Chef's Table September 2011

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) SASHIMI OF DAURADE ROYALE, artichoke purée & chips, black burgundy truffle, hazelnut oil, jerez vinegar - served with Lustau Fino Sherry "Jarana" Andalucía, Spain. 2) ROASTED LAVER TAGLIATELLE, charred green onion, myulchi bokkeum, preserved lemon crisps, kombu consommé - served with Punta Crena Pigato 2009 Liguria, Italy. 3) SAKE STEAMED BLACKFISH, rhubarb, red beetroot & campari - served with Hilberg-Pasquero Rosso "Vareij" 2009 Piemonte, Italy. 4) HOT | WARM | COLD, crispy long island duck breast, miso glazed black chu chu eggplant, yuzu soy jus, terrine of foie gras & confit duck leg - served with Domaine du Cros Marcillac 2010 Aveyron, France. ORANGE ALMOND TORTE, lacquered carrots, iced coffee ice cream, orange syrup, dark chocolate twig - served with Mas Amiel Maury "Prestige 15 ans" Roussillon, France. (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