenting this to us, believing we were "ready" for such an exceptional experience. My guess is that this is the first time he or any other chef has prepared this for the public in a Washington restaurant. Another remarkable dish was the "Trio of Virtual Caviar..." Even the pasta courses were unique including the "chocolate and chestnut pasta..." The "sour cream souffle with a rose water ice cream" was an appropriate over the top way to end a literal once in a lifetime dining experience. At least four times over the course of the dinner applause broke out for Chef but even then, this was an event that I doubt if anyone could have anticipated. Roberto took chances last night and reached for the moon. I thank him for taking us with him on his journey. A spectacular journey! I also thank the many who shared extraordinary bottles of wine including Dal Forno, Quintarelli, at least a half dozen 96 point+ '97 Super Tuscans, several 96 point + '85 Californians. Particular thanks to Kirby B. and John B. for sharing, "Crackers" and Roe for their help along with several who trekked (again) from Philadelphia and north of Baltimore for this "memory" which each year Roberto has somehow found a way to top. Thank you, Chef.
