Chef's Table March 2010

The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) BRITISH COLUMBIA KUSSHI OYSTERS, [ hot | warm | cold ] thai bird chili oil, crispy ginger; champagne sabayon, american caviar; wakame consommé en gelée, hijiki salad - served with Frédéric Gueguen Petit Chablis 2007. 2) BAMBOO RICE & MASCARPONE RISOTTO, morels, roasted shallots, sea urchin kombu fumet, maine organic blue araucana egg - served with Bodegas Montecillo Albariño 2008. 3) WHITE MISO & SAKE TORCHED FLUKE, habanero pickled cucumber, braised leeks, orange velvet, fermented black bean sauce vierge, fines herbes oil - served with Selbach Piesporter Goldtröpfchen Riesling Kabinett 2008. 4) LOIN & CHEEK OF KUROBUTA PORK, jerusalem artichoke mousseline, roasted romaine hearts, whole grain farro, tomatillo coulis, paprika oil - served with Leyda Pinot Noir, Las Brisas Vineyard 2008. 5) ÎLE FLOTTANTE, black currant meringue, pistachio crème anglaise, saffron syrup, pistachio tuile - served with Warre's Otima Tawny Port, 10 Year. (See more at www.TheDiningAlternative.com)

Category:

Entertainment

Tags:

• chefs table events
• the dining alternative
• private dining service
• chef peter ungar
• fine dining
• wine pairings
• private chef
• personal chef

[FontaineJoan]

Suddenly I have become quite hungry for something delicious and delightfully presented!!!Charming!Marian MANDELL