A Travellerspoint blog

Chef's Table

Food and WIne pairing - the best of both worlds


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[/float]It's Easter Sunday and what better way to celebrate the day than with a dinner together as family at the Chef's Table, high above the main dining room in the center, third floor, almost like being set on a pedestal. Our private chef for the evening was delightful. She shared the stories of how she became a chef and the influence from her grandmother in her creations.

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First course: Scallops Capaccio

We began with the appetizer composed of large, tender scallops in a yuzu vinaigrette with crispy quinoa. So delicious. A great blending of flavors. This was Beka's favorite. The dish was paired with a Pinot Grigio from Italy.[/center]

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Second Course: Smoked Tomato Soup

This was my favorite. The rich tomato soup was poured over garlic focaccia croutons, and a touch of parmesan cheese. It was accompanied by Conundrum Chardonnay and Sauvignon Blanc Blend from Napa Valley.

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Third Course Main Lobster Salad

This course was one of Eric's Favorites - after all he's a big seafood fan. The salad included not only Maine Lobster but accents of Pineapple, Cilantro, Hearts of Palm and a Vanilla dressing. This was served with a Sauvignon Blanc from Marloborough, New Zealand

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Fourth Course: Roasted Branzino

Another of Eric's favorites - The Sea Bass was roasted and presented with grilled Zucchini, peppers and a zesty lemon confit and a bit of pesto. It was paired with a Chablis from Burgundy, France.

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Fifth Course: Grilled Filet Mignon

Jeff's favorite, being the Beef eater that he is! The medium rare Filet was accompanied with a truffle potato puree, asparagus and topped with a bordelaise sauce. Outstanding! Perfectly paired with Robert Mondavi's 50th Anniversary Cabernet Sauvignon and Merlot blend from Napa Valley.

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Dessert - The World

Nothing but chocolate for Beka ... in fact she's ranked the chocolate desserts on this trip and even though this was not ranked number one, she still enjoyed it. This amazing desert consisted of Peanut butter ganache, Valrhona chocolate mousse and salted Caramel Gelato. With the help of the hot sauce, the globe melts into a creamy, soup of splendor. And to top off the meal, the bartender treated us to his specialty - a salted caramel espresso martini (with the assistance of Rabeka).[left]Dessert-2.jpg[left]

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This is one for the memory books and received not only smiles, full tummies but also the "thumbs-up" approval from one of the most renowned food critics in our midst (and within the family).

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Posted by Where2FromHere 03:58 Archived in United Kingdom Tagged table chef's

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